Bread pudding is more than just a humble dessert; it’s a canvas for culinary creativity that invites customization and experimentation. Originating as a way to avoid waste, this dish has transformed over centuries into an indulgent treat appreciated in various cultures around the globe. What once was a practical solution for stale bread now offers a realm of flavors, from classic vanilla custard to exotic spices or fruit melanges that awaken the senses.
Imagine sinking your spoon into layers of soft, custardy goodness interwoven with chocolate chips or zesty citrus zest—a revelation that contrasts the simplistic nature of its ingredients. The beauty of bread pudding lies in its versatility; you can play with textures by selecting different types of bread—think brioche or sourdough—to achieve either a decadent richness or an intriguing chewiness. As seasons change, so can your approach: incorporate pumpkin puree in fall, fresh berries in summer, or spiced nuts as we transition into cozy winter evenings. In every bite lies not only nostalgia but also a celebration of innovation and nourishment crafted from those essential kitchen staples.
Ingredients:
- 4 cups stale bread (cubed)
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup raisins (optional)
- Butter (for greasing the baking dish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- In a large bowl, combine the milk, cream, eggs, sugar, vanilla extract, and cinnamon. Whisk until well mixed.
- Add the cubed stale bread and raisins (if using) to the mixture. Gently stir to combine and let it soak for about 10 minutes.
- Pour the mixture into the prepared baking dish.
- Bake for 35–40 minutes or until golden brown and set in the center.
- Let cool slightly before serving. Enjoy warm!