Three Bread Pudding Variations to Upgrade Saturday Morning

This Mako food piece presents three versions of bread pudding, describing it as an optimistic way to turn yesterday’s challah into a dessert or a meal with milk, eggs and sugar. The article notes that bread pudding, like French toast, began as a practical way to avoid wasting food and traces the dish back to medieval Britain.

The first recipe is a classic bread pudding made from stale challah slices spread with butter, soaked in milk, heavy cream and eggs, and filled with raisins. It is finished with demerara sugar on top, which turns crisp in the oven, and served with a polished, almost aristocratic presentation despite using a supermarket loaf.

The second variation adds chocolate chips for extra sweetness and is baked in individual bowls, though the article says it can also be made in one baking dish. It is cooked in a water bath, which gives it a light, silky texture, and brushed at the end with melted jam for a glossy finish.

The third version is a basic bread pudding with an educational twist, paired with an explanation from the Davidson Institute about the science behind stale bread and how it is transformed. The article says the recipe also suggests several add-ins, and encourages parents to make it with children and talk about why bread gets old and how the process works.