Du pouding au pain!

Nov 8, 2009

We had a loaf of bread which wasn’t getting any fresher.

The week before, we had bought a loaf of chocolate and coffee bread made with egg dough. From Artisan Baker Grains de Vie in St-André-Avelin, it is made with half-sweetened black chocolate and reina michim fair trade coffee. At 5.50$ a loaf, it is not cheap, but it is a very dense bread. Toasted, with butter, it is perfect.

As you can imagine, we didn’t want to waste it.

So I had the idea of making a Quebec classic: a bread pudding.
It is simple and delicious.


  • Half a loaf of bread, roughly diced
  • 750 ml of milk
  • 250 ml of brown sugar
  •  5 eggs
  •  A few drops of vanilla extract
  •  Butter
  1. Warm milk in a pot, then dissolve brown sugar in it;
  2. Distribute the bread pieces evenly in a baking dish;
  3. Remove milk from heat, whisk the eggs into the milk, add vanilla;
  4. Cover the bread with the milk mixture, make sure all bread pieces are moist;
  5. Add butter to taste on top of the bread;
  6. Bake in oven for about an hour at 350°F .

Et voilà!  Traditionnaly, in Québec, bread pudding is served with maple syrup.  But you can serve warm with ice cream too.

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