A twist to the classic comforting bread pudding with the addition of a streusel topping made of flour, butter, sugar and cinnamon. I have baked cakes and pies with this crumbly mixture and this is the first time, I topped it over a bread pudding. The end result was amazing!!!
Every bite had the grainy sweet texture of the topping with a slight hint of cinnamon perfectly complimenting the delicious moist pudding. The streusel definitely added a nice finishing touch in look and taste to the humble pudding which is also enriched with cream, raisins and nuts. A quick, easy and affordable dessert to prepare within an hour.
Every bite had the grainy sweet texture of the topping with a slight hint of cinnamon perfectly complimenting the delicious moist pudding. The streusel definitely added a nice finishing touch in look and taste to the humble pudding which is also enriched with cream, raisins and nuts. A quick, easy and affordable dessert to prepare within an hour.
Streusel-Topped Bread Pudding
(Serves 12)
Topping
Ingredients:
1/3 cup butter
1/2 cup light brown sugar
1/2 cup white flour
1/2 teaspoon cinnamon powder
Method:
In a bowl, add butter and beat with an electric hand mixer (beater). Mix in rest of the ingredients and beat till well incorporated until it resembles a crumbly mixture. Keep aside.
Pudding
Ingredients:
1 loaf of bread (around 15 slices)
1/2 cup sugar
1 cup milk
1 cup half and half cream
4 eggs (extra large)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg (grated)
1/4 cup butter (at room temperature)
1/3 cup raisins
1/3 cup cashewnuts
Method:
Grease a 8” x 11” rectangular baking dish with butter.
Cut loaf of bread or slices into cubes.
Beat eggs with sugar and then add milk, cream, vanilla and nutmeg. Mix all the ingredients together and add the bread cubes. Press bread down gently so that it soaks in all the liquid. Keep aside for 30 minutes. Stir raisins and cashewnuts before baking.
Preheat oven at 400 F or 200 C.
Pour bread mixture in the greased baking dish. Bake pudding in the oven till well risen, top slightly brown and liquid completely absorbed, around 20 mins. Remove baking dish from the oven and spread the streusel topping evenly all over the pudding. Place the dish back in the oven and bake till the topping is golden brown in colour, around 10 minutes. (Do not overbake but follow above timings for a moist pudding.)
Note:
(Serves 12)
Topping
Ingredients:
1/3 cup butter
1/2 cup light brown sugar
1/2 cup white flour
1/2 teaspoon cinnamon powder
Method:
In a bowl, add butter and beat with an electric hand mixer (beater). Mix in rest of the ingredients and beat till well incorporated until it resembles a crumbly mixture. Keep aside.
Pudding
Ingredients:
1 loaf of bread (around 15 slices)
1/2 cup sugar
1 cup milk
1 cup half and half cream
4 eggs (extra large)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg (grated)
1/4 cup butter (at room temperature)
1/3 cup raisins
1/3 cup cashewnuts
Method:
Grease a 8” x 11” rectangular baking dish with butter.
Cut loaf of bread or slices into cubes.
Beat eggs with sugar and then add milk, cream, vanilla and nutmeg. Mix all the ingredients together and add the bread cubes. Press bread down gently so that it soaks in all the liquid. Keep aside for 30 minutes. Stir raisins and cashewnuts before baking.
Preheat oven at 400 F or 200 C.
Pour bread mixture in the greased baking dish. Bake pudding in the oven till well risen, top slightly brown and liquid completely absorbed, around 20 mins. Remove baking dish from the oven and spread the streusel topping evenly all over the pudding. Place the dish back in the oven and bake till the topping is golden brown in colour, around 10 minutes. (Do not overbake but follow above timings for a moist pudding.)
Note:
- It's important to grease the baking dish well to prevent pudding from sticking on all sides.