Key Takeaways
- Pinca, brioche, or milk bread that’s 2-3 days old is the main ingredient in this simple and delicious bread pudding made from Easter leftovers.
- For this recipe, you’ll need basic ingredients that you probably already have in your kitchen, and in return, you’ll get a tasty, warm breakfast or dessert.
- This bread pudding made from pinca (Croatian Easter bread) is perfect for using up Easter leftovers. It can also be made in a savory version.
Easter is a time of celebration, family gatherings, and, of course, indulgent meals. From the roast lamb to the vibrant array of side dishes, the holiday often leaves us plenty of leftovers. But what do you do with all that extra food?
Instead of letting it go to waste, why not turn your leftover sweet Easter bread into a delicious treat with this Easter bread pudding? This dish is not only a great way to repurpose your leftovers, but it’s also an opportunity to create something comforting and delicious!
What is Bread Pudding?
Bread pudding is a traditional dessert made by soaking stale or leftover bread in a mixture of milk, eggs, sugar, and often spices (like cinnamon or nutmeg), then baking it until it’s golden and set. It’s a great way to repurpose old bread, turning it into a sweet, comforting treat. In this case, I’ve used pinca leftovers.
This is such a fantastic low-food-waste dish. Easter leftovers often include a variety of baked goods, and this pudding is the perfect way to breathe new life into your stale bread (if there is any). The bread absorbs the custard mixture, resulting in a soft, pudding-like texture. Some variations include adding raisins, chocolate, or fruit for extra flavor. For me, bread pudding is best served warm!
While pinca is delicious fresh, like many types of sweet breads, it can quickly become stale once it’s a day or two old. Instead of tossing it out, turn it into a bread pudding, transforming your leftover pinca into something truly delicious. And it’s not expensive to make, which is a bonus.
Which Type of Bread Is the Best for Making Pudding
For bread pudding, it’s best to use slightly softer, sweeter types of bread that are enriched with eggs and fat, such as:
- Pinca (Croatian Easter bread)
- Tsoureki (Greek Easter bread)
- Brioche
- Challah
- Milk bread
- Croissants
- Easy basic white bread (keep in mind that in this case, you’ll need to add more sweetener if making it in the sweet version)
Common Questions
Absolutely! You can assemble the pudding a day in advance and store it in the fridge. Just cover it with foil and bake it the day you plan to serve it. It’s a great make-ahead dish for busy holiday weekends.
Leftover pudding can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place it in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Definitely! Bread pudding is highly customizable. Add fresh or dried fruit, chocolate chips or chunks, or a splash of liqueur of your choice for a more decadent flavor. Experiment to make it your own!
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Easter Bread Pudding
Ingredients
- 200 g stale bread (pinca, brioche, challah…)
- 300 ml milk (full-fat)
- 30 g butter + extra butter for coating the baking dish
- 3 tbsp sugar (bourbon vanilla sugar or other spiced sugar)
- pinch sea salt
- 2 eggs (L size)
- 30 g raspberries (frozen or fresh)
- 1 tbsp rum (or whiskey)
Instructions
- Prepare a baking dish by greasing it with a thin layer of butter. Preheat the oven to 190°C (375°F).
- Warm the milk, butter, spiced sugar, and salt over low heat, stirring until everything is combined. Then, set aside to cool and add the beaten eggs.
- Cut the bread into cubes and arrange them in the baking dish, then pour the liquid ingredients over the bread. Let it sit for about 5 minutes to allow the bread to absorb the liquid. Add the fruit and almond flakes, and optionally, the chocolate chunks.
- Bake for about 25 minutes or until the surface of the bread pudding becomes lightly golden and crispy. Serve warm with a scoop of ice cream or Greek yogurt.
Notes
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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