My Mom'S Bread Pudding
A comforting bread pudding with rich caramel notes from brown sugar, complemented by the vanilla and custard-like texture from eggs and milk. Perfect for a cozy dessert or breakfast, it suits both casual family dinners and special occasions when served warm with cream.
Ingredients
Instructions
- Place the brown sugar in the top of a double boiler and add the buttered and cubed bread.
- Beat the eggs with milk, vanilla, and a pinch of salt, then pour over the bread mixture without stirring.
- Cook for 1 hour over boiling water or until the custard is firm.
- Serve warm, plain or with cream.
Tips & Substitutions
For a richer flavor, consider using challah or brioche instead of regular bread. If you want to cut down on sugar, you can substitute half of the brown sugar with maple syrup or honey. Adding a sprinkle of cinnamon or nutmeg enhances the flavor profile. Ensure the bread is stale for better texture, as it absorbs the custard more effectively. For a twist, try incorporating dried fruits like raisins or cranberries.
Serving Suggestions
Serve this bread pudding warm, drizzled with cream or topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a side of fresh berries or a dollop of whipped cream. For a brunch option, consider serving it alongside a Banana Peach Shake for a refreshing contrast. Enjoy it as a comforting dessert on its own or as part of a larger spread.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or warm in the oven at 350°F until heated through. Adding a splash of milk during reheating can help restore moisture if it has dried out slightly.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Bread Pudding contains roughly 856 calories, with 8g protein, 147g carbohydrates, and 8g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of bread for this recipe?
Yes, you can use various types of bread such as sourdough, white, or whole wheat. Each type will lend a different flavor and texture to the pudding. Stale bread works best as it absorbs the custard better, so don't hesitate to use what you have on hand.
How do I know when the bread pudding is done?
The bread pudding is done when the custard has set and no longer jiggles in the center. You can also insert a knife in the middle; if it comes out clean, it's ready. Cooking time may vary slightly based on your double boiler setup, so keep an eye on it.
Can I make this bread pudding ahead of time?
Absolutely! You can prepare the bread pudding the day before and refrigerate it before cooking. Just remember to let it come to room temperature before placing it in the double boiler. It can also be baked ahead and reheated, making it a great option for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).