From the kitchen
Camel Milk Bread Pudding
Stale bread baked in a cinnamon and vanilla camel-milk custard, ready to serve plain or with an optional topping.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 6 cups stale bread cubes, about 8 to 10 oz
- 3 cups pasteurized camel milk
- 4 large eggs
- 3/4 cup sugar
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/8 tsp fine salt
- 1 tsp butter, for dish
Method
- Heat oven to 350°F. Butter a 2-quart baking dish. Arrange bread cubes loosely in the dish.
- Whisk milk, eggs, sugar, cinnamon, vanilla and salt until evenly blended.
- Pour over bread and press gently with a spoon so exposed cubes moisten. Rest 15 minutes, turning a few cubes if dry.
- Bake 40 to 55 minutes until golden and the center is set, with a temperature of at least 160°F. Shield the top loosely if it colors before the middle sets.
- Rest 10 minutes before serving. Serve plain or add an optional separate topping at the table.
Cook with confidence
Before you start
Before you start
Use dry stale bread with no signs of mold. Bread density varies; about 8 to 10 oz yields six loosely packed cups. This recipe is complete without a caramel sauce.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F before serving warm.
Stale Bread Is an Advantage
Dry bread absorbs custard without collapsing as quickly as fresh soft bread.
Troubleshoot
- Dry top: bread not pressed into custard.
- Wet center: underbaked.
- Dense: bread compressed too firmly.
- Rubbery custard: overbaked.
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