Bread pudding. Who would’ve thought something so simple, a daily staple can also be converted into something richer, creamier and warming to the core? We are living in a time which is beginning to converse about zero-waste; we cooks have been doing this since the beginning of time! Every part of a vegetable can be used up to make maximum utilization. And so can processed foods – and the most beautiful of them all: BREAD!
The bread pudding is ideally used for using up stale bread and can be used for both French toast, making croutons, bread crumbs and also: BREAD PUDDING!
In this bread pudding, I used up leftover Pav Bhaji bread – the most delicious of breads at nay Indian bakery – buttery, soft and somewhat close to a brioche or challah even, depending on the bakery. For this recipe, I used leftover toasted pav, but you can use any kind of bread you wish – sliced, sourdough, baguette… and soaked in a lovely custard with warming cinnamon and nutmeg and as a twist, dollops of Kitchen Therapy Prickly Pear Jam! Normally custard mixtures have a larger quantity of sugar, but I have greatly reduced the amount because of the jam. I recommend serving this with a sprinkling of icing sugar on top, a bit of whipped cream or ice cream. As is, also is just as soothing!
Note: bread pudding is meant to be made ahead of time and stored in the refrigerator for some time to let the custard soak into the bread. If you are planning to make ahead by 8-10 hours, I recommend doubling the amount of the custard. This recipe is perfect for immediate baking.