Bread Pudding

Traditional English Bread Pudding Recipe with Raisins and Cinnamon

Region / culture: England | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 2-4

Introduction

Bread pudding is a classic dessert that has stood the test of time, offering a comforting and satisfying end to any meal. This simple yet delicious dish transforms basic ingredients into a sumptuous treat, making it a favorite among both novice and experienced cooks. Our recipe takes a healthier twist on the traditional version, incorporating whole wheat bread, skim milk, and egg substitutes to create a lighter but equally tasty version.

History

The origins of bread pudding date back to the early 11th and 12th centuries, primarily as a means to utilize stale bread in a cost-effective manner. It has evolved from a humble peasant dish to a beloved dessert enjoyed worldwide, with each culture adding its unique twist. The version we know today, sweetened with sugar and spices, became popular in the 13th century and has continued to evolve, incorporating various ingredients such as raisins, nuts, and different types of bread.

Ingredients

2 slices of white or whole wheat bread
2 tsp of softened margarine
2 tbsp of seedless raisins
2 cups of skim milk
2 large eggs or equivalent amount of egg substitute
0.25 tsp of salt
2 tbsp of sugar
0.25 tsp of ground cinnamon
1 tsp of vanilla extract

How to prepare

In a bowl, combine eggs, milk, raisins, salt, sugar, cinnamon, and vanilla extract.
Add the shredded or cubed bread to the mixture and mix well.
Grease a pan and pour the mixture into it.
Bake at 350°F (177°C) until a pointed knife inserted near the center of the pudding comes out almost clean, which should take about 40 minutes.

Variations

Feel free to experiment with the recipe by adding different fruits such as chopped apples, pears, or dried cranberries. For a nuttier flavor, mix in a handful of chopped walnuts or almonds.

References

↑ This came from a diabetic cookbook but i see no reason why you can't use artificial sweetener equal to 2 tbsp sugar - but be sure you use one that will hold up to heat

Cooking Tips & Tricks

To ensure your bread pudding is moist and flavorful, consider the following tips:

- Use day-old bread as it absorbs the custard mixture better.

- Gently press down the bread into the custard before baking to ensure even soaking.

- For a richer flavor, you can substitute half of the skim milk with cream.

- Experiment with adding different spices like nutmeg or allspice to suit your taste.

Serving Suggestions

Serve the bread pudding warm, with a dollop of low-fat vanilla yogurt or a drizzle of honey for added sweetness. A sprinkle of fresh berries can also add a refreshing contrast to the rich flavors.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a gentle heat that allows the custard to set without curdling. For a crispier top, you can broil the pudding for the last few minutes of cooking.

Ingredient Substitutions

For a dairy-free version, substitute the skim milk with almond or soy milk. If you prefer a sweeter pudding, maple syrup or honey can replace the sugar.

Make Ahead Tips

This bread pudding can be prepared a day in advance and stored in the refrigerator. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve the bread pudding in individual ramekins for an elegant presentation. Garnish with a mint leaf or a dusting of powdered sugar for a touch of sophistication.

Pairing Recommendations

A light dessert wine or a cup of coffee complements the flavors of the bread pudding perfectly, making for a delightful end to any meal.

Storage and Reheating Instructions

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

A serving of this bread pudding contains approximately 200 calories, making it a relatively low-calorie dessert option that can fit into a balanced diet.

Carbohydrates

This bread pudding recipe contains approximately 30 grams of carbohydrates per serving. The main sources of carbohydrates are the bread and sugar, providing energy for your body's daily functions.

Fats

Thanks to the use of skim milk and egg substitutes, the fat content is kept to a minimum, with approximately 3 grams of fat per serving. The margarine adds a small amount of fat, but you can opt for a low-fat version to reduce it further.

Proteins

Each serving of this bread pudding provides about 8 grams of protein, primarily from the skim milk and egg substitutes. Protein is essential for building and repairing tissues in your body.

Vitamins and minerals

This dessert is a good source of calcium from the skim milk, essential for bone health. It also provides small amounts of iron and potassium.

Alergens

Common allergens in this recipe include wheat (from the bread) and dairy (from the milk). Those with allergies to these ingredients should seek suitable substitutions.

Summary

Overall, this bread pudding is a healthier alternative to traditional recipes, lower in fats and calories but still rich in flavor and comfort.

Summary

This healthier version of bread pudding is a testament to the dish's versatility and enduring appeal. By incorporating simple modifications, it's possible to enjoy this classic dessert without compromising on taste or nutritional value. Whether you're a seasoned baker or new to the kitchen, this recipe is sure to satisfy your sweet tooth while fitting into a balanced diet.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for bread pudding. It was many years ago, when I was just a young girl, and my mother had invited a new neighbor over for dinner. Mrs. Jenkins was a sweet elderly woman with a twinkle in her eye and a warm smile that immediately put me at ease. As we sat around the table enjoying our meal, she began to tell us about her famous bread pudding.

"It's a family recipe that has been passed down for generations," she explained, her eyes shining with pride. "My grandmother taught it to me when I was just a girl, and I've been making it ever since."

I was fascinated by the idea of a recipe being handed down through the years, each generation adding their own touch to it. Mrs. Jenkins noticed my interest and offered to teach me how to make the bread pudding.

The next day, I went over to her house and watched as she gathered the ingredients and began to mix them together. There was something magical about the way she worked, her hands moving with practiced ease as she poured in the milk, cracked the eggs, and sprinkled in the cinnamon and sugar.

As the bread pudding baked in the oven, Mrs. Jenkins regaled me with stories of her childhood, of days spent in the kitchen with her grandmother, learning the secrets of their family recipes. I listened raptly, eager to soak up every bit of knowledge she had to offer.

When the bread pudding was finally done, Mrs. Jenkins pulled it out of the oven and sliced off a piece for me to try. The warm, sweet scent filled the room, and I took a bite, savoring the rich flavors and the comforting texture of the pudding.

From that day on, I was hooked. I begged Mrs. Jenkins to teach me more of her recipes, and she was only too happy to oblige. Over the years, I learned how to make her famous apple pie, her decadent chocolate cake, and her savory pot roast. Each dish was a masterpiece, a testament to the love and care that had gone into creating it.

As I grew older, I began to experiment with the recipes, adding my own twist here and there to make them my own. I found joy in the act of cooking, in the process of creating something delicious and nourishing for my family to enjoy.

And now, as I stand in my own kitchen, preparing a batch of bread pudding for my grandchildren, I can't help but feel grateful for the lessons I learned from Mrs. Jenkins all those years ago. Her recipe lives on in me, a testament to the power of tradition and the joy of sharing food with those we love.

So as I pull the steaming dish of bread pudding out of the oven and set it on the table, I can only hope that my grandchildren will feel the same sense of wonder and delight that I did all those years ago. And maybe, just maybe, they will carry on the tradition, passing down the recipe for bread pudding to future generations, just as Mrs. Jenkins did for me.