There’s not a whole lot of directions in making a bread pudding. Back in the days (before the computer age, of course), there was not even a need to have a recipe. It was simply tearing stale (not moldy) white bread, a bit dry then, into small pieces then tossing with a custard base of evaporated milk, beaten eggs, sugar and vanilla. We loved it, we still do now, bread pudding that is firm and can nicely be cut into squares. I know “pudding” should be a bit soft…but the kind of bread pudding we used to bake and enjoy eating never had butter mixed in nor heavy whipping cream. And we never had to make a sauce to go along with it…what for!
Well, I had to try another pandesal (Filipino bread) but I still had many gallon-size plastic bags filled with old pandesal and dinner rolls and challah. Only 2 options — make a bread pudding or run bread pieces in food processor for homemade bread crumbs. I only need about 6 to 8 cups of bread cubes to make my bread pudding. So the rest of the bread…packed in freezer bags as bread crumbs (and just a question, why commercial plain bread crumbs are so pricey?).
I made my bread pudding with 7 cups of bread — firm enough, soft enough, just perfect for me. If you see a pool of custard base still with 6 cups of bread, then add more bread pieces. And be sure to let the bread gently soak up the custard base. Ready to make the bread pudding with me?
Sarah’s “Firm Enough” Bread Pudding
Not eggy, not buttery-rich…but simply yummy!
7 cups bread (with crusts) cut into nice chunks, lightly packed
4 large eggs
1 cup granulated sugar
½ cup light brown sugar
2 teaspoons vanilla
4 cups whole milk
½ cup raisins
1 cup crushed pineapple, drained
Preheat oven t 350 F. Pam-spray (or lightly grease/butter) a 9 x 13 baking dish (I prefer Pyrex glass dish for bread pudding); set aside.
In a medium saucepan, warm milk to almost boiling; set aside. In a large mixing bowl, whisk eggs, sugar and vanilla. Gradually add warmed milk, whisking well (this is the custard base). Add bread pieces and allow to soak up some of the custard base. Fold in raisins and crushed pineapple. Transfer to prepared dish and add more bread slices, if needed, up to 1 cup. Bake for about 45 minutes or until a thin-bladed knife inserted in the center comes out clean. If you want a darker top, just run under the broiler for some 30 seconds (watch it!). Cool completely in wire rack. Cut into squares and serve. Makes 10 to 12 servings.
Delicious…I never like it warm…I love it chilled overnight first in the fridge.