The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bread pudding

Felila's picture

Bread pudding

I made bread pudding to use up a failed loaf (didn't rise enough, dense and chewy). That didn't help the bread (it's still dense and chewy, even after soaking for hours and then baked) but the pudding I built around the failed bread is delish! I soaked the bread in macadamia milk that a friend gave me. I didn't like it as milk, but it seemed to work for pudding. Then I added six eggs, 1-1/2 cups of sugar, 1 cup fresh apple bits (peeled, cored, chopped), 1-1/2 cups chopped walnuts, 1 cup leftover ricotta, salt, cinnamon, nutmeg. 9x13 pan.

If I had made this with good bread, it would have been amazingly good.

Abe's picture
Abe (not verified)

My mother made bread pudding every week with leftover challah. Remember her soaking the challah in bowl on Saturday night and having bread pudding for Sunday. Very similar to yours but she soaked it in water then drained it and gently squeezed out the excess. Added eggs, oil or margarine, golden syrup and raisins. Sprinkled brown sugar on top then baked it. Delicious. Once asked her for the recipe and she said that she doesn't have exact measurements written down but that's the gist of it. Challah is already enriched so really suited for bread pudding.