Authentic home cooking from France, with US measurements. 
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.
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