Terumi Morita
May 19, 2026·Recipes·1 min read · 244 words

Bread Pudding

Bread pudding made from stale bread soaked in a custard mixture of eggs, milk, and sugar, then baked until set and slightly firm.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A beautifully baked bread pudding with a golden crust and soft interior, garnished with a dusting of powdered sugar.
RecipeInternational
Prep20m
Cook45m
Serves4 人分
LevelMedium

Ingredients

  • 300 g stale bread, torn into pieces
  • 500 ml whole milk
  • 150 ml heavy cream
  • 4 large eggs
  • 150 g granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 50 g raisins or sultanas (optional)
  • butter for greasing

Steps

  1. Preheat your oven to 180°C (350°F). This temperature helps create a nice, golden crust while cooking the custard evenly.

  2. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.

  3. Add the torn bread pieces to the custard mixture, ensuring they are fully submerged. Let it soak for about 10 minutes to absorb the flavors.

  4. If using, fold in the raisins or sultanas into the mixture.

  5. Grease a baking dish with butter, then pour the bread mixture into the dish, spreading it evenly.

  6. Bake in the preheated oven for 45 minutes or until the top is golden and a knife inserted comes out clean.

  7. Allow the pudding to cool slightly before serving. This helps the custard set more firmly.

Why this works

Bread pudding is a classic dessert that transforms stale bread into a delicious treat by soaking it in a rich custard made from milk, cream, eggs, and sugar. The key is allowing the bread to soak long enough to absorb the custard without becoming too mushy; typically, 10 minutes is sufficient. If the custard seems too runny before baking, you can add an extra egg to help it set. The combination of sweet, creamy custard and the textural contrast of the bread creates a delightful experience. Should the top brown too quickly, cover it loosely with foil to prevent burning while the center continues to cook through. This dessert is also versatile; feel free to add spices, fruits, or nuts to enhance flavors but be cautious not to overwhelm the base custard too much, as the balance is essential for the perfect pudding.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.065 vs apple-crumble)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 75/100 · readiness needs_minor_edits
  • scores: chef=78 science=30 repair=95 culture=90 safety=100 taste=54 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.
  • Naming one or two taste axes (salt / acid / fat / umami / aroma / texture) makes the dish's structure visible.

Brain-suggested book

  • Cooking Before Recipes (cooking-before-recipes-en)