Stale bread pudding is a classic, inexpensive, and deliciously creamy dessert that has been winning hearts for generations. If you’re looking for an easy, delicious recipe that makes use of food that would otherwise go to waste, this is the dish for you. In addition to being a great way to reduce waste, this pudding is a dessert that pleases all palates.
Let's explore how to prepare it, the ingredients needed and tips to ensure a super creamy result.
Ingredients for Super Creamy Stale Bread Pudding
Before you start, it’s important to prepare all of your ingredients. Here’s the complete list to help you prepare this incredible recipe:
- 500g of stale bread (can be French, sliced or any other type)
- 1 liter of whole milk
- 4 eggs
- 1 cup (tea) of sugar
- 1 tablespoon of butter
- 1 teaspoon vanilla essence
- 1 pinch of salt
- Sugar and water for the syrup
Preparation Method
Now that you have separated the ingredients, let's go step by step to prepare the super creamy stale bread pudding:
- Prepare the Syrup:
- In a saucepan, place 1 cup of sugar and ½ cup of water.
- Cook over medium heat, without stirring, until the sugar melts and forms a golden syrup.
- Pour the syrup into a pudding mold (it can be round or with a hole in the center) and set aside.
- Prepare the Pudding Batter:
- Cut the stale bread into small pieces and place in a large bowl.
- Heat the milk (do not boil) and pour it over the bread. Let the bread absorb the milk for about 15 minutes.
- Then, knead the bread well with your hands or use a mixer to obtain a homogeneous mixture.
- Mix the remaining ingredients:
- Add the eggs, sugar, butter, vanilla essence and pinch of salt to the bread and milk mixture.
- Beat everything very well until you get a smooth and creamy mixture. If you prefer, you can use a blender to make the process easier.
- Bake the Pudding:
- Pour the batter into the caramelized pan.
- Cover the pan with aluminum foil and place in a preheated oven at 180°C in a bain-marie.
- Bake for approximately 1 hour or until the pudding is firm but still creamy.
- Finish and Serve:
- Remove the pudding from the oven and let it cool completely before unmolding.
- Refrigerate for a few hours to make it even creamier.
- Serve chilled and enjoy!
Nutritional Information Table (100g Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25g |
| Proteins | 6g |
| Fats | 7g |
| Sugars | 15g |
| Fibers | 1g |
Approximate values and may vary depending on the ingredients used.
Tips for an Even Creamier Pudding
- Bread Choice: Use stale bread, but avoid those that are too hard or moldy. Ideally, they should be dry, but still safe to eat.
- Bain-marie: The bain-marie is essential to ensure that the pudding is creamy and does not dry out.
- Oven Temperature: Keep the oven at medium temperature to prevent the pudding from rising too much and then “sagging”.
- Rest Time: Let the pudding rest in the refrigerator for at least 4 hours before serving. This helps enhance the flavor and texture.
Conclusion
This super creamy stale bread pudding is a recipe that combines tradition, economy and flavor. With simple ingredients and an easy way to prepare, this dessert is perfect for any occasion, from a family dinner to a get-together with friends. Plus, it's a great way to use up food that would otherwise go to waste, contributing to a more sustainable kitchen.
