Updated with some healthier ingredients, this classic comfort food is perfect for a breakfast or dessert on a chilly day! Use real butter, free-range eggs, whole sweeteners, and whole milk as the healthiest options.
Nourishing Bread Pudding
2 Tbl. Butter, cut into small pieces
2 Cups Crusty Bread (I used the crusty gluten-free boule bread from Healthy Bread in Five Minutes a Day, cut roughly into cubes
3 large Eggs
1/4 Cup Sucanat
1 tsp. real Vanilla extract
Approx. 1 2/3 Cup Whole Milk
1/2 tsp. ground Cinnamon
1/8 tsp. Nutmeg
1/4 Cup chopped Walnuts
1 tsp. Dark Brown Muscovado Sugar
In a saucepan, heat milk to a scald. Preheat oven to 300 degrees. Grease an 8×8″ baking dish. Find a larger baking dish to use as a water bath (the 8×8″ pan will rest inside this larger pan). Fill the larger pan about halfway with hot water, and set aside.
Add bread cubes to the small baking dish, and sprinkle butter pieces and chopped walnuts on top.
Beat together eggs, sucanat, and vanilla. Slowly mix in the scalded milk with a whisk, and then pour mixture over the bread in small baking dish. Sprinkle cinnamon, nutmeg, and brown sugar on top.
Place the smaller baking dish inside the waterbath of the larger dish, and bake in the oven for approximately 50 minutes (a knife inserted in the middle will come out clean).
To make it even more decadent, top it with some homemade Lemon Curd or real whipped cream!
Adapted from this Bread Pudding recipe.
This post is part of:
Tasty Tuesday at Balancing Beauty & Bedlam
Real Food Wednesdays at Kelly the Kitchen Kop
Hearth & Soul Hop Recipe Exchange at A Moderate Life
The Egg Recipes Collection at Cardamom’s Pod
This looks really tasty, and gluten-free to top! I better make it now before we decide to do GAPS.
[Reply]
Just stopping by from HearthNSoul. Love the idea of incorporating some lemon curd in with this. while I’m here I wanted to invite you to my Iron Chef Challenge which starts tomorrow and the themed ingredient is canned tomatoes. Link up a recipe and you’ll have a chance to win a prize. Hope you can join in the fun!!!
[Reply]
Wow! This looks so yummy!!
Can’t wait to try it!
blessings, Kelly @ The Nourishing Home
[Reply]
I love bread pudding but have only made it once – thanks for reminding me of its simple deliciousness! Thanks for sharing this with us at the Hearth and Soul Hop!
[Reply]
I haven’t had bread pudding in sooo many years! Thanks for the great reminder!
Great post and thanks for sharing at the hearth and soul hop.
[Reply]
[...] be making these Black Bean Brownies, this Nourishing Bread Pudding, and these Baked Oatmeal Squares (trying a new breakfast!).I figure I can freeze them in small [...]
Thank you so much for this recipe – I made it tonight…it is awesome!
My first time making bread pudding.
I did get the sucanat but didn’t buy the dark brown sugar…I just used regular brown sugar.
Otherwise followed exactly and it turned out perfect – thanks again!
[Reply]
[...] any case, it was totally worth it – I now have a pan of Black Bean Brownies, another of Nourishing Bread Pudding, and a loaf of 100% Whole Wheat Honey Bread cooling on my counter…boy does my kitchen smell [...]
I’m curious as to the scalding of the milk. In great-grandma’s day that was done to deactivate an enzyme present in raw milk that can interfere with cooking (though I don’t think my Italian grandma knew exactly why it worked), but pasteurization takes care of that for modern milk. Does scalding the milk do something else?
[Reply]
Michele Reply:
September 20th, 2011 at 9:21 am
@Melanie, I often do use raw milk, but even not, heating everything together will make it thicker.
[Reply]
Thanks! I use soy milk because hubby can’t have dairy, I’ll be sure to warm it up.
[Reply]
[...] Nourishing Bread Pudding [...]