Bread pudding

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Bread pudding
Rew13c05-745a Bread Pudding.JPG
Type Pudding
Main ingredients Usually stale bread; combination of milk, eggs, suet, sugar or syrup, dried fruit, and spices
Cookbook: Bread pudding  Media: Bread pudding

Bread pudding has old roots dating back centuries. The Roman Empire and many other cultures throughout history had their own versions[1]. Although, adapted from a modest dish to a luxurious version, this dish still remains to be popular in some household and will probably remain this way for centuries to come. For most of human history, people couldn't afford to waste food, so ways to use stale bread were created, thus the birth of savory and sweet bread pudding was born. Ancient versions include Om Ali, an Egyptian dessert (made with bread, milk or cream, raisins and almonds); Eish es Serny, an Middle Eastern dish (made from dried bread, sugar, honey syrup and rosewater) and Shahi Tukra, an Indian dish (made with ghee, saffron, sugar, rosewater and almonds)[2], just to name a few.    Bread pudding remains a popular dish amongst many cultures across the globe. Although, bread puddings aren't as common as they used to be, they are still eaten in United States, France, Belgium, United Kingdom, Mexico, Puerto Rico, Argentina and many more[3].

Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana
Bread pudding served at QUARTER/quarter restaurant in Harmony, Minnesota

Bread pudding is a bread-based dessert popular in many countries' cuisines, including Argentina, Brazil, Colombia, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands, Slovakia, the Philippines, Puerto Rico, India (Double ka Meetha), the United Kingdom, and the United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs).[citation needed] In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.[4][5]

Bread pudding is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

Savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts.

Regional variations[edit]

In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, and raisins or apple.[citation needed]

In Canada, bread pudding is sometimes made with maple syrup.[6]

In Hong Kong, bread pudding is usually served with vanilla cream dressing.[citation needed]

In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it.[citation needed]

In Malaysia, bread pudding is eaten with custard sauce.[citation needed]

In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding).[citation needed]

In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce.[citation needed]

In the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream.[citation needed]

In Panama, bread pudding is known as "mamallena".

In Aruba, bread pudding is known as "pan bolo".

See also[edit]


  1. ^ Olver, Lynne. "The Food Timeline: history notes--puddings". Retrieved 2017-04-23. 
  2. ^ Maggrett, Emily. "The History of Bread Pudding | eHow". eHow. Retrieved 2017-04-23. 
  3. ^ Maggrett, Emily. "The History of Bread Pudding | eHow". eHow. Retrieved 2017-04-23. 
  4. ^ Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0. [page verification needed]
  5. ^ Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p. 254. 
  6. ^