Pennsylvania Dutch Bread Pudding
A comforting Pennsylvania Dutch bread pudding featuring raisins, apples, warm spices, and a rich custard, perfect for cozy gatherings and dessert lovers seeking classic flavors.
Ingredients
Instructions
- Toast bread and cut into 1/2-inch cubes.
- Place bread cubes in a 1 1/2-quart casserole dish.
- Add hot milk and butter to the bread.
- Let stand for 30 minutes to absorb flavors.
- Beat eggs until fluffy.
- Add salt, sugar, cinnamon, nutmeg, raisins, and diced apples to the eggs.
- Pour the egg mixture over the bread and fruit in the casserole.
- Bake uncovered in a 300°F oven for 45 minutes.
- Serve warm with lemon sauce and cream.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you want to reduce sugar, you can substitute with a sugar alternative. Adding a splash of vanilla extract or a handful of chopped nuts can enhance the texture and taste. Ensure the bread is slightly stale for optimal absorption of the milk mixture.
Serving Suggestions
Serve the bread pudding warm, drizzled with Hot Brown Sugar Sauce for an extra touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful twist, serve alongside Aunt Pat's Corn Muffins for a comforting meal.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or warm in an oven set to 350°F until heated through. You can add a splash of milk before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Bread Pudding contains roughly 652 calories, with 5g protein, 64g carbohydrates, and 43g fat. It is a good source of vitamin C (19% of the Daily Value), dietary fiber (15% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1049mg per serving (46% 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 make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just pour the egg mixture over the bread and fruit before baking. This will allow the flavors to meld, making it even more delicious.
What types of bread are best for bread pudding?
The best breads for bread pudding are those that are sturdy and slightly stale, such as French bread, challah, or brioche. These types will absorb the liquid without becoming too mushy, providing a better texture in the final dish.
Can I add other fruits or flavors to this recipe?
Absolutely! Feel free to experiment with other fruits like peaches, cherries, or pears. You can also incorporate flavorings like almond extract or orange zest to give the pudding a unique twist. Just keep the overall liquid content in mind.
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).