Creamy Thermomix Bread Pudding with Stale Bread

Learn how to make a creamy, easy, and very homemade stale bread pudding in a Thermomix. A recipe to make the most of your ingredients with simple components, tips, storage advice, and FAQs.

Stale bread pudding is one of those recipes that remind me of traditional home cooking. Grandma-style, mom-style, relaxed Sunday cooking, opening the fridge and thinking: “we can still turn this into something delicious.”

Because yes, from a piece of dry bread, milk, eggs, sugar, and a few more things, you can get a tender, creamy, smooth, and very satisfying dessert.

I make it in the Thermomix because it’s super convenient. It helps me mix everything well, grind the bread if I want a finer texture, and get the base ready in just a few minutes. After that, all that’s left is to cook it, chill it, and enjoy.

Also, it has something really good: it adapts to whatever you have. You can make it with a baguette, sliced bread, brioche, leftover roscón, slightly dry muffins, or even pastries that are no longer at their best.

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Bread pudding is a leftover dessert made with stale or stale bread, milk, eggs, and sugar. The mixture is usually flavored with cinnamon, vanilla, lemon or orange peel, and it is poured into a mold and cooked until set, almost always with caramel at the bottom.

You could say it’s a bit like flan, but with more body. The bread gives it a denser texture and a deeper flavor. Depending on how much you blend it, it can be finer or more rustic. I like both versions, although for everyday I usually make it quite creamy, without big chunks.

With a Thermomix, the pudding keeps that homemade essence, but the process becomes more convenient. It’s not about complicating a traditional recipe, but making it easier. And if we have the machine at home, well, it’s better to use it for classic recipes too.

Ingredients for Thermomix Stale Bread Pudding

For this recipe I use very common ingredients. The kind that you probably already have at home.

What kind of bread can I use

This is one of the most common questions, and the answer is pretty flexible: you can use almost any bread, as long as it doesn’t have too strong savory flavors.

Baguette

It’s the most classic. Stale baguette works really well because it absorbs the milk and gives a traditional texture. If it has a lot of crust, the pudding will have a slightly stronger flavor and a more toasted color.

Country bread

This also works really well, although it usually has more crumb and a thicker crust. If you use it, I recommend cutting it into small pieces and letting it soak a bit longer. It can give the pudding more body.

Sliced bread

Sliced bread gives a softer and more even texture. If you want a finer pudding, it’s a convenient option. That said, since it’s usually softer and a bit sweet, you might need to adjust the sugar a little.

Brioche or dry pastries

If you have leftover brioche, croissants, ensaimadas, muffins, or roscón, you can use them. The result will be sweeter and more aromatic. In this case, I would reduce the sugar, because the pastries already add quite a bit of sweetness.

Mix of breads

Sometimes I mix whatever I have: a piece of a loaf, a couple of slices of sandwich bread, and maybe a dry muffin. It turns out different every time, but it always comes out well. That’s the thing about using leftovers in cooking: it adapts to real life.

Thermomix Stale Bread Pudding Variations

One of the most practical things about this recipe is that you can change it without any hassle. I’ll give you a few ideas if you want to mix it up.

Bread Pudding with Raisins

This is a very classic version. You can soak the raisins in a little milk, rum, or warm water for 10 minutes. Then add them to the mixture before pouring it into the mold.

Bread Pudding with Chocolate

Add chocolate chips or small pieces of dark chocolate. You don’t need much. About 60 to 80 g works well. The chocolate melts a bit and gives a very appealing slice.

You can also add a tablespoon of pure cocoa to the mixture if you want the whole pudding to have a chocolate flavor.

Bread Pudding with Apple

The apple adds juiciness and a fresh touch. Peel an apple, cut it into small cubes, and add it at the end. If you want, you can sauté it beforehand with a little butter and cinnamon, but it’s not necessary.

Bread Pudding with Orange

Replace the lemon peel with orange peel and add a little zest. It turns out very aromatic. If you also use some chocolate chips, the combination works really well.

Bread Pudding with Condensed Milk

You can replace part of the sugar and milk with condensed milk. For example, use 550 ml of milk, 150 g of condensed milk, and reduce the sugar to 50 g or even skip adding sugar, depending on how sweet you like it.

It turns out creamier and with a more pronounced flavor.

Bread Pudding without Caramel

Although caramel is the usual choice, you can make it without it. Grease the mold with a little butter and that’s it. Then you can serve it with honey, jam, chocolate sauce, or fruit.

I prefer it with caramel, but the version without caramel is useful if you want more control over the sweetness.

How to Store Stale Bread Pudding

Bread pudding contains eggs and milk, so it should always be kept cold. I wouldn’t leave it out of the fridge longer than necessary.

In the fridge

Store it in an airtight container or well covered with plastic wrap. It keeps well for 3 to 4 days in the fridge.

I like to store it already unmolded in a container with a lid, but you can also keep it in the mold. If you leave it in the mold, make sure to cover it well so it doesn’t pick up any fridge odors.

How to serve it after storing

It’s very good cold, but if you like it warm, you can give it a few seconds in the microwave. Very little, just to take off the chill. If you heat it too much, it can lose its texture.

You can also have it with a bit of plain yogurt, fruit, or coffee. It’s one of those desserts that’s loved just as much after a meal as it is for an afternoon snack.

Common mistakes when making bread pudding and how to avoid them

Although it’s a simple recipe, there are some things that can go wrong. I’ll tell you the most common ones so you can keep them under control.

It turned out dry

This usually happens for three reasons: too much bread, too little milk, or overcooking. Next time, reduce the bread a bit, add a little more milk, or take it out of the oven or Varoma earlier.

It can also happen if you’re using very dense bread. Not all breads absorb the same way.

It turned out too liquid

It might need more cooking, or there could be too much milk for the amount of bread and eggs. If the mixture comes out liquid when you poke it, it needs more time. Add in 5 or 10-minute increments until it sets.

Remember that it sets as it cools, but there shouldn’t be liquid coming out of the oven or Varoma.

It doesn’t come out of the mold well

It might not have been cold enough, or the caramel could be stuck. Run a thin knife around the edges and slightly warm the base of the mold with hot water.

Don’t force it too much because it can break. Patience helps here.

It tastes like egg

It can happen if the eggs are large or if there’s a lack of flavor. Vanilla, cinnamon, and lemon peel help soften that taste. It’s also important not to cook it at too high a temperature for too long.

It broke when I unmolded it

It’s okay. Really. You can serve it in portions, put a bit of caramel on top, and it still tastes good. Next time, let it cool longer and use a wide plate to turn it over.

Stale bread pudding in Thermomix to make use of leftovers

For me, this recipe makes a lot of sense because it fits a more practical and mindful approach to cooking. You don’t need to buy expensive ingredients or fill your pantry with new things to make a tasty dessert.

Stale bread is something that shows up in almost every home. We buy an extra loaf, half of one from the day before is left over, or someone leaves a forgotten end piece. Before throwing it away, I cut it into pieces and keep it in a bag. When I gather enough, I make pudding, French toast, bread crumbs, or croutons.

Frequently Asked Questions about Stale Bread Pudding in the Thermomix

If I had to choose one version, it would be this: loaf bread, whole milk, lemon, cinnamon, vanilla, and caramel. Nothing more. It seems like the most balanced combination to me.

I don’t add too much sugar because I like the taste of the bread and milk to come through. I blend it just enough so it’s creamy but not completely smooth. I make it the day before and serve it cold, with a bit of the caramel drizzling on top when I unmold it.

If you have stale bread in the kitchen, don’t throw it away. Keep it, cut it into pieces, and try this pudding. It might just become one of those recipes you repeat without thinking.

And now I want to hear from you: how do you make bread pudding at home? Do you add raisins, chocolate, cinnamon, orange, or are you more into the classic version? Leave it in the comments, because these leftover recipes always have family tricks worth sharing..