Bread Pudding

Ingredients

• 2 medium or 4 small clay potsYield note
• As neededPuff pastry
• 500 mlMilk
• ½ tin (375 g)Condensed milk
• 1 tin (170 ml)Evaporated milk
• ½ teaspoonVanilla extract
• ½ cup (about 60 g)Nuts
• ¼ cup (about 20 g)Desiccated coconut
• 1 tinCream
• To tasteSugar
• To tasteEdible roses

Instructions

1. 1

   Bake the pastry

   Bake the puff pastry in the oven according to its packet instructions, until golden brown. Let it cool, then crush it into small pieces.

2. 2

   Heat the milk

   Put the milk, sugar and vanilla in a saucepan and bring the mixture to the boil.

3. 3

   Layer the pastry

   Spread the crushed puff pastry over the bottom of an oven dish.

4. 4

   Add the toppings

   Scatter the nuts and coconut over the pastry.

5. 5

   Soak the pastry

   Pour over the boiled milk until the pastry is soaked. Leave it to stand for 10 minutes.

6. 6

   Add the cream

   Spread the cream over the soaked pastry mixture.

7. 7

   Bake until golden

   Bake in the oven for 15 minutes, until the top is golden brown.

8. 8

   Garnish and serve

   Finish with nuts and edible roses.

What is bread pudding?

Bread pudding is a baked dessert made by soaking a starchy base in a sweetened liquid, then baking it until set. Versions are found in many food traditions, often as a way to use up bread or pastry.

This version uses puff pastry rather than bread, with condensed and evaporated milk, nuts, coconut and cream for a rich, layered result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 15g protein, 75g carbs, 45g fat.

The pastry and added sugar provide most of the carbohydrates, while cream and condensed milk contribute much of the fat and energy. Milk, nuts and dairy also provide protein. Serve a small pot with fresh fruit or a lighter, unsweetened accompaniment to balance the richness.

Choosing the pastry

Puff pastry: bake it until crisp and golden before crushing, as the recipe directs. Croissants or another crisp bread are suggested alternatives.

Getting the soak right

Hot milk: pour it over the pastry and toppings until the pieces are soaked, then leave the dish for 10 minutes. This resting time lets the pastry absorb the liquid before the cream goes on.

The creamy topping

Cream: spread it over the soaked mixture as a separate top layer. The recipe allows heavy whipping cream as an alternative.

Checking the finish

Golden top: bake for 15 minutes and look for browning on the surface. The recipe gives no oven temperature, so follow the temperature used for your oven dish and keep an eye on the top.

Serving from clay pots

Portions: the recipe says it makes two medium-sized or four small clay pots. Use oven-safe pots or an oven dish, and take care when handling them after baking.

To serve: garnish with nuts and edible roses, as suggested. The pudding is rich, so fruit on the side can add a fresh contrast.

Recipe notes & tips

• Use the pastry packet instructions for its oven temperature and baking time.
• Crush the baked pastry into small pieces so the milk can soak through it.
• Bring the milk, sugar and vanilla to the boil before pouring it over the layers.
• Give the pastry mixture the full 10 minutes to absorb the milk.
• Spread the cream evenly to make a consistent top layer.
• Watch the surface during the final 15 minutes and remove the dish once it is golden.

Variations

• Use croissants: replace the puff pastry with baked, torn croissants.
• Try crisp bread: use crisp bread in place of the pastry for a different base.
• Change the nuts: use your preferred nuts in the half-cup portion.
• Add a coconut finish: sprinkle a little of the measured coconut over the cream before baking.
• Use whipped cream: choose heavy whipping cream for the topping, as suggested.

Common mistakes to avoid

• Unbaked pastry: bake it until golden before crushing so it starts crisp.
• Skipping the soak: leave the milk-soaked layers for 10 minutes before adding cream.
• Uneven topping: spread the cream across the surface for more even browning.
• Overbaking: check the top during the 15-minute bake and take it out when golden.
• Using a non-oven-safe pot: choose clay pots intended for oven use or bake in an oven dish.

How to store

Cover and refrigerate leftovers once cool, and eat within 3 days. Reheat in an oven-safe dish until warmed through; the pastry will soften as it sits.

Frequently asked questions