Monday, February 24, 2020

Bread Pudding

Rich and creamy,
great for breakfast

I cut the crust of whole wheat  and white bread 
to  make tea sandwiches for a luncheon.
I saved the crust and made a bread pudding with it.
I adapted a recipe from King Arthur Flour.
The recipe calls for 1 cup walnuts,
I used 1/2 cup and added 1/2 currants.


4 to 4 1/2 cubed bread
4 large eggs 
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup packed brown sugar
1 tsp maple flavour or vanilla extract
1/2 tsp ground nutmeg
1/4 tsp salt

1/2 cup chopped toasted walnuts
(to toast walnuts, place on a cookies
sheet, at 350 deg. for 8-10 mins.)

1/2 cup currants. 


Preheat oven to 350deg.F
Grease an 8x8 square casserole dish,
1 1/2 quart dish.

Place the bread cubes in a large bowl.

In a medium bowl, (I use 
large measuring cup)
whisk together the eggs, 
milk, heavy cream, maple syrup, brown sugar, maple flavour or vanilla, nutmeg
and salt.

Pour over the bread cubes and stir thoroughly.
Let the mixture sit for 15 minutes
 to allow the bread cubes to 
absorb the liquid.

Stir in the nuts and currants

Place in the prepared baking dish.

  1.  and bake for 35-40 minutes or 
    until the centre is firm when you press on it.

    Remove from the oven and serve 
    warm with whipped cream or ice cream

    Store,  covered in the refrigerator for 5 days.
  2. Thanks for your visit xo


freshvintagebylisas said...

I plan to make this right away. It is one of my husbands favorite desserts. He will be thrilled. Thank you.

Pattie said...

Breakfast?? What?! I'm in!! I never thought about breakfast. Swooning here.

NitkaDesign said...

What a fantastic recipe:-)))
Thanks for sharing:-)))

Sandi@ Rose Chintz Cottage said...

Smart lady, saving the crusts for pudding! I love a good bread pudding and yours looks wonderful served in the red rimmed sherbet dish! I can't have nuts however so I would have to leave them out but the rest sounds delicious. Thanks for sharing your recipe. I must make some soon.

Pattie said...

You are calling my name with bread pudding! I love it so much and yet never manage to make it. Thanks for the inspiration and recipe.

Andrea Charles said...

Wow, Thelma!! Now that sounds like a wholesome breakfast. Kids are so fussy about walnuts and currants that I had to stop giving them the nuts! The recipe looks easy to cook, and looks yummy. I am going to try this recipe today itself. Once again, thank you Thel for the great recipe.

French Ethereal said...

Serious yum!!! Thank you for sharing your recipe, Thelma! It is definitely featured at Share Your Style #246 this week... ;)' Now I am hungry! :D (I wonder if I can make a mini version as I know I'll eat the whole thing...)

Happy almost spring to you,
Barb :)

French Ethereal said...

Thelma, you might see a boost (I hope!) as I am in the process of making your bread pudding and will put up on my Instagram later this evening. :)' Looks good going into the oven so far. I siphoned off a little for Mr. Ethereal and myself so I can take the rest to work for a potluck tomorrow. Excited to try this!!! <3

Happy evening to you!
Barb :)

Allyson said...

Looks absolutely decadent.... and that topping! Yum for sure! Pinned. I'm visiting from Funtastic Friday.

Mayura said...

I am just mesmerized by the recipe, and I would make the same for a party next week in our music class and will share it with my friends from a music Institute in Coimbatore . Thank you so much for sharing such a delightful dessert with us. It looks yummy and perfect with the whipped cream topping.