Bread Pudding
User Reviews
5
Bread Pudding
Description
The Bread Pudding recipe relies on slightly stale challah bread cut into cubes that absorb a custard combining light and granulated sugar, melted butter, vanilla, cinnamon, salt, eggs, milk, and heavy cream. The custard-soaked bread is baked in a casserole dish with butter pieces on top, creating moistness and richness. Sprinkling turbinado sugar adds a subtle caramelized crispness.
The pudding develops a browned crust while the interior remains tender with a creamy texture, typical of custard-based bread puddings. The cinnamon and vanilla provide warm, aromatic notes, complementing the slightly sweet custard and soft bread.
It can be served as dessert or a comforting treat. The included butter sauce, prepared by melting butter with sugars, cream, salt, and vanilla, can be drizzled over for extra flavor and moisture, lending a caramel-like finishing touch.
For best texture, use bread that is not too fresh to prevent sogginess; drying bread in the oven accelerates this if needed. The pudding can be prepared ahead and refrigerated prior to baking, and leftovers store well refrigerated up to 3 days or frozen for several months. Reheat covered in the oven or microwave before serving.
Ingredients
- 16 oz challah bread use day-old, slightly stale bread for best results, stale
- ½ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 4 Tablespoons butter melted, unsalted
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon table salt
- 5 egg large
- 1 ½ cups milk whole
- 1 cup heavy cream
- 2 Tablespoons butter cold, cut into pea sized pieces, salted or unsalted
- 2 Tablespoons turbinado sugar for topping (optional)
For the sauce (optional, but tasty!)
- 4 tablespoons butter unsalted
- ¼ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- ¼ cup heavy cream
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C).
- Cut bread into 1” cubes and set aside.
- In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
- Add eggs and whisk well.
- Add milk and heavy cream and whisk until mixture is well combined.
- Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
- Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
- Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
- Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while the pudding cools.
For the sauce
- In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
- Increase heat to medium and bring mixture to a boil, stirring often.
- When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
- Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!
Notes
- Use day-old or slightly stale challah or brioche bread to prevent the pudding from becoming too soggy.
- If bread is too fresh, dry it in a 300°F oven for 10 minutes before using.
- Raisins can be added if desired by mixing into the bread and custard.
- The sauce can be spiked with 2-3 teaspoons of bourbon or rum for variation.
- The pudding can be assembled ahead, refrigerated overnight before baking.
- Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for several months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 557kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 504mg | 21% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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