Best Bread Pudding
User Reviews
5
Best Bread Pudding
Description
This bread pudding recipe starts with cubed French baguette, sourdough, or challah bread that has been left out for one to two days, which helps it absorb the custard mixture better. The custard combines eggs, white and brown sugars, milk, vanilla, cinnamon, nutmeg, and heavy cream. These ingredients come together to create a creamy seasoned base that envelopes the bread cubes.
The bread is evenly coated in the custard and optionally includes raisins, which lend a gentle chew and bursts of sweetness. Melted butter is poured over before resting the pudding mixture to allow thorough absorption. Baking at 350°F for about 50-55 minutes produces a custard that is set but still soft, with the top lightly springy when pressed.
Once slightly cooled, the pudding can be topped with a cream cheese glaze made with softened cream cheese, butter, powdered sugar, milk or cream, and vanilla extract. This glaze adds a tangy, sweet creaminess complementing the warm spices and tender bread.
Ingredients
- 1 loaf bread French baguette, Sourdough, or Challah, 1-2 days old
- 5 egg
- 1/2 cup white sugar
- 1/2 brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups milk whole
- 2 cups heavy whipping cream
- 1/2 cup raisins optional
- 6 tablespoons butter melted, unsalted
Glaze
- 1/2 package cream cheese softened to room temperature
- 4 tablespoons butter softened to room temperature, unsalted
- 3 cups powdered sugar
- 5 tablespoons milk or heavy whipping cream
- 1 tablespoon vanilla extract
Instructions
- Spray a baking pan with nonstick cooking spray, and spread the bread cubes evenly. Set aside.
- Cut the bread into about 1-inch cubes.
- Next, in a mixer bowl, combine the ingredients: eggs, sugar, milk, vanilla, nutmeg, cinnamon and heavy cream. Mix until well combined.
- Then, pour the mixture on top of the bread cubes. Sprinkle the raisins (if using) evenly on top. Toss with a rubber spatula to evenly coat and gently press the bread cubes under the mixture.
- Pour the melted butter on top and try to distribute evenly.
- Let the bread rest for at least 30 minutes, best for 60 minutes or overnight, to absorb the mixture. Preheat oven to 350 degrees when ready to bake.
Bake:
- After that, place the bread pudding in the preheated oven and bake at 350°F for 50-55 minutes or until set in the center. The bread should spring back slightly when pressed.
- Remove from oven when done, let cool for 10 minutes, and then glaze with vanilla sauce.
Cream Cheese Glaze - optional
- In a large bowl, beat cream cheese and butter for a few minutes until creamy and combined.
- Add the powdered sugar, vanilla, and milk. Beat until thoroughly combined, stopping to scrape the sides and bottom of the bowl. The mixture should be smooth and free of lumps.
- Drizzle the glaze on top of the warm bread pudding, OR the glaze can be refrigerated in a piping bag and piped onto the slices right before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 105mg | 35% |
| Sodium | 487mg | 20% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 211mg | 21% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
