Stale Bread Recipe: How to Make Easy Bread Crumb Pudding
This is a great way to recycle leftover bread from bread that is less fresh than you would like. Add an egg and yogurt for protein, whole wheat bread for fiber, and spices for a knock-out flavor.
8
servings
Ingredients
- ¼ cup (56 g) butter
- ⅓ cup (71 g) brown sugar
- 1 large (50 g) egg
- ½ cup (113 g) unflavored Greek yogurt
- ½ teaspoon baking soda
- ½ cup (75 g) raisins or currants
- ½ cup (55 g) pecans, chopped
- ¼ cup (30 g) all-purpose unbleached flour - (substitute whole wheat flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 cups (168 g) bread crumbs
Instructions
- Preheat oven to 350˚F (180˚C).
- Cream butter and sugar: Beat ¼ cup butter and ⅓ cup brown sugar in a large bowl until light and creamy.
- Add to bowl: Add 1 large egg, ½ cup unflavored Greek yogurt, ½ teaspoon baking soda, ½ cup raisins or currants, ½ cup pecans, chopped, ¼ cup all-purpose unbleached flour , 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves. Mix well.
- Add bread crumbs: Stir in 2 cups bread crumbs (made by pulsing torn, stale sandwich bread in a food processor or blender). Stir just until combined.Pour the batter into a 1-quart (oven-safe) casserole dish.
- Bake: Cover and bake for 15 minutes. Uncover and continue baking for another 15 minutes or until a toothpick inserted in the middle comes out clean.
- Serve warm or cold with whipped cream, ice cream, or a drizzle of custard or whiskey sauce.
Notes
- If your bread is extremely dry (like croutons), add more yogurt or an extra egg to ensure the mixture is adequately moist.
- The batter should be fairly wet before baking for the best texture in the finished pudding.
Nutritional Information
Calories: 253kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 180mg | Fiber: 2g | Sugar: 11g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg