Bread Pudding

Bread Pudding is an old-fashioned dessert that had its humble beginnings in 13th century England. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added. Bread Puddings are still prepared with breads such as; brioche, challah, croissant, and panettone, sometimes raisin bread or scones. Unlike bread puddings of the past, we now moisten the bread in a rich mixture of cream, eggs, sugar, butter, vanilla extract, and spices (really a custard). Now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.

To make a Bread Pudding the bread is first cut into bit sized cubes and the choice of removing or keeping the bread crusts. The cubes of bread are then placed in a 9 x 13 inch (23 x 33 cm) baking pan. Then make the custard which is poured over the bread cubes. Optional items can be added like chopped nuts, pieces of chocolate, lemon or orange zest, a little alcohol, candied, dried or even fresh fruits to the pudding for more flavor and texture.

The pudding is baked in a water bath. A water bath starts with a large shallow pan (usually a roasting pan of some sort) that is big enough to hold a smaller pan that is filled with the pudding. It is best to place a clean dish towel on the bottom of the large roasting pan to prevent the dish from moving about during baking. Place the smaller dish inside the large roasting pan, pour hot water into the larger pan until it reaches about halfway up the outside of the smaller dish containing the pudding. The water bath prevents delicate foods, like this bread pudding, from burning, drying out, or curdling (when a milk or egg mixture separates into its liquid and solid components). Just make sure to occasionally check the water level during the baking time, adding more hot water as necessary.