Ingredients with Measurements:
- 6 cups of cubed bread
- 2 cups of milk
- 1 cup of heavy cream
- 1/2 cup of sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 2 tablespoons of Bird's Custard Powder
- 1/4 teaspoon of salt
- 1/2 cup of raisins (optional)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the baking dish with butter or cooking spray.
3. In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, Bird's Custard Powder, and salt until well combined.
4. Add the cubed bread and raisins (if using) to the mixing bowl and stir until the bread is fully coated with the custard mixture.
5. Pour the bread mixture into the greased baking dish and spread it out evenly.
6. Bake for 45-50 minutes or until the top is golden brown and the custard is set.
7. Let the bread pudding cool for 10-15 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories per serving: 362
- Total fat: 19g
- Saturated fat: 10g
- Cholesterol: 146mg
- Sodium: 255mg
- Total carbohydrates: 39g
- Dietary fiber: 1g
- Sugars: 23g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use a dense bread like brioche or challah.
- You can use half-and-half instead of heavy cream.
- You can use any type of dried fruit instead of raisins.
Variations:
- Add cinnamon or nutmeg to the custard mixture for a spiced flavor.
- Add chocolate chips or chopped nuts for a crunchy texture.
- Use different types of bread for a different flavor profile.
Tips and tricks:
- Let the bread pudding sit for a few minutes before serving to allow the custard to set.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bread pudding in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the bread pudding in individual ramekins for a cute presentation.
- Dust with powdered sugar before serving.
Garnishes:
- Top with whipped cream or vanilla ice cream.
- Sprinkle with cinnamon or nutmeg.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the bread pudding is too dry, add more milk to the custard mixture.
- If the bread pudding is too wet, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the bread pudding reaches an internal temperature of 160°F (71°C) to ensure it's safe to eat.
Food history:
- Bread pudding is a traditional dessert that dates back to medieval times when it was made with stale bread and other leftover ingredients.
Flavor profiles:
- This bread pudding has a creamy and custardy texture with a sweet vanilla flavor.
Serving suggestions:
- Serve warm with whipped cream or vanilla ice cream.
Related Categories
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Region: British
Taste: Sweet, Creamy, Buttery, Custard, Nutty, Spiced, Custard-Flavored