Let’s Use Up That Stale Bread

Bread pudding has always been a way for people to transform stale bread into a sweet dessert. Bread puddings may be made with almost any bread or roll, except quick breads that are leavened with baking powder or soda. I have taken the opportunity to make the pudding out of egg breads, French breads, donuts, cinnamon raisin bread, cinnamon rolls and bagels. Each bread base gives a different texture, some lighter – some heavier. Keep in mind that firm breads bake up the best. Also, a slightly softer crusted bread, rather than a very crisp crust, works well. One suggestion is that when you use a bread base that is higher in sugar content than a basic yeast bread, you may want to cut back on the amount of sugar in the recipe, as you may find your pudding is overly sweet.

Not only can you change up the bread you use in bread pudding but the typical raisins found in many recipes can be switched with other dried fruits, toasted nuts, chocolate chips or grated orange or lemon zest. You may also want to add a bit of rum, whiskey or brandy extract for flavor. Don’t be afraid to experiment, you may find a combination  of ingredients that far exceed your expectations.

Although most bread pudding recipes call for cream and several eggs you can make minor substitutions to make the dish healthier. Substitute lower fat milk for the cream, and egg whites for the whole egg or an egg substitute. Just remember that any time you change ingredients in a recipe you may have a different product at the end. Start slow and work your way to a product that is both appealing and healthier for you.

Bread puddings are baked custards, so when preparing them you may need to use a bain-marie. A bain-marie, also known as a water bath, is a cook’s principal way of controlling the heat during the cooking of a bread pudding that is rich in eggs. Since bread pudding is a baked custard using a bain-marie helps keep the pudding from turning grainy and watery. The bain-marie, also partially insulates the pudding from the ovens heat and protects it from over-baking. Be mindful that those recipes that call for enough bread to soak up the custard do not need to be baked in a water bath.

There are many wonderful recipes for bread pudding out there, but the one I have used for several years is nothing fancy. To be honest, you probably can find it in a basic Betty Crocker or Better Homes and Gardens Cookbook. I prefer my basic recipe because it is easy to prepare and the bread pudding comes out more evenly baked because of the bain-marie. Don’t be intimidated by the technique, once you master the steps you will wonder why you avoided recipes that call for the bain-marie or water bath.

To bake the bread pudding is a water bath, choose a pan large enough to accommodate your baking dish comfortably. Traditionally, bain-marie would have a rack on the bottom of the water pan to prevent the pudding from coming in direct contact with the hot pan below. But for the bread pudding, the dish can set on the direct bottom. (Unless your recipe instructs differently.) Once the large pan is in the pre-heated oven with the bread pudding set in it, pour scalding tap water into the bottom pan to come one inch up the sides of the bread pudding dish. By pouring the water into the pan after setting the pan in the oven, you are able to keep the pan steady and prevent splashing water. Bake as directed. The temperature of the pudding should register 160 degrees F on a bi-metallic stem thermometer to ensure that it is baked through. Another way is to check by inserting a knife 1 inch from the edge of the casserole and if it comes out clean it is done.

We love bread pudding served warm, and it is very good served with whipped cream, cream, milk or prepared sauces. No matter how you like to serve it, always remember that bread pudding once baked needs to be refrigerated, as it is highly susceptible to bacterial activity.

So from now on don’t toss that stale bread, try your hand at baking up a delicious bread pudding to serve to family and friends.