This Specie Pudding is a archetype dessert that uses your leftover specie and a succulent vanilla sauce to make the weightier breakfast dessert you’ve overly had! It’s frugal and unseemly to make, but the savor is out of this world divine.
I love dishes that use leftovers and make a completely new and succulent dish out of. To me, there is nothing worse than wasting supplies in the kitchen! We make an effort to eat all of our leftovers, but sometimes you don’t want to eat the same meal 3 times in a row! So if I make Air Fryer Yellow Breast, I want to turn that yellow into Shredded Yellow Tacos and some epic Yellow Salad the next day!
Easy Specie Pudding
Bread pudding is one of my favorite desserts! I know what you are thinking, it’s just specie with some eggs. But it’s so much increasingly than that! It’s wisely using up the leftovers that you might have thrown yonder otherwise, and whipping up a succulent French toast-like breakfast casserole that is easy and delicious. It is so full of warm flavors and I love how the egg mixture makes the specie scrutinizingly like a custard. It is perfect!
I love a good custard dessert, like creme brulee! And I moreover love French toast considering it is really easy to make for my kids in the morning and I know they will be full until lunch. This is probably why I love specie pudding so much! It really is the weightier of both worlds (so is this Creme Brulee French toast that you have to try!). You are going to fall in love with how easy and simple this breakfast dessert is.
Ingredients
The weightier part well-nigh this recipe is that you are using ingredients you once have in your home, and you are using up stale specie that you would probably just be throwing away. Some people add raisins, chocolate chips, cherries, blueberries, or nuts! You can add whatever you like, I just kept mine the archetype recipe. See the recipe vellum unelevated for word-for-word measurements.
Bread Pudding
- Stale Bread: The specie needs to dry at least a day. Fresh specie cubes will get mushy and not hold it’s shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit surpassing making specie pudding.
- Butter: The fat in the butter helps everything stick together and taste delicious!
- Eggs: Eggs moreover help everything stay together and gives unconfined texture and flavor. I unchangingly use large grade A eggs.
- Milk: Think of French toast and how you add the egg and milk to make a nice thrash for the bread. That is exactly what you are doing here.
- Granulated Sugar: Helps to get a nice caramel and brown verisimilitude to the dish, and of undertow adds sweetness.
- Vanilla Extract: A little vanilla makes this specie pudding taste like a dessert!
- Cinnamon: Cinnamon goes perfectly with specie pudding and adds a warm spice.
- Cardamom: This has a piney and fruity savor that really brightens up the dish.
Vanilla Sauce
- Heavy Whipping Cream: The perfect wiring for this sauce! It makes it so rich and creamy.
- Whole Milk: Whole milk will help the sauce get thicker than if you were using a milk with less fat the sauce won’t be as creamy.
- Sugar: Gives a sweet savor and moreover helps the sauce thicken.
- Cornstarch: Cornstarch will help the sauce to set up and thicken.
- Vanilla Extract: This really helps to bring out all of the flavors in the sauce. And gives it it’s vanilla flavor!
Bread Pudding Recipe
It really doesn’t get much easier than this recipe. Specie pudding is simple to prepare and has so much flavor. It really is like the gooey insides of a cinnamon roll, but that’s the whole dish! This recipe makes an 8×8 inch pan, if you want it to fill a 9×13 inch pan you will want to double the recipe.
How to Make Specie Pudding
- Prep: Preheat your oven to 350℉ and prepare an 8” square sultry dish by coating it with 1 tablespoon of butter.
- Cut: Cut your stale specie into well-nigh 2” chunks and place in a bowl.
- Mix: Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to stratify evenly and place in your buttered dish.
- Whip: In a separate trencher with a hand mixer, whip your eggs for well-nigh 3 minutes. Add in the remainder of your ingredients and mix well.
- Pour: Pour your egg mixture over your bread, be sure to stratify evenly, soaking each piece. Allow the liquid to soak into the specie for a few minutes surpassing baking.
- Bake: Bake for 30-45 minutes, the specie pudding should be a golden brown verisimilitude and spring when when gently pushed on with a spoon or fork.
How to Make Vanilla Sauce
- Combine: In a small saucepan over medium-high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
- Whisk: Whisk in your cornstarch until there are no increasingly lumps, reduce heat to low and protract cooking until your sauce thickens up, well-nigh 5 minutes.
- Cool: Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to tomfool slightly surpassing drizzling on top of your specie pudding.
Types of Specie to Use
You can literally use whatever you have on hand! You want to make sure it has had at least a day to dry out, but any specie will do. Just imagine the possibilities!
- Croissant: Croissant specie pudding is out of this world delicious! Flaky and velvety croissant specie is probably one of my favorite breads to make specie pudding with.
- Sourdough: Sourdough bread can be easier on the stomach and has a tangy sour savor that makes specie pudding unique and oh so yummy! I love making sourdough bread, and if there is unbearable leftover I love making specie pudding with it.
- French Bread: French specie is rich and chewy and perfectly golden succulent on the outside. It moreover makes a unconfined specie for specie pudding!
- Pumpkin Bread: Pumpkin specie pudding is my all time fall favorite. The sweetness of the pumpkin and the warmth from the spices is everything I want in a fall dish.
Storing Leftovers
Leftover specie pudding is a treat! It reheats well and is just as yummy the next day. Follow these tips to get the most out of your specie pudding recipe.
- In the Refrigerator: Store your specie pudding in an airtight container in the refrigerator for up to 5 days.
- In the Freezer: Store your specie pudding wrapped in plastic wrap or in an snapped container for up to 3 months in the freezer. Put it in the refrigerator the night surpassing serving to let it thaw.
Bread Recipes
Bread Pudding
Ingredients
- 6 cups stale bread cut into 2” pieces
- 4 tablespoons butter 1 for coating pan 3 for pudding
- 4 eggs
- 2 cups milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
Vanilla sauce:
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350℉ and prepare an 8” square sultry dish by coating it with 1 tablespoon of butter.
- Cut your stale specie into well-nigh 2” chunks and place in a bowl.
- Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to stratify evenly and place in your buttered dish.
- In a separate trencher with a hand mixer, whip your eggs for well-nigh 3 minutes. Add in the remainder of your ingredients and mix well.
- Pour your egg mixture over your bread, be sure to stratify evenly, soaking each piece. Allow the liquid to soak into the specie for a few minutes surpassing baking.
- Bake for 30-45 minutes, the specie pudding should be a golden brown verisimilitude and spring when when gently pushed on with a spoon or fork.
Vanilla sauce:
- In a small saucepan over medium upper heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
- Whisk in your cornstarch until there are no increasingly lumps, reduce heat to low and protract cooking until your sauce thickens up, well-nigh 5 minutes.
- Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to tomfool slightly surpassing drizzling on top of your specie pudding.
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