Bread Pudding
User Reviews
5.0
78 reviews
Excellent
Bread Pudding
Report
My classic bread pudding recipe is easy and oh so cozy. Customize it with dried fruit, nuts, or chocolate, or keep it simple and serve with the buttery sauce. Recipe includes a how-to video!
Share:
Ingredients
- 16 oz stale Challah bread use day-old, slightly stale bread for best results
- ½ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 4 Tablespoons unsalted butter melted
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon table salt
- 5 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- 2 Tablespoons salted or unsalted butter cold, cut into pea sized pieces
- 2 Tablespoons turbinado sugar for topping (optional)
For the sauce (optional, but tasty!)
- 4 tablespoons unsalted butter
- 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!
Equipments used:
Notes
- Challah bread or brioche are the best bread choices for this recipe. French bread could also be used.
- Slightly stale bread (it shouldn’t be too soft!) is best to use as it keeps the dish from becoming too soggy. I’ll unwrap my bread and let it sit on the counter for a day or two before using. If your bread is too fresh, you can speed up the process by cutting it and scattering the pieces evenly over a baking sheet and baking at 300F for 10 minutes.
- I do not prefer to use raisins in my recipe, but they can often be found in bread pudding. Feel free to stir in a cup when combining the bread and custard.
- Turn the sauce into a bourbon or rum sauce by adding 2-3 teaspoons of either into the sauce with the vanilla extract.
- This dish does well when prepared in advance! Follow steps 1-7. Cover tightly and refrigerate overnight. When ready to bake, dot with butter, sprinkle with turbinado sugar (if using) and proceed with the recipe as written.
- After baking, allow to cool then cover tightly and store in the refrigerator for up to 3 days. You may also cover tightly and freeze for up to several months (thaw overnight in the refrigerator before reheating in the microwave or covered with aluminum foil in 325F (165C) oven until warmed through.
Nutrition Information
Show Details
Serving
1serving
Calories
557kcal
(28%)
Carbohydrates
59g
(20%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
192mg
(64%)
Sodium
504mg
(21%)
Potassium
217mg
(6%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
1180IU
(24%)
Vitamin C
0.2mg
(0%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
Other Recipes
You'll Also Love
