These desires can be particularly challenging to satisfy for all of us who are not very familiar in the kitchen and would make us a little grumpy. However, for those of us who seldom leave the house, there are a ton of quick and delicious dessert recipes that you can simply create with white bread and no cooking experience!
6 Best Bread Desserts
This article will show you the simple and magical techniques to turn basic bread into a delicious and well-known dessert. These are different methods that will cause you to drool and have moist lips. It will undoubtedly make you fall in love thanks to its flavor, feel, and aroma. The everyman’s bread will save you from abandoning dessert at this point. The recipes below deftly transform your go-to cupboard item into delights fit for any celebration, especially dinner.
Nutella Bread Pudding With Blackberry Coulis By Eric Kim
The most delicious chocolate bread pudding is made from leftover bread and is held together by a custardy cream combination that couldn’t be simpler to prepare. The optional blackberry coulis, which is simply strained fruit sauce, contrasts beautifully with the thick, chocolatey foundation.
- 1 tablespoon unsalted butter, softened, for greasing pan
- 6 to 8 (1/2-inch thick) slices of day-old sourdough bread (about 154 grams)
- 1 cup (296 grams) chocolate-hazelnut spread, such as Nutella
- 2 cups (454 grams) of heavy cream
- 2 eggs, plus 1 yolk
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Confectioners’ sugar, for garnish
- 1 pint (229 grams) of blackberries, divided
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 tablespoon granulated sugar
- 1 pinch of kosher salt
- Preheat the oven to 350 degrees Fahrenheit and grease a 2-1/2- to 3-quart baking dish.
- With the bread and chocolate-hazelnut spread, create 3 to 4 sandwiches. Cut into 1-inch cubes, then arrange them in the baking dish with butter.
- Meanwhile, heat the cream in a saucepan over low heat until heated and barely simmering, but not boiling. Whisk the eggs, egg yolk, sugar, salt, and vanilla extract in a separate basin. Pour the heated cream in very gradually while rapidly whisking to avoid making scrambled eggs.
- Add the custard mixture to the bread cubes, covering each piece completely and pressing down with both hands to ensure even soaking. Allow resting for at least 10 minutes to allow the bread to absorb everything.
- Bake for 30 to 35 minutes, or until firm, then top with the turbinado sugar.
- Prepare the coulis while the pudding bakes. In a small saucepan, bring approximately 3/4 of the blackberries, lemon juice, and sugar to a boil. Cook for 5 to 10 minutes, or until the mixture has somewhat reduced. To remove the seeds, spoon them through a fine-mesh sieve, pressing down on the berries and scraping the sieve’s bottom until most of the pulp and sauce is recovered. This should result in a silky, deep purple sauce.
- Along with a sprinkle of confectioners’ sugar and the leftover blackberries, serve the bread pudding warm with the coulis.
Carlos Olaechea’s Panetón & Hot Chocolate Bread Pudding
Carlos Olaechea, the creator of the recipe, suggests the South American panettone, or panetón, brands D’Onofrio, Winter’s, Gloria, and Motta, but adds that Brazilian brands like Bauducco might be easier to locate in the United States. Regardless of the type of stale bread you use, the hot chocolate sauce, which is flavored with pisco from Peru, is what makes this dish stand out.
- Bread pudding
- Room-temperature butter, for greasing casserole dish
- 1 Latin American panettone
- 6 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon vanilla extract
- 2 (14-ounce) cans of sweetened condensed milk
- 2 (12-ounce) cans of evaporated milk
- 3/4 cup heavy cream
- 1 cup good-quality dark chocolate, chopped
- 1/4 cup Peruvian pisco or liquor of your choice
- Butter a 12×10-inch casserole dish and lay it aside the night before you intend to make the bread pudding.
- Take off the panettone’s wrapping and any paper. Spread out the panettone pieces evenly in the casserole dish after cutting them into 1-inch pieces. The panettone must not be overly pressed for the custard batter to soak in.
Whisk the eggs, cocoa powder, cinnamon, cloves, and vanilla essence until combined in a big bowl using the Wireless Electric blender or the Electric Milk Frother to make sure to break up any cocoa powder lumps.
- Incorporate the condensed milk into the egg mixture. Now incorporate the evaporated milk. Mix by whisking.
- Whisk in the condensed milk to the egg mixture. When finished, whisk in the evaporated milk.
- Pour the custard mixture over the panettone in an equal layer. Refrigerate after covering with foil or a cloth. Leave for up to 24 hours or the night.
- Set the oven to 325°F and get ready to bake. Bake the casserole dish for 30 minutes in the center of the oven. Bake for an additional 20 to 30 minutes, use a kicthen timer to monitor the time and avoid overcooked, rotating the casserole dish halfway through, or until a knife inserted in the center of the bread pudding comes out clean. Warm with chocolate sauce and serve it in a plate.
- In a pan, boil the heavy cream for a few minutes over medium heat. Add the chopped chocolate right away after taking the pan off the heat.
- The hot milk and chocolate should be firmly stirred together until the mixture is smooth. Stir in the pisco or liquor after adding it. As you serve the bread pudding, spoon some over.
French Toast Crunch from Anthony Myint’s Genius Recipes
This milk toast is quite done up. This meal is compared to a cross between French toast, tres leches cake, and creme brûlée by Genius Recipes columnist Kristen Miglore. To us, that sounds good especially to partner up with a hot coffee!
1 cup half-and-half
- 1/4 ounce chamomile tea (about 1/4 cup whole chamomile buds or 2-3 tea bags, optional)
- 1 tablespoon sweetened condensed milk, or to taste
- 6 tablespoons to 8 tablespoons butter, softened
- 4 1-inch-thick slices of heavy white bakery bread, like pain de mie or brioche
- 1 pinch sugar
- Warm the half-and-half close to a boil. Turn off the heat and stir in the chamomile, if using.
- Timer it up and steep for 10 minutes with the lid on, then strain. Sweeten to taste with condensed milk.
- Spread 1 1/2 to 2 tablespoons butter on one side of each slice of bread. (It’s alright, dessert is here.)
- The buttered bread should be toasted, baked, or broiled on both sides (buttered side up) until the edges are just beginning to brown.
- Dip each slice of bread in sugar, then sprinkle with a little more to coat evenly.
- Broil the bread again, this time with the sugared side up, until well-browned and crackly. Do not leave. Alternatively, burn the sugared toast on a metal rack set over a skillet. Move the torch nozzle across the toast while keeping it 2 to 3 inches away from the toast. To encourage melted sugar to mix with unmelted sugar, tilt your pan. Avoid touching the edges because unsugared bread can catch fire.
- Toast that has been charred on the outside is served in a large pool of sweet milk.
Nobody has ever refused to make another bread pudding recipe in the history of the cosmos. The only ingredient required for this dish, created by food blogger Izy Hossack, is a decent orange marmalade (or other fruit jam) of your choosing.
For the bread
- 10 tablespoons (6 oz) softened butter
- 10-12 slices of thick-cut, white bread
- 4 tablespoons marmalade
- 2 large oranges, zested and juiced
- 1 lemon, zested and juiced
- 1/3 cup superfine sugar
For the custard
- 360 milliliters (12 fl oz) of milk
- 2 eggs
- 2 tablespoons superfine sugar
- 4 tablespoons light cream
- Set the oven to 400 degrees Fahrenheit and liberally butter a sizable (2 liter) baking dish with part of the butter.
- Bread should first have the crusts removed before being butter- and marmalade- spread. Make four triangles out of each slice.
- Orange juice, orange zest, lemon juice, lemon zest, and sugar should all be combined in a small bowl and stirred until the sugar has completely dissolved.
- Place all of the bread triangles in the baking dish after soaking each one in syrup.
- Whisk the milk, eggs, sugar, and cream in a large bowl. Pour this over the platter of bread triangles. Any syrup that is still left, spoon over.
- Bake the pudding for 30 minutes, or until the top is crisp and golden.
Emiko’s Pane Fritto (Fried Bread)
Italian bread dipped in milk and fried in butter is brought to us by Florence-based culinary writer Emiko Davies. She suggests imagining it as French toast with a few minor changes.
- 4 thick slices of day-old bread (a rustic country loaf with a dense crumb is best)
- 3/4 cup or 200 milliliters of milk (or as needed)
- 1/4 cup or 50 grams of sugar, plus more for serving
- 1 egg
- Juice and zest of 1/2 lemon
- A splash of white wine
- 2 tablespoons butter
- Soak the bread slices in the milk, which has been sweetened with half of the sugar, for about 10 minutes, flipping now and then to soak evenly.
- Beat the egg with the remaining sugar, wine, lemon juice, and zest in another bowl.
- In a large skillet over medium heat, melt the butter. Bread slices should be drained from the milk, dipped into the egg mixture, and then fried in butter until both sides are golden brown. Serve warm with sugar sprinkled over top.
6. Persimmon Walnut Bread Pudding By Melina Hammer
Using leftover challah in this unique bread pudding dish completely transforms it. It has all the usual bread pudding flavors, but with two intriguing additions: lemony mascarpone and sweet, juicy persimmons in the custard.
For the bread:
- 1 lemon, zested
- 1 cup mascarpone
- 1 loaf challah, sliced 1/2-inch thick and toasted
- 1 1/2 cups ripe persimmons, seeded and mashed (I used wild persimmons, but Fuyu makes a fine substitute)
- butter, for greasing the pan
- demerara sugar, for sprinkling
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 cup heavy cream, for serving
To pour over bread:
- 1 cup whole milk (use grass-fed if possible), divided
- 1/4 cup spiced rum, divided
- 3 eggs
- 1/3 cup brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- Mascarpone and zest should be combined, then set away.
- All of the milk and rum, minus 1/4 cup each, should be combined with the eggs, brown sugar, and spices in a sizable bowl. To blend, whisk thoroughly. Place aside in a heating insulated bag.
- Spread the mascarpone-orange-zest mixture, then the mashed persimmon, on each slice of challah. You might discover that you have extra mascarpone. If so, hold off until right before baking. half pieces before serving.
- Demerara sugar should be sprinkled over the surface of a greased baking dish. Slices of bread should be arranged unevenly in the pan with the crusts inclined upward.
- Spread walnuts evenly over the bread layers after pouring the milk-rum-egg mixture over them. Overnight, let the bread soak up the liquid.
- Heat oven to 350° F. Remove pan from the fridge. Stir together the remainder of the milk and rum and gently pour onto bread faces (not the top crusts). If you have any leftover mascarpone, place little dabs around. (I had less than 2 tablespoons left and did it this way, and it was great.)
- Sprinkle Demerara sugar over the bread layers and bake until the top crusts are deeply golden and crispy, about 20 to 25 minutes.
- Whip cream into firm peaks and chill. When the pudding is ready, allow it to cool for ten minutes on a wire rack. Serve this spiced, heavenly treat warm, with dollops of cream. Makes for a decadent breakfast or a perfect dessert.