بودينغ الخبز (أم علي على الطريقة الغربية)

Hearty chunks of bread soaked in a rich custard, baked to perfection and drizzled with sweet Crème Anglaise.

Bread Pudding is basically the British version of Um Ali. A warm, comforting and decadent treat, it is also one of the easiest and most impressive desserts you’ll ever make! Like French toast, you only need a few ingredients: stale bread, milk, butter, eggs, sugar and vanilla – ingredients you most likely already have in your kitchen. Whenever I have stale bread or croissants, I turn them into this delectable dessert. (Side note: bread pudding is best made with dense bread like brioche or French bread.)

For added sumptuousness, I’ve included a simple recipe for Crème Anglaise, a classic vanilla custard sauce that pairs perfectly with bread pudding. I strongly recommend making this sauce, but you can also use caramel (or nothing at all!) if you like.

Close up of a slice of bread pudding with creme anglaise drizzle.

How to Bake Bread Pudding

One thing to note is that this dessert is baked in a Bain Marie, or water bath, so your baking dish should be able to fit into a large baking pan. When baking delicate foods like custards, we use the water bath method to prevent the food from drying out or curdling. When you’re ready to bake, place the dish of bread pudding into a large baking pan and fill the pan halfway with hot water.

If you make this recipe, please send me pictures! I love to see your work.

Classic Bread Pudding

Safana Zahili

Hearty chunks of bread soaked in a rich custard, baked to perfection and drizzled with sweet Crème Anglaise.

5 from 1 vote

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Prep Time 15

Cook Time 55

Course Dessert

Cuisine American

Servings

Calories 455 kcal

Ingredients

Bread Pudding

4 brioche buns (or 8 slices dense white bread)
50 g raisins
40 g butter melted
¼ teaspoon Cinnamon (optional)
¼ teaspoon nutmeg (optional)
625 ml milk
85 g sugar
5 g vanilla extract

Crème Anglaise

3 egg yolks large
75 g sugar
500 ml heavy cream
5 ml vanilla extract

Instructions

Bread Pudding

Preheat oven to 350°F.
Chop the bread into cubes. Toast lightly in the oven.
In a large mixing bowl, whisk together the milk, eggs, sugar, butter, spices, and vanilla extract. Mix in the raisins. Add bread and toss gently using your hands until all bread cubes are soaked.
Arrange soaked break in a baking dish. Place baking dish in a large baking pan and carefully fill halfway with hot water.
Bake in the water bath in the oven until the custard is set, approximately, 45-55 minutes. A knife placed in the centre should come out clean.
Serve warm on its own, with caramel sauce or with crème anglaise.

Crème Anglaise

In a medium bowl, whisk together egg yolks and sugar until lightened in color.
Place heavy cream and vanilla in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low.
Whisk about ⅓ of the cream mixture into the egg yolk mixture while constantly whisking to temper. Return this mixture to the saucepan.
Cook custard over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency that coats the back of the wooden spoon. Strain the crème anglaise to remove lumps. Store in the fridge.

Nutrition

Sodium: 208mgCalcium: 136mgVitamin C: 1mgVitamin A: 1209IUSugar: 20gFiber: 1gPotassium: 175mgCholesterol: 191mgCalories: 455kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 18gFat: 30gProtein: 8gCarbohydrates: 40gIron: 1mg

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