Bread Pudding
Bread pudding transforms stale bread into a warm, custardy dessert by soaking sliced bread in a mixture of eggs, milk, and heavy cream, then baking until set. The bread absorbs the custard liquid fully, turning its interior into something closer to a soft pudding, while the top layer exposed to the oven's heat crisps into a golden-brown crust. Cinnamon powder stirred into the custard base fills the entire dish with a warm, spiced fragrance that belies the simplicity of the ingredients. Served warm with vanilla ice cream or a drizzle of caramel sauce, the contrast between the hot, yielding pudding and the cold, sweet topping elevates it further.
Adjust Servings
Instructions
- 1
Cut bread into cubes and place in a baking dish.
- 2
Whisk milk, cream, eggs, sugar, and cinnamon into custard.
- 3
Pour custard over bread and let soak for 10 minutes.
- 4
Bake at 180C for 35-40 minutes.
- 5
Remove when golden on top and cool slightly before serving.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Rice Pudding
Rice pudding is made by simmering short-grain rice in milk over low heat, stirring regularly, until the grains swell and release their starch into the surrounding liquid. The result is a thick, porridge-like dessert with a creamy consistency that coats the back of a spoon. Vanilla extract infuses the dairy base with a warm, floral note, and a pour of heavy cream near the end pushes the richness further. A dusting of ground cinnamon on top adds an aromatic layer that greets the nose before the first spoonful reaches the mouth. The most common pitfall is scorching - rice and milk on a hot surface stick and burn quickly, so frequent scraping with a wooden spoon is non-negotiable. Because the pudding continues to thicken as it cools, pulling it off the heat when it looks slightly thinner than desired yields the best final texture. Served warm, it feels like a hug in a bowl; chilled overnight, it sets firmer and develops a denser, more custard-like character.
Fruit Clafoutis (Baked Custard with Fresh Fruit)
Clafoutis is a rustic French baked dessert that suspends fresh seasonal fruit in a thin custard batter and bakes it until the edges puff golden and the center sets to a silky cream. The batter, close to crepe batter in consistency, is made from eggs, milk, flour, and sugar whisked until smooth. Traditionally, unpitted cherries are used because the pits release a faint almond-like fragrance during baking that deepens the overall flavor. Strawberries, blueberries, and plums work equally well, their juices concentrating in the oven heat and creating pockets of intense sweetness against the mild custard. Because the method is little more than mixing and pouring, it requires no special technique. Served warm with a dusting of powdered sugar, the contrast between the crisp rim and the soft interior is what makes this dessert memorable.
Black Sesame Butter Scones
These butter scones are generously flecked with roasted black sesame powder, yielding a distinctive grey-toned crumb and an intensely nutty fragrance. The exterior bakes to a golden, flaky crust while the interior stays soft and moist, thanks to a healthy measure of heavy cream folded into the dough. Each bite releases a deep, toasted sesame aroma that pairs naturally with a cup of tea or coffee. Unlike plain scones that rely on jam or clotted cream for character, these carry enough flavor on their own, though a thin spread of honey brings out additional sweetness. They are at their finest straight from the oven, when the sesame oils are most aromatic, but hold up well for a day if wrapped tightly.
Queen of Puddings (Custard Bread Base with Jam and Meringue)
Queen of puddings is a layered British dessert that begins with a base of breadcrumbs soaked in warm vanilla custard and baked until set. A thin layer of raspberry jam is spread over the surface, introducing a tart brightness that cuts through the richness below. Meringue made from the reserved egg whites is then piled on top and returned to the oven until the peaks turn golden, creating a shell that is crisp on the outside yet marshmallow-soft within. Each spoonful should capture all three layers - the dense, creamy custard base, the sharp fruit jam, and the airy meringue - so that the flavors interact on the palate simultaneously. The recipe wastes nothing: yolks enrich the custard while whites become the meringue, a practical economy that reflects its origins in frugal English country kitchens. Served warm, the custard feels almost like a savory bread pudding dressed in dessert clothing; chilled, the jam asserts itself more prominently, and the meringue firms to a gentle chew.
Clafoutis (French Baked Cherry Custard Dessert)
Clafoutis is a traditional French dessert from the Limousin region, made by pouring a thin batter of eggs, sugar, milk, and flour over fresh cherries arranged in a buttered baking dish. Baking at 180 degrees Celsius for thirty to thirty-five minutes puffs the batter into a texture between a pancake and a baked custard - golden and lightly set at the edges, moist and tender around the fruit. The cherries release their tart juice into the surrounding batter during baking, creating pockets of concentrated fruit flavor. Vanilla extract rounds out the egg-and-milk base. Serving the clafoutis slightly warm rather than fully cooled preserves its soft, custardy consistency.
Toad in the Hole (British Sausages in Yorkshire Pudding)
Toad in the hole bakes pork sausages inside a risen Yorkshire pudding batter by first heating the sausages and oil in an oven pan at 220 degrees Celsius for 10 minutes, then quickly pouring cold batter into the scorching-hot fat. The temperature shock between cold batter and smoking oil is what drives the dramatic puff - if the pan cools before the batter goes in, the rise will be flat and dense. The batter itself is simple: flour, eggs, milk, salt, and pepper, rested for 10 minutes so the gluten relaxes and produces a more even rise. Once in the oven, the door must stay closed for the full 20 to 25 minutes - opening it drops the temperature and collapses the delicate air structure mid-bake. The finished dish has crisp, golden edges and a soft, custardy center cradling the browned sausages.