Bread Pudding
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Bread Pudding is a category of bread based dessert that is very similar to French Toast, in that it is made using Stale Bread soaked in a Batter made from Milk, Egg, Suet or Syrup. It is also similar to French Toast because there is no one “official” Bread Pudding Recipe, but many acceptable, tasty variations that have been developed over the years.

Culinary Uses

The major, defining, difference is that Bread Pudding is Baked so that it becomes soft and gooey, while French Toast is Browned by Sautéing or Pan Frying so that it becomes a little crispier. The definition is loose and you may see gooey French Toast and crispier Bread Pudding. The point is to make good food and to help clarify what is being made and which techniques are involved.

Bread Pudding also typically has additions made to the batter of Spices (Cinnamon, Nutmeg, Mace, and Vanilla are popular choices) or even Fruit (dried or fresh).

For Service, Bread Pudding is frequently sliced into portions (Wedges, Slices, Squares, etc.) and then drizzled with a Sweet Sauce (Whiskey Sauce, Rum Sauce, Caramel Sauce, etc.) and / or Sugar (Powdered Sugar or Granulated Sugar are typical).

Bread Pudding is popular in the cuisine of France, Great Britain, Spain and cultures influenced by those traditions. In Spanish, Bread Pudding is called “Pudín” or “Budín.” In Germany (Mecklenburg-Vorpommern) they make a Bread Pudding with Black Bread called “Schwarzbrotpudding.” In Hungary “Máglyarakás” is a Bread Pudding which is baked with a topping of whipped Egg Whites.

Canadians make their Bread Pudding, unsurprisingly, with Maple Syrup. Malaysian Bread Pudding is enjoyed with a Custard Sauce and in Hong Kong they serve it with a Vanilla Cream Dressing.

Gluten Free

No

Low Fat

No

Low Calorie

No