Be it breakfast or dinner Bread Pudding is one such food that can easily serve along, and why not it’s so easy to make. You need only a few minutes to whip up, and then it’s’ done under the next 20 minutes. Holidays are the perfect time to make comfort desserts like this for your family and friends. Especially because we make different elaborate dishes to eat, and sometimes we crave to have simple foods in-between. I’m sharing my Grandma’s recipe here, she loved making this pudding for us. We used to visit her in the winter holidays every year, and we knew there would be this warm, soft Pudding waiting for us on the dining table. I hope you’d love to try my Grandma’s Bread Pudding recipe during Christmas, and if you do, let me know about your experience of making it. 🙂
Grandma’s Bread Pudding
This Grandma’s Bread Pudding is perfect for the winter holidays. You need only a few minutes to whip up, and then it’s’ done under the next 20 minutes. Serve this soft, warm, delicious pudding to your family this Christmas and make them happy.
Ingredients
- 4- Bread slices
- 2- Eggs
- ½ cup- Caster sugar/White or Brown powdered sugar
- 1½ cups- Milk
- 1 tsp- Vanilla extract
- ¼ tsp- Nutmeg powder (optional, but recommended)
- for greasing the pan- Butter (melted)
- for sprinkling on top- Dried Cranberries/Raisins/Currants (use any, or a mix of theses dry fruits)
Instructions
-
Before I start all the ingredients were at room temperature.
-
Cut the bread slices into cubes. Use a kitchen scissor for this step, or tear the slices into cubes by using your fingers.
-
Grease 4 ramekins, or a 6” baking pan with melted butter generously, keep aside.
-
In a bowl whisk 2 Eggs.
-
Add caster sugar, vanilla extract, nutmeg powder, and milk into this, whisk well.
-
Add the cubed pieces of bread into the milk mixture, stir and keep aside for 15-20 minutes. The bread cubes will soak some of the milk mixture within this time.
-
Preheat oven to 180 degrees C.
-
Transfer the pudding mixture to the greased pan/ramekins. Sprinkle the dry fruits on top. Bake for 20 minutes. Remove the pudding pan from the oven and let it be cooled a little bit. The pudding will rise during baking, and the top would drop off after taking out from the oven, it’s a normal occurrence.
-
You can slice and serve the warm Pudding with a dusting of icing sugar on top. They taste great on their own as well. To fancy this dessert a scoop of whipped cream can be added on the side, followed by a drizzle of maple syrup/caramel syrup/chocolate syrup.
This post contains Amazon affiliated links.
Yes! – this is the British style “bread and butter” pudding which I make sometimes. I was quite confused when I read the recipe for your old-style bread pudding which maybe is an Anglo-Indian variation. I am quite a fan of “firingee” food and the food of minorities in India (e.g. Parsi, Nepali, Kolkata Jewish etc.). I would recommend “The Varied Kitchens of India” and “Indian and Chinese Cooking from the Himalayan Rim” by Copeland Marks. This guy from New York actually lived in Kolkata in the late fifties for 5 years researching Kolkata Jewish food! In any case this is a wonderful channel which I recently discovered. Good luck. All the best.
Hi,
Thank you for taking the time to write to me. It was a pleasure to read your comment, I’ll definitely try to get the books you’ve mentioned, sounds really interesting…keep visiting, cheers! 🙂