I can remember my grandma making bread pudding quite frequently when i was a little girl. To me, it just looked like a big pot of bread crusts that nobody wanted to eat. However, grandma had the magic touch to turn that big old pot of old bread crusts into a magical pudding that tasted like a dream come true.
This vintage bread pudding recipe reminds me a lot of grandma. If you can rip apart a loaf of bread then you can certainly make this tasty recipe. It’s fun to make and very yummy to eat.
I enjoy pouring milk over my bread pudding. So good! How will you eat yours?
Recipe and photo courtesy of Tuilelaith.
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Quick Tip: Drizzle maple syrup over this bread pudding for a fun flavor of sweetness.
When do I add the whiskey?
Instead of bread, I usually use left over donuts, sticky buns and only use bread when needed. Also add raisins.
Looks good. I’m wondering just how big (ounces) a “loaf” of French bread would be for this recipe.
It’s in the fridge right now, will be baking it in a couple of hours. My question; Bake covered or uncovered?
I make a similar bread pudding (without the honey and add some nutmeg). I also grew up serving it with milk. Another alternate that my Mother served it with was a lemon sauce. For the past 15 years or so I’ve been making a raspberry sauce for this lovely desert. The sauce consists of sugar desolved in boiling water. Then fresh (or frozen) raspberries are added until soft and the sauce is thickened. After cooling the sauce, add Grand Marnie (SiC). You can find the sauce recipe on Google.
This looks like a heart attack waiting to happen. Too rich and TOO SWEET for this bread pudding lover!
Don’t worry, Diane. I have plenty of nitro on hand. Thanks for your concern!