Bread Pudding Tips
What kind of bread should you use to make bread pudding?
Just about any kind of bread you like can be used in bread pudding, but for this (sweeter) recipe, stick with plain breads rather than savory or flavored loaves such as rye or pumpernickel. Bakery breads work exceptionally well—namely, a French
or Italian loaf
. Many bread pudding recipes will call for "day-old" bread, which is basically bread that has been allowed to dry and become a bit stale. This makes for an almost creamier, custard-like bread pudding, because the bread cubes soak up the liquids in the pudding more.
How can you make bread pudding your own?
The fun thing about bread pudding is that you can jazz it up easily to your liking. Instead of raisins, use dried cranberries, currants, or another dried fruit. Toss in a handful of sliced or blanched almonds. Chocolate, either chopped or in chips, is a delightful addition. Finally, instead of the sauce, drizzle on some store-bought or homemade caramel sauce
How long will leftovers of bread pudding last?
Stored tightly covered in your refrigerator, bread pudding can last for up to 3 days. Warm it up again in the oven on an oven-safe plate, or reheat it in the microwave. If your bread pudding is sliceable, you can also wrap individual portions and store them in the refrigerator to "grab and go". In the mood for more "cozy" baking treats like bread pudding? Here are some cozy baking contest winners
you might like to try!—Mark Neufang, Taste of Home Culinary Assistant
1 piece: 419 calories, 19g fat (11g saturated fat), 118mg cholesterol, 534mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 7g protein.