Living On Food

Bread Pudding Take 1


This was my first attempt at bread pudding, and I made it for traditional reasons: I had old bread I wanted to use up. I'd cut off the crusts from a nice loaf because I neede bread crumbs, and I didn't want to waste them.

I used Julia Child's method of custard: egg plus (milk or cream) equals 1/2 cup. Since I used two eggs, I topped off the measuring cup at one cup total.

I went light on the sugar out of curiousity. I added a pear because it was ripe and needed to be eaten. I added cardamom and orange extract to give it some life.

The results were ok but not perfect. The pear was soft and bland… I need an unripe pear, or better yet, an apple. Or I could use the more traditional choice of raisins. The results were not very sweet, so Ulysses and I drizzled it with some caramel sauce. The custard and stale bread came out great though.



Beat the eggs, then add milk and mix. Toss the bread and let it sit for a little while to soften. Peel and chop the pear. Add everything else to the bread mix. Spread in a greased pan.

Bake for 25 minutes at 400*F, or until the custard is set.

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