|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bread pudding is an excellent way to use leftover stale bread. The frugal dessert probably originated in early England, where it was called "poor man's pudding." It is still a great way to use stale bread, but it's evolved over the years to become a versatile dessert often found in upscale restaurants. Many consider it a comfort food.
Small, French-style sandwich rolls were used to make the pictured bread pudding, but any good, sturdy leftover bread will do. Feel free to use everyday white loaf bread, a loaf of French or Italian bread, or a rich and buttery brioche or croissants.
Fresh or frozen berries can be used in the pudding as well. Top the pudding with the included lemon dessert sauce or use a whiskey sauce, fresh blueberry sauce, or whipped cream. Or just sprinkle some powdered sugar over the pudding and drizzle some sweet cream over it. It's wonderful warm or cold.
- 3 cups milk
- 3 large eggs
- 5 to 6 cups day-old torn French or Italian bread or rolls
- 1 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, optional
- 2 cups fresh blueberries
- 3 tablespoons powdered sugar
Heat oven to 350 F.
Butter an 11-by-7-inch baking dish.
In a large bowl, whisk together the milk, eggs, sugar, vanilla and almond flavorings, and 1/2 teaspoon of lemon zest. Add the bread and let the mixture stand for 10 to 15 minutes.
In another bowl, toss the blueberries with powdered sugar and then fold them into the bread mixture.
Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
Add about an inch of very hot water to the large outer pan.
Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
In a saucepan over high heat, bring the 1 1/2 cups of water to a boil.
In another saucepan, combine the 3/4 cup of granulated sugar, cornstarch, and salt. Blend well.
Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly. Stir in the lemon zest, lemon juice, and butter. Stir to blend.
Makes about 6 to 8 servings.
Omit the lemon zest from the pudding mixture and add 1 teaspoon of ground cinnamon.
Instead of blueberries, make the pudding with