Old-Fashioned Bread Pudding - in the Microwave!!!

I've been going through some of my cookbooks - just browsing for ideas, you know.  I've come across some recipes I didn't even know were in them!  This is one.

When the kids were much younger, and Lazarus department store was a thing, we used to go to their second-floor restaurant for the buffet lunch when we were in the mall.  It was a great place for people watching because the windows overlooked the fountain in the very center of the mall - the busiest spot.  One of our favorites there was the bread pudding - yum!  When Lazarus was bought out by Macy's, the restaurant was no more, which, for us, meant no more bread pudding!  

I tried a couple of recipes here and there, but they were, well, meh.  Not bad, but not great.  Nothing I'd want to go to the trouble of making, especially because you had to bake it in the oven for an hour.  And if something's not all that, why bother?

Well!  I was leafing through my ancient (1984) microwave cookbook that came with my very first microwave oven and spied a recipe for bread pudding!  What?!?!?!?!?  How did I never notice that?  I mean, I use that cookbook a LOT.  There are several recipes in there I use frequently!

Oh, well.  I guess I have blinders on when I'm cooking.

Anyway, it's EASY and FAST, and because it's cooked in the microwave, it doesn't burn and requires no watching.  My kind of recipe!

I've seen bread pudding listed with recipes for breakfast, which gave me pause at the time.  But then, after thinking about it a bit, bread pudding is pretty similar to french toast casserole, except the bread is in smaller pieces.

So here it is!  The original recipe assumes a 750-watt microwave oven, but I've adapted it to a 1,100-watt oven.


Quick and Easy Bread Pudding

8 oz bread, cubed (fresh, not dried or toasted)
3/4 c dark brown sugar, packed
1 1/2 t nutmeg
1/2 t salt
1/4 c raisins (optional, but they impart a deeper, more complex flavor - I prefer golden raisins)
2 c milk
1/4 c butter
2 eggs, beaten

Spread bread cubes evenly in an 8-inch, round (see NOTE below) microwave-safe dish.  Mix together brown sugar, nutmeg, and salt, then sprinkle evenly over the bread cubes, followed by the raisins.  

Measure the milk into a 1-quart microwaveable measuring cup and add the butter.  Microwave on high power for about 2 minutes, or until the butter is completely melted and the milk is warm (not hot).

Rapidly stir in the eggs with a fork and mix well, then pour over the bread cubes.

Microwave at 50% power for 10 to 11 minutes.  The center may still be slightly soft, but it will set up as the pudding cools.  Serve warm or chilled (but warm is best!).

[NOTE:  Using a ROUND dish in the microwave will allow the pudding to cook evenly, with no weird overcooked corners.]

Egg Bread

A long, long time ago, I had a DAK bread machine, and I used to make the most wonderful bread from one of the recipes that came with it - "Golden Egg Bread."  I made a few tweaks to it over time, until the product was exactly what I wanted.  

Added gluten makes the bread rise higher.  Potato flakes make the bread more moist and tender.  Most flour in the grocery stores is unbleached, but bleached bread flour (if you can find it) makes the bread rise higher I buy mine from a food service company in 25-pound bags.

The original recipe made the equivalent of two loaves - it was a LARGE bread machine.  The directions here have been halved.

[NOTE:  These directions are for my KitchenAid Professional 5 Plus.  If you have a KitchenAid Artisan mixer, use speed 2 for the kneading phase.] 

Egg Bread (1 loaf)

2 1/4 t (1 pkt) yeast (rapid rise or bread machine type)

3 1/2 c bread flour

1/4 c plain unflavored potato flakes (Hungry Jack or Idahoan are both good)

4 t vital wheat gluten (I use Hodgson Mill)

1 1/2 t salt

4 T sugar or honey

5 T melted butter (or 1/3 c canola oil)

3/4 c warm milk (or water)

2 eggs (room temperature)

Put ingredients in the mixer bowl in the order listed.  Using the flat paddle, mix on speed 2 until all is incorporated into a shaggy mass.  Scrape down the sides of the bowl, scrape the bottom of the bowl, and scrape off the flat paddle.  Switch the flat paddle for the dough hook and knead on speed 1 for 5 minutes.  Stop the mixer and scrape the sides and bottom of the bowl again, then continue kneading at speed 1 for an additional 5 minutes.  The dough should be smooth, elastic, and a little sticky.

While kneading, spray a large bowl with non-stick spray.  When kneading is finished, transfer the dough from the mixer bowl to the sprayed bowl, and turn it to coat.  Cover with plastic wrap and let rise in a warm place for about 1 1/2 hours until doubled.  [NOTE:  Some newer ranges have a bread proofing setting for the oven.  This gives you a consistent controlled environment for the rising bread.]

After the first rise, lightly flour a work surface, punch down the dough, and scrape it out onto the floured surface.  Fold in the edges a couple of times, then shape into a loaf and place into a 9" x 5" or 8" x 4" loaf pan sprayed with non-stick spray.  Cover again as before, but spraying the plastic wrap so it won't stick to the dough as it rises.  Let rise until doubled, about 45 minutes (it should rise to about 1 inch above the pan rim).  Bake at 350 degrees (preheated) 40 minutes.  

Take from the oven and remove from the pan onto a wire rack.  If you want a softer, more tender crust, rub some butter over the top of the hot loaf, then cover loosely with plastic wrap until cooled.  Slice with a serrated knife so you don't mash the loaf down.

[TIP:  I use the same piece of plastic wrap for both the rising and the cooling phases of the process.  No need to waste plastic wrap!  Alternatively, you can use a damp linen dish towel if you want to be even more eco-friendly, but I find the plastic wrap does a better job.]