Ingredients
Scale
- 4 cups day-old bread, torn into pieces
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon ground juniper berries
- 1 teaspoon alcohol-free vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
- Step 2: In a large bowl, combine the torn bread pieces with milk and heavy cream, allowing them to soak for about 10 minutes until softened.
- Step 3: In another bowl, whisk together the sugar, eggs, ground juniper berries, vanilla powder, and salt until well combined.
- Step 4: Pour the egg mixture over the soaked bread, gently folding to combine everything without breaking up the bread too much.
- Step 5: Transfer the mixture into the prepared baking dish and bake for approximately 45-50 minutes, or until the pudding is set and golden on top.
- Step 6: Let it cool slightly before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar.
Notes
- For optimal storage, keep any leftover juniper teagerbread pudding in an airtight container in the refrigerator, where it will last for up to three days.
- When reheating, gently warm individual portions in the microwave for about 30-60 seconds, or heat the entire dish in a preheated oven at 350°F (175°C) for about 15 minutes to maintain its texture.
- For a delightful serving suggestion, enjoy your pudding warm with a dollop of whipped cream and a sprinkle of powdered sugar, or pair it with fresh berries for added freshness.
- As a chef's tip, be sure to allow the bread to soak fully in the milk and cream mixture; this step is crucial for achieving a creamy, custard-like texture that elevates the pudding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 15g