Homemade Bread Pudding

Preparation Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Difficulty Level: Medium

Introduction:

Newfoundland Bread Pudding is a beloved dessert that embodies the warmth and comfort of traditional Newfoundland cuisine. This dish is a delicious and economical way to use up leftover bread, transforming it into a rich, custardy treat. Typically made with ingredients that are staples in Newfoundland households, such as raisins, brown sugar, cinnamon, and a touch of butter, this bread pudding is hearty, flavorful, and satisfying.

Perfect for family gatherings, Sunday dinners, or a cozy treat on a cold evening, Newfoundland Bread Pudding is often served warm, topped with a decadent sauce—whether it’s a rich rum sauce, a vanilla custard, or simply a dollop of whipped cream. This simple yet scrumptious dessert is sure to please everyone at the table.

Ingredients:

For the Bread Pudding:

• 6 slices of stale bread (white or whole wheat, preferably slightly dried out)

• 1 1/2 cups whole milk (or a mix of milk and cream for a richer pudding)

• 2 large eggs

• 3/4 cup brown sugar (light or dark)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg (optional)

• 1/4 teaspoon salt

• 1/2 cup raisins (optional, but highly recommended)

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

For the Rum Sauce (optional but highly recommended):

• 1/2 cup butter

• 1/2 cup brown sugar

• 1/4 cup milk

• 1/4 cup dark rum (or more, to taste)

• 1 teaspoon vanilla extract

• A pinch of salt

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (about 9×9 inches or equivalent) with butter or cooking spray. Set aside.

Step 2: Prepare the Bread

If the bread is not already stale, cut it into cubes or tear it into pieces and let it sit out for a few hours to dry out slightly. For extra texture and flavor, you can also lightly toast the bread cubes in the oven for a few minutes.

Once your bread is ready, add the cubes or pieces to your prepared baking dish, making sure the bread is evenly distributed.

Step 3: Make the Custard

In a large mixing bowl, whisk together the eggs, milk, brown sugar, cinnamon, nutmeg (if using), and salt until the sugar is dissolved and the mixture is smooth. Stir in the vanilla extract and melted butter.

Step 4: Combine the Bread and Custard

Pour the custard mixture over the bread cubes in the baking dish, ensuring all the bread is soaked. Gently press down on the bread with a spoon to make sure it absorbs the custard evenly. If you like, you can sprinkle raisins over the top at this stage, or stir them into the bread mixture before baking. Let the bread soak in the custard for 5-10 minutes while the oven finishes preheating.

Step 5: Bake the Bread Pudding

Place the baking dish in the preheated oven and bake for 45-60 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. The pudding should be set but slightly jiggly in the middle. If the top is browning too quickly before the center sets, you can loosely cover the dish with aluminum foil for the remaining baking time.

Step 6: Make the Rum Sauce (Optional)

While the bread pudding is baking, you can make the rum sauce (if using). In a small saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, milk, and a pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 5 minutes until the sauce thickens slightly.

Remove the saucepan from heat and stir in the dark rum and vanilla extract. Taste and adjust the amount of rum if you prefer a stronger flavor. Keep the sauce warm until the bread pudding is ready to serve.

Step 7: Serve the Bread Pudding

Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes. Serve it warm, topped with the rum sauce, a dollop of whipped cream, or just a sprinkle of powdered sugar.

For an extra touch, you can also serve it with vanilla ice cream or a drizzle of caramel sauce.

Tips for Success:

• Bread Choice: Stale white or whole wheat bread is typically used for bread pudding. However, you can also use brioche or challah bread for a richer pudding. The key is to use bread that’s a little dry to help absorb the custard.

• Raisin Variations: If you’re not a fan of raisins, you can swap them for other dried fruits like currants, cranberries, or even chopped dried apricots. You can also add some chopped nuts, like pecans or walnuts, for an extra layer of texture.

• Cinnamon and Nutmeg: These warm spices give the bread pudding its comforting aroma, but feel free to adjust them to your personal taste. You can also add a pinch of ground ginger or cloves for added depth.

• Extra Creaminess: For a richer, creamier pudding, substitute half of the milk with heavy cream or whole milk for a more decadent dessert.

• Soaking Time: If you have time, let the bread soak in the custard for 15-20 minutes before baking for an even richer texture.

Nutrition Information (Per Serving, assuming 8 servings):

• Calories: 280 kcal

• Total Fat: 14g

• Saturated Fat: 8g

• Cholesterol: 90mg

• Sodium: 220mg

• Total Carbohydrates: 36g

• Dietary Fiber: 1g

• Sugars: 20g

• Protein: 4g

(Note: The nutritional values may vary depending on the ingredients used, especially if you choose to add rum sauce or ice cream.)

Conclusion:

Newfoundland Bread Pudding is a delicious and nostalgic dessert that brings the flavors of Newfoundland to your table. With its rich custard base, soft and tender bread, and the optional, yet incredibly tasty rum sauce, this pudding is a perfect way to use up stale bread and turn it into something truly special. Whether you’re serving it as a cozy winter dessert or a comforting family favorite, this recipe is sure to please. Don’t forget to top it off with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence!