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Turn Day-Old Bread into a Decadent Dessert!
From Leftovers to Cozy Bread Pudding
Cathy Warner
January 10, 2025
Dear Baker,
Do you ever find yourself with leftover bread after a big feast?
After baking my family’s favorite Sweet Potato Crunch Bread for Christmas, I found myself with almost an entire loaf left over.
Instead of freezing it or letting it go to waste, I decided to turn it into something special: a rich and comforting bread pudding.
This cozy dessert has become a new post-holiday tradition in my home.
Reviving Day-Old Bread: Bread Pudding
There’s something incredibly satisfying about finding new uses for ingredients you already have. Day-old bread, often overlooked, has the perfect texture to soak up custards without falling apart, making it the ideal base for bread pudding.
On the blog, you’ll find a recipe for a tasty bread pudding, complete with tips on using cubes of enriched or lean bread. Whether you’re working with crusty sourdough, soft brioche, or even your favorite baguette, the options for customization are endless.
It’s time to turn those leftovers into a cozy winter dessert!
Tips:
Maximize Custard Absorption: Always use slightly stale bread—it drinks up the custard like a sponge without turning mushy.
Pre-toast for Texture: Lightly toasting day-old bread enhances its structure and adds a nutty flavor.
Spice it Up: Add a dash of vanilla extract or orange zest to your custard for extra depth.
Toppings Matter: Finish with toasted nuts or a spiced caramel drizzle for a cozy, home-baked charm.
Bonus Tip: Prepare and Freeze Bread Cubes for Later
Prepare the Cubes: Cut the bread into cubes and let them air-dry or lightly toast them in the oven to remove excess moisture. This prevents them from becoming soggy when frozen.
Package for Freezing: Place the cubes in a resealable freezer bag or an airtight container. Squeeze out as much air as possible to prevent freezer burn.
Label and Freeze: Label the bag with the date and type of bread. Store in the freezer for up to 2-3 months.
When Ready to Use: Remove the bread cubes from the freezer and let them thaw at room temperature for about 30 minutes before using.
This method keeps your bread fresh and ready for whenever inspiration strikes!
Cranberry Pecan Baguette Bread Cubes
Bonus Recipe: Spiced Caramel Sauce
Top your bread pudding with this easy caramel sauce:
1 cup (200g) granulated sugar
6 tbsp (90g) unsalted butter, cut into pieces
1/2 cup (120ml) heavy cream
1/2 tsp ground cinnamon
Pinch of salt
Melt sugar in a saucepan over medium heat, stirring until golden. Carefully add butter (it will bubble) and stir until smooth.
Remove from heat and whisk in cream, cinnamon, and salt. Drizzle generously over bread pudding or ice cream!
Product Spotlight: Baguette Proofing Baskets
Our baguette proofing baskets are designed to support the dough as it rises, ensuring your loaves maintain a consistent shape and structure. Ideal for making a classic French baguette or any baguette destined for bread pudding greatness.
Cranberry Pecan Baguettes Proofing in Bannetons
Why You’ll Like These Proofing Baskets:
Effortless Cleanup: The removable, washable liners make cleanup simple, especially with sticky ingredients like the cranberries used in our cranberry pecan baguettes.
Consistent Results: The baskets ensure even proofing and a perfect shape.
Eco-Friendly Design: Made from rattan, and featuring removable cotton liners, they’re a great addition to any baker’s kitchen.
Happy Baking,
Cathy, Bread Experience
P.S. Ready to make some cozy bread pudding? Click here for the full recipe! ➡️