Currant Bread Pudding
After being out of style for decades, old-fashioned bread pudding has once again become fashionable. Egg bread, such as or challah and brioche, produces a particularly light, airy texture and rich flavor. Crème anglaise, the classic vanilla custard sauce, elevates the homey pudding to a special-occasion dessert. The currants can be replaced with other dried fruits, such as cherries, diced apricots or cranberries, or even chopped semisweet chocolate or toasted nuts.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 thin slices day-old challah (see related recipe at left), brioche or top-quality white bread, about 1/2 lb. total
- 1/2 cup dried currants
- 3 eggs
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. salt
- 2 cups milk
- Whipped cream or crème anglaise (see related recipe at left) for serving (optional)