Bread Pudding – The Perfect Recipe For Stale Fresh Milled Flour Bread
Bread Pudding is one of those perfect recipes to make whenever you have leftover or stale fresh milled flour bread. You can use any leftover bread products you have, but it is the best with my Challah bread! You can find that recipe HERE. The balance of cinnamon and custard-like richness is reminiscent of a delightful French toast.
So, this bread pudding recipe includes a decadent vanilla glaze sauce. If you prefer less sweetness, you can omit the sauce, and just enjoy the bread pudding as is. But, this white vanilla sauce just takes it up another level! You could even flavor the sauce with Bourbon or Rum for an adults only treat!
What To Make With Leftover or Stale Fresh Milled Flour Bread?
There are many options of things you can make with leftover or stale bread, here are a few ideas:
- Bread pudding: Transform stale bread into a comforting dessert by making bread pudding with eggs, milk, sugar, and spices like cinnamon and nutmeg.
- Croutons: Cut the bread into cubes, toss them with olive oil, herbs, and spices, then bake until crispy for homemade croutons to top salads or soups. So, you can find my Easy Crouton Recipe HERE.
- Bread crumbs: Grind stale bread into breadcrumbs using a food processor or blender, and use them for meatballs, meatloaf, breading chicken, or vegetables, or as a topping for casseroles and baked dishes.
- French toast: Soak slices of stale bread in a mixture of eggs, milk, and vanilla, then fry until golden brown for a delicious breakfast or brunch treat.
- Bread dressing or stuffing: Use stale bread cubes mixed with herbs, onions, celery, and butter to make a flavorful stuffing for poultry or vegetables.
- French Onion Soup: You can even use stale bread to top your French onion soup.
These are just a few ideas, let me know in the comments below what you like to do with your leftover stale bread.
What Flavors Make A Great Bread Pudding?
Bread pudding is versatile and can be infused with a variety of flavors. Here are some great flavor combinations for bread pudding:
- Rum or bourbon: Adding a splash of rum or bourbon to the custard mixture lends a subtle boozy flavor and enhances the overall richness of the pudding. Be sure to cook the pudding thoroughly to evaporate the alcohol content if serving to children or those avoiding alcohol.
- Citrus zest: Fresh citrus zest, such as lemon, orange, or lime, adds a bright and refreshing flavor to bread pudding. Grate the zest of the citrus fruit into the custard mixture for a zesty twist.
- Almond: Almond extract or chopped almonds can also add a delicate nuttiness to the pudding. Mix almond extract into the custard or sprinkle toasted almonds on top before serving for added texture and flavor.
- Chocolate: Chocolate lovers can incorporate cocoa powder, chocolate chips, or chunks into the bread pudding for a decadent treat. Choose high-quality chocolate to ensure the best flavor.
- Mixed berries: Fresh or frozen berries, such as strawberries, blueberries, raspberries, or blackberries, can be folded into the bread pudding for bursts of juicy sweetness. Layer the berries between the bread slices or scatter them on top before baking.
- Pumpkin spice: Perfect for the fall season, pumpkin puree and pumpkin pie spice blend seamlessly into bread pudding, creating a cozy and aromatic dessert reminiscent of pumpkin pie. So, Simply mix pumpkin puree and spices into the custard mixture for a seasonal twist.
Can I Make This Recipe Ahead Of Time, And Bake Later
This fresh milled flour bread pudding makes a wonderful make ahead meal! To make this ahead of time, just prepare it up to the point of soaking. Cover the mixture, and carefully place it in the fridge overnight. Then, in the morning you can pop it in the oven, and bake as directed.
Ingredients To Make Fresh Milled Flour Bread Pudding
Ingredients For The Bread Pudding
- 1 pound loaf of stale, slightly dried bread. Challah is my favorite choice, but any bread products will do.
- 5 eggs
- 1 cup sugar 200g
- 3 cups half and half 690g
- 2 tsp vanilla extract
- 1&1/2 tsp cinnamon
- 1/2 tsp nutmeg
Vanilla Glaze Sauce Ingredients
- 1 cup heavy cream 230g
- 1 TBSP freshly milled soft white wheat 7g
- 1/2 cup sugar 100g
- 4 TBSP salted butter 57g
- 1 tsp vanilla extract
Instructions To Make Fresh Milled Flour Bread Pudding
- Make sure to let your bread sit uncovered overnight so it can dry and stale a bit. This will allow the bread to absorb more of the wet ingredients.
Make The Bread Pudding
- Cut your stale bread into 1 inch cubes, and put in a large bowl.
- In another large bowl, add eggs, sugar, half and half, vanilla, cinnamon, and nutmeg. Then, whisk to combine.
- Pour these wet ingredients over the cubed bread, and gently stir to coat all the bread cubes. This will seem like a lot of liquid, but the dry bread will absorb more than you think!
- Let this sit at room temperature for 10 minutes. Don’t skip this step, because this is what lets all the flavor infuse into the bread cubes.
- During this soaking period, preheat your oven to 350*F.
- Prepare a 9×13 baking pan, by spraying it with non stick oil, even up the sides.
- Once the soaking period is up, pour the entire mixture into the prepared baking sheet.
- Bake for 50-60 minutes until the center appears set and not jiggly. I like to temp the center just to make sure I am above the 165*F safety cooking level for the eggs as well.
- Once done baking, let it cool for 15-20 minutes, then drizzle on half the vanilla glaze sauce.
To Make The Vanilla Glaze Sauce
- To make the Vanilla Glaze sauce, in a medium sauce pan, on medium heat, whisk together sugar, flour, and heavy cream until the sugar is melted/dissolved.
- Once the sugar has dissolved, then add in the butter and heat until the butter melts, and the mixture just starts to boil. Then, turn off the heat, it should be slightly thickened, but will continue to thicken as it cools as well.
- Then, after the heat is off, mix in the vanilla extract.
- Allow the vanilla glaze sauce to cool for 10 minutes before using. It should thicken as it cools.
- Pour half the vanilla glaze over the bread pudding, and save the other half for drizzling over each piece when serving.
- Serve, drizzle, and enjoy!
How To Store This Fresh Milled Flour Bread Pudding
To store this fresh milled flour bread pudding, allow it to cool completely, then cover and refrigerate up to 3 days. Although it is best enjoyed fresh. But, for a longer storage, allow to cool completely, and cover in a freezer safe container. Freeze for up to 3-4 months. Thaw overnight in the fridge. You can warm in the microwave, or cover with foil and bake at 325*F until warmed throughout.
Shop This Post
Grain Mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours)
Wheat Berries & Grains
Country Life Foods Save 10% OFF with this link
Guardian Grains Save 15% with coupon code Grainy
Check Out Some Of My Other Fresh Milled Flour Recipes
Fresh Milled Flour Recipe Index
Fresh Milled Flour Bread Pudding Printable Recipe
Bread Pudding Made With Fresh Milled Flour Bread
Bread Pudding is one of those perfect recipes to make whenever you have leftover or stale fresh milled flour bread. You can use any leftover bread products you have, but it is the best with my Challah bread! The balance of cinnamon and custard-like richness is reminiscent of a delightful French toast. Served with a vanilla glaze sauce.
Ingredients
Bread Pudding Ingredients
- 1 pound loaf of stale slightly dried bread. Challah is my favorite choice, but any bread products will do.
- 5 eggs
- 1 cup sugar 200g
- 3 cups half and half 690g
- 2 tsp vanilla extract
- 1&1/2 tsp cinnamon
- 1/2 tsp nutmeg
Vanilla Glaze Sauce Ingredients
- 1 cup heavy cream 230g
- 1 TBSP freshly milled soft white wheat 7g
- 1/2 cup sugar 100g
- 4 TBSP salted butter 57g
- 1 tsp vanilla extract
Instructions
- Make sure to let your bread sit uncovered overnight so it can dry and stale a bit. This will allow the bread to absorb more of the wet ingredients.
Make The Bread Pudding
- Cut your stale bread into 1 inch cubes, and put in a large bowl.
- In another large bowl, add eggs, sugar, half and half, vanilla, cinnamon, and nutmeg. Then, whisk to combine.
- Pour these wet ingredients over the cubed bread, and gently stir to coat all the bread cubes. This will seem like a lot of liquid, but the dry bread will absorb more than you think!
- Let this sit at room temperature for 10 minutes. Don’t skip this step, this is what lets all the flavor infuse into the bread cubes.
- During this soaking period, preheat your oven to 350*F.
- Prepare a 9×13 baking pan, by spraying it with non stick oil, even up the sides.
- Once the soaking period is up, pour the entire mixture into the prepared baking sheet.
- Bake for 50-60 minutes until the center appears set and not jiggly. I like to temp the center just to make sure I am above the 165*F safety cooking level for the eggs as well.
- Once done baking, let it cool for 15-20 minutes, then drizzle on half the vanilla glaze sauce.
Make the Vanilla Glaze sauce
- In a medium sauce pan, on medium heat, whisk together sugar, flour, and heavy cream until the sugar is melted/dissolved.
- Once the sugar has dissolved, then add in the butter and heat until the butter melts, and the mixture just starts to boil. Then, turn off the heat, it should be slightly thickened, but will continue to thicken as it cools as well.
- Then, after the heat is off, mix in the vanilla extract.
- Allow the vanilla glaze sauce to cool for 10 minutes before using. It should thicken as it cools.
- Pour half the vanilla glaze over the bread pudding, and save the other half for drizzling over each piece when serving.
- Serve, drizzle, and enjoy!
Video
Notes
*Make Ahead Directions: To make this ahead of time, just prepare it up to the point of soaking. Cover the mixture, and carefully place it in the fridge overnight. Then, in the morning you can pop it in the oven, and bake as directed.
*To store this fresh milled flour bread pudding: Allow it to cool completely, then cover and refrigerate up to 3 days. Although it is best enjoyed fresh. But, for a longer storage, allow to cool completely, and cover in a freezer safe container. Freeze for up to 3-4 months. Thaw overnight in the fridge. You can warm in the microwave, or cover with foil and bake at 325*F until warmed throughout.
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
