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Bread pudding

Bread pudding is a classic baked dessert prepared by soaking cubes or slices of stale bread in a rich custard mixture typically composed of milk or cream, eggs, sugar, and seasonings such as vanilla, cinnamon, and nutmeg, then baking it until the top is golden and the interior achieves a soft, custardy consistency.^[1]^[2] Often enhanced with additions like raisins, dried fruits, or chocolate, it serves as both a comforting sweet treat and a practical method for reducing food waste by repurposing day-old bread.^[3] The origins of bread pudding trace back to ancient culinary practices aimed at utilizing leftover bread, with early precursors appearing in Egyptian cuisine as Om Ali, a dish of bread, milk, and nuts dating to the 13th century.^[4] In Europe, particularly England, the dish evolved during the Middle Ages as a frugal solution during times of scarcity, with manuscript recipes from the 15th century, such as "Lyode Soppes" in Harleian MS. 279 (c. 1430), describing bread soaked in a sweetened milk and egg mixture.^[5] The first widely printed recipe emerged in the 18th century in Eliza Smith's The Compleat Housewife (first published 1727, including a custard-based version), marking its establishment as a staple in British and later American cooking.^[1]^[3] Bread pudding has since developed diverse regional adaptations that highlight local ingredients and traditions. In Britain, bread and butter pudding layers thin slices of buttered bread with the custard, often incorporating marmalade or citrus zest for added flavor.^[1] In the American South, particularly Louisiana, it became a beloved post-Civil War comfort food using hearty French bread, frequently finished with a boozy sauce like bourbon or rum, as seen in recipes from 1885's La Cuisine Creole.^[1] Globally, analogous dishes persist, such as the Indian shahi tukda, a fried bread soaked in saffron-infused milk syrup since the 16th century, underscoring the dish's enduring appeal as an economical yet versatile confection.^[6]

Description

Definition and Characteristics

Bread pudding is a classic baked dessert that transforms stale or day-old bread into a comforting treat by soaking it in a rich custard mixture before baking. The core components typically include cubed bread, milk or cream, eggs, sugar, and flavorings such as vanilla, cinnamon, or nutmeg, which create a sweet, eggy base that binds the dish together. This preparation results in a soft, moist interior with a slightly crisp top, offering a texture that balances the chewiness of the bread with the creamy smoothness of the set custard.^[7]^[8] One of the defining characteristics of bread pudding is its economical origins, designed to repurpose leftover bread and minimize food waste, a practice rooted in resourceful home cooking. The bread absorbs the liquid custard during soaking, which can take from minutes to overnight, allowing flavors to infuse deeply and preventing a soggy rather than pudding-like outcome. When baked at moderate temperatures around 350°F (175°C), the dish develops a golden crust while the interior remains tender and yielding, often served warm with accompaniments like a rum sauce or whipped cream to enhance its indulgent quality.^[9]^[3] While primarily sweet, bread pudding's versatility allows for savory adaptations, though the traditional version emphasizes sweetness through ingredients like raisins, dried fruits, or chocolate chips folded into the custard. Its appeal lies in the harmonious contrast of textures—the crisp edges against the custardy center—and its adaptability to seasonal ingredients, making it a staple in various cuisines worldwide. The final product is calorie-dense due to the dairy and egg content, underscoring its role as a hearty dessert rather than a light treat.^[10]^[8]

Common Ingredients

Bread pudding typically relies on a few core ingredients to form its custardy base and textured structure. The primary component is stale or day-old bread, often cut into cubes, which absorbs the liquid mixture without becoming overly soggy; enriched varieties like brioche or challah are preferred for their buttery flavor and ability to hold the custard.^[3]^[11] Whole milk or a combination of milk and heavy cream provides the creamy liquid base, scalded or warmed to facilitate even absorption by the bread.^[3]^[12] Eggs, usually whole with occasional added yolks, serve as the binding agent, creating a rich custard when combined with the dairy; recipes typically use 2 to 6 eggs to form the custard, depending on batch size.^[11]^[3] Granulated sugar sweetens the mixture, typically in amounts of about one-third to one cup per batch, balancing the flavors without overpowering the dish.^[11] Vanilla extract is a staple for aroma, added in teaspoons to enhance the overall warmth.^[11]^[12] Butter contributes richness, either melted into the custard or used to grease the baking dish, with recipes calling for one to two tablespoons.^[11] Spices such as ground cinnamon and nutmeg provide subtle depth, often incorporated in pinches or half-teaspoons to evoke traditional flavors.^[12]^[3] A pinch of salt is essential to heighten the taste. Optional additions like raisins, currants, or citrus zest can introduce texture and tang, but they are not universal across basic formulations.^[3]^[12]

Preparation

Basic Methods

The basic method for preparing bread pudding centers on soaking cubes of stale or day-old bread in a sweetened egg custard before baking to achieve a tender, custardy texture. This technique transforms simple pantry staples into a cohesive dessert by allowing the bread to absorb the liquid mixture, which sets during baking.^[11]^[3] Typical ingredients include 4 to 6 cups of bread cubes (such as challah, brioche, or white bread), 2 cups of milk or a combination of milk and cream, 2 to 4 eggs, 1/3 to 1/2 cup granulated sugar, 1 to 2 teaspoons vanilla extract, a pinch of salt, and optional flavorings like 1/2 teaspoon cinnamon or 1/2 cup raisins. Butter is often used to grease the baking dish and may be incorporated into the custard for richness.^[11]^[13]^[14] To begin, preheat the oven to 350°F (175°C) and grease an 8-inch square or similar 4- to 6-cup baking dish. Cut the bread into 1- to 2-inch cubes, yielding about 5 to 6 cups, and place them in the prepared dish; toasting the cubes lightly on a baking sheet for 10 to 15 minutes beforehand can enhance texture by preventing sogginess.^[3]^[13] Next, prepare the custard by whisking the eggs, milk or cream, sugar, vanilla, salt, and any spices together in a bowl until smooth. For added richness, gently heat the milk with butter over low heat until the butter melts and the mixture is warm but not boiling, about 5 minutes; allow it to cool slightly before whisking into the beaten eggs. If adding raisins or other mix-ins, scatter them over the bread cubes first.^[11]^[14] Pour the custard evenly over the bread, pressing down gently to ensure all pieces are submerged; allow the mixture to soak for 15 to 30 minutes at room temperature, or up to overnight in the refrigerator for deeper absorption. For even cooking, especially to prevent curdling, the baking dish may optionally be placed in a larger pan filled with hot water (a bain-marie) reaching halfway up the sides.^[3]^[13]^[15] Bake uncovered for 30 to 45 minutes, until the custard is set in the center (it should jiggle slightly when shaken) and the top is golden with browned edges; a knife inserted in the center should emerge clean. Larger dishes may require 45 to 60 minutes. Cool for 10 to 15 minutes before serving to allow the pudding to firm up. This method yields a classic bread pudding that can be enjoyed plain or with a sauce like vanilla or whiskey.^[11]^[14]^[3]

Variations in Techniques

Bread pudding's preparation techniques differ primarily in the soaking phase, cooking method, and assembly approach, each yielding distinct textures and flavors. In the traditional custard-based technique, stale bread cubes are submerged in a mixture of milk or cream, eggs, sugar, and seasonings, allowing absorption for at least 30 minutes up to overnight; this prolonged soaking softens the bread completely, creating a dense, creamy interior akin to a baked custard.^[3] A faster variation skips extended soaking by combining all wet ingredients first—whisking eggs, milk, and sugar into a smooth custard—then pouring it over dry bread cubes immediately before baking, which preserves more of the bread's structure for a lighter, cake-like result with crispier edges.^[16] Cooking methods also vary: baking directly in a preheated oven at 350°F (175°C) for 40-50 minutes promotes a caramelized top crust through Maillard browning, common in American-style recipes.^[17] In contrast, the European-influenced bain-marie (water bath) technique involves placing the pudding dish in a larger pan of hot water during baking to ensure gentle, even heat distribution, preventing over-browning and yielding a smoother, jiggle-set center without cracks.^[18] Additional technique variations include pressing the soaked bread mixture into the pan to remove air pockets for uniformity or incorporating a brief broiling step post-baking to enhance surface caramelization. Savory adaptations replace the sweet custard with broth or stock infusions, employing similar soaking but omitting sugar to highlight vegetable or meat add-ins during a lower-temperature bake. These methods adapt the dish to both sweet and savory contexts while maintaining its core principle of repurposing bread.^[19]

History

European Origins

Bread pudding traces its origins to medieval Europe, where it emerged as a practical means of repurposing stale bread, a staple food that often went to waste in households of varying means. This thrifty preparation involved soaking bread in liquids such as milk, water, or broth, then enriching it with available sweeteners and spices to create a simple, nourishing dish. Early forms were more akin to pottages or sops—bread-based thickeners for soups—reflecting the era's emphasis on resourcefulness amid frequent famines and economic constraints.^[20] One of the earliest documented recipes resembling modern bread pudding appears in the Harleian Manuscript 279, a mid-15th-century English cookery collection compiled around 1430. The recipe for "Lyode Soppes" (cold sops) instructs: "Take faire bred and cut it and lay it in faire water. And whan it is soged wel, drenye it and put it in a faire bolle. And cast þereto mylke of almaundys, and do þerto sugare and pouder of gyngere, and melle it togidre, and put it in a faire dysche, and dresse it, and serue it forthe." This yields a custard-like mixture of soaked bread blended with almond milk, sugar, and ginger, served as a sweet breakfast or dessert pottage. The manuscript, edited and published in 1888 by the Early English Text Society, highlights such dishes as part of England's evolving culinary tradition, influenced by monastic and courtly kitchens. Similar preparations existed across continental Europe, such as the French "pain perdu," which utilized day-old bread soaked in egg-milk mixtures, though these leaned toward fried rather than baked forms. In England, bread pudding gained prominence by the late medieval period, appearing in household accounts and cookbooks as a versatile dish adaptable to savory or sweet profiles. Food historian Regula Ysewijn notes in her study of British puddings that these early bread-based custards laid the foundation for the baked versions that became widespread in the 16th and 17th centuries, often incorporating dried fruits and nutmeg for added luxury. By the early modern era, the dish symbolized both humility and ingenuity in European cuisine.^[21]

Global Spread and Evolution

Bread pudding, originating as a thrifty European dish in the 11th century to repurpose stale bread, spread globally through colonial migrations and trade routes, adapting to local ingredients and culinary traditions. The concept of bread-based puddings also developed independently in regions like ancient Egypt and Mughal India, adapting local staples. In England, it evolved from a simple mixture of soaked bread, water, sugar, and spices into a richer "bread and butter pudding" by the 13th century, incorporating milk, eggs, and butter for a custardy texture. This basic template traveled to the Americas with European settlers in the 17th and 18th centuries, appearing in early colonial cookbooks such as Eliza Smith's The Compleat Housewife (1728), which included recipes using cornmeal as a bread substitute.^[6]^[22] In the Americas, bread pudding underwent significant regional evolution, particularly in New Orleans during the 18th and 19th centuries, where it became a Creole staple blending French, Spanish, and African influences. French settlers introduced baguettes, butter, and eggs after founding the city in 1718, while Spanish rule (1762–1800) added citrus and spices, resulting in a dense, moist dessert with a caramelized crust. Latin American adaptations further diversified the dish, such as Peru's ranfañote—an Afro-Peruvian variant with molasses syrup and fruits—MEXICO's capirotada featuring piloncillo and cheese, and Colombia's pudín de pan enriched with condensed milk and spices.^[23]^[6] Beyond the Americas, bread pudding's concept influenced similar desserts in other regions, often independently or through indirect cultural exchanges. In Egypt, om ali emerged in the 13th century during the Mamluk dynasty as a bread pudding with milk, nuts, and dried fruits.^[24] In South Asia, the Mughal-era shahi tukda from the 16th century features ghee-fried bread soaked in sugar syrup and reduced milk, garnished with nuts, reflecting Islamic culinary traditions. By the late 20th century, bread pudding experienced a revival in the United States, popularized by chefs like Paul Prudhomme and Emeril Lagasse in the 1980s and 1990s, with modern iterations incorporating bourbon, pecans, and chocolate to appeal to contemporary palates.^[22]^[6]^[23]

Regional Variations

European Styles

European bread pudding styles trace their roots to medieval times, when thrifty cooks across the continent repurposed stale bread to create nourishing desserts amid food scarcity. Emerging in the 11th and 12th centuries, these dishes initially involved soaking bread in water or broth, later evolving in the 13th century to include a milk-egg custard, often enriched with dried fruits, spices, and regional produce, then baking until set. This approach minimized waste and transformed simple ingredients into comforting treats, with variations reflecting local agriculture and traditions.^[25]^[6] In the United Kingdom, bread and butter pudding remains a quintessential example, with roots in the medieval practice of using day-old bread for puddings since the 11th century, evolving into its buttered, layered form by the 13th century. Thin slices of white bread are buttered and layered in a dish with sultanas or currants, then poured over with a sweetened custard made from milk, eggs, sugar, and vanilla, often flavored with nutmeg or cinnamon. The mixture bakes slowly to form a custardy interior with a golden crust, yielding a warm, comforting dessert traditionally served with custard sauce. Early versions, known as "whitepot," sometimes incorporated bone marrow or rice instead of butter, evolving into the modern form by the 18th century.^[26]^[27]^[28] France offers diverse regional takes, such as the coupétado from Lozère in the south-central region, a humble pudding dating to rural traditions where day-old bread is cubed and combined with soaked prunes and raisins. The bread absorbs a custard of milk, eggs, and sugar, baked until firm and often dusted with powdered sugar for serving. This fruit-forward variation highlights the area's dried fruit heritage, providing a dense, sweet contrast to plainer breads. In the Alpine Savoie region, farçon de Séez (also called Savoyard bread pudding) adapts the concept with luxury touches: crumbled day-old bread soaks in milk infused with saffron, then mixes with eggs, butter, rum-soaked raisins, cinnamon, and cloves before baking into a spiced, aromatic loaf-like dessert. These French styles emphasize slow baking to meld flavors, often enjoyed during festive meals.^[29]^[30] Germany's kirschenmichel exemplifies southern styles, particularly in Palatinate, Baden-Württemberg, and Bavaria, with roots in medieval fruit preservation practices. Stale bread or rolls are torn into pieces, soaked in warm milk with sugar and vanilla, then layered with fresh or preserved sour cherries and baked with a crumble topping of butter, flour, sugar, and cinnamon. The result is a juicy, tart-sweet pudding where cherries burst against the soft bread base, sometimes enhanced with almonds or rum. This dish, popular since at least the Middle Ages, showcases seasonal cherries and remains a summertime staple.^[31] Italy's miascia, a peasant dessert from Lombardy around Lake Como, dates to agrarian traditions of the 19th century or earlier, utilizing leftover bread to combat waste. Torn day-old white bread soaks in milk with beaten eggs, then incorporates chopped fresh fruits like apples and pears, dried figs and raisins, pine nuts, rosemary, and lemon zest for herbal depth, bound with minimal sugar and baked into a rustic, fruity cake. The subtle sweetness and nutty crunch make it a light post-meal treat, often sliced and served at room temperature to highlight the varied textures.^[32]^[33]

American Adaptations

In colonial America, bread pudding adapted to local ingredients and resource constraints, transforming the European dish into a practical staple for households with abundant stale bread but limited fresh produce. The earliest printed American recipe appears in Eliza Smith's The Compleat Housewife (1742 edition), calling for stale bread soaked in milk, enriched with eggs, nutmeg, and sugar, then baked in a hot oven for a firm texture.^[1] This was followed by Amelia Simmons' American Cookery (1796), the first cookbook authored and published in the United States, which features a simple baked version using one pound of soft bread or biscuits soaked in a quart of milk, mixed with eggs, sugar, and rosewater for flavor, emphasizing thriftiness in early American kitchens.^[1] In the Southern United States, particularly Louisiana, bread pudding evolved significantly due to French colonial influences and the availability of hearty French bread. By the 19th century, it became a beloved dessert in New Orleans, where recipes incorporated local staples like cinnamon, raisins, and vanilla, baked into a custardy base and often served warm to utilize day-old loaves from the city's bakeries.^[1] This regional style gained prominence in Creole cuisine, with variations such as those using croissants or adding pecans for texture, reflecting the Gulf Coast's multicultural heritage.^[1] A landmark 20th-century adaptation emerged in New Orleans fine dining, exemplified by Paul Prudhomme's bread pudding soufflé with whiskey sauce, introduced at Commander's Palace restaurant in the 1980s. This version lightens the traditional pudding with whipped egg whites for a soufflé-like rise, paired with a boozy whiskey reduction that amplifies its indulgent appeal and helped popularize upscale interpretations nationwide.^[1] Southern variations frequently feature a bourbon sauce—made by simmering butter, sugar, egg yolks, and bourbon—drizzled over the pudding, a nod to the region's distilling traditions and adding a caramelized, spirited finish.^[1]

Asian and Other Influences

In Asia, bread pudding adaptations reflect local ingredients and culinary traditions, often incorporating spices, tropical fruits, and sweetened milks. Shahi tukda, a Mughlai dessert originating from the royal kitchens of the Indian subcontinent during the 16th-century Mughal Empire, features deep-fried bread slices soaked in thickened saffron-infused milk (rabri) and sugar syrup, garnished with cardamom, pistachios, almonds, and rose water.^[34]^[35] This rich pudding, meaning "royal pieces," symbolizes opulence and is traditionally served during festivals like Eid and Diwali.^[36] Japanese pan pudding, known as pan puddin, emerged in the post-World War II era with the popularity of shokupan (Japanese milk bread), blending Western baking techniques with local preferences for subtle sweetness. It consists of cubed shokupan soaked in an egg-milk custard, baked until custardy with a caramel topping, resembling flan more than dense European versions due to its lighter texture and higher bread-to-liquid ratio.^[37]^[38] In Southeast Asia, variations like Filipino bread pudding incorporate raisins and evaporated milk for a simple, homey treat using day-old pan de sal bread, while pandan-infused versions from Malaysia and Indonesia use coconut milk, palm sugar (gula melaka), and aromatic pandan leaves for a vibrant, tropical twist.^[39]^[40] Hawaiian bread pudding, influenced by Polynesian and Asian migrations, features King's Hawaiian sweet bread with pineapple chunks and coconut, evoking island flavors.^[41] Beyond Asia, bread pudding influences appear in Middle Eastern and North African cuisines, such as Egypt's umm ali, a warm dessert dating to the 13th century and linked to a legend involving Sultan Ezz El Din Aybak's wife. It layers broken puff pastry or bread with sweetened milk, shredded coconut, raisins, and toasted nuts like pine nuts and almonds, baked until golden and crunchy on top.^[42]^[43] In Latin America, colonial-era adaptations prevail; Mexico's budín de pan uses bolillo bread soaked in cinnamon-spiced milk with raisins and piloncillo syrup, baked into a custardy loaf.^[44] Peru's ranfañote, an Afro-Peruvian specialty from the 16th-century viceroyalty period, combines toasted bread cubes with chancaca (unrefined cane sugar) syrup, queso fresco, cloves, and walnuts, originally a thrifty dish for using stale bread amid sugar plantation abundance.^[45]^[46] These versions highlight bread pudding's adaptability, transforming European roots into culturally resonant sweets through regional sweeteners and add-ins.

Cultural Significance

Traditional Roles

Bread pudding has traditionally served as a frugal staple in European households, particularly among the working classes and peasantry, where it emerged in the 11th to 13th centuries as a practical means to repurpose stale bread and minimize food waste.^[6] Known colloquially as "poor man's pudding" in England by the 13th century, the dish combined inexpensive ingredients like bread soaked in milk or water, often enriched with eggs, sugar, and spices if available, making it an accessible comfort food during times of scarcity.^[6] This role underscored its economic significance, transforming potential discards into a nourishing dessert that exemplified resourcefulness in pre-industrial societies.^[47] In 19th-century Britain, bread pudding held a prominent place in institutional diets, including those of Victorian workhouses, where it featured in standardized menus to provide sustenance to the impoverished under the Poor Law system.^[48] Recipes from this era, such as brown bread pudding, incorporated stale bread with minimal additions like fat, sugar, and dried fruits, reflecting the austere yet filling nature of relief provisions designed to sustain laborers and the destitute without excess.^[49] Its inclusion in workhouse fare highlighted bread pudding's dual function as both a daily necessity and a symbol of charitable provision, often prepared in large batches to feed communal populations efficiently.^[48] Beyond Europe, bread pudding adaptations assumed ritualistic roles in religious observances, most notably in Mexican culture through capirotada, a Lenten dessert prepared during Holy Week to commemorate the Passion of Christ.^[50] Layered with fried bread, piloncillo syrup, cheese, nuts, and raisins, capirotada's ingredients carry symbolic weight: the bread represents the body of Christ, the syrup his blood, the cheese the burial shroud, and other elements like cloves evoking the nails of the crucifixion.^[50] This tradition, rooted in colonial Spanish influences blended with indigenous practices, fosters family and community bonding during fasting periods, transforming the dish into a vessel for spiritual reflection and cultural continuity.^[51]

Modern Popularity

In contemporary cuisine, bread pudding has experienced a resurgence in popularity, evolving from its thrifty origins into a versatile dessert featured on menus at upscale restaurants worldwide. Chefs now incorporate artisanal breads, such as sourdough or brioche, alongside innovative add-ins like seasonal fruits, nuts, and gourmet sauces, elevating it to a gourmet status while preserving its comforting essence. This adaptability has contributed to its enduring appeal, allowing for endless flavor profiles that cater to modern palates seeking both nostalgia and novelty.^[52]^[6] In the United States, bread pudding holds particular prominence in Southern and Gulf Coast regions, especially Louisiana and New Orleans, where it is celebrated as an iconic comfort food. Contemporary recipes often enhance the classic version with elements like caramelized bananas, peaches, or white chocolate chunks, paired with rum, bourbon, or whiskey sauces to add depth and sophistication. Its presence in holiday meals and restaurant dessert lineups underscores its role as a beloved, accessible indulgence that bridges traditional and innovative cooking.^[53]^[54] Globally, the dish's malleability supports its ongoing popularity through diverse regional adaptations, such as Germany's Ofenschlupfer with apples and cinnamon or Peru's Ranfañote featuring raisins and cloves, which highlight its cross-cultural resonance. In line with 2025 food service trends, bread pudding exemplifies sustainable practices by repurposing day-old or stale bread, reducing waste and appealing to eco-conscious consumers in both professional and home settings. This alignment with zero-waste initiatives further bolsters its relevance in today's environmentally aware culinary landscape.^[6]^[55]^[56]

References

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Rating 4.8 (4,361) · 1 hrSep 16, 2025 · Ingredients ; 6 slices day-old bread, torn into small pieces ; 2 tablespoons unsalted butter, melted ; 1/2 cup raisins (Optional) ; 2 cups milk ; 3/4 ...Bread Pudding in the Slow... · Bread Pudding · Apple Bread Pudding
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Shahi Tukra is an Indian bread pudding made with saffron syrup, cardamom and almonds. It's a tasty pudding to have after a Diwali celebration meal or party.
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Pan Pudding (Japanese Milk Bread Pudding) - Just One Cookbook
Rating 4.8 (45) · 50 minPan Pudding is a Japanese milk bread pudding of shokupan, eggs, and milk that melts in your mouth and tastes just like crème caramel or flan.What is Pan Pudding? · How to Make Pan Pudding · The Bread-to-Custard Ratio
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Japanese Pan Pudding (Bread Pudding) - Takahasheats
30 minApr 10, 2023 · “Shokupan” is a Japanese-style fluffy white bread or what people will often call Japanese milk bread. Using a shokupan will make any pan pudding ...
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Filipino Bread Pudding - Woman Scribbles
Rating 5.0 (14) · 55 minNov 14, 2023 · This Filipino Bread Pudding is an easy treat made with torn bread pieces, milk, eggs and raisins. If you want more variations, try Double Chocolate Blueberry ...
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Pandan Bread Pudding with Coconut Sauce - What To Cook Today
Rating 5.0 (1) · 1 hr 55 minFeb 11, 2024 · Turn some stale bread into delicious bread pudding infused with the flavor of Southeast Asia. The aromatic pandan leaves, coconut milk, and palm sugar
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Hawaiian Bread Pudding - Kawaling Pinoy
Rating 4.6 (8) · 3 hr 15 minIn a large bowl, combine bread cubes, pineapple chunks, and raisins. · In a bowl, combine all-purpose cream, evaporated milk, eggs, sugar, and melted butter.
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Umm Ali (Egyptian Bread Pudding) | The Mediterranean Dish
1 hrOct 15, 2025 · Umm Ali is a warm, comforting dessert made with layers of puff pastry, milk, nuts, and coconut. Sweet, creamy, and lightly spiced, it's Egypt's ...Ingredients for Umm Ali · How to Make Umm Ali
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Om Ali (Egyptian Bread Pudding) Recipe - The Kitchn
Rating 5.0 (3) Apr 15, 2023 · Om Ali, which translates as Ali's mother, is the Egyptian version of warm bread pudding. It's a rich, satisfying, and simple-to-make dessert that's most ...
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Mexican Bread Pudding (Budín De Pan)
Rating 4.8 (13) · 1 hr 5 minNov 18, 2015 · This Mexican bread pudding (or budín de pan) is made with 8 simple ingredients, and it tastes delicious. Perfect for using up day-old bread!
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The Sweet-Savory Peruvian Bread "Pudding" Time (Almost) Forgot
Jan 22, 2018 · This dessert is very closely associated with Peru's Black community, which represents approximately 3 percent of the total population of the ...
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Does it bring back memories? Discover ranfañote, one of the oldest ...
Mar 16, 2020 · It used to be considered a delicacy of the poor, appearing during the Viceroyalty period (between the 16th and 19th centuries), based on the ...
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From Jesus to Oprah: A 5000-Year History of Bread Heroes
May 24, 2019 · 1000 AD: The English Invent Bread Pudding. Egypt, the Middle East, India, and Rome all salvaged their stale bread with a liquid component, but ...
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Workhouse Food
The new recipes included dishes such as batter pudding, bread pudding, plain cake, seed cake, dumplings, fish pie, fruit pudding, golden pudding, pasties ...
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Workhouse Diets: Paucity or Plenty? [Part II] | The Recipes Project
May 12, 2016 · ... bread pudding, boiled bacon and rice milk.[4]. Food was also used as reward as well as punishment. Various treats were given to children ...
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What Is the Origin Story of Mexico's Bread Pudding, Capirotada?
Apr 1, 2021 · The bread represents the Body of Christ, the syrup the blood, and the cheese the Holy Shroud. This tradition helped seal capirotada, now with ...
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This Capirotada Recipe Evolved from a Medieval Spanish Staple
Mar 2, 2022 · Josef Centeno's capirotada recipe calls for cinnamon, clove, chopped banana, and toasted coconut.
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Explore Bread Pudding, Its Humble Origins, and Modern Variations!
Jun 8, 2023 · Bread pudding is a popular bread-based dessert that originally arose out of need. It dates back to the early 11th and 12th centuries in Europe.
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Bread Pudding - 64 Parishes
Jun 27, 2023 · Bread puddings are popular around the world, but they are especially popular in Louisiana. Bread pudding recipes first appeared in Louisiana ...
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Bread Pudding: What Makes This Piping Hot Dessert So Popular?
Oct 10, 2017 · Some culinary historians believe that the bread pudding might have been the inspiration behind Hyderabad's famous dessert - double ka meetha ( ...
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Top 16 Bread Pudding in the World - TasteAtlas
Top 16 Bread Pudding in the World ; Ofenschlupfer · Germany · 4.0 ; Kirschenmichel · Germany · 4.0 ; Peruvian bread pudding (Ranfañote). PERU · 4.0 ; Ekmek kadayıfı.
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Top 5 Food Service Trends for 2025 - Dish!Blog
Dec 20, 2024 · For example, we can make croutons or bread pudding out of day-old bread, salsa from our bruised tomatoes and soup stock from our onion skins and ...