The Best Bread Pudding Recipe
User Reviews
5
The Best Bread Pudding Recipe
Description
This bread pudding recipe features croissants cut into squares and toasted to develop a slight crunch and golden color before being soaked in a custard infused with vanilla bean, made from heavy cream, egg yolks, and sugar. Dried cherries scatter through the pudding, adding bursts of tartness and texture. Baking covered ensures that the custard sets to a creamy, firm consistency while maintaining some textural contrast from the toasted croissant bits.
The pudding fits well as a dessert, especially when paired with whipped cream or the included zabaglione sauce, a lightly sweetened champagne custard that adds elegance and richness. It can be served immediately after baking and also reheated, retaining its flavor and texture.
The recipe allows substitution of half of the heavy cream with whole milk for a lighter custard. Storage instructions include refrigeration for several days or freezing up to three months, with recommended thawing and gentle reheating. This flexibility makes it suitable for prepared-ahead occasions or leftovers.
Ingredients
For the Bread Pudding:
- 8 Croissant large, cut into 1 inch squares
- 2 vanilla bean cut in half lengthwise
- 6 cups heavy cream
- 15 egg yolk
- 1 cup sugar
- 1 ½ cups dried cherries
- ½ whipped cream recipe
For the Zabaglione:
- 4 egg yolk
- 1/2 cup sugar
- 1 cup champagne dry
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
- Serve the pudding immediately for best texture and flavor.
- Store leftovers covered in the refrigerator for 3 to 4 days or freeze for up to 3 months, thawing in the fridge before reheating.
- Reheat covered in a 350°F oven for 12-15 minutes until warm.
- You can substitute half the heavy cream with whole milk to lighten the custard.
- This bread pudding pairs well with whipped cream or ice cream as accompaniments.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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