Rice Bread Pudding: A Hug in a Dish

The scent of baked goods has always been my sanctuary, a fragrant tether to cherished memories. This particular rice bread pudding holds a special place in my heart, a testament to enduring friendship and the comfort found in simple, honest food. My dear friend Marge, a woman whose laughter was as warm as a freshly baked loaf, shared this recipe with me not long before she passed. She spoke of it with such affection, a dish that represented cozy Sunday mornings and shared meals. Though I never had the chance to make it with her, every time I prepare it, I feel her presence, a gentle reminder of her kindness and the enduring power of a shared culinary legacy. This pudding, with its humble ingredients and profound comfort, is more than just a dessert; it’s a hug in a dish, a sweet echo of a friendship that continues to nourish my soul.

Recipe Overview

• Prep Time: Approximately 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Yield: Approximately 6 1/2 cup servings
• Dietary Type: Vegetarian

Ingredients

This recipe is wonderfully straightforward, relying on pantry staples to create something truly delightful. The beauty lies in its simplicity, allowing the inherent flavors to shine.

• Cooked white rice: 2 1/2 to 3 cups. It’s important that the rice is cooked and cooled. Day-old rice often works best as it’s drier and less prone to becoming mushy. Long-grain white rice like basmati or jasmine will give a lovely delicate texture.
• Large beaten eggs: 6. These are the binders that will bring our pudding together, providing richness and structure.
• Salt: 1 dash. A tiny pinch of salt is crucial for enhancing all the other flavors.
• Granulated sugar: 1 1/2 cups. This provides the characteristic sweetness that makes pudding so comforting.
• Nutmeg: 1/2 teaspoon. Freshly grated nutmeg is always preferable for its vibrant aroma and flavor, but pre-ground will suffice.
• Whole milk (or half and half): 3 cups. Whole milk provides a rich creaminess. For an even more luxurious pudding, you can substitute half and half for a decadent texture.
• French bread, cubed and buttered: 2 slices. This might seem like a small amount, but it’s a crucial element that adds delightful texture and a touch of indulgence. Ideally, use a day-old baguette or a crusty loaf. Buttering the bread cubes before adding them to the mix is key to achieving those delightful, slightly toasted pockets.

Equipment Needed

While this recipe is not demanding, having the right tools will ensure a smooth and enjoyable preparation.

• Mixing bowl: A large bowl is essential for combining all the ingredients.
• Whisk: For thoroughly beating the eggs and incorporating all components.
• Measuring cups and spoons: For accurate ingredient measurements.
• 8×8 inch baking pan or similar sized dish: A standard 8×8 inch square pan is perfect for this quantity, but a similarly sized rectangular or even a round pie dish will work. A glass or ceramic dish is recommended for even heat distribution.
• Oven: For baking the pudding to perfection.
• Cooling rack: Useful for letting the pudding cool slightly after baking.

Instructions

Creating this Rice Bread Pudding is an exercise in gentle assembly. The key is to combine the ingredients harmoniously, allowing them to meld and transform in the oven.

1. Prepare your bakeware: Begin by buttering an 8×8 inch pan or another pan of a comparable size that can accommodate all the ingredients. Ensure the butter coats the bottom and sides well to prevent sticking and to add a subtle richness to the edges of the pudding.
2. Combine the base ingredients: In your large mixing bowl, add the cooked white rice.
3. Incorporate the wet ingredients and sugar: Add the 6 large beaten eggs, the 1 dash of salt, and the 1 1/2 cups of granulated sugar to the bowl with the rice.
4. Add the spices and dairy: Gently stir in the 1/2 teaspoon of nutmeg and the 3 cups of whole milk (or half and half). Mix everything together until well combined. The mixture will be quite liquid at this stage.
5. Fold in the bread: Now, carefully add the 2 slices of French bread, cubed and buttered. Gently fold them into the rice mixture. Try not to break up the bread cubes too much; their integrity will contribute to the final texture.
6. Transfer to the pan: Pour the entire mixture into the prepared baking pan.
7. Bake to perfection: Place the pan in a preheated oven set at 350 degrees Fahrenheit (175 degrees Celsius).
8. Allow to bake for one hour. The pudding is ready when it is set and slightly puffed. A knife inserted into the center should come out relatively clean, and the top should be golden brown.
9. Cool slightly: Once baked, carefully remove the pan from the oven and let it cool for at least 10-15 minutes before serving. This allows the pudding to firm up further.

Expert Tips & Tricks

• Rice Preparation: For the best texture, use rice that has been cooked and cooled. Overcooked, mushy rice will make your pudding less appealing. If you’re cooking rice specifically for this recipe, aim for a slightly firmer texture than you might normally prefer.
• Bread Choice: While French bread is specified, any crusty white bread will work. The key is that it’s not overly soft; stale bread is actually ideal as it will absorb the liquid beautifully without disintegrating.
• Nutmeg Power: For an extra aromatic punch, consider toasting the nutmeg very briefly in a dry pan over low heat before grating or grinding it. This awakens its essential oils.
• Dairy Depth: If you opt for half and half, you’ll achieve a richer, more decadent pudding. The higher fat content contributes to a smoother, creamier mouthfeel.
• Doneness Test: The “knife test” is a good indicator, but also look for a slight wobble in the very center when you gently shake the pan. It will continue to set as it cools.
• Preventing a Soggy Bottom: Ensuring your pan is well-buttered is paramount. If you are concerned about the bottom becoming too moist, you can lightly toast the buttered bread cubes for a few minutes in the oven before adding them to the mixture, though this is not strictly necessary for this recipe.

Serving & Storage Suggestions

This Rice Bread Pudding is a wonderfully versatile dessert.

• Serving: Serve it warm, right after it has had a brief cooling period. A dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce makes for a divine accompaniment. It’s also delicious served simply on its own.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: To reheat, you can gently warm individual portions in the microwave or place larger portions in a low oven (around 300°F or 150°C) until heated through. Be careful not to overcook it, as it can become dry.

Nutritional Information

(Please note: These are approximate values and can vary based on specific ingredient brands and precise measurements.)

Nutrient	Amount per Serving	% Daily Value
Calories	500 kcal	–
Calories from Fat	200 kcal	–
Total Fat	22 g	28%
Saturated Fat	12 g	60%
Cholesterol	220 mg	73%
Sodium	300 mg	13%
Total Carbohydrate	75 g	27%
Dietary Fiber	1 g	4%
Sugars	50 g	100%
Protein	15 g	30%

Variations & Substitutions

While the classic recipe is a triumph, feel free to experiment!

• Dairy-Free Delight: For a dairy-free version, substitute the whole milk or half and half with full-fat coconut milk or a rich, unsweetened oat milk. You’ll want to ensure the plant-based milk is creamy to maintain a good texture.
• Spiced Variations: Beyond nutmeg, consider adding a pinch of cinnamon or cardamom to the mixture for a different aromatic profile. A touch of vanilla extract can also enhance the overall flavor.
• Fruity Additions: Gently fold in a handful of fresh or dried berries (like blueberries or cranberries) or some finely diced apple before baking.
• Nutty Crunch: For added texture, you could stir in a handful of chopped nuts, such as pecans or walnuts, with the bread cubes.

FAQs

Q: Can I use leftover rice other than white rice?
A: While white rice is traditional and provides a neutral base, you could experiment with other cooked grains like basmati or even brown rice for a nuttier flavor and chewier texture, though the results may vary.

Q: My pudding seems too liquidy. What went wrong?
A: Ensure you have used the correct amount of eggs and that they were fully beaten. The baking time may also need to be slightly extended, especially if your oven runs cooler than its setting.

Q: Can I make this pudding ahead of time?
A: Yes, you can assemble the pudding (without baking) and refrigerate it. When ready to bake, allow it to sit at room temperature for about 30 minutes before proceeding with the baking instructions, potentially adding a few extra minutes to the bake time.

Q: What kind of bread works best?
A: A crusty white bread like French bread or a baguette is ideal. Stale bread absorbs the liquid beautifully without becoming completely mushy, providing lovely pockets of texture.

Q: Is it possible to make this recipe without the bread?
A: This recipe specifically relies on the combination of rice and bread for its unique texture. Omitting the bread would fundamentally change the dish, resulting in more of a baked rice pudding.

Final Thoughts

This Rice Bread Pudding is a humble yet magnificent dessert, a comforting embrace from the past. It’s a testament to the fact that the most soul-satisfying dishes often come from the simplest ingredients. It speaks to Marge’s spirit – warm, generous, and unfailingly sweet. I encourage you to gather your ingredients, let the comforting aroma fill your kitchen, and experience the gentle magic of this pudding for yourself. Serve it warm with a sprinkle of cinnamon, perhaps alongside a steaming mug of tea, and savor the moment. Share it with loved ones, and let its sweetness create new memories, just as it has for me.