Bread Pudding
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5.0
42 reviews
Excellent
Bread Pudding
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This Bread Pudding recipe is a true delight for anyone who loves cozy, comforting desserts. It's made with soft brioche bread soaked in a rich, sweet custard, spiced with cinnamon and nutmeg. You can add raisins and pecans for extra flavor and texture. Baked until golden and served with a homemade, buttery sauce, it's the perfect treat for any occasion.
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Ingredients
- 8 cups brioche bread cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 5 large eggs
- 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.
Equipments used:
Notes
- Bread Choice: Day-old brioche, challah, or any rich, soft bread works best as they soak up the custard mixture without becoming too soggy.
- Custard Consistency: For a creamier pudding, increase the amount of heavy cream slightly and reduce the milk proportionately.
- Spice Variations: Feel free to adjust the cinnamon and nutmeg to taste, or add a pinch of cardamom or allspice for a different flavor profile.
- Add-ins: Raisins and pecans are optional but highly recommended for added sweetness and texture. You can also try other dried fruits or nuts.
- Serving Suggestion: Serve the bread pudding warm for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
502kcal
(25%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
185mg
(62%)
Sodium
284mg
(12%)
Potassium
208mg
(6%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
988IU
(20%)
Vitamin C
1mg
(1%)
Calcium
123mg
(12%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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