When I visited home for the week of the 4th of July, I wanted to make something special for my 90-year-old grandma. Like me, her favorite dessert in the world is bread pudding. Therefore, I set out to make her the best possible bread pudding.
Complication: her diet is pretty restrictive these days. She can’t eat most fruits. Nor does she need super-sweet toppings that will mess with her blood sugar.
I found a recipe at Will Cook For Smiles that fulfilled a lot of my needs. It produced a small batch. It included pumpkin puree, but in a small amount that I figured could be omitted without destroying the recipe. I could switch in almond milk for my own taste-testing comfort.
I also loved that the base recipe used King’s Hawaiian Rolls, which are pretty much the only type of store-bought bread I will still eat. It’s awesome. However, because I was going to be in my hometown, that presented another option. Central California has a large Portuguese community, and there’s an amazing Portuguese bakery less than a mile from my parents’ house. Their sweet bread is one of the most divine things on the planet.
I took my trusty kitchen scale to California so I could measure exactly 12 ounces of sweet bread, the equivalent of a pack of Hawaiian rolls. That ended up being about 2/3 of a loaf.
I prepared the bread pudding, tucked it in the fridge, then baked it after lunch. It cooked in exactly 45 minutes. We let it cool awhile before we dug in. I thought it was just about perfect with a drizzle of maple syrup over the top. It was surprisingly light and spongy–not heavy at all like some bread puddings.
However, the most important thing was my grandma’s reaction. She declared this to be the best bread pudding she had ever had, and she’s tried quite a few bread puddings in her day. Grandma was thrilled to have this as a dessert and breakfast for a few days, and said it was even better cold straight from the fridge.
I declare this recipe a win.
Bready or Not: (Pumpkin) Bread Pudding
Ingredients
- 1 1/2 cups milk almond milk works
- 1/4 cup butter melted
- 2 eggs room temperature
- 1/2 cup brown sugar packed
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup pumpkin puree optional
- 1 tsp vanilla
- 12 ounces sweet bread such as a pack of King's Hawaiian Rolls or partial loaf of Portuguese sweet bread
Instructions
- The day before, set the bread out to go stale, if desired. For a chewier result, use fresh bread.
- Preheat the oven at 350-degrees (if you're baking this promptly). Grease an 8x8 casserole dish. Cut the 12 ounces of bread into chunks. Melt the butter.
- In a medium bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if using) and vanilla. Whisk until all ingredients are combined.
- Spread the bread evenly within the dish. Pour the milk mixture over it. Press the bread in lightly to make sure nothing is dry. (If you're making this ahead of time, cover with foil and set in fridge for several hours.)
- Bake for 45-55 minutes, until the knife inserted in the center comes out clean.
Serve hot, at room temperature, or straight from the fridge! Top with maple or agave syrup, nuts, whipped cream, caramel sauce, or fruit or nut butter. Anything is good. Plus, leftovers can be chopped into serving-size squares and frozen.
OM NOM NOM!
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