Bread Pudding

February 25, 2010

I’ve never actually had bread pudding before, so I don’t have a whole lot to compare this recipe to.  I had a very stale baguette that needed to be used up, so I thought I’d give it a try.  In the end, I thought it was good, but definitely a little strange.  The crunchy, crusty pieces of bread were great, but the soggy ones, not so much.  Nice flavor, but the soggy pieces had a weird texture.  It was an experiment.


  • 5 cups bread cubes (like a baguette or any crusty bread)
  • 2 1/4 c. rice milk (or other non-dairy milk)
  • 1/3 c. brown sugar
  • 2 T. maple syrup
  • 1 t. vanilla
  • 1/4 c. chocolate chips
  • 1/4 c. chopped pecans
  • ground nutmeg


1. Preheat oven to 350 degrees F.

2. In a large bowl, whisk together the rice milk, sugar, maple syrup and vanilla.  Add the bread cubes, and let sit for about 10 mins, or until the bread is soft and has absorbed most of the milk.  Add the chocolate chips, pecans and a few sprinkles of nutmeg, and gently mix together, being careful not to over-mix. Scoop mixture into a lightly greased 8×8 pan (I had to use a pie plate).  Lightly sprinkle the top with a little more nutmeg, and some more chocolate chips if you want.

3. Bake in a preheated oven for 30 to 45 minutes, or until puffed and golden, and the milk has been absorbed.

Note: Mine took 45 minutes, and then later, I even baked it again for another 10 minutes to crisp it up after a day or too.  I’d say that with this recipe, the crispier the bread, and the more liquid that’s absorbed, the better it will be.


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