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slices of plum bread pudding with a fork on a small plate.
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Plum Bread Pudding

This easy German-style plum bread pudding is made with stale bread rolls, fresh plums, and a simple egg and milk custard. Serve it warm with vanilla sauce or enjoy it cold.
Prep Time20 minutes
Cook Time45 minutes
Soaking time15 minutes
Total Time1 hour 20 minutes
Course: Desserts
Cuisine: German
Diet: Vegetarian
Servings: 6 - 8 servings
Calories: 514kcal
Author: Adina Beck

Equipment

  • Baking dish 12 x 8 inches/ 30 x 20 cm, Note 1
  • Mixing bowl
  • Whisk

Ingredients

  • 6 stale white bread rolls about 12–14 oz/ 350–400 g, Note 2
  • 1.3 lbs Italian plums or other plums, Note 3
  • 2 cups milk
  • ½ cup heavy cream
  • 4 large eggs
  • ⅓ cup granulated sugar Note 4
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 pinch of salt
  • 2 tablespoons butter + 1 teaspoon for the dish
  • ¼ cup sliced almonds optional
  • 1-2 tablespoons granulated sugar for sprinkling
US - EU

Instructions

  • Preheat the oven to 350°F/ 180°C. Butter the baking dish with 1 teaspoon butter.
  • Prepare the bread: Cut the stale bread rolls into roughly ¾-inch/ 2 cm slices.
    6 stale white bread rolls
  • Prepare the plums: Wash, halve, and pit the plums. Quarter the plums or cut them into rough pieces if they are very large.
    1.3 lbs Italian plums
  • Make the custard: Whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until combined.
    2 cups milk + ½ cup heavy cream + 4 large eggs + ⅓ cup granulated sugar + 1 teaspoon vanilla extract + 1 teaspoon ground cinnamon + 1 pinch of salt
  • Layer the ingredients: Loosely arrange the bread and plums in the prepared baking dish, leaving some of the plums visible on top.
  • Add the custard: Slowly pour the egg and milk mixture over the bread. Press the bread down very lightly to help it absorb the liquid without becoming mushy. Let stand for about 15 minutes.
  • Add the topping: Dot the pudding with small pieces of butter. Sprinkle with sliced almonds and 1–2 tablespoons of sugar.
    2 tablespoons butter + ¼ cup sliced almonds + 1-2 tablespoons granulated sugar
  • Bake for 40–45 minutes until the custard is set and the top is golden brown. If the top becomes too dark before the pudding is done, cover it loosely with aluminum foil toward the end of baking.
  • Rest and serve: Let the pudding stand for about 20 minutes before serving. Serve warm, preferably with vanilla sauce. It can also be served cold and will slice more neatly once completely cooled (Note 5).

Notes

  1. Baking dish: Use a baking dish with a capacity of about 2 quarts (2 liters). The pudding needs enough room for the bread, fruit, and custard without being packed too tightly.
  2. Bread rolls: Stale German-style white bread rolls work best. If the rolls are still fresh and soft, slice them and dry them in a 250°F (120°C) oven for 10–15 minutes before assembling the pudding. This helps them absorb the custard without falling apart.
  3. Plums: Italian plums (Zwetschgen) are my first choice because they hold their shape well and aren't as juicy as larger round plums. Other varieties can be used, preferably ripe but still firm. The recipe deliberately uses plenty of plums. The idea is to have some fruit in almost every bite rather than mostly soaked bread.
  4. Sugar: The pudding is not overly sweet; you can add a couple of tablespoons more sugar if you like to make it sweeter.
  5. Serving: The pudding tastes best warm with vanilla sauce, but it can also be served cold. Refrigerate leftovers for up to 3 days.

Nutrition

Serving: 1⅙ of the recipe | Calories: 514kcal | Carbohydrates: 64g | Protein: 16g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 439mg | Potassium: 469mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1069IU | Vitamin C: 9mg | Calcium: 301mg | Iron: 3mg