Bread Pudding is really an international dessert. It seems as if every country has it's own version.
This bread pudding was made up as a last minute dessert with ingredients I had in the fridge!
I do not throw anything out that can still be utilized in a recipe. I had 3/4 of a loaf of Honey Wheat Bread left over and that is what I used for my bread pudding.
Traditionally thicker leftover bread such as Challah is used and it is delicious.
It came out sooo good and more cake-like than the traditional type of Bread Pudding. Also usually bread pudding will include raisins but I did not use any. Feel free to add them or any dried fruits if you like.
Watch the video at the end it helps to show the steps I take.
It was so easy and no mixer is needed!!
Here is what you need:
3/4 loaf of any bread (500 grams) cubed i
250 ml cream, not heavy - you can use half and half. I use cooking cream from Israel or as it is called in the UK single cream.
1 teaspoon vanilla extract
1 tablespoon coconut oil
1 teaspoon baking powder
1 cup sugar
2 tablespoons sliced almonds
Chocolate spread for dipping
Turn oven on to 350f degrees or 180c
In a bowl put cubed bread
Squeeze with hands to mush it together a bit
Put eggs in a small bowl and beat with a whisk
Add sugar and whisk together
Add coconut oil
Add vanilla extract
Add baking powder
whisk all well until combined
Add cream and continue whisking
Pour over bread cubes
mix well with wooden spoon
Put mix into 2 narrow loaf pans or one large one and spread sliced almonds over
Put in hot oven for 30 minutes. Every oven is different so when the sides are separating a bit and the edges are getting a little brown it is ready. Also like a cake if you put a toothpick in and it comes out pretty dry it is ready. This is similar to a cake and not as "wet" as a traditional bread pudding.
Add some chocolate spread on the side for dipping. Enjoy with your favorite hot drink! It's delicious!