International Bread Pudding Recipes
Christmas occurs in many countries around the world and international recipes are some of my favorite treats during the winter holidays. In fact, one does not need a holiday at all in order to enjoy these luscious bread puddings.
Bread Pudding from Germany
- 1 loaf of your favorite bread, day old
- 1 Quart (4 Cups) whole milk
- 4 Egg yolks and 4 egg whites, separate bowls
- 1 Cup confectioner's sugar
- 1 Cup raisins - golden or dark
- Zest from one lemon
- 1 pinch salr
- 1/4 Cup granulated sugar, or to taste
- Preheat oven to 350 degrees F.
- Make large soft crumbs of the bread loaf with your fingers - pull the bread apart into pieces and rub them between your fingers. You will need 1 full Cups of soft crumbs.
- In a large bowl, pour the milk and toss in the crumbs. Push them below th esurface to soak.
- With a fork and another large bowl, beat the egg yolks, then add in 1 Cup of confectioner's sugar and beat again until smooth.
- Carefully add the soaked bread to the egg mixture and gently mix.
- Add in the raisins and lemon zest and mix gently but well.
- Pour the bread pudding into a buttered baking dish and bake until golden brown, about 30 minutes.
- Beat the egg whites with a pinch of salt and granulated sugar until stiff.
- Spread the egg whites atop the bread pudding and place back into the oven.
- Bake a few more minutes until browned to you liking.
- Remove pudding and serve warm.
- You can serve with any sort of dessert sauce you like.
Bread Pudding from Ireland
- 4 Cups of bread cubes made from day-old bread. Soda bread is good for this if you have it.
- 2 Cups whole milk
- 3 TBSP butter
- 1/2 Cup granulated sugar
- 2 Whole eggs
- 1/8 tsp salt
- 1/2 tsp pure vanilla
- 3/4 to 1 Cup dark raisins - If you like, soak these overnight in some Irish whiskey.
- Preheat oven to 350 degrees F.
- Cooking spray the bottom and sides of a rectangular glass baking dish.
- Arrange the bread cubes in a rectanglar baking dish.
- In a pot on the stove top, pour the milk, butter, and sugar, mix, and heat to WARM over low to moderate heat until sugar dissolves.
- Beat the eggs together lightly with a fork in a small bowl and add the salt and stir.
- Pour eggs slowly into warm milk and stir gently.
- Add vanilla and stir briefly then add in the raisins and stir to distribute them.
- Pour warm liquid over bread in the baking dish and set the dish into a larger pan inside the oven.
- Boil water and pour it into the pan up the sides of the baking dish about half way.
- Bake 45 - 60 minutes or until a knife blade comes out of the center of the pudding clean.
- Remove from oven, let set 15 minutes and serve warm.
Jewish Blueberry Ginger Bread Pudding
The Hebrew and Jewish peoples have been all over the world, but were able to come together as a nation in 1948. The following recipe is one version of a bread pudding that many Jewish households have enjoyed. It is very good and can be prepared for Christmas Holiday meals as well as for Hannukah, and at any time of year.
If applicable, check with your rabbi if you keep Kosher, just to be sure those standards are kept in your own dish -- The recipe can be modified for that purpose and remain perfectly delicious.
- 1.5 Cups whole milk
- 2 Eggs, lightly beaten
- 2 TBSP molasses
- 1⁄3 Cup sugar
- 1 2-inch piece of ginger, minced
- 1⁄2 Loaf of day-old bread, cubed
- 1⁄2 Cup blueberries
- 2 TBSP unsalted butter
- Confectioners sugar
- Preheat oven to 400 degrees F.
- Cooking spray a square cake pan or a pie pan.
- Pour milk, beaten eggs, and molasses into a mixing bowl and carefully add sugar and ginger.
- Pour in bread cubes to soak for 10 minutes. The bread will likely soak up most of the liquid.
- Pour the bread pudding into the pan with a wooden spoon or spatual and smooth it over the bottom of the pan.
- Scatter blueberries across the surface and dot it with butter.
- Bake 20 or until a crisp outer crust has formed. The interior will be soft - test this with a knife.
- Remove pudding from the oven and allow it to rest on a hot pad for 10 minutes before serving.
- Dust with confectioner's sugar and cut into squares or wedges to serve.
Bread Pudding from Spain
This one is served as a cold dessert.
- 1 Bread loaf pan
- 2 Cups bread cubes from your favorite, day-old bread, without the crust
- 2 Whole Eggs and 1 extra egg yolk (use the white somewhere else)
- 1.5 Cups milk
- 2 TBSP Light rum or rum flavoring
- 2 TBSP Chopped almonds
- 1/2 Cup sugar
- 1 tsp Lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch of salt
- Preheat oven to 375 degrees F.
- Place bread cubes into the loaf pan.
- Heat a frying pan over moderate heat until it is hot.
- Pour in 1/4 Cup sugar and stir until it melts and makes caramel (look for the caramel color to emerge).
- Remove form stove top and set aside to cool.
- Pour milk into a pot over low to moderate heat. Add rum or rum flavoring, lemon juice, cinnamon, nutmeg, and salt. Stir.
- Heat milk, but do not allow to boil. Cook 5 minutes and remove from stove top to sit and cool slowly.
- Pour about ¼ Cup or so of the milk over the bread to let it soak in.
- Beat together eggs and the extra yolk with another 1/4 Cup sugar and the almonds.
- Pour ¼ Cup of the remaining COOLED milk into the eggs and beat.
- Pour this egg concoction into the remaining milk in the pot and stir.
- Place a metal rectangular into the oven, set the loaf pan in the middle of it, and pour boiling water into the outside part of the larger pan up the loaf pan about 2 inches.
- Pour the milk-egg pudding into the caramel pan and stir.
- Pour the liquids into the loaf pan.
- Bake 45 minutes or until the egg custard sets up firm.
- Remove from oven, set aside to cool, then refrigerate to chill.
- Cut into squares and serve with additional caramel or some vanilla or cinnamon ice cream, if you wish to prepare a topping.
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