Bread Pudding Recipe
User Reviews
5
Bread Pudding Recipe
Description
The bread pudding begins by toasting torn baguette pieces until crisp, then soaking them in a custard blend of heavy cream, whole milk, brown sugar, egg yolks, vanilla, cinnamon, nutmeg, a touch of salt, and bourbon. Golden raisins are softened in bourbon to add plump bursts of flavor throughout. The soaked bread absorbs the custard, creating a moist and tender texture after baking.
After baking in a buttered dish at moderate temperature, the pudding is served with a caramel sauce made from brown sugar, butter, evaporated milk, vanilla, and salt, offering a sweet, creamy finish that balances the spices and richness of the pudding.
This dessert suits gatherings or special occasions, yielding sixteen servings. It pairs nicely with whipped cream or fresh fruit for added texture contrast. The recipe notes suggest flexibility with bread types and alcohol substitutions or omission to suit different tastes.
Leftovers should be stored covered in the refrigerator and consumed within four days to maintain freshness. The custard requires room temperature egg yolks and benefits from resting to allow the bread to soak evenly, ensuring consistent tenderness throughout.
Ingredients
For the bread pudding:
- 1 (1-pound) baguette torn into 1-inch pieces (see note 1)
- 1 cup golden raisins (5 ounces, see note 2)
- 3/4 cup bourbon divided (see note 3)
- 3 cups heavy cream
- 1 cup milk whole
- 1 1/2 cup light brown sugar
- 8 large egg room temperature (see note 4, yolk
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 6 tablespoons butter cut into 1/4-inch pieces and chilled
For the caramel sauce:
- 1 cup light brown sugar
- 1/2 cup butter
- 1/2 cup evaporated milk (see note 5)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
To make the bread pudding:
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. Coat a 9-inch x 13-inch baking dish with nonstick spray.
- On a rimmed baking sheet, spread bread pieces out in a single layer. Toast until crisped and browned, stirring occasionally, about 12 minutes. Cool completely. Reduce oven temperature to 300 degrees.
- In a small saucepan over medium-high heat, add raisins and 1/2 cup of bourbon and bring to a simmer (do not boil). Simmer until raisins have softened, about 2 to 3 minutes. Strain the raisins, reserving the liquid.
- In a large bowl, whisk together the reserved raisin liquid, remaining 1/4 cup bourbon, heavy cream, milk, brown sugar, egg yolks, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Add the toasted bread and toss until evenly coated. Let the mixture sit, tossing occasionally until the bread begins to absorb the custard and is softened, about 30 minutes.
- Pour half the bread mixture into the prepared baking dish and sprinkle with half of the reserved raisins. Pour the remaining bread mixture into the pan, sprinkle with the remaining raisins and cover with foil. Bake covered for 45 minutes.
- Meanwhile, in a small bowl mix the remaining 1/2 teaspoon cinnamon and granulated sugar. Using your fingers, work the butter into the sugar mixture until the size of small peas.
- Remove foil from the bread pudding and sprinkle with the cinnamon-butter mixture. Rotate the dish and continue to bake, uncovered, until the custard is just set, about 20 to 25 minutes.
- Increase the oven temperature to 450 degrees and bake until the top is crisp and golden, about 10 minutes. Let the bread pudding cool for 30 minutes.
To make the caramel sauce:
- In a saucepan over medium heat, melt brown sugar and butter together. Bring to a boil and remove from heat.
- Whisk in evaporated milk, vanilla, and salt. Pour over bread pudding and serve.
Notes
- Use day-old or torn baguette pieces for best texture; alternatives like sourdough, brioche, or challah also work well.
- Golden raisins can be replaced with dried cranberries, chopped dried apricots, or omitted altogether to suit preferences.
- Bourbon can be substituted with other American whiskeys, brandy, cognac, dark rum, or omitted with additional milk added.
- Reserve leftover egg whites for other recipes or freeze them for future use.
- If evaporated milk is unavailable for caramel sauce, substitute with an equal amount of half-and-half.
- Store any leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 486kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 173mg | 58% |
| Sodium | 194mg | 8% |
| Potassium | 232mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 45g | 90% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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