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Using Extra Eggs: Easy Bread Pudding

Kristina head shotIf there ever were an animal deserving of praise, it's the chicken. Talk about making something out of nothing! With warmer, sunnier days, a few bugs, and plenty of water, my hens have turned into laying champions!  My family loves eggs, but to be honest there are only so many deviled eggs one person can eat. With my counter tops beginning to look like Easter come early, I started searching for egg-heavy recipes to knock down my surplus.  I try to make a dessert every weekend (it keeps the boys out of the store-bought junk), but cakes don't take more than a few eggs.  Custard takes plenty of eggs, but isn't the kid friendly sweet (at least around here) that I was looking for.  Luckily, my husband's birthday was coming up and he gave me my answer!  Bread pudding, with its heavy custard base and cinnamon roll-like flavor, was a perfect fit and his favorite dessert. 

If you've never made this Southern specialty before, you've missed out on a delicious and economical dessert.  Backyard eggs are especially suited to this recipe because a larger percentage of their volume  is yolk, which makes for a rich custard.  This is also the perfect recipe for you beginner bread bakers in love with the Artisan Bread in 5 Minutes recipes, because it uses up any leftover or stale bread.  As you have leftover odds and ends, simply cut into cubes and throw into a freezer bag.  When you have enough to fill a 9x13 baking pan (about 5 cups worth), mix up the wet ingredients and bake up a bread pudding!

New Orleans Bread Pudding
Enough cubes of stale bread to fill a 9x13 baking pan (around 5 cups), preferably of dense bread like brioche

Butter to grease pan

6-8 eggs, depending on size

1 tablespoon vanilla

1 tsp. nutmeg

1 tsp. cloves

2 tablespoons cinnamon

1/2 cup milk

1 cup heavy cream

1/4 cup raisins (optional)

1 cup brown sugar

1 1/2 cups white sugar

Grease pan lightly.  Combine wet ingredients, sugar, and spices.  Fill pan with bread cubes.  Cover with egg and cream mixture.  Let bread soak up custard for at least 2 hours in the refrigerator, overnight preferred.  When ready to bake, set oven to 350 and allow the pan to warm with the oven (taking a pan straight from the fridge to a hot oven could cause glass pans to break).  Bake until center is just set, about 40 minutes.  Serve warm with Whiskey Sauce or a sprinkle of confectioners sugar, and top with whipped cream.


Whiskey Sauce

1 cup confectioners sugar

2 tablespoons bourbon or bourbon flavoring

2 tablespoons milk

Whisk all ingredients together and warm in saucepan on low heat.  Pour over top of individual servings.

Enjoy!
Easy Breadpudding

sheryl normandeau
2/12/2013 3:28:37 AM

I've been on a bread pudding kick lately...this looks delicious! Definitely one to try soon! :)


crystal schneider
3/20/2012 10:17:32 PM

I've also heard that you can store farm-fresh eggs at room temperature for up to 4 months in an air-tight container. I've tried just in an egg carton for 3 weeks - still okay but the yolk will start to go runny. Don't try with store bought - it goes bad in days. Thanks for the great recipe!


anne hud
3/19/2012 1:45:50 AM

Charles: You can break an egg's yolk, put in freezer trays until frozen, and transferred to freezer bags. They will keep indefinitely. Also, another one you may want to try is to dip each egg in mineral oil, place small end down in egg carton, store in a very cool place between 50-55 degrees for up to 9 months. Yes, nine months. The eggs taste as fresh as the day they were laid. I have many chickens and have experimented with this method and 'it works'. Of course...having your own chickens and fresh eggs, you don't have to worry about preserving. The only reason I do this is to have backup emergency food on hand, in case of a national disaster. About the only thing I find the frozen eggs are good for are scrambled eggs. On the other hand, the oil treated eggs can be used for many different things, such as baking, etc. You might want to try the mineral oil eggs when they are on sale, and also if you have a place, such as a basement where the temps are cool.


charles mallory
3/10/2012 3:19:36 PM

Too many natural farm eggs? To a city boy that's like saying you have too much gold. The recipe looks great, and I had a question. Can you beat a bunch of fresh eggs and put them in a container and freeze them? Sort of like homemade Egg Beaters? Someday I will have my country place, will be raising chickens, and will need to know!


mary carton
3/9/2012 12:35:16 AM

We have a local eatery called New Orleans Transfer that make a bread pudding like this and wonderful crayfish etoufee. Now I know what I'm going to have for dinner tomorrow night. Haven't been there in a while.


joshua barmore
3/8/2012 7:38:19 PM

Bread Pudding is also my favorite dessert of all time. My grandmother makes the best and simple bread pudding of all time. You have a great and easy recipe and I hope people will try it out. Nothing like a cup of coffee and some warm bread pudding.


nebraska dave
3/8/2012 6:45:10 PM

Kristina, Mom used to make bread pudding all the time. I think it was to use the nearly stale bread before it went bad. Home made bread doesn't have the staying power that the store bought bread has so every couple days we would have bread pudding. Of course my sister and I didn't mind at all. I don't think Dad really minded either. I haven't had bread pudding for a really long time. Like decades long. It looks easy enough to make even for an old single guy. :0) There have been so many good recipes on this Website the last couple weeks it hard to know which ones to try. I have a long list of ones that I have to try and I think this will be put on that list. Have a great bread pudding day.