Bread pudding with syrup sauce was one of my favorite dessert when I was a kid. I remember my grandfather used to make it for me and I loved it. With its simple ingredients and incredible taste, it’s a dessert that will warm your heart and bring a smile to your face.
It’s an Old-Fashioned Recipe and by adding some extra spices it feels like something new, but at the same time cozy familiar. You make it by using dry leftover bread or you can even make it with the dry cinnamon buns. If you decide to do it with cinnamon buns, reduce 1/3 of the sugar from the recipe. You don’t want it to be to sweet.
This bread pudding with syrup sauce is a true delight that combines simplicity and incredible flavors. It’s amazing how a handful of everyday ingredients can come together to create such a soft and juicy treat that will leave you craving more.
Raisins soaked in rum
In this recipe, I like to use rum-soaked raisins for an extra burst of flavor. Typically, I prefer to soak them overnight, but if you’re pressed for time, a few hours will do the trick. However, if you’re not a fan of raisins, feel free to skip this step altogether. The choice is yours, and the bread pudding will still turn out deliciously delightful.
Syrup sauce
As for the syrup sauce, using sour cherry syrup adds a delightful tanginess. But don’t limit yourself to just one option. Feel free to explore various syrups like raspberry or strawberry, depending on your personal taste and what you have on hand. Each syrup will bring its own unique twist and complement the bread pudding beautifully.
Serving
For an exciting twist, try serving the bread pudding with a velvety whipped cream and a splash of rum. The creamy richness of the whipped cream, combined with a hint of rum, elevates the dessert to a luxurious level and complements the warm and comforting flavors of the pudding perfectly.
In the end, it’s all about experimenting and enjoying the process. So go ahead, have fun, and savor every mouthwatering bite of this delectable bread pudding with your preferred syrup sauce or a delightful dollop of whipped cream.
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Bread Pudding with Syrup Sauce
Ingredients
Bread pudding
- 500 g Bread (1.1 lb) (1 loaf), day-old bread, torn into bite-sized pieces
- 6 Eggs large
- 950 ml Whole Milk (32.12 fl.oz) (4 cups)
- 50 g Raisins (1.76 oz)
- 2 tsp Vanilla powder or extract
- 150 gr Sugar (5.3 oz) (0.75 cup) White
- 100 ml Rum (3.4 fl.oz) (0.4 cup) optional
- 2 tsp Cinnamon
- 2 tsp Cardamom freshly ground
- 1 tbsp Butter for greasing the pan
Syrup
- 400 ml Syrup (13.5 fl.oz) (1.7 cups) your choice
- 400 ml Water (13.5 fl.oz) (1.7 cups)
- 3 tbsp Corn Starch Maizena
Instructions
Syrup
- In a sauce pan add the syrup, water and cornstarch and whisk under medium heat until the sauce thickens. Then let the sauce cool down and serve it cold on top of the warm bread pudding.
Bread pudding
- Let the raisins soak in rum least a few hours.
- Grease a 33 x 23 cm oven dish.
- Cut the bread into cubes and places in the greased pan with the raisins.
- In a large bowl, whisk the eggs.
- Then whisk in the sugar, milk, vanilla powder/extract, cinnamon and cardamom.
- Pour the egg mixture over top of the bread, tossing the bread as necessary so that’s all covered in the egg mixture.
- Allow the pudding to sit for 20 minutes so the bread soaks up the egg mixture.
- Preheat the oven to 180°C (350°F ). This will ensure that your oven is ready and at the correct temperature when it's time to bake the bread pudding.
- Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until you reach your desired level of golden brown.
- Allow to cool for 10 minutes before slicing into pieces and serving.
Notes
Βon appétit
