Bread Pudding
User Reviews
5
Bread Pudding
Description
This bread pudding recipe uses cubed day-old brioche or challah bread soaked in a mixture of half and half, melted butter, vanilla extract, sugar, salt, beaten eggs, and ground cinnamon. This custard mixture permeates the bread cubes, softening them and binding the pudding together during baking.
Baked at 350°F in a shallow dish, the pudding develops lightly browned edges with a soft, creamy interior that remains a bit wobbly to retain moistness. The gentle application of cinnamon and vanilla adds warm, sweet notes without overpowering the rich egg custard base.
The pudding is traditionally served warm or at room temperature, often drizzled with vanilla cream sauce which adds extra richness and a silky finish. It's a classic use of leftover bread that transforms it into a satisfying dessert or brunch item.
Make-ahead instructions allow assembling the pudding up to overnight before baking, with freezing options for the baked pudding without sauce, enabling preparation in advance and extended storage.
Ingredients
- 2 cups half and half (454g)
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (67g)
- pinch salt
- 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
- vanilla cream sauce , for serving
Instructions
- Heat oven to 350 degrees F (180°C). 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 then whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11’’ pan).
- 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. Drizzle with vanilla cream sauce, if desired.
Notes
- You can assemble the bread pudding a few hours or overnight before baking; keep covered in the refrigerator.
- Freeze fully baked pudding without cream sauce for up to 2 months; thaw overnight in the fridge before reheating.
- When baking, ensure the custard is set but still slightly wobbly in the center to maintain a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 119mg | 40% |
| Sodium | 298mg | 12% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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