Monday, August 19, 2013

Easy Bread Pudding (A Foolproof Recipe)

I got this recipe from but modified it a little according to my own taste and also some advice I got around the web.

6 slices day-old bread
2 tbsp butter, melted
1/2 cup raisins (optional but recommended)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla extract (optional but kinda typical)

Some modifications I made 
7 slices day-old Gardenia butterscotch bread (hence, less additional sugar used)
Less than 1/2 cup raisins
1/3 cup white sugar
A pinch of ground nutmeg
No vanilla


  1. Preheat the oven to 350 F/ 175 C.  
  2. Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter or margarine over bread.  If desired, sprinkle with raisins.  
  3. In a medium-sized mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla (and in my case, ground nutmeg).  Beat until well-mixed.  Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture.  Let it rest for about 15 minutes so that the bread can fully absorb the egg mixture.  (Note: If the mixture has some lumps in it, pass it through a sieve before pouring it on the bread) 
  4. Bake in the preheated oven for 45 minutes or until the top springs back when lightly tapped.  Serve with cream.  

The recipe for the cream was inspired by this neat cook (not just because she's tidy and clean but also because I think that her recipes are cool).  Again, I modified it a little (just in terms of measurement) because I was lacking resources to abide by the exact measurement.

300 ml milk (estimation)
1 1/2 tsp white sugar (or to taste, lest you have sweeter tooth)
3 tbsp cornstarch (estimation)


  1. Heat up the milk and just when it starts boiling, pour the corn starch into the mixture (Note: Dissolve the corn starch with some cold milk before pouring so that there won't be lumps, at least, that's what I do).  Let it boil and then remove from the heat and let cool at room temperature.  
  2. You may add more cornstarch if you want it to be thicker but I like it just to have a little body but still light.  Remember to cover the milk while it is boiling and cooling as to avoid a "skin" to form on the surface of the milk.  

That's all for the recipe.  For most people, it is a comfort food and nice to be eaten on cold or rainy days.  Most people bake it for breakfast.  As for me, well, as long as it's good, I can take it any time.  

Just try bake it and do share (literally or figuratively is up to you) with me your results.  It would be good to have some affirmation that the recipe is indeed foolproof.  

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