Bread Pudding
User Reviews
5
Bread Pudding
Description
Bread Pudding starts with brioche bread cut into cubes and soaked in a custard made from half and half, melted butter, eggs, vanilla extract, sugar, salt, and cinnamon. The bread absorbs the custard, resulting in a tender interior after baking. Fresh or frozen raspberries are layered within the mixture, imparting bursts of tartness and moisture.
The pudding is baked at 350°F until set but still slightly wobbly in the center, with lightly browned edges developing a mild crust. The texture is creamy and soft throughout, balanced by the sweet and aromatic custard and the occasional juicy berry. The vanilla cream sauce served alongside adds a smooth, sweet creaminess that complements the pudding.
This dessert can be served warm or at room temperature, making it suitable for various occasions. Leftovers should be refrigerated to maintain freshness.
Ingredients
- 2 cups half and half
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- salt pinch
- 3 egg beaten
- 1/2 teaspoon ground cinnamon
- 1 loaf brioche bread cut into 1-inch cubes, (about 7 cups, day old, or challah bread
- 1 1/2 cups raspberries or your favorite type of berries, fresh or frozen
- vanilla cream sauce , for serving
Instructions
- (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
- Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11’’ pan).
- Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
- Serve warm or at room temperature.
- Store leftover bread pudding in the refrigerator for up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 269mg | 11% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 111mg | 11% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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