Easy Bread Pudding
User Reviews
5
Easy Bread Pudding
Description
Easy Bread Pudding features cubed brioche bread that soaks in a mixture of eggs, heavy cream (or half-and-half), whole milk, sugar, vanilla extract, and kosher salt. Refrigeration for one to two hours allows the bread to fully absorb the custard, ensuring a moist and creamy center after baking. Baking at 350°F until golden brown produces a tender, custard-filled texture characteristic of classic bread pudding.
The accompanying caramel sauce is made by dissolving sugar in water, cooking until amber color forms, then finishing with cold butter, cream, vanilla, and salt for a silky, balanced topping. The sauce adds a rich sweetness and smoothness contrasting the tender pudding.
Bread pudding can be served warm or chilled and works well as a comforting dessert or brunch option. Various breads like challah, French bread, croissants, or rolls can substitute brioche. Mix-ins such as cinnamon, citrus zest, chocolate chips, or berries can personalize the pudding's flavor and texture.
Leftovers keep well refrigerated for up to five days and may be reheated before serving. The caramel sauce can be stored separately in the fridge for one to two weeks. Portions can also be frozen individually for up to two months for convenient future servings.
Ingredients
Bread Pudding
- 1 loaf brioche bread day old, cut into 1" cubes
- 6 egg large
- 2 cups heavy cream or half-and-half
- 2 cups milk whole
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 4 Tablespoons butter cut into cubes, cold, salted
- 3/4 cup half-and-half or heavy cream
- 1 Tablespoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Spray a 9x13-inch baking dish with baking spray. Add cubed brioche bread to the dish in an even layer.
- Whisk together eggs, half-and-half, milk, sugar, vanilla, and salt in a large bowl. Pour over the cubed bread, pressing the bread into the custard to soak.
- Cover the baking dish with plastic wrap and refrigerate for 1-2 hours so the bread can soak up the custard.
- Preheat oven to 350°F.
- Remove plastic wrap and bake for 50-60 minutes until golden brown and set in the center.
- While the bread pudding is baking, make the caramel sauce by combining 1 cup sugar and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved.
- Increase the heat to medium-high. Bring the sugar mixture to a boil without stirring.
- Boil for 5 to 8 minutes until the sugar turns a light amber color. This can happen quickly so stick close to the stove so the sugar syrup doesn't burn.
- Once the color of the sugar has darkened to a light amber, turn off the heat and stir in the half-and-half. The mixture will bubble up, so be careful. Add butter, vanilla, and salt, stirring until the butter has melted and everything is combined. If it doesn't combine for some reason, return the mixture to the heat and boil for 1 minute.
- Transfer the caramel to a heat-safe jar to cool and thicken before serving over the bread pudding.
Notes
- Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 5 days and is best warmed before serving.
- The caramel sauce keeps for 1-2 weeks when refrigerated in a sealed jar.
- Individual portions of bread pudding freeze well for up to 2 months; thaw overnight in the fridge before reheating.
- Various breads including challah, French bread, croissants, or rolls can be used instead of brioche.
- Optional mix-ins include cinnamon, orange zest, chocolate chips, or fresh/frozen berries for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 195mg | 65% |
| Sodium | 372mg | 16% |
| Potassium | 153mg | 3% |
| Sugar | 41g | 82% |
| Vitamin A | 1181IU | 24% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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