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The Best Bread Pudding Recipe
5 from 66 votes

The Best Bread Pudding Recipe

The Best Bread Pudding Recipe uses toasted croissant pieces soaked in a rich vanilla bean custard with dried cherries for subtle sweetness. Baked until set, the pudding offers a custardy texture with buttery, crisped croissant bits. Served with whipped cream or Zabaglione, it suits dessert or special occasions where a creamy, fruity bread pudding is desired.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 16
Calories: 737 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. Preheat the oven to 350·.
  2. 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.
  3. In the meantime, cut the vanilla bean in half longways.
  4. 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.
  5. Once scalded, add to a mixing bowl with 15 egg yolks and 1 cup of sugar and mix well.
  6. Be sure to scrape all the goodness out of the center of the vanilla bean and add it to the mixture.
  7. Once the croissants are browned, place them in a large casserole dish. Sprinkle the dried cherries on top.
  8. Next, pour in the vanilla bean custard and fold it together with a rubber spatula until combined.
  9. Cover it with foil and bake it in the oven at 350° for 45-50 minutes or until the custard is firm.
  10. About 10 minutes before the bread pudding is finished, start making the zabaglione.
  11. In a metal bowl, whisk together 4 egg yolks and 1/2 cup sugar.
  12. Transfer it to a double boiler on high heat and add in the champagne while continuing to whisk.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 737

% 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.