Rosemary Bread Pudding Recipe

Bread: Preferably day-old and cubed, this forms the base of the pudding, absorbing the custard mixture for a rich texture.

Milk: Adds moisture and helps create the custard base.

Heavy cream: Provides a rich, creamy texture to the pudding.

Eggs: Acts as a binding agent, giving the pudding structure.

Sugar: Sweetens the pudding, balancing the savory notes of the rosemary.

Rosemary: Fresh and chopped, it adds a unique, aromatic flavor to the dish.

Vanilla extract: Enhances the overall flavor with a hint of sweetness.

Salt: A pinch to balance the flavors and enhance the sweetness.

When preparing bread pudding, it's crucial to use day-old bread or slightly stale bread. Fresh bread can become too mushy when soaked in the custard mixture. Allowing the bread cubes to sit in the milk and cream mixture for about 10 minutes ensures they absorb the flavors thoroughly. For an added depth of flavor, you can lightly toast the bread cubes before soaking them. This will give the pudding a slightly crispy texture on the outside while remaining soft and custardy inside.

• bread - Substitute with brioche: Brioche adds a rich, buttery flavor and a tender texture that complements the pudding.

• milk - Substitute with almond milk: Almond milk provides a dairy-free alternative with a slightly nutty flavor.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and a subtle coconut flavor, making it a good dairy-free option.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that helps bind the ingredients together, similar to regular eggs.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though you should use less since dried herbs are more concentrated.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the pudding.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• Allow the rosemary bread pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the pudding soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer individual portions to airtight containers.
• Store the covered bread pudding in the refrigerator for up to 3-4 days. This keeps it fresh and maintains its delightful texture.
• For longer storage, consider freezing. Wrap the entire dish or individual portions in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date to keep track of its freshness. The bread pudding can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the frozen bread pudding in the refrigerator overnight. This gradual thawing process helps retain its texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed bread pudding in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes or until warmed through.
• For a quicker option, microwave individual portions on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.
• If you prefer a crispier top, uncover the bread pudding during the last few minutes of reheating in the oven. This will help restore its golden-brown crust.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rosemary bread pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. For a crispier top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the bread pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.

• Stovetop Method:

  1. Use a non-stick skillet and set it to medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the bread pudding in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the bread pudding in the air fryer basket, ensuring it's not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bread pudding on a toaster oven-safe tray.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for 10-15 minutes, removing the foil for the last few minutes if you prefer a crispy top.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine and whisk together the milk, heavy cream, eggs, sugar, rosemary, vanilla extract, and salt.

• Whisk: Essential for thoroughly mixing the wet ingredients to ensure a smooth and even mixture.

• Measuring cups: Used to accurately measure the milk, heavy cream, and sugar.

• Measuring spoons: Necessary for measuring the rosemary, vanilla extract, and salt.

• Baking dish: A greased dish to transfer the bread mixture into for baking.

• Spatula: Helpful for mixing the bread cubes into the liquid mixture and ensuring they are well-coated.

• Knife: Used to chop the fresh rosemary finely.

• Cutting board: A surface to safely chop the rosemary.

• Cooling rack: Allows the bread pudding to cool slightly after baking, ensuring it sets properly before serving.

Use pre-cubed bread: Save time by using pre-cubed bread from the store instead of cubing it yourself.

Prep ingredients in advance: Measure and chop all ingredients like rosemary and bread ahead of time to streamline the process.

Soak bread overnight: Let the bread soak in the milk mixture overnight in the fridge to save time on the day of baking.

Use a food processor: Quickly chop the rosemary using a food processor instead of doing it by hand.

Preheat the oven early: Turn on the oven before you start mixing ingredients to ensure it’s ready when you are.