Fresh White Bread Pudding

Thank you Lisa of Make Ahead Meals and Thank you  Andrea of Scrapality  for featuring my  Filipino Embotido . You know seeing my dish as one of the featured recipes makes my day sunny and bright despite the unpredictable attacks of peri menopausal blues...sigh...

I grew up in a province where my fondest memory of early morning is the smell of newly baked crisp Pandesal from a bakery across the street. In the afternoon, the bakery would be filled with so many varieties of baked goodies and one of my favorites is the bread pudding. I heard comments that it was actually a stale bread... meaning all the leftover pandesal will turn into a bread pudding the next day.I don't give a slightest care and I don't see any difference, if its a stale bread, still its a newly bake item to me and I like it. It is my childhood bakery favorite. 

When my children were little, I experimented a lot baking my own version of bread pudding. I realized that I don't necessarily need a stale bread to bake a tray of it. But instead a fresh white loaf of bread is the best bread pudding ever! This recipe has been a part of me ever since. It's versatile and easy to make, simple yet pleasant to the palate. I refer to this all the time as poor man's cake. I make bread pudding because I love it and I use fresh sliced white bread. Do not use left over bread cause the aroma and texture of the pudding will be affected. During my training at the culinary class. I brought slices every now and then. My classmates were surprised upon knowing that they actually have eaten a bread pudding, they love it because its simple, subtle to your mouth and easy to make.

Fresh Bread Pudding


Printable Recipe

Ingredients: 
4 cups of bread cut into cubes ( use fresh sliced loaf bread or the typical big round bread about 6 pcs )

4 cups of fresh milk ( use Marigold or any fresh milk will do)

1 and 1/3 cup brown sugar

4 eggs

1/4 cup softened butter

1 tsp salt

2 tsp vanilla

1/2 cup chocolate chips

Direction: 
In a glass bowl, soak the bread in the milk overnight.

The next day: Mix together the eggs and sugar.

Pour the egg sugar mixture into the bowl of bread milk mixture

Mix well then add salt,vanilla and butter. Mix it again.

Transfer it to a baking dish and sprinkle chocolate chips on top for extra goodness.

Bake at 350 for 25 to 30 minutes.

You can also steam it if you like, in a medium fire for 45 minutes to 1 hour.

Once its done, let it cool then slice according to size and thickness that you like.
Put in a container and you can also store it in the fridge, it will last for 3 to 5 days.

Note:This is best eaten at breakfast time with scrambled egg and fresh fruits with a cup of coffee or hot milo. 

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