A classic Christmas bread pudding that feels like home
This version is especially loved because it asks very little of the cook. A handful of everyday ingredients, a bit of patience, and gentle heat are all it needs.
This version is especially loved because it asks very little of the cook. A handful of everyday ingredients, a bit of patience, and gentle heat are all it needs.
This version is especially loved because it asks very little of the cook. A handful of everyday ingredients, a bit of patience, and gentle heat are all it needs.
This classic bread pudding is an easy Christmas dessert made with everyday ingredients. It is warm, comforting and perfect for a festive table without too much effort. Serve it fresh from the oven with cream or ice cream, or let it cool and slice it for later. This version is especially loved because it asks very little of the cook. A handful of everyday ingredients, a bit of patience, and gentle heat are all it needs.
Why bread pudding works so well at Christmas
Bread pudding has always been a thrifty dessert, born out of the need to use up leftover bread. Over time, it became something more. Eggs and milk turn stale slices into a custard base. Butter adds richness. Jam brings a festive sweetness that cuts through the creaminess. It is the kind of dessert that feels generous without being heavy, making it perfect for Christmas lunches that stretch long into the afternoon.
Ingredients
4 eggs, medium-sized
1/2 tin condensed milk
1 cup regular milk
2 tablespoons melted butter
2 to 3 tablespoons sugar, adjusted to taste
1 teaspoon vanilla essence
8 to 10 bread slices, edges removed
3 to 4 tablespoons strawberry jam or strawberry pulp
Butter, for greasing the pan
Preparation
Begin by whisking the eggs in a bowl until well blended
Add the condensed milk, regular milk, melted butter, sugar and vanilla essence
Whisk again until the mixture is smooth and lightly frothy
This is your custard base
Place the bowl over a pot of gently simmering water and double boil the custard, stirring occasionally
Cook just until it thickens slightly and turns silky
Do not rush this step or allow it to boil
Grease a baking pan generously with butter
Spread the strawberry jam evenly across the base
Arrange the bread slices over the jam in a neat layer
Pour the warm custard slowly over the bread, making sure every slice absorbs the liquid
Press the bread down gently if needed so it soaks evenly
Bake in a preheated oven at 180 degrees Celsius for about 30 to 35 minutes, or until the custard is set and the top turns lightly golden
Remove from the oven and let it rest for a few minutes before serving.