The Best Bread Pudding Recipe
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5.0
66 reviews
Excellent
The Best Bread Pudding Recipe
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Try my family's favorite bread pudding recipe with croissants, vanilla bean custard, and dried cherries with Italian Zabaglione sauce.
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Ingredients
For the Bread Pudding:
- 8 large croissants cut up into 1” squares
- 2 vanilla beans cut in half longways
- 6 cups of heavy cream
- 15 egg yolks
- 1 cup sugar
- 1 ½ cups dried cherries
- ½ whipped cream recipe
For the Zabaglione:
- 4 egg yolks
- 1/2 cup sugar
- 1 cup of dry champagne
Instructions
- Preheat the oven to 350·.
- Cut up croissants into 1-inch squares and place them on a sheet pan lined with parchment paper, and place in the oven at 350° for 15-17 minutes or until golden brown and slightly crunchy.
- In the meantime, cut the vanilla bean in half longways.
- Add it to 6 cups of heavy cream in a large pot and scald the mixture on medium-low heat. You’ll know it’s scalded when you tilt the pot and see several bubbles forming on the pot's bottom.
- Once scalded, add to a mixing bowl with 15 egg yolks and 1 cup of sugar and mix well.
- Be sure to scrape all the goodness out of the center of the vanilla bean and add it to the mixture.
- Once the croissants are browned, place them in a large casserole dish. Sprinkle the dried cherries on top.
- Next, pour in the vanilla bean custard and fold it together with a rubber spatula until combined.
- Cover it with foil and bake it in the oven at 350° for 45-50 minutes or until the custard is firm.
- About 10 minutes before the bread pudding is finished, start making the zabaglione.
- In a metal bowl, whisk together 4 egg yolks and 1/2 cup sugar.
- Transfer it to a double boiler on high heat and add in the champagne while continuing to whisk.
- Beat vigorously until thick and foamy. Takes about 6-8 minutes which is perfect because when this is done, the bread pudding will be finished as well.
- Pour zabaglione over the bread pudding before serving.
Notes
- Make-Ahead: This is meant to be served as soon as it is done baking.
- How to Store: You can cover it and store it for 3 to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of bread pudding to a baking dish and cover it with foil. Bake it in the oven at 350° for 12 to 15 minutes or until hot. Serve with whipped cream and sauce.
- If you do not want to use all heavy cream in the custard, you can substitute half of it with whole milk.
- This can also be served with ice cream.
Nutrition Information
Show Details
Calories
737kcal
(37%)
Carbohydrates
51g
(17%)
Protein
9g
(18%)
Fat
56g
(86%)
Saturated Fat
33g
(165%)
Cholesterol
414mg
(138%)
Sodium
192mg
(8%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
2673IU
(53%)
Vitamin C
1mg
(1%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 56g | 86% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 414mg | 138% |
| Sodium | 192mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 2673IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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