Recipes » Bread pudding
I went through a questionnaire of sorts with my girlfriend trying to figure out if there was anything autumn-themed she liked. She’s never had bread pudding, so now’s my time to shine. Only caveat: she’s allergic to cinnamon.
Author: Seth Price
Date published: 11 September 2017
Prep time: 15 minutes
Cook time: 1 hour
Yield: About 12 servings
- About 150g (5½oz) old sourdough, toasted and cut into 2cm (¾in) cubes
- 2 large eggs
- 2 large egg yolks
- 15g (1T) salted butter, melted
- 550mL (2¼c) evaporated milk
- 150g (¾c) granulated sugar
- Squidge of molasses
- 1T pure vanilla extract
- dash grated nutmeg
- pinch ground allspice
- pinch salt
- smidgen ground cardamom
- Handful chopped pecans and/or walnuts
- Preheat oven to 160°C (325°F, gas mark 3).
- Whisk together eggs and yolks. Gradually add butter and whisk till homogenous and emulsified. In a separate bowl, sift together sugar, nutmeg, allspice, salt and cardamom. Add evaporated milk and whisk till sugar is dissolved. (Slightly warming up the milk will help it better dissolve; however, make sure it’s cooled down before coming in contact with the eggs.) Whisk in molasses till homogenous. Gradually add milk mixture to egg mixture, whisking constantly till homogenous and emulsified.
- Arrange bread cubes in an appropriately sized baking dish, packing down tightly with little room to spare. Carefully pour liquid mixture over bread cubes, taking care to saturate entire dish. Sprinkle nuts evenly over pudding. Lightly compress. Let sit for 10 minutes for the bread to soak up the liquid.
- Bake on center rack till golden-brown over top: about 50–60 minutes. Let cool about 10 minutes before serving. Serve warm, preferably with something like a bourbon sauce or maple syrup.