Maddie's Bread Pudding
I used what I had, and it came out pretty good So bread pudding If youve not had it, its a great way to use up bread thats past its prime, and turn it into a wonderful breakfast, dessert or whenever food There are lots of ways to make it, but the main ingredients are bread and eggs
I used what I had, and it came out pretty good So bread pudding If youve not had it, its a great way to use up bread thats past its prime, and turn it into a wonderful breakfast, dessert or whenever food There are lots of ways to make it, but the main ingredients are bread and eggs
- Carbohydrate 67.9070383527883 g
- Cholesterol 113.242631781 mg
- Fat 10.8636865145991 g
- Fiber 3.05145005245477 g
- Protein 14.4496971659729 g
- Saturated Fat 4.99165775591265 g
- Serving Size 1 1 Serving (173g)
- Sodium 700.050341505896 mg
- Sugar 64.8555883003336 g
- Trans Fat 1.20086953094799 g
- Calories 432 calories
Step-by-step
- Preheat oven to 360.
- Place cubed bread into a small (at least 9x9x2) baking pan.
- Mix all ingredients in a separate bowl, being sure it is well blended and no chunks of butter remain.
- Pour the goo over the bread, and poke down the cubes as much as possible, to get as soggy as possible.
- Place pan in over and bake for about 45 minutes, until a knife comes out cleanly and it holds its form.
- Refrigerate for several hours (or overnight!).
- To serve, place serving in bowl and pour over with 1/2 a cup cream or milk.
The Mechanics of Moisture Distribution
Refrigerating the assembled mixture for several hours or overnight is mandatory because starches require extended contact to hydrate fully. Stale bread functions as a sponge, absorbing liquids far more efficiently than fresh loaves which contain higher internal moisture and resist the custard. Softening the butter thoroughly before mixing prevents fat pockets from separating out during baking. Whisk the egg whites, whole eggs, and sweetened condensed milk until completely uniform before pouring the liquid over the cubed bread. Poking the cubes down guarantees the interior absorbs the dairy evenly without dry pockets forming.
Baking and Thermal Stability
Operating an oven at 360 degrees Fahrenheit provides enough heat to set the dairy proteins without scorching the high sugar content present in the condensed milk. Insert a paring knife into the center of the baking pan at the forty-five-minute mark; the blade must emerge clean without liquid residue. Allowing the dessert to chill alters the retrograded starch structure, firming the slice for cleaner portioning. Serve cold or gently rewarm individual portions, remembering that fresh bread yields a denser crumb while stale bread maintains structural integrity.
