Bread Pudding
User Reviews
5
Bread Pudding
Description
This Bread Pudding uses 1-inch cubes of brioche bread that soak in a mixture of whole milk, heavy cream, granulated and brown sugars, eggs, vanilla extract, cinnamon, nutmeg, and salt. This custard thoroughly absorbs into the bread, creating a creamy interior once baked. Optional raisins sprinkled over the bread add bursts of sweetness, while pecans on top provide crunch. Baking at 350°F for 45-55 minutes results in a golden brown crust with a moist, tender center.
The included sauce combines butter, brown sugar, heavy cream, vanilla, and a pinch of salt, cooked into a smooth, sweet topping that pairs well with the spices in the pudding. This dessert's rich custard and soft bread create a satisfying contrast to the crunchy top, enhanced by the warm spices and optional add-ins.
Bread choice affects the texture; using richly textured breads like brioche or challah helps the pudding hold its shape and absorb custard fully without becoming soggy. Serving warm is suggested to enjoy the best texture and flavor, optionally alongside ice cream or whipped cream.
Leftovers can be kept refrigerated up to five days or frozen for three months, allowing make-ahead convenience or extended enjoyment. The recipe also allows adjustment of spices and add-ins to change the flavor profile.
Ingredients
- 8 cups brioche bread cut into 1-inch cubes
- 2 cups milk whole
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 5 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins optional
- ½ cup pecans chopped
Sauce
- ¼ cup butter unsalted
- ½ cup brown sugar packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Place the brioche bread cubes in the prepared baking dish, distributing them evenly. If you're using raisins, sprinkle them over the bread. Set aside.
- In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. If using nuts, sprinkle them on top. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
- Bake the bread pudding for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
- To make the sauce, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2-3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
- To serve, cut the bread pudding into squares and drizzle with the warm sauce.
Notes
- Use day-old brioche or similar rich bread for best texture as it soaks custard well without sogginess.
- You can make the pudding creamier by increasing heavy cream and reducing milk in the custard.
- Adjust cinnamon and nutmeg to taste; optional spices like cardamom can add variety.
- Optional raisins and pecans add sweetness and crunch; you can substitute other dried fruits or nuts.
- Serve the pudding warm, optionally with vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months; thaw in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 502kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 284mg | 12% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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