Easter Bread Pudding
Stale pinca or brioche will make a great base for this simple and delicious Easter bread pudding. For this recipe, you'll need a few basic ingredients you probably have in your kitchen. In return, you'll get a tasty, warm, breakfast or dessert,
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
Adjust the ingredients according to the size of the dish you will be using to prepare this pudding; this recipe is suitable for a smaller baking dish.
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Nutrition
Serving: 1portionCalories: 430kcalCarbohydrates: 50gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 177mgSodium: 399mgPotassium: 290mgFiber: 2gSugar: 19gVitamin A: 719IUVitamin C: 3mgCalcium: 210mgIron: 3mg
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.