Bread Pudding

now that midterms r over…i had a little break before finals.  our friend who also lives across the street’s bday was this week…n he picks me up at the train station when sammy couldn’t…when he requested bread pudding…i decided to attempt something out of my comfort zone.  n made bread from scratch for the bread pudding…cuz u know it’ll just taste better than store bought bread =D

i’ve read about the trouble in working with yeast…n of cuz i also had problems with it…the first recipe i tried didn’t rise at all…my theory is that i wasnt able to get pastry flour n substitute it with 1part cake n 2 part all purpose flour…it didn’t work out…so i had to search another recipe that use only all purpose flour…n found this….simple enough


  • 8 3/4 oz (1 2/3 cups) all-purpose flour
  • 2 3/4 oz butter, at room temperature
  • 2 eggs, at room temperature
  • 1 dose dry baker’s yeast (1 Tbsp)
  • 2 Tbsp fine sugar
  • 1/3 cup warm milk
  • 1 pinch salt
  • 1 egg yolk for glaze

  • mix flour n yeast
  • add milk slowly into the mixer with hook attachment
  • add sugar n pinch of salt, then add butter piece by piece until all incorporated

  • cover n let sit at a warm place for 2hrs – 1st rise
  • after 1st rise…beat for about 10 mins…(it’ll deflate a bit)
  • divide into 6 balls in a greased loaf pan…let it rise for about 1hr or until it doubles in size

  • brush egg wash on lightly but generously
  • bake at 400F for first 10mins then lower it to 350F for 20-30 mins

nice n golden…=P

i was gonna make chocolate bread pudding but the bday boy didnt want chocolate so went with an original recipe


  • 1 loaf of bread cut into cubes
  • 4 large eggs
  • 1 cup of sugar
  • 1 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 4 tablespoons of unsalted butter, melted and cooled
  • 4 cups of half an half
  • 1 cup of raisins


  • cut the bread into cubes
  • beat eggs n sugar into thick n yellowish color
  • add cinnamon n vanilla and melted butter
  • then add half n half

  • place the bread n raisins into lightly greased 9×13 pan
  • pour in the custard mixture
  • use a bigger pan to create a water bath, water should be up to half of the bread pudding pan
  • bake at 300F for 1hr

i wasnt able to taste it cuz it got cream in it…but it sure looks good to me =D

One response to “Bread Pudding

  1. it all looks so delicious. i hope you at least got to try out the bread before you turned it into pudding.

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