Bread pudding with dark bread
Bread pudding with dark bread is a comforting baked dessert or breakfast dish made by soaking stale dark bread (like rye, pumpernickel, or whole wheat) in a sweet custard mixture. It typically includes eggs, milk or cream, sugar, and warming spices like cinnamon or nutmeg, often with additions like raisins or nuts. This variation is popular in many European and North American cuisines, where it's a traditional way to use up leftover bread.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates and fat, with moderate protein from the eggs and dairy. It provides key nutrients like calcium, iron, and B vitamins from the dark bread, with a rough calorie estimate of 300-400 kcal per standard serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 22 g |
| Sodium | 280 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Potassium | 200 mg |
| Vitamin A | 120 mcg |
| Vitamin B12 | 0.4 mcg |
| Phosphorus | 180 mg |
| Magnesium | 30 mg |
| Selenium | 12 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic 'waste-not' recipe with roots in frugal cooking, turning stale bread into a rich treat. Nutritionally, using dark bread adds more fiber, minerals, and antioxidants compared to white bread versions.
