From Epicéchocolat's kitchen in France. 
Bread Pudding
Today, an old-fashioned recipe: bread pudding!
If you follow my Instagram, you know I completely messed up the first two sourdough breads I tried to make.
After two disastrous attempts, I'm trying a new starter, but what should I do with this failed bread?
The crumb is still moist and dense... in some spots, it's even undercooked, despite baking for an hour at 465°F (240°C)...
Anyway, let's forget the failures and try to make something out of it, because there's no way I'm throwing it all away! I made at least 2.2 pounds (1 kilo) of underbaked bread, and I'm owning it.
So here's a bread pudding, that classic dish from England made with stale bread, back on my table. I say "back" because my mom used to make it for us when I was little. I haven't had it since then...
Traditionally, it includes raisins, but I didn't have any, so this one is plain with a pinch of cinnamon.
After letting my bread go stale for 3 days—which was enough since it was already a flop—I got started on the recipe:
Bread Pudding
Today, an old-fashioned recipe: bread pudding!
If you follow my Instagram, you know I completely messed up the first two sourdough breads I tried to make.
After two disastrous attempts, I'm trying a new starter, but what should I do with this failed bread?
The crumb is still moist and dense... in some spots, it's even undercooked, despite baking for an hour at 465°F (240°C)...
Anyway, let's forget the failures and try to make something out of it, because there's no way I'm throwing it all away! I made at least 2.2 pounds (1 kilo) of underbaked bread, and I'm owning it.
So here's a bread pudding, that classic dish from England made with stale bread, back on my table. I say "back" because my mom used to make it for us when I was little. I haven't had it since then...
Traditionally, it includes raisins, but I didn't have any, so this one is plain with a pinch of cinnamon.
After letting my bread go stale for 3 days—which was enough since it was already a flop—I got started on the recipe:
Open in Cookpad AppSteps
- 1
Tear the bread into pieces and set aside.
Preheat the oven to 350°F (180°C).
- 2
Whisk together the milk, eggs, sugar, and cinnamon. No need for a mixer—a hand whisk is just fine (less cleanup!).
Soak the bread in the milk mixture for about 5 minutes, making sure it's well soaked.
- 3
(If you have raisins, add them at the same time as the bread.)
- 4
Butter and flour a cake or loaf pan, or use a bundt pan like I did. Pour in the mixture, sprinkle with chopped hazelnuts, and bake for 30 minutes until the pudding is golden (check doneness with a knife).
- 5
Serve as a snack with tea for a full English Tea Time vibe, or for breakfast.
And there you have it—a great way to use up old, hard bread that no one wanted.
Cooksnaps
People also looked for
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Chocolate water melon chiikiii
-
-
-
Hyderabadi Mutton dum Biriyani in restaurant style
-
-
Manipuri style Spinach soyabean Rice or palak rice
