WMFB 02/10

WMFB 2/10/2011


One of my recent assignments was to take some stale bread and make bread pudding, something I don’t do very often. I was given bread cubes from several different kinds of bread that were dry but not hard. Of course, by the time I actually got around to making the pudding, the bread was as hard as a rock. “This can’t be good”, I thought, but charged ahead anyway. I picked out a recipe from Everyday Food, from Martha Stewart, that seemed easy enough. When I poured the custard over the bread, I let it sit for 15 minutes to soften the cubes a little. I don’t know if it helped or not. Let us just say that the end result was very soft and tasty. It also helped (in my opinion) that some of the bread cubes were from a loaf of raisin bread.


It turns out that in the interim, the staff at the bakery developed a “Bread Pudding Kit”, with bread chips and seasoning and a recipe included. I haven’t tried it yet, but you may want to save your own stale bread and make the pudding yourself, so I have included my recipe.


Pumpkin Bread Pudding


Unsalted butter, room temperature, for dish

1 can (15 oz) pure pumpkin puree

1 cup whole milk

½ cup heavy cream

2 large eggs, lightly beaten

¼ cup light brown sugar

½ t coarse salt

¾ t pure vanilla extract

½ t ground cinnamon

½ t anise seed, roughly chopped (I did not use this)

10 oz. day old bread, cut into ½ inch slices or 1 inch cubes

½ cup pecans, roughly chopped


Preheat oven to 350 degrees. Butter a 2 quart baking dish. In a large bowl, whisk together pumpkin, milk, cream, eggs, brown sugar, salt, vanilla,cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature.


I found it best served warm with vanilla ice cream.


Enjoy the recipe or go to the bakery and get one of the kits. I’m going to try one myself!




Published in: on February 10, 2011 at 8:36 pm  Leave a Comment