Today we make easy oven baked bread pudding recipe with sauce ,Best served hot or cold .
Bread pudding is simply cubed stale bread that is soaked in a mixture of milk, sugar, and eggs, and then baked. The result is something like the creamy middles from a stack of French toast.
What elevates bread pudding to the realm of a truly decadent dessert is the sauce. You can serve the pudding with a caramel sauce, a vanilla sauce, or sweet white sauce .
2 cups milk2 tablespoons (1/4 stick) unsalted butter, more for greasing pan1 teaspoon vanilla extract⅓ cup sugar Pinch salt½ loaf sweet egg bread like challah or brioche,or plain breadcut into 2-inch cubes (about 5 to 6 cups)3 eggs, beaten
Heat oven to 180 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Make sure to let the bread soak in the egg-milk mixture; about an hour or more is perfect. Then it will become a beautiful custard.
HOW TO MAKE THIS EASY BREAD PUDDING
Start with stale bread that’s at least a day old. Stale bread holds its shape more easily when soaking up the custard mixture. Fresh bread tends to fall apart and turn to mush. If you don’t have stale bread, you can heat cubed fresh bread in the oven to dry it out a bit.
Cut the bread into cubes and soak it in a mixture of milk, sugar, eggs, bourbon-infused raisins, and spices. Transfer everything to a casserole dish and bake for 35 to 45 minutes . You’ll know the bread pudding is done when the edges start to brown and pull away from the sides of the pan.
HOW TO MAKE THE BREAD PUDDING SAUCE
While the bread pudding bakes, make the sauce. Melt butter in a small saucepan and add 2tbs of flour and then add milk,sugar over low heat. Cook the sauce just until it thickens, then remove it from heat.
Need an alcohol-free version? Just use water with vanilla extract and some cider vinegar in place of the bourbon.
Cover the sauce and place it near the stove so that it stays warm until you’re ready to serve.
MAKE-AHEAD STEPS THIS RECIPE
You can assemble the bread pudding in the casserole dish up to a day before baking it. Cover it and refrigerate until ready to bake. Let it warm on the counter while your oven preheats and then bake as usual.
Note that the longer you soak the bread pudding the softer and more custard-like the interior will be.
TIPS FOR MAKING THE BEST BREAD PUDDINGIf all you have is fresh bread, here’s what to do: Cube the bread and scatter the pieces on a baking sheet. Heat in the oven at 360 F for about 10 minutes until the bread cubes are dry to the touch but still pale-colored. Proceed with the recipe as usual.Use a rustic French or Italian loaf: Use a good quality rustic loaf bread instead of pre-sliced bread for this recipe. You can cut larger cubes and the bread will hold up better than typical sandwich bread.Soak the raisins in bourbon before you start anything with this recipe. Let them soak for one to two hours. You can even soak them a day or two ahead.When making the sauce, don’t be tempted to turn up the heat. This can cause the egg in the mixture to curdle.If your sauce does curdle, try blending it until smooth in a blender.WAYS TO ADAPT THIS RECIPE
You can swap the almonds for any other dried fruit you like, such as cranberries or cherries, or leave them out altogether. You could also add in up to a cup of chopped nuts, like pecans, hazelnuts, or walnuts, or fold in some chocolate chips.
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