Ingredients with Measurements:
- 8 slices of pumpernickel bread, cut into small cubes
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 3 eggs
- 1/2 cup of brown sugar
- 1/4 cup of unsalted butter, melted
- 1 tsp of vanilla extract
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of salt
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.
2. Grease the baking dish with butter or cooking spray.
3. In a mixing bowl, whisk together the milk, heavy cream, eggs, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
4. Add the pumpernickel bread cubes to the mixture and stir until well combined.
5. Pour the mixture into the greased baking dish.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the pudding is set and the top is golden brown.
8. Let the pudding cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5-20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 360
Total fat: 19g
Saturated fat: 11g
Cholesterol: 139mg
Sodium: 347mg
Total carbohydrates: 39g
Dietary fiber: 2g
Sugars: 22g
Protein: 9g
Substitutions for ingredients:
- Pumpernickel bread can be substituted with any other dense bread, such as rye or sourdough.
- Whole milk can be substituted with low-fat or non-dairy milk alternatives.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Brown sugar can be substituted with white sugar, honey, or maple syrup.
- Unsalted butter can be substituted with salted butter or margarine.
- Ground cinnamon and nutmeg can be substituted with pumpkin pie spice.
Variations:
- Add raisins or chopped nuts to the bread mixture for added texture and flavor.
- Use chocolate chips instead of raisins for a decadent twist.
- Top the pudding with whipped cream or vanilla ice cream before serving.
- Add a splash of rum or whiskey to the bread mixture for an adult version of the pudding.
Tips and tricks:
- Let the bread cubes soak in the milk mixture for at least 10 minutes before baking to ensure they are fully coated and moistened.
- Cover the dish with aluminum foil to prevent the top from burning.
- Use stale bread for a denser and more flavorful pudding.
- Serve the pudding warm or at room temperature for best results.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until warmed through.
Presentation ideas:
Serve the pudding in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish the pudding with a sprinkle of cinnamon or powdered sugar before serving.
Pairings:
Pair the pudding with a cup of coffee or tea for a cozy and comforting dessert.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the pudding is too dry, add more milk or cream to the mixture.
- If the pudding is too wet, bake it for an additional 10-15 minutes or until set.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pumpernickel bread is a traditional German bread made from rye flour and often used in savory dishes. This pudding is a sweet twist on the classic bread.
Flavor profiles:
This pudding has a rich and comforting flavor profile, with notes of cinnamon, nutmeg, and vanilla.
Serving suggestions:
Serve the pudding as a dessert after a hearty meal or as a sweet breakfast or brunch dish.
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Region: German