Old Fashioned Bread Pudding: A Taste of Nostalgia

As a chef, I’ve had the privilege of creating countless dishes, from the avant-garde to the utterly comforting. Yet, there are some recipes that resonate on a deeper, more personal level. Recently, while sifting through the belongings of my late grandmother, I stumbled upon a worn, handwritten cookbook. Its pages, fragrant with the scent of time and memory, held a treasure trove of family favorites. Among them, a simple recipe for Old Fashioned Bread Pudding called to me. I’d never truly delved into the world of bread pudding before, but the promise of its humble ingredients transforming into something magical was irresistible. Making it, exactly as she had scribbled it down, felt like a direct conversation with her, a warm embrace across the years, and the result was pure, unadulterated delight.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 casserole
• Dietary Type: Contains Dairy, Eggs

Ingredients

The beauty of old-fashioned bread pudding lies in its simplicity, utilizing pantry staples that often find themselves nearing the end of their useful life. It’s a testament to resourcefulness and the magic of transforming the ordinary into something extraordinary.

• 6 slices of stale bread, generously buttered on one side. The staleness is key here, as it allows the bread to soak up the custard without becoming mushy.
• 3 large eggs, lightly beaten. These will form the rich, creamy binder for our pudding.
• 1/2 cup of granulated sugar. For a touch of sweetness that complements the savory notes of the bread and dairy.
• 1/4 teaspoon of salt. A small amount that amplifies all the other flavors.
• 1 quart of whole milk. The foundation of our luscious custard.

Equipment Needed

For this timeless classic, you won’t need a lot of specialized gear. The essentials will likely already be in your kitchen:

• A greased casserole dish (approximately 8×8 inches or a similar size will work well).
• A medium-sized bowl for whisking the custard ingredients.
• A whisk.
• A fine-mesh sieve or strainer.
• An oven.

Instructions

Bringing this delightful bread pudding to life is a straightforward process, guided by the gentle hands of culinary tradition.

1. Prepare the Bread: Begin by generously spreading butter on one side of each of the 6 slices of stale bread. This buttered side is crucial for creating a delightful texture and preventing the bread from becoming waterlogged.
2. Arrange the Bread: Next, carefully place the buttered bread into your greased casserole dish, ensuring the buttered side faces down. This layering is important for even absorption and a pleasing mouthfeel.
3. Create the Custard Base: In a separate medium-sized bowl, combine the 3 lightly beaten eggs, 1/2 cup of sugar, and 1/4 teaspoon of salt. Whisk these ingredients together until they are well incorporated.
4. Incorporate the Milk: Gradually pour the 1 quart of milk into the egg and sugar mixture. Continue to whisk until everything is thoroughly combined, creating a smooth, liquid custard.
5. Strain and Pour: This is a key step for achieving a silky-smooth texture. Strain the liquid custard through a fine-mesh sieve directly over the bread in the casserole dish. This process removes any chalazae from the eggs and ensures a uniformly creamy consistency throughout the pudding.
6. Allow to Hydrate: Let the bread and custard mixture stand for 30 minutes. This resting period is vital, allowing the stale bread to fully absorb the delicious custard, softening it and preparing it for baking.
7. Preheat the Oven: While the pudding is soaking, preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). This moderate temperature is perfect for gently cooking the custard without scorching the bread.
8. Bake the Pudding: Place the casserole dish in the preheated oven. Bake for 1 hour.
9. Cover for the First Half: It’s important to cover the casserole dish during the first 30 minutes of baking. This helps to steam the pudding and ensures that the custard sets evenly without the top becoming too browned or dry. After the first 30 minutes, remove the cover to allow the top to develop a lovely golden hue and a slightly firmer texture.
10. Check for Doneness: The bread pudding is ready when a knife inserted near the center comes out clean, and the custard has set with a slight jiggle.
11. Serve: Once baked to perfection, serve the bread pudding warm or cold, as you prefer.

Expert Tips & Tricks

• Stale is Best: Don’t be tempted to use fresh bread! Stale bread has a superior ability to absorb liquid without disintegrating, leading to a better texture in your bread pudding. If your bread is fresh, you can lightly toast it in a low oven for about 10-15 minutes to dry it out.
• The Power of Strain: Never skip the straining step. It’s the secret to a truly luxurious, smooth custard that melts in your mouth.
• Don’t Overbake: Overbaking can result in a dry or rubbery bread pudding. Keep an eye on it in the last 15-20 minutes of baking. The center should still have a slight wobble; it will continue to set as it cools.
• Butter, Butter, Butter: Don’t shy away from buttering the bread. It contributes significantly to the rich flavor and creates pockets of delightful crispness.

Serving & Storage Suggestions

Old-fashioned bread pudding is a wonderfully versatile dessert. Served warm, it’s incredibly comforting, with the custard still soft and yielding. A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce elevates it even further. It is equally delicious cold, offering a firmer, more sliceable texture that’s perfect for a lighter dessert or even a sweet breakfast treat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave or a low oven. If it seems a little dry after refrigeration, a splash of milk or cream can help revive its custard-like texture.

Nutritional Information

This is an approximation and can vary based on the type of bread and milk used.

Nutrient	Amount per Serving	% Daily Value
Calories	204 kcal
Calories from Fat	85
Total Fat	9.4g	12%
Saturated Fat	5.1g	26%
Cholesterol	96mg	32%
Sodium	286mg	12%
Total Carbohydrate	28g	10%
Dietary Fiber	0.5g	2%
Sugars	13.4g
Protein	7.8g	16%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While the classic recipe is a treasure in itself, here are a few ideas to put your own spin on this beloved dessert:

• Sweet Bread Base: Instead of plain white or challah bread, try using slices of day-old brioche, croissants, or even cinnamon raisin bread for a sweeter, more complex flavor profile. Adjust the added sugar accordingly.
• Spiced Custard: Infuse the milk with spices like cinnamon sticks, a pinch of nutmeg, or a touch of cardamom while it’s warming (before adding to the eggs) for an extra layer of warmth.
• Fruitful Addition: Fold in about 1 cup of fresh or dried fruit, such as berries, raisins, or chopped apples, into the custard mixture before pouring it over the bread.

FAQs

Q: Why is my bread pudding mushy?
A: This is likely because you used fresh bread instead of stale, or the bread didn’t have enough time to absorb the custard. Ensure you use day-old bread and allow the full 30-minute soaking time.

Q: Can I make bread pudding with gluten-free bread?
A: Yes, you can! Use a sturdy gluten-free bread that doesn’t crumble too easily. You may need to adjust the soaking time slightly, as gluten-free bread can absorb liquid differently.

Q: What kind of milk is best for bread pudding?
A: Whole milk provides the richest, creamiest texture. However, you can use 2% milk or even a dairy-free alternative like unsweetened almond or oat milk, though the richness might be slightly diminished.

Q: My bread pudding is too sweet. How can I fix it?
A: Unfortunately, once baked, it’s hard to reduce sweetness. For future batches, try slightly reducing the sugar. You can also serve it with a less sweet topping, like unsweetened whipped cream or a tart fruit sauce.

Q: Can I make bread pudding ahead of time?
A: Yes, you can assemble the bread pudding and let it soak for the 30 minutes. Cover and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Final Thoughts

There’s a profound comfort in recreating dishes from generations past. This Old Fashioned Bread Pudding, with its humble origins and simple preparation, offers more than just a delicious dessert; it’s a tangible connection to memory and tradition. I encourage you to gather your ingredients, embrace the quiet ritual of its making, and savor each spoonful. It’s a dish that speaks of love, home, and the enduring magic of a well-loved recipe. Serve it after a hearty meal, perhaps alongside a steaming cup of coffee, and let its gentle sweetness transport you. Happy baking!