Bread pudding

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Austin Leslie's Creole Bread Pudding with Vanilla Whiskey Sauce, From the late Pampy's Restaurant in New Orleans, Louisiana.
Austin Leslie's Creole Bread Pudding with Vanilla Whiskey Sauce, From the late Pampy's Restaurant in New Orleans, Louisiana.

Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. It is also referred to as "Migas" in Spanish. It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit.

The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices.

Bread pudding should not be confused with Bread and butter pudding.

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