Classic Traditional Bread Pudding with Raisins: A Timeless, Easy Comfort Dessert
Hello, wonderful readers! I’m thrilled to announce that I’m officially on summer holidays – well, “no school” holidays, which means I’m back in the kitchen and ready to share some delightful recipes with you. After a brief hiatus, it feels so good to immerse myself in the joy of baking and blogging again. And what better way to kick things off than with a dessert that embodies pure comfort and nostalgia: classic traditional bread pudding!
This particular recipe holds a special place in my heart, primarily because of a memorable request from my brother for his birthday back in April. His straightforward approach to desserts often reminds me of how easily I get swept away into the dazzling, sometimes overly complicated, world of modern pastries. While there’s a definite allure to glitz and glamour in baking, sometimes the simplest pleasures are the most profound and satisfying.
The Simple Request: Just Bread Pudding
My brother’s birthday request was a stark reminder of this truth. The conversation went something like this:
Me: “So, what kind of bread pudding do you want? There’s a really great caramel toppi…”
Brother: “Uh, just bread pudding.”
Me: “I… Oh… well, what kind of toppings/fillings? You can get nuts, white chocolate chips, raisins, there’s really an endle…”
Brother: “No, really. Just bread pudding. Traditional bread pudding. JUST that.”
Me: “I… Oh… okay. Not even a crumble topping?”
Brother: “…”
Me: “OK OK!”
His insistence on “just bread pudding” was both amusing and a valuable lesson. In a culinary landscape often dominated by extravagant creations and innovative flavor combinations, his desire for the unadorned classic was refreshing. It highlighted the enduring appeal of comfort food that doesn’t need fancy embellishments to be absolutely delicious. This exchange nudged me to strip away all the modern bells and whistles and rediscover the pure essence of this beloved dessert.
So, I embarked on a mission to create the most traditional version possible, delving into a trusted Williams-Sonoma cookbook for guidance. Yes, that’s how much I love him – I resisted putting a single extra sprinkle on it! Well, almost. I might have “glammed up” the picture just a tiny bit, but you can hardly blame me, can you? Old habits die hard when you’re a food blogger! But rest assured, the pudding itself remained true to its humble, delicious roots.
The Undeniable Charm of Classic Flavors
Anyhow, the result was nothing short of spectacular. I absolutely LOVED the taste of this bread pudding. For my version, I used day-old French bread, which provides the perfect texture and absorbs the rich custard beautifully. Initially, I found myself “eye-balling” the ingredients, thinking I could wing it – a common mistake for any aspiring baker! But as the saying goes, a recipe is there for a reason, and following it diligently ensures the best outcome. Thankfully, I quickly course-corrected and stuck to the measurements, leading to a perfectly balanced and incredibly moist pudding.
I honestly can’t remember the last time I had traditional bread pudding quite like this. It delivered such a genuine, authentic taste that it felt almost timeless. I half-jokingly thought the Romans might have been serving it to me! Of course, a quick reality check brings me back to modern times. While bread puddings do have ancient origins, tracing back to resourceful cooks making use of stale bread, the ingredients and techniques have certainly evolved. Back then, “stale bread” was likely much harder than our “day-old” baguette, and they probably didn’t have access to full cream, abundant raisins, or fine powdered sugar. Our modern rendition, however, truly elevates this humble dish to a delightful dessert.
Speaking of modern touches, in typical fashion, I couldn’t resist a couple of personal additions. While my brother requested pure tradition, a little extra never hurt anyone, right? I generously dusted the top with confectioners’ sugar, giving it that classic, elegant finish. And yes, I added a wee-bit of rum. Okay, maybe a bit more than a wee-bit. My slice definitely had a lot more than a wee-bit! But shhh, don’t tell anyone, it’ll be our little secret. The subtle warmth and depth the rum adds truly complement the sweet, spiced custard, making each bite even more satisfying.
The Enduring Appeal of Bread Pudding: A Culinary Journey Through Time
Bread pudding isn’t just a dessert; it’s a testament to culinary ingenuity and the art of transforming simple ingredients into something extraordinary. Its origins are rooted in frugality, a delicious way to use up stale bread that would otherwise go to waste. This makes it one of the oldest and most beloved comfort foods, enjoyed across cultures and generations.
Historically, bread pudding has appeared in various forms in many cuisines. From medieval European kitchens where it was known as “poor man’s pudding” or “waste bread pudding,” to its evolution into a cherished sweet treat, its core principle remains the same: stale bread soaked in a rich, flavorful custard and baked to perfection. The addition of spices like cinnamon and nutmeg, and dried fruits such as raisins or cranberries, enhances its appeal, making it a warming and satisfying dessert.
What makes a truly traditional bread pudding stand out is its simplicity. It relies on the quality of its basic components: good bread, fresh eggs, rich milk, and a touch of sweetness and spice. There are no elaborate techniques or exotic ingredients needed, just a straightforward process that yields incredibly delicious results. This ease of preparation, coupled with its comforting flavors, is why it has remained a staple in homes for centuries.
Tips for Making the Best Traditional Bread Pudding
To achieve that perfect, custardy texture and rich flavor, here are a few key tips:
- Use Day-Old Bread: This is crucial. Stale bread, like a baguette or challah, is ideal because it’s slightly dry and porous, allowing it to fully absorb the custard mixture without becoming soggy. Fresh bread tends to break down too much. Cut it into even cubes for consistent soaking.
- Perfect Custard Base: Whisk your eggs, sugar, vanilla, and spices thoroughly before adding the milk. This ensures a smooth, well-combined custard that will evenly coat the bread.
- Soaking Time is Key: Don’t rush the soaking process. Allowing the bread cubes to sit in the custard for at least 20 minutes (or even longer, up to an hour, for a richer pudding) ensures they are fully saturated, leading to a moist and tender final product. Press down on the bread occasionally to help it absorb the liquid.
- The Water Bath (Bain-Marie): Baking the bread pudding in a water bath (as specified in the recipe) is vital. This gentle, indirect heat helps the custard set slowly and evenly, preventing it from curdling and keeping the pudding incredibly moist and silky smooth. It’s the secret to that melt-in-your-mouth texture.
- Don’t Overbake: Bread pudding is done when a knife inserted near the center comes out almost clean. It should still have a slight jiggle in the middle, as it will continue to set as it cools. Overbaking can lead to a dry, rubbery texture.
- Flavor Enhancements: While my brother wanted it plain, adding a splash of rum, brandy, or even a citrus zest to the custard can elevate the flavor profile without straying too far from tradition.
I’m so happy to be blogging again and sharing this cherished recipe with you. It’s a wonderful dessert to make for family and friends, perfect for any occasion that calls for a warm, comforting treat. I hope you enjoy this traditional bread pudding recipe as much as we did, and I look forward to sharing all the other exciting recipes I have coming up soon!
Traditional Bread Pudding
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Ingredients
- 12 slices day-old baguette, cut into 3/4-inch cubes
- 4 eggs, at room temperature
- 1/2 cup firmly packed light brown sugar
- 3/4 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 4 cups milk
- 1/4 cup dried cranberries or raisins
- Confectioners’ sugar for dusting
Instructions
- Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
- In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
- Meanwhile, preheat an oven to 350°F.
- Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
- Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners’ sugar. Serves 8.
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