Double Boiler Bread Pudding
Indulge in the comforting nostalgia of Double Boiler Bread Pudding, a timeless dessert with a velvety custard base and a hint of warming cinnamon. This unique recipe transforms day-old bread into a moist, flavorful treat, using a gentle double boiler steaming method to ensure a perfectly tender texture. Made with wholesome ingredients like whole milk, heavy cream, and vanilla extract, this pudding is enhanced with optional raisins for bursts of sweetness in every bite. Easy to prepare in just 15 minutes, it’s a stress-free way to satisfy your dessert cravings. Serve it warm with a drizzle of caramel sauce or chilled with a dollop of whipped cream for a versatile dish that’s perfect for any occasion. Keywords: bread pudding, double boiler technique, classic dessert recipe, steamed pudding, comfort food.
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Recipe Information
Ingredients
- 4 cups Day-old bread (cubed)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cups Sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cups Raisins (optional)
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Grease a heatproof pudding dish or metal bowl with unsalted butter and set aside.
In a medium saucepan, heat the milk and heavy cream over medium-low heat until warm but not boiling. Remove from heat.
In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and ground cinnamon until well combined.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Add the cubed bread and raisins (if using) to the bowl. Gently stir to ensure the bread is evenly soaked in the custard. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Transfer the soaked bread mixture into the greased pudding dish, spreading it out evenly.
Prepare a double boiler setup by filling a large pot with 2-3 inches of water and bringing it to a simmer over medium heat. Place a heatproof rack or trivet at the bottom of the pot, then set the pudding dish on top of the rack.
Cover the pot tightly with a lid or foil and reduce heat to low. Steam the pudding for 45-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Carefully remove the pudding dish from the pot and let it cool for 10 minutes before serving.
Serve warm or chilled, optionally topped with whipped cream, caramel sauce, or a dusting of powdered sugar.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 486.2 g | 177% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 241.1 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1090 mg | 84% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
