Whole Wheat Bread Pudding (Recipe)
Our Foodie shares her favorite whole wheat bread pudding recipe
By Lynn Hazlewood
(page 1 of 2)
I’ve been on a bread pudding binge lately, triggered by a scrumptious banana-bread version I had at The Local in Rhinebeck, and reinforced by the dreamy, creamy one Sali Hadzi makes at Il Cenàcolo using Tuscan bread. Perhaps it’s another sign of these troubling times that this old-fashioned comfort food is enjoying a revival on menus. Whatever the reason, I’m in.
My husband bakes our bread using whole wheat and white flour in equal amounts, so it’s dense and has a lot of flavor — not the type usually called for in traditional dessert recipes. I usually throw out stale leftovers for the birds or next-door neighbor’s chickens, but recently I ran across this recipe for whole wheat bread pudding, so the birds and chicks are just getting the crusts. It seems a little like a cool-weather treat, but I figure if braised short ribs can become a year-round staple, bread pudding can, too. Yes, it’s addictive. You are warned.
I’ve tampered with the recipe slightly, and I can’t remember where I found the original, so my apologies if I stole it from you. It supposedly serves eight, but it’s rich enough that it can stretch to 10 or 12. It’s a breeze to prepare and keeps for days in the fridge. And because it’s made with whole wheat bread, it’s good for you, right?
(See next page for recipe)