Bread pudding is a classic dessert that has been enjoyed for centuries across various cultures. Originating as a frugal way to use up stale bread, it has evolved into a beloved dish featuring a rich and comforting blend of ingredients. The basic components of bread pudding include stale bread or sweet bread, milk or cream, eggs, sugar, and a mix of spices. These ingredients are combined and baked to create a custard-like dessert with a slightly crispy top and a soft, flavorful interior.

The preparation of bread pudding is straightforward, yet it allows for a lot of creativity. The process typically involves soaking the bread in a mixture of milk, eggs, and sugar until it is fully absorbed. The soaked bread is then transferred to a baking dish and cooked until it is set and golden brown. This simple method results in a dish that is both economical and delicious, making it a popular choice for home cooks and professional chefs alike.

The following bread pudding recipe comes from the cookbook Végre otthon ( Finally home) written by Judit Stahl. Besides the basic ingredients it also incorporates apricot jam and chocolate. Chocolate’s sweetness and apricot jam’s tanginess balance each other well, boosting the flavours of the dish. Once baked, the chocolate-apricot jam bread pudding will form a crispy crust that encases a delicious creamy, interior. Whether served warm or enjoyed cold as a breakfast treat, bread pudding remains a timeless favorite that continues to bring joy and satisfaction to those who savor it.