Ingredients with Measurements:
- 8-10 slices of day-old bread, cut into cubes
- 1 cup of blondie mix
- 2 cups of milk
- 3 eggs
- 1/2 cup of brown sugar
- 1/4 cup of unsalted butter, melted
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- Pinch of salt
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the baking dish with butter or cooking spray.
3. In a mixing bowl, whisk together the milk, eggs, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Add the blondie mix to the bowl and whisk until smooth.
5. Add the bread cubes to the bowl and toss to coat them evenly with the mixture.
6. Pour the bread mixture into the greased baking dish and spread it out evenly.
7. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
8. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 47g
Protein: 7g
Sodium: 280mg
Sugar: 28g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but day-old bread works best.
- If you don't have blondie mix, you can substitute it with brownie mix or cake mix.
Variations:
- Add chopped nuts, raisins, or chocolate chips to the bread mixture for extra flavor and texture.
- Top the pudding with whipped cream or ice cream before serving.
- Use different types of bread, such as brioche or croissants, for a richer and more decadent pudding.
Tips and tricks:
- Make sure to use day-old bread, as fresh bread will not absorb the custard mixture as well.
- Let the bread mixture sit for a few minutes before baking to allow the bread to soak up the custard mixture.
- Serve the pudding warm or at room temperature.
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Dust the top of the pudding with powdered sugar before serving.
Garnishes:
- Top the pudding with fresh berries or fruit for a pop of color and flavor.
Pairings:
- Serve the pudding with a cup of coffee or tea for a cozy and comforting dessert.
Suggested side dishes:
- Vanilla ice cream or whipped cream would be a perfect accompaniment to this dessert.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the custard mixture.
- If the pudding is too wet, bake it for a few more minutes until it sets.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Bread pudding has been a popular dessert for centuries, as it was a way to use up stale bread and prevent waste.
Flavor profiles:
- This blondie bread pudding is sweet, rich, and decadent, with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve this dessert warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream on top.
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