Everyday Bread Pudding is more than just a frugal way to avoid wasting bread, it is completely and utterly delicious! And with the eggs and milk, quite nutritious! Which means you should probably make this to enjoy, and soon!
Bread Pudding was a rare dessert when I was growing up. And I am not certain why. Maybe our Mom ate too much of it as a child of the depression era, or maybe she really just preferred cake. She never really said. But it was one of those dishes she would declare she was not going to make with her often used "ick" reply. Our own family's use for the odds and ends of bread at the end of the week was a platter of French toast for breakfast, or a trip to the duck pond at the park when we went for a Sunday drive. To this day, I still love duck ponds! But honestly I love Bread Pudding even more.
Personally, I love Bread Pudding.
And as such, I have several styles of custard-based pudding desserts that I fall back to, as pantry supplies are available and need to be used. Also as a bread baker, there will be no bread that we don't eat in one form or another, in this household And this Everyday Bread Pudding is a favorite of mine. The ingredient list is nothing more than ordinary basic pantry supplies, and it comes together quickly, and then cooks on its own, so it is mostly hands-off once the cooking begins. I absolutely love my electric pressure cooker for custard desserts, like this one. No scorching and no hot oven to deal with.
Bread, biscuits and scones all make delicious bread pudding!
As luck would have it, you can make Everyday Bread Pudding with just about any type of bread, including biscuits and scones. But my personal favorite is using leftover buttered toast to make a batch of Bread Pudding. That toasted bread flavor is just a little bit richer flavor, than using plain bread. Today's batch of bread pudding was made with the leftover cinnamon toast from breakfast. And actually I am very sorry it took so long to share this recipe with you because it is delicious!
It goes without saying that raisins are a given in Everyday Bread Pudding, but for this batch, I left them out. We have one family member who is not a raisin fan. But usually, I scatter them over the top of the custard before securing the lid and beginning to cook!
Some additional thoughts on this recipe:
If you like raisins in your bread pudding, as noted above simply scatter some over the top before cooking. Don't stir them in, they will sink to the bottom!
Nutmeg grated over the top is traditional, feel free to use some, none of it or lots depending upon your love of nutmeg.
Make this dish as you wish, use water, milk, or half and half for the additional liquid.
If desired serve with whipped cream, we always do! But a simple lemon sauce is also delicious.
I have cooked bread pudding in the IP both ways, with and without foil over the top, I do recommend covering with foil. This will prevent moisture from the steam collecting on top of your pudding as it cooks.
And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model.
Ingredients needed for this recipe:
- slices of bread
- eggs
- sugar
- vanilla
- pinch of salt
- 12 oz can of Evaporated Milk
- water, milk, or half and half
- nutmeg
- raisins, if desired
- whipped cream for serving
You will also need the following:
- cutting board
- kitchen knife
- measuring spoons
- measuring cups
- medium-sized stainless steel mixing bowl (it must fit for "pot in pot" cooking)
- whisk
- foil
- silicone spatula
- Electric Pressure Cooker / Instant Pot
Now we are ready to begin!
Everyday Bread Pudding
by the seat of my pants!
UPDATED: 04.19.2024
5 slices of whole wheat bread, or biscuits, scones, or toast to equal the volume of sliced bread
1/2 c sugar
3 eggs
1 t vanilla
pinch of salt
nutmeg is desired
1/4 c water, milk, or half and half
12 oz. can of evaporated milk
Dice the bread, and set it aside.
Break the eggs into the medium-sized mixing bowl and add the sugar, vanilla, and salt. Using the whisk beat until completely mixed, and the eggs are getting foamy.
Add the canned milk and the additional 1/4 cup of liquid, mixing well. You should be able to feel the sugar dissolving in the bottom of the bowl, as you whisk the liquid into the egg and sugar mixture.
Stir in the diced bread, stirring to coat each piece of bread with the liquid. Let the mixture sit for about 10 minutes to allow the bread pieces to absorb some of the liquid.
Place a trivet into the bottom of the Pressure Cooker Insert Pan, and add 1 to 2 cups of water depending on the model you are using and the manufacturer's instructions. I love my larger Electric Pressure Cooker for pot-in-pot cooking, it is easy to get the pan in, and out!
Once the bread has absorbed some of the liquid, use a silicone spatula to scrape down the side of the bowl and smooth the top of the bread. Sprinkle with the nutmeg and/or raisins if desired.
Carefully cover the mixing bowl with aluminum foil, and place it on the trivet in the cooking pan.
Attach and secure the lid making sure the vent is closed. Cook for 10 minutes, when the timer signals, let the pudding sit undisturbed, in the pressure cooker for 8 minutes before releasing the pressure.
Open the lid and let the pudding rest on the trivet until it is cool enough to handle or grasp and remove. Refrigerate before serving. Serve with whipped cream if desired.
Storage options for Everyday Bread Pudding. Store covered in the refrigerator for up to three days. I do not recommend freezing for a longer storage time, the custard will break when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Everyday Bread Pudding has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Everyday Bread Pudding
by the seat of my pants!
UPDATED: 04.19.2024
5 slices of whole wheat bread, or biscuits, scones, or toast to equal the volume of sliced bread
1/2 c sugar
3 eggs
1 t vanilla
pinch of salt
nutmeg if desired
1/4 c water, milk, or half and half
12 oz. can of evaporated milk
Dice the bread, and set it aside.
Break the eggs into the medium-sized mixing bowl and add the sugar, vanilla, and salt. Using the whisk beat until completely mixed, and the eggs are getting foamy.
Add the canned milk and the additional 1/4 cup of liquid, mixing well. You should be able to feel the sugar dissolving in the bottom of the bowl, as you whisk the liquid into the egg and sugar mixture.
Stir in the diced bread, stirring to coat each piece of bread with the liquid. Let the mixture sit for about 10 minutes to allow the bread pieces to absorb some of the liquid.
Place a trivet into the bottom of the Pressure Cooker Insert Pan, and add 1 to 2 cups of water depending on the model you are using and the manufacturer's instructions. I love my larger Electric Pressure Cooker for pot-in-pot cooking, it is easy to get the pan in, and out!
Once the bread has absorbed some of the liquid, use a silicone spatula to scrape down the side of the bowl and smooth the top of the bread. Sprinkle with the nutmeg if desired.
Carefully cover with aluminum foil, and place on the trivet in the cooking pan. Attach and secure the lid making sure the vent is closed. Cook for 10 minutes, when the timer signals, let the pudding sit undisturbed in the pressure cooker for 8 minutes before releasing the pressure.
Open the lid and let the pudding rest on the trivet until it is cool enough to handle or grasp and remove. Refrigerate before serving. Serve with whipped cream if desired.
Storage options for Everyday Bread Pudding. Store covered in the refrigerator for up to three days. I do not recommend freezing for a longer storage time, the custard will break when thawed.
~~~~
I've never said no to a good bread pudding!
ReplyDeleteSame here! Thanks for stopping by, I appreciate it.
DeleteThank you so much for sharing at the Lazy Gastronome's What's for Dinner party. Have a fabulous week.
ReplyDeleteThank you MBFML!
DeleteI have never made bread pudding and can't remember having it much as a child either. I pinned your recipe to try out. I'm sure it is delicious. Thanks for sharing each week. #HomeMattersParty
ReplyDeleteI hope you give this basic recipe a try, and thanks for stopping by, I appreciate it!
DeleteIt's been a long time since I've had bread pudding. This looks delish! Thanks for sharing on Happiness is Homemade at LifeasaLEOWife.com. Hope to have you come by and share this on Crafty Creators as well.
ReplyDeleteXOXO,
Niki ~ Life as a LEO Wife
Nikki, you are welcome, and thanks for hosting!
DeleteHubby would like this. Thanks so much for linking up at the Unlimited Link Party 66. Pinned!
ReplyDeleteDee, you are welcome, thanks for hosting the Unlimited Link Party!
DeleteThis looks amazing. Thanks for sharing at the Share the Wealth Party! I appreciate it - Have a great week.
ReplyDeleteMBFML, you are welcome, and thanks for hosting Share the Wealth Party!
DeleteThis looks delicious, and I had lots of bread puddings as a child but ours was called bread and butter pudding, made with whole slices of bread, buttered, with a custard and sultanas poured over the top. Yours is a variation of that one it seems. We are trying not to eat much bread right now, but this is always a favourite.
ReplyDeleteHRK, I still love bread puddings! Sometimes I don't wait for stale bread...
DeleteMelynda, your bread pudding recipe sounds wonderful. Thank you for sharing it at The Crazy Little Lovebirds link party #34.
ReplyDeleteStephanie, thank you and thanks for hosting a great link party!
DeleteYour bread pudding recipe looks absolutely divine and comforting. It's a timeless classic that never fails to satisfy. Thanks for sharing and for joining Fiesta Friday Party! We hope to see you again next week!
ReplyDeleteJhuls, thank you so much!
DeleteOh, using leftover buttered toast is a great idea! I like the idea of using scones, too. Yum. Thank you for sharing this post at the Will Blog for Comments #35 linkup this week. Hope to see you next time at #36. Have a great week.
ReplyDeleteJennifer thanks for hosting, I sure appreciate it.
Delete