Bread Pudding
User Reviews
5
Bread Pudding
Description
The Bread Pudding recipe combines cubed stale brioche or challah bread with a cinnamon and vanilla-infused custard, resulting in a warmed, rich dessert with a soft, moist interior and lightly golden top. Preparing the custard by gently heating milk, butter, sugar, cinnamon, and salt, then incorporating eggs and vanilla, allows the bread to soak thoroughly, enhancing the pudding's texture. Baking it until a knife inserted comes out clean ensures it is fully set without being dry.
The accompanying vanilla sauce is made separately, blending milk, cream, brown sugar, butter, and cornstarch for thickness, then flavored with vanilla. This sauce adds a smooth, creamy complement to the pudding’s comforting flavor and texture.
This bread pudding can be served warm with the sauce drizzled over or on the side. It’s appropriate as a dessert or a sweet breakfast dish. Optional mix-ins like toasted nuts or dried fruit can be added to customize texture and flavor.
To optimize texture, stale bread is recommended as it absorbs the custard better. Allowing the bread to soak before baking results in a more tender pudding. The recipe scales easily for larger servings, and leftovers can be frozen if desired. Variations like adding brandy to the sauce create alternative flavor profiles.
Ingredients
- 6 cups bread cut into 2-inch cubes (I like brioche or challah, stale
- 2 cups milk 480ml, whole
- ½ cup granulated sugar (100g)
- 3 tablespoons butter unsalted
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large egg
- 1 tablespoon vanilla extract
For the Vanilla Sauce:
- 1 cup milk 240ml, whole
- 1 cup heavy cream (240ml)
- ½ cup light brown sugar 110g, packed
- 2 tablespoons butter unsalted
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- salt to taste (optional)
Instructions
For the Bread Pudding:
- Preheat oven to 350°F.
- In a medium saucepan, combine the milk, sugar, butter, cinnamon, and salt and place over medium heat. Stir occasionally until the butter is fully melted. Set aside and allow to cool slightly, about 10 minutes.
- WHile the milk is cooling, lightly butter an 8-inch square baking dish, and place the bread cubes in the baking dish.
- Once the milk mixture is just warm to the touch, whisk in the eggs, one at a time, then the vanilla. Pour the custard over the bread, making sure to soak any dry pieces on top that got missed in the pour. (At this point, I like to let mine site for 20 to 30 minutes so the bread can soak up the liquid.)
- Bake for 40 to 45 minutes or until golden brown on top and a knife inserted in the center comes out clean.
For the Sauce:
- While the bread pudding is baking, combine the milk, cream, sugar, and butter in a medium saucepan and place over medium heat. Stir occasionally until the butter and sugar are fully melted and the mixture is steaming.
- Meanwhile, dissolve the cornstarch is ¼ cup water, or use bourbon or rum for a boozy kick. Once the milk mixture is steaming, stir in the cornstarch. Stir constantly until the mixture has thicken. Remove from the heat and stir in the vanilla and salt if desired.
- Pour some of the sauce over the warm bread pudding and serve with extra sauce.
Notes
- Use dry, stale bread for best custard absorption; if unavailable, dry fresh bread in a low oven or let it sit overnight.
- Allow the bread to soak in the custard for 20-30 minutes to improve texture before baking.
- This recipe fits an 8x8-inch dish, but scaling up for larger pans with increased baking time works well.
- Double batches can be frozen after baking, wrapped well, for up to two months.
- Mix-ins like toasted pecans, coconut, raisins, or chocolate chips complement the pudding.
- To vary the vanilla sauce, add 1 to ¼ cup brandy, rum, or bourbon after thickening for an adult twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 118g | 39% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 133mg | 44% |
| Sodium | 1060mg | 44% |
| Potassium | 468mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 42g | 84% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 381mg | 38% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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