Tag Archives: bread pudding

The sweet and the savory: One basic recipe for bread pudding, two ways to make it

The sweet and the savory: One basic recipe for bread pudding, two ways to make it
Bread pudding duo sm

Broccoli, ham and cheddar (top) and pear-cranberry bread (bottom) puddings

Who doesn’t love bread pudding? It is warm, comforting, inexpensive and incredibly easy to prepare. It also makes for a great last-minute or make-ahead brunch or dessert dish, as you can have the ingredients prepped in no time and either throw it together and pop it right into the oven, or let it sit in the refrigerator overnight and bake it off in the morning.

With the following basic base recipe for bread pudding, you’re free to experiment with all sorts of sweet and/or savory combinations. I’ve also listed recipes for both a sweet and a savory bread pudding using the base recipe. I usually use French or Cuban bread, but if you’re feeling extra naughty (and not counting calories) challah bread and croissants make a great substitute. Heck, I’ve seen Paula Deen use a dozen Krispy Kreme doughnuts in her bread pudding!

The base recipe for bread pudding is all about the ratio and simple math. For a basic custard base, you’ll want to use a 2 to 1, milk to egg ratio. A large egg is about 2 ounces, so for every egg you use, you’ll need 4 ounces (1/2 cup) of milk. (And the ratio is the exact opposite if you’re ever making a quiche.) Instead of using just milk, sometimes I’ll do half milk and half heavy cream for a richer custard base. But if all of this math is too much for you, just follow my recipe below.
Read the rest of this entry