Bread pudding base

Bread pudding base is a simple, custard-like mixture used as the foundation for the classic dessert, typically made by soaking stale bread in a blend of eggs, milk or cream, sugar, and vanilla. It originates from European cuisines, particularly British and French, where it was a traditional way to use up leftover bread.

🍽️ Nutrition at a glance

This base is high in carbohydrates and fats, providing a good source of energy and some protein from the eggs and dairy. A typical serving contains roughly 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	10 g
Carbs	45 g
Fat	15 g
Fiber	1 g
Sugar	20 g
Sodium	250 mg
Calcium	180 mg
Phosphorus	150 mg
Vitamin A	120 mcg
Vitamin B12	0.6 mcg
Riboflavin (B2)	0.2 mg
Selenium	10 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a prime example of 'waste-not' cooking, transforming humble leftovers into a comforting dish. Nutritionally, the combination of protein and fat helps slow the absorption of the carbohydrates, making it more satiating than simple sugary desserts.