I guess it happens to you as well – when you have a big breakfast or brunch and serve brioche or a sweet braided loaf… you often got leftovers. Especially, if you serve a lot of other things as well. Everybody loves this type of bread, but you want to try everything and not fill up with bread ;P Well… brioche and similar bakes, unfortunately, are not getting better with time so they dry out pretty quick. Luckily, you can do something with these leftovers: a Simple & Easy Bread Pudding! Done in no time and the perfect dish to serve when you have breakfast the next day or so ;P
Let’s be honest – if you are not a family of four or a bigger group you will always have leftovers if you, for example, serve a homemade Sweet Braided Loaf. It’s just impossible to eat all of that at once. You can still eat it the next day but then… the chances of it getting dry are pretty good. But that’s actually perfect for this bread pudding here. You need stale bread. Never throw away stale bread. You can still make something delicious with it ;)
A sweet braided loaf is not the only thing you can use here. Brioche or milk bread (Shokupan) work just as well. If you want to use milk bread or even plain white bread, you should probably add a little more sugar than indicated in the recipe. Those types of bread are not as sweet as brioche, for example. If you don’t like it too sweet you can stick with the amount of sugar used. No problem ;)
If you want to shake things up a bit you can easily adjust/change the recipe. Add some chopped nuts, berries or fruits to the mix (fresh or frozen). Just don’t add too much, so the baking dish does not get too full. You want everything to be pretty much suspended in the milk mixture. Besides that all other ingredients can stay the same, so the baking time. All good and easy.
The bread pudding alone is nice but gets even better with some vanilla custard, vanilla ice cream or whipped cream on the side… and, of course, some additional fresh fruits and/or berries (if you haven’t already added some to the mix beforehand). With »add-ons« like that the bread pudding quickly turns into a complete breakfast. Nothing else needed. But you could also make this for a brunch buffet. Fill small portions in small bowls or glasses, add some vanilla custard and berries or fruit on top, and you got yourself a nice sweet option for your buffet. People will love it ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
10 oz. (300g) stale sweet braided loaf or brioche, cut into small cubes
2 cups (500ml) milk or plant-based milk
1/4 cup (50g) sugar
2 tbsp. butter
1 tsp. vanilla extract
1 pinch of salt
2 large eggs
2 tbsp. sliced almonds
some coarse brown sugar
(4-5 Portionen)
300g altbackener Hefezopf oder Brioche, in kleine Würfel geschnitten
500ml Milch (oder pflanzliche Alternative)
50g Zucker
2 EL Butter
1 TL Vanille Extrakt
1 Prise Salz
2 Eier (L)
2 EL Mandeln, gehobelt
etwas grober brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a casserole dish or pie dish lightly. Cut the sweet braided loaf or brioche into small cubes and add to the baking dish. Set aside.
2. Add the milk (or plant-based milk), sugar, butter, vanilla extract, and salt to a small saucepan and heat up over medium-low heat until the butter has just melted. Let cool down a bit, then mix in the eggs.
3. Pour the milk-egg-mixture over the bread and gently mix, so every piece is covered with the liquid. Press down a bit so nothing is sticking out too much, sprinkle with the sliced almonds and brown sugar and bake for about 30-35 minutes or until the custard has set, and the bread got some color. Take out of the oven and serve warm with some vanilla custard, some berries or whipped cream (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Auflaufform oder Pieform (23cm) leicht einfetten. Den Zopf bzw. Brioche in kleine Würfel schneiden und in die Form geben. Zur Seite stellen.
2. Milch (oder pflanzliche Alternative), Zucker, Butter, Vanille Extrakt und Salz in einen kleinen Topf geben und bei mittlerer bis niedriger Hitzezufuhr erwärmen, bis die Butter geschmolzen ist. Etwas abkühlen lassen, dann die Eier unterrühren.
3. Die Milch-Ei-Mischung über das Brot gießen und vorsichtig vermengen – jedes Brotstück sollte mit der Flüssigkeit bedeckt sein. Die Stücke etwas nach unten drücken, damit nichts zu weit übersteht und dann die gehobelten Mandeln und etwas braunen Zucker darüberstreuen. Den Brodpudding für etwa 30-35 Minuten backen. Die Flüssigkeit sollte gestockt und das Brot etwas Farbe bekommen haben. Aus dem Ofen holen und dann noch warm mit Vanillesoße, Beeren oder Schlagsahne (optional) servieren.
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Here is a version of the recipe you can print easily.
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Simple & Easy Bread Pudding
- Prep Time: 00:10
- Cook Time: 00:35
- Total Time: 00:45
- Yield: 4 1x
- Category: Breakfast
- Cuisine: United Kingdom
- Diet: Vegetarian
Description
A great dish for any breakfast or brunch – also great if you got some old brioche or white bread and don’t want to throw it: simple and easy bread pudding. So good!
Ingredients
10 oz. (300g) stale sweet braided loaf or brioche, cut into small cubes
2 cups (500ml) milk or plant-based milk
1/4 cup (50g) sugar
2 tbsp. butter
1 tsp. vanilla extract
1 pinch of salt
2 large eggs
2 tbsp. sliced almonds
some coarse brown sugar
Instructions
1. Preheat the oven to 350°F (180°C). Grease a casserole dish or pie dish lightly. Cut the sweet braided loaf or brioche into small cubes and add to the baking dish. Set aside.
2. Add the milk (or plant-based milk), sugar, butter, vanilla extract, and salt to a small saucepan and heat up over medium-low heat until the butter has just melted. Let cool down a bit, then mix in the eggs.
3. Pour the milk-egg-mixture over the bread and gently mix, so every piece is covered with the liquid. Press down a bit so nothing is sticking out too much, sprinkle with the sliced almonds and brown sugar and bake for about 30-35 minutes or until the custard has set, and the bread got some color. Take out of the oven and serve warm with some vanilla custard, some berries or whipped cream (optional).
Notes
Happy Baking!
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