Bread Pudding
User Reviews
5
Bread Pudding
Description
The recipe calls for cutting stale bread into 2-inch pieces and coating them with melted butter before layering in a buttered baking dish. A custard mixture made of whipped eggs, milk, granulated sugar, vanilla extract, cinnamon, and cardamom is poured over the bread, allowing it to soak thoroughly. Baking at 350°F until the pudding is golden and springs back when pressed results in a tender center with a lightly crisp top.
For the accompanying vanilla sauce, heavy cream, whole milk, and sugar are heated and combined with cornstarch to thicken, finishing with vanilla extract for flavor. This sauce adds a creamy, sweet element when served warm over slices of the pudding.
The spices—cinnamon and cardamom—provide subtle warmth and aromatic notes that enhance the traditional custard base, making this bread pudding comforting yet nuanced. It works well as a dessert or a rich breakfast treat.
Ingredients
- 6 cups bread cut into 2” pieces, stale
- 4 tablespoons butter 1 for coating pan 3 for pudding
- 4 egg
- 2 cups milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
Vanilla sauce:
- 1 cup heavy whipping cream
- ½ cup milk whole
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
- Cut your stale bread into about 2” chunks and place in a bowl.
- Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
- In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
- Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
- Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.
Vanilla sauce:
- In a small saucepan over medium high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
- Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
- Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1008 kcal
% Daily Value*
| Calories | 1008kcal | 50% |
| Carbohydrates | 129g | 43% |
| Protein | 21g | 42% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 279mg | 93% |
| Sodium | 626mg | 26% |
| Potassium | 482mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 90g | 180% |
| Vitamin A | 1712IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 367mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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