Is this really my best bread pudding recipe? Yes it is!
Mind you, I had a lot of practice when I was a little kid. Because I was a part of a large family. Mom, dad, my 4 siblings and me. That’s a bunch of people all stuffed in one house.
I remember very well that we would devoured several loafs of bread every single day. And obviously you need a lot of bread to fill those seven stomachs, I can tell you!
And therefore my parents would bake fresh bread very often, if not daily. Which always made it very tempting of course to push the ‘older’ bread slices aside and nibble away on a lukewarm slice of freshly baked sugary cotton.
Best Bread Pudding Recipe Ever
Quite a few times we would spend the weekends making this easy bread pudding recipe at home. All of us loved it. If I remember well the apples also make their way in the recipe some time later. Probably because we were experimenting with other flavors at one time.
And this apple bread pudding survived the taste test. A loaf of this pudding never lasted very long either. Seven tummies, that’s a lot of pudding! I also like the crunch of the poppy seeds in it, as well as the lemon juice and ginger. Try that ginger, it gives best bread pudding a lovely fresh and spicy kick.
Do you need more recipe ideas to use up that leftover bread in your pantry or bread basket?
Then do take a look at my easy pancakes with leftover bread instead of flour! You will love those treats as well.
- 7 oz stale bread (200 g)
- ½ cup whole milk (120 ml)
- 3 medium eggs
- 5,5 oz caster sugar (155 g)
- 1 tbsp fresh ginger grated
- 1 apple chopped
- 2 tsp poppy seeds
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- ½ tsp pepper
- Roughly shred or cut the old bread into small pieces.
- Then add the the eggs, caster sugar, grated ginger, poppy seeds, cinnamon and lemon juice. Season with the pepper and a pinch of salt.
- Add the milk and gently mix everything. Let the bread soak for 5 minutes. Then add the chopped apple and stir again.
- Pour the chunky bread batter in a tin.
- Then bake the bread pudding in a preheated oven at 392°F (200°C) for 30 minutes. Cover with tinfoil if necessary. Turn off the heat but let the pudding rest in the hot oven for another 10 minutes. Then let the bread pudding cool a little and cut it up.