I love sweets. I have a sweet- tooth for full-flavoured desserts. This sweet treat is certainly not the first dessert recipe made by me however it is the very first dessert recipe to make an appearance on this food blog of mine.
My mother always complains that the bread the baker delivers at home starts to go bad after a day or two. She gets worried and doesn’t know what to do with all the left-over bread. So, I finally decided that this rich bread pudding would be a lovely way to ease us all out of this ‘oh-there’s-so-much-bread-left’ crazy situation at home.
According to me, this recipe is of one of the most basic bread pudding recipes you’ll ever make.
Comfort food has taken on a whole new meaning. In this very same dish you can experience not only the flavour of that old-time favourite cinnamon bread, but also the lusciousness of bread pudding, the classic comfort food on a plate.
A few tips: Let the bread soak in water or a little milk for about 15 minutes before baking. If you have bread leftovers, let them cool completely before covering with plastic and storing in the fridge. It’s good cold, but to reheat, pop in the oven at 2500 for a few minutes. Whatever you do, do not microwave it—you don’t want the bread to get soggy and hard.
Oh and also, this recipe tastes exceptionally lovely with a glass of cold milk. (I just loved it that way, and yes it is one of my delicious cravings.)
Bread Pudding Recipe
2 ½ cups leftover Bread (preferably a hearty or sweet bread like whole wheat), cut into cubes
2 cups Milk
4 Eggs, well beaten
½ cup Sugar, powdered
1 tbsp Cinnamon powder
1 tbsp unsalted Butter for buttering your baking dish
1 tbsp Vanilla essence
½ cup Raisins
½ cup Cashew nuts, crushed
A pinch of Salt
Generously butter the baking dish. Layer bread cubes. It is ok if you have extra bread, but do not add too much or you’ll have just dry bread left after the pudding is ready. Add the raisins and crushed cashew nuts over it. Splash with a bit of rum if desired. Set aside.
In a large bowl, beat the eggs and sugar until thick and the shade of a lemon. Add the milk, ground cinnamon, vanilla essence, and salt and beat until well-combined.
Pour the milk mixture over the bread and raisins-cashew nut mixture in the baking dish, being sure to distribute evenly over all the bread. Sprinkle some cinnamon powder on top if desired.
Bake it in a pre-heated oven at 1800 for 30-40 minutes or until the knife inserted in the centre comes out clean. Cool slightly.
Dust over some powdered sugar and some pomegranate seeds.