Old-Fashioned Bread Pudding With Raisins: A Cozy Way to Use Stale Bread

Old-Fashioned Bread Pudding With Raisins: A Cozy Way to Use Stale Bread

Bygptwork

Bread pudding is one of the best ways to use up stale bread. Instead of throwing away the end of a loaf, you soak it in a sweet, creamy custard, add plump raisins and bake it until golden on top and soft in the middle.

This old-fashioned version is the cozy kind of dessert people have made for generations. It needs only a handful of pantry ingredients, and it fills the house with the smell of cinnamon and warm milk.

Prep time: 15 minutes, plus 15 minutes soaking. Baking time: 45 minutes. Servings: 8.

Ingredients

  • 6 cups (about 300 g) stale bread, cut into 1-inch (2.5 cm) cubes
  • 2 1/2 cups (600 ml) whole milk
  • 3 eggs
  • 1/2 cup (100 g) sugar
  • 3 tablespoons melted butter, plus a little for the dish
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • A pinch of nutmeg and a pinch of salt
  • 2/3 cup (100 g) raisins

Instructions

  1. Heat the oven to 350°F (175°C). Butter a 9 by 9 inch (23 by 23 cm) baking dish or a similar dish.

  2. Put the bread cubes in a large bowl and scatter the raisins over them.

  3. In another bowl, whisk the eggs with the sugar. Add the milk, melted butter, vanilla, cinnamon, nutmeg and salt, and whisk until smooth.

  4. Pour the custard over the bread. Press the bread down gently with a spoon so every piece is wet. Let it sit for 15 minutes, pressing once or twice more.

  5. Pour the mixture into the baking dish. For a nice crust, dot the top with a few small pieces of butter and sprinkle on a spoon of sugar.

  6. Bake for about 45 minutes, until the top is golden and a knife inserted in the center comes out clean.

  7. Let the pudding cool for 10 minutes. Serve warm, on its own or with a drizzle of milk, cream or a spoon of vanilla sauce.

Why it works

Stale bread is drier than fresh bread, so it soaks up much more custard without turning to mush. That is why day-old or even three-day-old bread gives the best texture, soft inside and slightly crisp on top.

The eggs set as the pudding bakes and hold everything together. The raisins swell in the warm custard and add little pockets of sweetness in every slice.

Tips for the best result

  • Use sturdy bread. White bread, French bread, brioche or challah are all good choices.
  • Dry fresh bread in the oven. If your bread is soft, bake the cubes at 300°F (150°C) for 10 minutes.
  • Do not skip the soaking time. It keeps the center from being dry or uneven.
  • Plump the raisins. Soak them in hot water for 10 minutes if they are very dry.
  • Check with a knife. The center should be set, not liquid.

Variations

  • Apple: add a diced apple with the raisins.
  • Chocolate: replace the raisins with chocolate chips.
  • Citrus: stir in some orange zest.
  • Nutty: add chopped pecans or walnuts.
  • Warm sauce: melt butter with brown sugar and a splash of milk and pour it over each serving.

Serving ideas

Bread pudding is delicious warm, with a little cold milk poured around it. If you want something fancier, top it with a scoop of vanilla ice cream or a spoonful of whipped cream and a sprinkle of cinnamon.

It also works for breakfast on a slow weekend morning. A square of warm pudding with a cup of coffee or tea is a lovely start to the day.

Because it feeds eight, it is a great dessert for a family dinner, and the leftovers are even good the next day.

Storing and reheating

Cover the pudding and keep it in the fridge for up to 4 days. It tastes good cold, but a slice warmed in the microwave for 20 to 30 seconds is even better.

To reheat the whole dish, cover with foil and warm it at 325°F (160°C) for 15 to 20 minutes. You can also freeze portions for up to 2 months and thaw them in the fridge overnight.

Frequently Asked Questions

Can I use fresh bread?

Yes, but dry it first. Spread the cubes on a baking sheet and bake them at 300°F (150°C) for about 10 minutes. Fresh bread soaks up too quickly and can become soggy, while slightly dried bread keeps its shape.

Why is my bread pudding watery?

This usually means the pudding needs more baking time or the bread was too fresh. Bake it until a knife comes out clean from the center. Letting it rest for 10 minutes after baking also helps the custard finish setting.

Can I make it ahead?

Yes. Assemble the pudding, cover it and keep it in the fridge overnight. The next day, let it sit on the counter for 20 minutes and bake as usual. The extra soaking time often makes the texture even better.

Can I use less sugar?

You can reduce the sugar to 1/3 cup and the pudding will still taste good, since raisins add their own sweetness. The texture will be slightly less caramelized on top. Serve with plain milk instead of a sweet sauce.

What can I use instead of raisins?

Dried cranberries, chopped dates, dried apricots or chocolate chips all work well. Use about the same amount. You can also leave the fruit out completely for a plain, vanilla and cinnamon pudding that children usually enjoy.

Old-fashioned bread pudding turns leftovers into something special. Keep the heels of your next loaf, and you will have dessert ready before you know it.