Traditional Fruity and Spiced Bread Pudding with Brandy
Indulge in the comforting flavors of this Traditional Fruity and Spiced Bread Pudding with Brandy, a timeless dessert that transforms simple ingredients into a bakery-worthy treat. Perfectly repurposing day-old bread, this recipe combines warm spices like cinnamon and nutmeg with a creamy custard base, sweet bursts of raisins and mixed dried fruits, and a splash of brandy for a rich, aromatic twist. Baked to golden perfection, this pudding boasts a soft, custardy interior and a lightly crisp top. Serve it warm with a dusting of powdered sugar and a dollop of whipped cream or custard for a truly cozy and indulgent finish. Whether it’s a holiday feast or a casual family dinner, this classic bread pudding is a heartwarming dessert that never goes out of style.
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Recipe Information
Ingredients
- 300 grams Day-old bread (white or brioche preferred)
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 100 grams Raisins
- 100 grams Mixed dried fruits (e.g., currants, cranberries, or chopped apricots)
- 2 tablespoons Brandy
- 1 tablespoon Unsalted butter (for greasing)
- 2 tablespoons Powdered sugar (for dusting)
- as needed Optional: Whipped cream or custard
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with unsalted butter and set it aside.
Cut the day-old bread into approximately 2-inch cubes and place the pieces in a large mixing bowl.
In a saucepan over medium heat, combine the milk, cream, and granulated sugar. Heat until the sugar has dissolved and the mixture is warm but not boiling. Remove from heat.
In a separate bowl, whisk together the eggs, ground cinnamon, nutmeg, and vanilla extract. Gradually pour the warm milk mixture into the eggs while whisking continuously to avoid curdling.
Sprinkle the raisins and mixed dried fruits over the bread cubes in the bowl. Add the brandy and toss gently to combine.
Pour the custard mixture evenly over the bread and fruits. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean.
Remove from the oven and let the bread pudding cool slightly before serving.
Dust the top with powdered sugar and serve warm with whipped cream or custard if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 47.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 507 mg | 11% | |
*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.
