From time to time I may share a referral to a product that I use and trust. I do earn income from qualifying purchases through an affiliate link. Rest assured this has no additional cost to you. I only recommend the best for your family, the same as I do for mine! Thank you for supporting Scratch Made Food! & DIY Homemade Household.

Wednesday, January 5, 2022

Everyday Bread Pudding!

Everyday Bread Pudding is more than just a frugal way to avoid wasted bread, it is completely and utterly delicious! This means you should probably make this, 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.



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 is no bread that we don't eat in one form or another. And this Everyday Bread Pudding is a favorite of mine. The ingredient list is nothing more than basic pantry ingredients, comes together quickly, and cooks on its own. I absolutely love my electric pressure cooker for custard desserts...



As luck would have it, you can make Everyday Bread Pudding with just about any type of bread, including biscuits or scones. But my personal favorite is using leftover toast is to make a batch of Bread Pudding. The toasted bread flavor is just a little bit richer than using plain bread. Today's batch of bread pudding was made with the leftover toast from our Christmas breakfast. I am just sorry it took so long to share the 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, as we have one family member who is not a raisin fan. But usually, yes, I scatter them on top!

Some thoughts on this recipe:

If you like raisins in your bread pudding, 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 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 preferred serve with whipped cream, we always do!


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!

5 slices of whole wheat bread, biscuits, scones, or toast to equal 
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. Attache and secure the lid making sure the vent is closed. Cook for 8 minutes, when the timer signals, let the pudding sit undisturbed, in the pressure cooker for 10 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. 

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

 
We offer new and delicious recipes each Monday, Wednesday, and Friday. Please come and visit again for new recipes, and my down-home take of keeping a home.
 
Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.
 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.


Printable "copy and paste" version:

Everyday Bread Pudding
by the seat of my pants!

5 slices of whole wheat bread, biscuits, scones, or toast to equal 
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. Attache and secure the lid making sure the vent is closed. Cook for 8 minutes, when the timer signals, let the pudding sit undisturbed in the pressure cooker for 10 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. 

~~~~

Would you like to comment?

  1. I've never said no to a good bread pudding!

    ReplyDelete
  2. Thank you so much for sharing at the Lazy Gastronome's What's for Dinner party. Have a fabulous week.

    ReplyDelete
  3. I 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

    ReplyDelete
    Replies
    1. I hope you give this basic recipe a try, and thanks for stopping by, I appreciate it!

      Delete
  4. It'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.
    XOXO,
    Niki ~ Life as a LEO Wife

    ReplyDelete
  5. Hubby would like this. Thanks so much for linking up at the Unlimited Link Party 66. Pinned!

    ReplyDelete
    Replies
    1. Dee, you are welcome, thanks for hosting the Unlimited Link Party!

      Delete
  6. This looks amazing. Thanks for sharing at the Share the Wealth Party! I appreciate it - Have a great week.

    ReplyDelete
    Replies
    1. MBFML, you are welcome, and thanks for hosting Share the Wealth Party!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!