[vc_row][vc_column][vc_column_text single_style=”1″]A simple dessert that is worthy of the best company, bread pudding is something everyone loves. Even if they’ve never had it before. My kids initially turned their little noses up to it until they took a taste. Now they ask me to make this bread pudding recipe for them all the time and so will anyone you make it for.
Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 °F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean. Serve warm or cold.
Is bread pudding supposed to be gooey?
Yes, once it bakes up, it should have a somewhat gooey, rich, custardy texture. It’s absolutely divine with ice cream.
How Long Does Bread Pudding Last?
Your bread pudding will last up to 5 days in the refrigerator. We’ve never had that much leftover because it’s so good, it’s gone!
How to Make the BEST Bread Pudding
FAQ
How do you know when bread pudding is done?
Why is my bread pudding not setting?
Can bread pudding be left at room temperature?
Can You bake bread pudding at room temperature?
It’s best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you’re in a hurry, you can bake it right away. Preheat oven to 325°F/160°C.
What is the recipe for bread pudding with mixed spice?
Ingredients 3 eggs 1 and 1/4 cup of sugar 2 tablespoons vanilla essence 1 coffee spoon of nutmeg 1 teaspoon cinnamon powder 100 g of walnuts 100 g unsalted butter 2 tea cups of milk 6 stale French bread 200 g of raisins zest of 1 lemon Method of preparation In a bowl, place the eggs and beat until frothy. Add sugar, vanilla, spices, nuts, butter, milk and mix well. Add the pieces of bread, the raisins, the lemon zest and mix until the pieces of bread start to break up. Transfer to a greased shape and sprinkled with sugar. Bake in a preheated oven at 180°C for twenty minutes.
How do you cook bread pudding?
A low (ish) and slow (ish) temperature does the trick for this bread pudding for the mass duration of its cook time. However, at the very end, you’re going to crank the heat up, sprinkle a mixture of white sugar, brown sugar, and cinnamon evenly over the pudding, and allow the top to caramelize into a pleasantly crunchy finish.
Can You bake bread pudding the day before?
Yes, you can make and bake bread pudding the day before you plan to use it. Cool and refrigerate the baked pudding, then bring it to room temperature before reheating in the oven. This Martha Stewart bread pudding is a traditional bread pudding made with brioche or challah bread, a rich eggy custard, and plenty of raisins.