Bread Pudding

Pudding au Pain

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 3 ounces stale but not dry bread without crusts
  • 1 cup milk
  • cup sugar
  • 1 tablespoon Kirsch
  • 4 egg yolks
  • 2 egg whites
  • 1 tablespoon butter
  • Handful pistachios parboiled for a minute, rubbed in a towel to remove skins, chopped


    Put the breadcrumbs to soak with the milk in a mixing bowl, add the sugar, Kirsch, pistachios, and egg yolks, combining thoroughly, beat the egg whites until they stand in peaks, fold them in gently, pour into a liberally buttered gratin dish and bake at 400° to 450° for from 25 to 30 minutes or until swelled, browned, and firm in the center. Serve directly from the oven. A sabayon sauce is probably the best accompaniment; apricot sauce or crème Anglaise are also possibilities.