Bread Pudding
User Reviews
5
Bread Pudding
Description
This Bread Pudding recipe utilizes stale or slightly dried thick-sliced bread cut into cubes to absorb a custard mixture of eggs, half-and-half or light cream, brown and granulated sugars, vanilla extract, and cinnamon, infusing the pudding with gentle spice and sweetness. Raisins incorporated into the custard add bursts of chewiness. Melting butter drizzled over the top promotes browning and richness as the dish bakes until the pudding is set and a knife inserted comes out clean.
The dessert is complemented by a warm caramel sauce made by boiling brown sugar and butter, then whisking in heavy cream to create a smooth topping that is poured over the bread pudding before serving. The end result is a moist interior with a lightly crisp baked surface, enriched by the sweet sauce.
Leftovers store well sealed in the fridge for up to 3 to 4 days, or can be frozen for several months. Variations include using eggnog in place of cream or adding nuts for texture. This recipe balances custard richness with bread structure for a satisfying dessert.
Ingredients
For the Bread Pudding
- 10 lices bread stale or slightly dried, thick-sliced
- 3 large egg
- 1 ¾ cups half and half or light cream
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup raisins
- 2 tablespoons butter melted
For the Sauce
- ⅔ cup brown sugar
- ¼ cup butter
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Butter an 8-inch baking dish.
- Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6 minutes (or until slightly dried). Cool completely.
- Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.
- Pour the egg mixture over the bread. Add raisins and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.
- Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.
- Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.
- Drizzle the caramel sauce over the baked bread pudding and serve warm.
Notes
- Store leftover bread pudding in a covered container in the fridge for up to 3 to 4 days or freeze for 2 to 3 months.
- Eggnog can substitute for cream to add a seasonal flavor.
- Nuts may be added to the pudding for additional texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191 | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 171mg | 7% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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