Budin de pan log in with your username or email to continue. By using our site, you agree to our cookie policy.
How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 349,033 times. Bread pudding is a bread-based dessert found in many countries.
If you have leftover bread that’s on the verge of going bad – don’t waste it by throwing it out! Instead, transform it into a rich and decadent dessert to share at a dinner party or to indulge in on your own. Make sure the rack you’ll be using is placed in the middle of the oven. Tear up the bread slices into small to medium sized pieces. Then, place them in a greased 8″ square pan.
You can also cube the bread into 1″ pieces if you want a uniform, classic, make-no-mistake-about-it bread pudding. What kind of bread to use? Well, that’s sort of up to you. Drizzle the melted butter on top of the bread pieces. Try to get it spread as evenly as possible, because you want every bite to have a hint of buttery goodness. Mix it up in the pan a bit if need be to immerse all the pieces. Sprinkle the raisins all over the pan.
If you’re using raisins, of course! 2 cup of another dried fruit if raisins aren’t your thing. Measure and mix together the beaten eggs, milk, cinnamon, sugar, and vanilla in a medium sized bowl. 4 cup rum or grand marnier could do the trick. The thicker and creamier it is, sure, the fattier it’ll be, but it’ll also be more scrumptious, too.
Pour the bowl mixture all over the pan. Mix it up a bit so all sides of the bread can sop up the flavor. This helps the bread absorb the mixture and to coat all bread pieces. Mix it up slightly to spread the mixture evenly. At this stage, you can opt to put the pudding in the fridge for up to an hour to give the flavor a chance to soak into the bread. However, if your stomach is rumbling now, it can be skipped.
Bake for 45 minutes or until golden. You’ll know it’s done when you insert a toothpick into it and it comes out clean. Let the bread pudding cool for 10-15 minutes. You can resist for that long, right? Cut into pieces, serving warm with pecans or whipped cream. You can also top with milk or cream to make it extra gooey. Or keep reading for some extra delicious ideas!
We briefly mentioned this up top, but bread pudding is a great base for a number of flavors. It’s sweet, but not too sweet, and rich, but not too rich. Just when you thought it couldn’t be any better, huh? After it comes out of the oven and while it’s cooling, grab your saucepan and start making a sauce to pour over the individual servings. 4 cup Jack Daniels in your pan.
Heat over medium-low and when it reaches a light boil, take it off the heat. Or maybe it does get better. Heat 1 stick of butter, 1 cup of sugar, and 1 egg in a saucepan, whisking and stirring till it thickens. Then, whisk in up to 1 cup of bourbon and take off the heat.