Ingredients with Measurements:
- 6 cups of cubed bread (preferably stale)
- 4 large eggs
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 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
- Measuring cups and spoons
- Aluminum foil
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 eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Add the cubed bread and raisins (if using) to the mixing bowl and stir until the bread is coated with the egg mixture.
5. Pour the bread mixture into the greased baking dish and spread it out evenly.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the aluminum foil and continue baking for an additional 20-25 minutes or until the top is golden brown and the custard is set.
8. Remove the bread pudding from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 310
- Fat: 7g
- Carbohydrates: 54g
- Protein: 10g
- Fiber: 2g
- Sugar: 33g
- Sodium: 360mg
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use stale bread.
- You can substitute the raisins with any dried fruit or leave them out altogether.
Variations:
- You can add chopped nuts, chocolate chips, or shredded coconut to the bread pudding for extra flavor and texture.
- You can also add a tablespoon of rum or brandy to the custard mixture for a boozy twist.
Tips and Tricks:
- Make sure to use stale bread for this recipe as it will absorb the custard better.
- You can prepare the bread pudding ahead of time and refrigerate it overnight before baking.
- If the top of the bread pudding is browning too quickly, cover it with aluminum foil and continue baking.
Storage Instructions:
- Store any 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 the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the bread pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- You can garnish the bread pudding with a sprinkle of cinnamon or powdered sugar.
Pairings:
- This bread pudding pairs well with a cup of coffee or tea.
Suggested Side Dishes:
- Serve the bread pudding with fresh fruit or a side salad for a balanced meal.
Troubleshooting Advice:
- If the bread pudding is too dry, add more milk to the custard mixture.
- If the bread pudding is too wet, add more bread to the mixture.
Food Safety Advice:
- Make sure to cook the bread pudding until the custard is set to avoid any risk of foodborne illness.
Food History:
- Bread pudding has been around for centuries and was originally a way to use up stale bread.
Flavor Profiles:
- This bread pudding is sweet and creamy with hints of cinnamon and nutmeg.
Serving Suggestions:
- Serve the bread pudding warm as a dessert or a sweet breakfast dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Eggy, Custardy, Comforting