Ingredients with Measurements:
- 8 cups of bread cubes (preferably stale)
- 2 cups of milk
- 1 cup of heavy cream
- 4 eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of raisins (optional)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, heat the milk and cream over medium heat until it starts to steam. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
5. Add the bread cubes and raisins (if using) to the mixture and stir until the bread is fully coated.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
8. Let the bread pudding cool for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 420
- Fat: 19g
- Carbohydrates: 54g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use stale bread.
- You can use half-and-half instead of heavy cream.
- You can use dried cranberries or chopped apples instead of raisins.
Variations:
- You can add chocolate chips or chopped nuts to the bread pudding.
- You can add a tablespoon of bourbon or rum to the mixture for a boozy twist.
- You can serve the bread pudding with a caramel or vanilla sauce.
Tips and tricks:
- Make sure to use stale bread for the best texture.
- You can prepare the bread pudding the night before and refrigerate it overnight before baking.
- You can cover the bread pudding with foil halfway through baking to prevent the top from getting too brown.
Storage instructions:
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bread pudding, place it in a microwave-safe dish and heat for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the bread pudding in individual ramekins for a cute presentation.
- Dust the top of the bread pudding with powdered sugar before serving.
Garnishes:
- You can garnish the bread pudding with whipped cream or fresh berries.
Pairings:
- Serve the bread pudding with a cup of coffee or tea.
Suggested side dishes:
- Serve the bread pudding with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the bread pudding is too dry, add more milk to the mixture before baking.
- If the bread pudding is too wet, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure to refrigerate any leftover bread pudding within 2 hours of cooking.
Food history:
- Bread pudding has been a popular dessert since the 11th century, when it was known as "poor man's pudding" because it was made with stale bread.
Flavor profiles:
- This bread pudding is sweet and creamy with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the bread pudding warm with a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Buttery, Nutty, Comforting