Bread Pudding (2 Ways)
Wow! It is -11 degrees Fahrenheit here. -29 with the windchill. Brr! It’s hard not to look for something warm to eat in this kind of weather. My Mother used to make WW’s Baked Cup Custard which she would occasionally turn into Bread Pudding by adding a cut up slice of bread to it for a cozy winter’s treat. It was a healthy version, no heavy whipping cream and she made them in custard cups for individual servings. Here is that recipe.
Dolly's WW's Bread Pudding
- 1 1/2 slices of bread, day old, medium dice
- 1 egg, lightly beaten
- 1 package WW Sugar Substitute
- 1 cup skim milk
- 1/2 teaspoon pure vanilla extract
- Dash of cinnamon
- Step 1 Cut the bread into medium pieces. Divide in half and place in two custard cups.
- Step 2 Combine the egg with the sugar substitute.
- Step 3 Slowly add the milk and the vanilla extract and whisk together with the egg/sugar mixture.
- Step 4 Pour over the bread and sprinkle with cinnamon.
- Step 5 Bake in a bain-marie, at 325 degree Fahrenheit for 50 to 60 minutes or until the custard is cooked through and set.
My Bread Pudding recipe is below. When I first started making this it was all heavy whipping cream, but I have since adjusted to make it a little more healthy. I will even use skim milk instead of whole milk if that is all I have in the house, which is pretty frequent.
For bread pudding, day old bread is best. Fresh bread will just get mushy. You can use Brioche, French Bread or an Artisan Bread. They will all work for this recipe. I used a combination of Brioche, French and some Banana Swirl bread that I had left. I cut back on the cinnamon since the bread already had it in it.
Cut up the day old bread into a large dice. In a large bowl, whisk the heavy whipping cream, milk, eggs, sugar, vanilla, cinnamon, nutmeg and kosher salt together. Place the bread into a large baking dish and pour the custard mixture over the bread. Fold to combine so that all the bread is soaked. Tap down on the top bread pieces to make sure they are also soaked. Bake in a bain-marie at 350 degrees Fahrenheit for 50 to 60 minutes or until the custard is cooked through and set. Serve with a little dusting of confectioner’s sugar. Refrigerate any left overs.
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- 3 1/2 cups of bread, large dice
- 2 1/4 cups of heavy whipping cream
- 2 1/4 cups whole milk
- 5 large eggs
- 1/2 cup sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 to 1 cup of water for bain-marie
- Confectioner's sugar for dusting
- Step 1 Dice up the bread and place in a large baking dish that has been sprayed with a no-stick cooking spray. Brioche, french or artisan bread all work for this recipe.
- Step 2 In a large bowl, whisk the heavy cream, milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
- Step 3 Pour milk/egg mixture over the bread. Fold to combine so that all the bread is soaked. Tap down on the top bread pieces to make sure they are also soaked.
- Step 4 Place that baking dish into a larger baking pan. Pour in the water into the larger pan to make your bain-marie. Bake in the bain-marie at 350 degrees for 50 to 60 minutes or until the custard is cooked through and set. Refrigerate any left overs. Taste great with a little confectioner’s sugar, whip cream or syrup over it.