Brooklyn Heights, N.Y. – In a nod to tradition and the value of avoiding waste, Honduran‑American baker Bryan Ford presents a cozy bread pudding that turns day‑old bread into a comforting dessert. The recipe, excerpted from his cookbook Pan y Dulce, emphasizes simple ingredients, careful measurement, and the option to adapt for dairy‑free households.
Why use day‑old bread?
Ford explains that “old bread” does not mean spoiled; it simply refers to bread that is a day or two old and has dried out. The dryness makes the loaf an ideal sponge for the sweet milk and egg mixture, resulting in a moist texture once baked.
Ingredients (makes 8 servings)
- 300 g (10 ½ oz) day‑old bread or pan dulce, cubed and shredded
- 400 g (1 ⅔ cup) whole milk (or almond, soy, oat, coconut milk)
- 5 large eggs
- 100 g (½ cup packed) brown sugar
- 2 g (1 tsp) ground cinnamon
- 1 g (1 tsp) ground nutmeg
- 100 g (⅔ cup) raisins
- 75 g (¾ cup) shredded coconut, plus extra for topping
- 50 g (⅓ cup) semisweet chocolate chips
- 100 g (½ cup) granulated sugar
- 50 g (3 ½ tbsp) unsalted butter
- 40 g (3 tbsp) heavy cream (or a dairy‑free alternative)
- 5 g (1 tsp) vanilla extract
- Dark rum, to taste
Preparation steps
1. Cube the stale bread, then shred each cube as finely as possible.
2. In a large bowl whisk together milk, eggs, brown sugar, cinnamon and nutmeg. Fold in the shredded bread until fully moistened; the mixture should be wetter than the bread itself.
3. Stir in raisins and shredded coconut. Cover and refrigerate for 8–12 hours, or let sit at room temperature for at least 30 minutes before baking.
4. Preheat the oven to 375 °F. Transfer the mixture to a loaf or cake pan, sprinkle chocolate chips over the top, and add a further handful of shredded coconut for a toasted finish.
5. Bake for roughly 35 minutes, or until the pudding is set and the surface is golden.
Rum sauce
While the pudding bakes, combine granulated sugar, butter and heavy cream in a small saucepan over low heat. Whisk until the sugar dissolves and the mixture thickens, then reduce for about five minutes if needed. Remove from heat, stir in vanilla and the desired amount of dark rum, and set aside.
Serving
Allow the bread pudding to cool for about 15 minutes, then slice and serve warm. Drizzle the rum sauce over each portion for a festive finish.
About the baker
Ford is an award‑winning baker and author of “New World Sourdough.” He has judged Netflix’s Blue Ribbon Baking Championship, hosted Magnolia Network’s Baked in Tradition and The Artisan’s Kitchen, and appeared on the children’s series Waffles + Mochi. He co‑created The Flaky Biscuit Podcast with his wife, Bridget Kenna, and serves as executive chef at Afghan bakery Diljān in Brooklyn Heights.
This recipe reflects Ford’s commitment to practical, family‑centered cooking that honors both tradition and resourcefulness—values that resonate with readers who cherish home‑cooked meals and the blessings of a well‑stocked pantry.
Original reporting: Alexandria, VA News – WTOP News — read the source article.
