The history of bread pudding dates all the way back to prehistoric times and it was quite popular in all parts of the world. Most people could not afford to waste food so they came up with a new way to turn their stale breads into a yummy treat instead of throwing them out, and that is how bread pudding came about. In the 18th century it regained popularity and was commonly served to sick people since it was considered an easier food to digest, much like soup is nowadays. (Source: http://www.foodtimeline.org/foodpuddings.html#bread)
Whether you like it savoury or sweet, bread pudding is a great dessert that allows you to be creative with ingredients and make whatever flavor your heart desires. If you prefer a richer bread pudding, you may substitute stale croissants or other baked cakes and pastries instead of bread. You may also jazz up your bread pudding by throwing in some nuts, spices and fresh or dried fruit, and if you have a really decadent sweet tooth, you can drizzle a caramel or butterscotch sauce on top when your bread pudding is ready to be served.
We placed some apple slices and blueberries on top of the bread pudding before sprinkling on the crumple
Bread pudding is ready for the oven!
Et voila!
Bread Pudding
The bread pudding featured in these photos has apples and blueberries with a rum butter sauce on top. It is enough to fill a 9x9 pan and makes 8 generous sized portions.
Ingredients
- Stale bread, enough to fill the pan
- 1 cup sugar
- 4 eggs
- 1 Tb vanilla
- 750 ml milk
- Nuts, fruit, spices, etc
- Sauce of your choosing
- Crumble Ingredients:
- 1 cup brown sugar
- 1/4 cup soft butter