Bread pudding

Bread Pudding is a popular dessert made with stale bread, milk, eggs, and sugar. It is often flavored with vanilla, cinnamon, and nutmeg, and may include raisins or other dried fruit. Bread pudding is traditionally baked in a water bath and served warm, often with a sweet sauce.

History

Bread pudding has its origins in the 11th century as a way to use up stale bread. It has since become a staple dessert in many cultures around the world, including the United Kingdom, United States, Mexico, and Argentina.

Preparation

To prepare bread pudding, stale bread is soaked in a mixture of milk, eggs, and sugar. The bread is then baked until it has absorbed the liquid and the top is golden brown. Some recipes call for the bread to be soaked overnight to ensure it fully absorbs the liquid.

Variations

There are many variations of bread pudding. In the United Kingdom, it is often made with suet and served with custard. In the United States, it is commonly made with bourbon or rum and served with a sweet sauce. In Mexico, bread pudding is known as Capirotada and is traditionally eaten during Lent.

Nutritional Information

Bread pudding is high in carbohydrates and sugar, but it can also be a good source of protein and calcium depending on the ingredients used. It is not typically considered a health food, but can be part of a balanced diet when consumed in moderation.

See Also

• Capirotada
• Custard
• Dessert
• Lent
• Rum
• Bourbon

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Bread pudding
• 
  Bread pudding
• 
  Bread pudding
• 
  Bread pudding on white background
• 
  Pudim de Pão

Bread_pudding

• 
  Bread pudding with raisins
• 
  Traditional bread pudding
• 
  Close-up of bread pudding
• 
  Bread pudding with caramel sauce
• 
  Bread pudding on white background
• 
  Pudim de Pão (Portuguese bread pudding)