Turn your stale bread into a delicious and economical dessert with this simple recipe. By combining basic ingredients, you can create a delightful pudding that is perfect for any occasion. Let’s get started!
Ingredients:
- For the Pudding:
- 2 stale loaves of bread
- 600 milliliters whole milk
- 200 grams cream
- 200 milliliters coconut milk
- 200 grams sugar
- 3 eggs
- 50 grams grated coconut
- For the Caramel Syrup:
- 200 grams sugar
Instructions:
1. Prepare the Bread Mixture:
- Blend the Bread: Start by breaking two stale loaves of bread into smaller pieces and placing them in a blender. Add 600 milliliters of whole milk. This will soften the bread and make it easier to blend.
- Add Cream and Coconut Milk: Pour in 200 grams of cream and 200 milliliters of coconut milk. The coconut milk will give a rich, tropical flavor to your pudding.
- Sweeten: Add 200 grams of sugar. You can use any type of sugar you prefer.
- Blend: Cover the blender and blend the mixture until smooth. This will ensure all the ingredients are well combined.
- Add Eggs and Coconut: Once blended, add three eggs and 50 grams of grated coconut. Blend again until everything is thoroughly mixed.
2. Prepare the Caramel Syrup:
- Melt the Sugar: In a saucepan, add 200 grams of sugar. Heat over low heat, stirring continuously until the sugar melts completely and turns an amber color. Be careful not to burn the sugar.
- Caramelize the Mold: Once the caramel syrup is ready, carefully pour it into a mold with a hole in the middle, spreading it evenly to coat the bottom and sides. This will create a beautiful caramel layer for your pudding.
3. Combine and Bake:
- Set Up the Bain-Marie: Place the mold with the caramel syrup inside a larger mold. This setup will help cook the pudding evenly and prevent it from burning.
- Add the Pudding Mixture: Pour the blended bread mixture over the caramel layer in the mold.
- Cover and Prepare for Baking: Cover the mold with a piece of aluminum foil. Fill the larger mold with hot water until it reaches halfway up the sides of the inner mold. This water bath (bain-marie) method ensures even cooking and prevents the pudding from drying out.
- Bake: Preheat your oven to 180°C (350°F) and bake the pudding for one hour.
4. Cool and Unmold:
- Cool the Pudding: Once baked, remove the pudding from the oven and let it cool to room temperature. Then, refrigerate it until completely chilled. This step makes it easier to unmold.
- Unmold the Pudding: To unmold, gently run a knife around the edges of the pudding. Place a serving plate over the mold and invert it to release the pudding. The caramel will drip down, creating a delicious sauce over the pudding.
5. Serve:
- Slice and Serve: Slice the pudding and drizzle more caramel syrup over each piece before serving. Enjoy this delightful and economical dessert with friends and family.
Cooking Notes:
- Bread Type: You can use any type of stale bread for this recipe. White bread, brioche, or even whole grain bread will work well.
- Sugar: Adjust the amount of sugar to your taste. If you prefer a less sweet pudding, reduce the sugar slightly.
- Coconut Milk: The coconut milk adds a rich flavor, but you can substitute it with more cream or whole milk if you prefer.
Frequently Asked Questions:
1. Can I use fresh bread instead of stale bread? Yes, you can use fresh bread, but stale bread absorbs the liquid better, resulting in a smoother texture.
2. How long does this pudding last? Store the pudding in the refrigerator for up to 3 days. The flavors may even improve as it sits.
3. Can I add other flavors or ingredients? Absolutely! You can add vanilla extract, cinnamon, or nutmeg for additional flavor. Raisins or chopped nuts can also be added for texture.
4. What can I do if my caramel hardens before I pour it into the mold? If the caramel hardens, reheat it gently on the stove until it becomes liquid again. Be careful not to burn it.
5. Can I make this pudding dairy-free? Yes, you can use dairy-free milk and cream alternatives, such as almond milk and coconut cream, to make this pudding dairy-free.
Keto/Low Carb Version:
For a keto-friendly version, substitute the sugar with a low-carb sweetener like erythritol or stevia and use almond flour bread instead of regular bread.
Ingredients:
- 2 loaves of stale keto bread (such as almond flour bread)
- 600 milliliters unsweetened almond milk
- 200 grams heavy cream
- 200 milliliters coconut milk
- 200 grams erythritol or other keto-friendly sweetener
- 3 eggs
- 50 grams unsweetened shredded coconut
Instructions: Follow the same steps as the original recipe, making sure to use the keto-friendly ingredients listed above.
This Stale Bread Pudding is a fantastic way to turn leftover bread into a delightful dessert. It’s easy, economical, and delicious, making it perfect for any occasion.
Try this recipe at home and let us know how it turns out. If you enjoy economical and delicious recipes, leave a comment saying “I love budget-friendly recipes” and share this recipe with your friends and family. We’d love to hear from you!
Enjoy making and savoring this delightful Stale Bread Pudding!
