Bread pudding

Bread pudding

Type	Pudding
Main ingredients	Usually stale bread; combination of milk, eggs, suet, sugar or syrup, dried fruit, and spices
Cookbook: Bread pudding  Media: Bread pudding

Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana

Bread pudding served at QUARTER/quarter restaurant in Harmony, Minnesota

Bread pudding is a bread-based dessert popular in many countries' cuisines, including Argentina, Brazil, Colombia, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands, Slovakia, the Philippines, Puerto Rico, India (Double ka Meetha), the United Kingdom, and the United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs). In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.^[1][2]

Bread pudding is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

Savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts.

Regional variations

In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, and raisins or apple.

In Canada, bread pudding is sometimes made with maple syrup.^[3]

In Hong Kong, bread pudding is usually served with vanilla cream dressing.

In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it.

In Malaysia, bread pudding is eaten with custard sauce.

In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding).

In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce.

In the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream.

In Panama, bread pudding is known as "mamallena".

In Aruba, bread pudding is known as "pan bolo".

See also

References

Bread
Types	Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales
Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads
Category

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