• Najwa Kronfel

Bread Pudding

Do you have plans for Mother’s Day yet?? I’m getting ready to host a brunch. I love an excuse to gather everybody because, lets face it, Mother’s Day should be everyday. Wouldn’t that be nice? 

I’m planning a Middle Eastern feast; shakshuka, labne, tabouli, hummus, beet salad and fresh pita. I love these family-style meals where everybody can mix and match and eat as much as they want. My kind of brunch. 

For dessert I’m going to prepare a not so Middle Eastern sweet. An old-time classic, Bread Pudding. I love a good bread pudding, still warm from the oven with a scoop of vanilla bean ice cream melting over the bread. There is something about that hot and cold combination that plays with my senses and makes me want more.  I’m looking forward to Sunday. I can’t wait to see everybody and dig in. 

To all the good mamas out there, Happy Mother’s Day!! 


4 brioche rolls, cut in cubes

(350 grams or 12.5oz)

5 eggs

1 ½ cups evaporated milk

2 ½ cups whole milk

⅓  cup sugar 

½ tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla extract

Butter (to butter the pan)

Preheat the oven to 350 ˚F. Butter a 9×13 inch pan and set aside. In a bowl, whisk together the eggs, evaporate milk, whole milk and spices. Mix until well combine and smooth. Arrange the bread in the prepared pan and pour over the egg mixture. Press gently with your hands and let it sit for 10 minutes. Bake for 45 minutes or until golden. Serve with vanilla ice cream or whipped cream.

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