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Bread pudding is a classic, simple dessert that’s perfect for those times when you want something sweet but easy to prepare. Using simple ingredients that you probably already have at home, you can make an irresistible bread pudding in a matter of minutes! And best of all, it’s prepared in a blender, making the process even faster and more practical. We’ll teach you how to make a delicious, creamy and flavorful bread pudding.

Ingredients:

For the Pudding:

3 loaves of stale French bread (or 2 loaves of sliced bread)
3 eggs
1 cup of milk
1/2 cup sugar
1 tablespoon margarine or butter
1 teaspoon vanilla essence
1 pinch of salt

For the syrup:

1 cup sugar
1/4 cup water

Directions:

Step 1: Preparing the Syrup

First of all, start by preparing the pudding syrup, as it must be ready to be poured into the mold while the pudding is still beating.

In a small saucepan, place the sugar and heat over medium heat.
Let the sugar melt without stirring until it turns into a golden caramel.
When the sugar is completely melted and golden, add the water carefully as it may splash.
Stir until the caramel dissolves completely in the water and the syrup is smooth.
Pour the hot syrup into a pudding mold (with a hole in the middle) and set aside. Remember to rotate the mold to cover the bottom and sides with the syrup.

Step 2: Preparing the Pudding

Now, let's prepare the bread pudding itself.

Start by placing the bread cut into pieces into the blender.
Add the eggs, milk, sugar, margarine (or butter), vanilla essence and a pinch of salt.
Blend everything in a blender until the mixture is smooth and creamy. If necessary, add a little more milk to adjust the consistency, but the mixture should be slightly thicker than regular milk.

Step 3: Baking the Pudding

Preheat the oven to 180°C.
Pour the mixture from the blender into the already caramelized pan.
Place the pan in a larger baking dish and add hot water until it reaches half the height of the pudding pan. This will create a bain-marie, which will ensure that the pudding bakes evenly and is creamy.
Bake for approximately 40 to 50 minutes, or until a toothpick inserted into the pudding comes out clean.

Step 4: Finishing

After the baking time, remove the bread pudding from the bain-marie and let it cool completely. Then, refrigerate it for at least 2 hours so that it becomes firm and cold.

Step 5: Unmolding

To unmold, run a knife around the sides of the pan to loosen the pudding. Then, place a large plate on top of the pan and carefully turn it over. The caramel sauce will cover the pudding, giving it an irresistible appearance.

Tips:

Stale bread: Stale bread is ideal for this recipe, as it absorbs liquid better and becomes softer during preparation.
Pudding consistency: If you prefer a firmer pudding, you can increase the amount of bread a little or reduce the amount of milk. If you prefer a creamier texture, you can add a little more milk.
Vary the flavors: Add shredded coconut, cocoa powder or cinnamon to the pudding mixture to give it a special touch and customize the flavor.