Bread Pudding
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This Bread Pudding brings a touch of homemade magic to your kitchen, combining soft brioche and creamy custard for a dessert that’s both simple and decadent. Every bite is a delightful blend of warmth and sweetness, perfect for any occasion.
Bread Pudding Made Simple
This Bread Pudding recipe is a true crowd-pleaser, turning simple ingredients into something extraordinary. Imagine soft brioche bread soaked in a sweet, spiced custard, baked to golden perfection, and then drizzled with a rich, buttery sauce. It’s the perfect blend of comfort and indulgence, easy enough for any day but special enough for celebrations.
Why You’ll Love This Bread Pudding
- Comforting and Familiar Flavors: The warm spices of cinnamon and nutmeg, combined with the rich, creamy texture of the custard-soaked brioche, create a familiar and soothing taste that evokes feelings of home and nostalgia.
- Easy to Customize: Whether it’s adding raisins for a burst of sweetness, pecans for a nutty crunch, or adjusting the level of spices, this bread pudding is wonderfully versatile.
- Indulgent Yet Simple to Make: Despite its luxurious taste and texture, this recipe is surprisingly straightforward and easy to prepare. The simplicity of the preparation, combined with the rich, indulgent result, makes it a favorite for both cooking and enjoyment.
- Brioche Bread: Forms the base of the pudding, offering a rich, buttery texture. You can also use challah, French bread, or any other soft, egg-based bread for a similar richness.
- Whole Milk: Adds creaminess and moisture to the pudding. You can substitute with half-and-half or a combination of milk and light cream for a richer texture.
- Heavy Cream: Provides a luxurious, velvety texture. For a lighter version, you can use more whole milk in place of some of the cream.
- Granulated Sugar: Sweetens the pudding. If preferred, you can use alternative sweeteners like honey or maple syrup, adjusting to taste.
- Brown Sugar: Adds depth and a caramel-like sweetness. Dark brown sugar can be used for a more intense molasses flavor, or you can use more granulated sugar as a substitute.
- Eggs: Act as a binding agent to set the pudding.
- Vanilla Extract: Enhances the flavor. Almond extract or bourbon are interesting alternatives for a different flavor profile.
- Ground Cinnamon and Nutmeg: Provide warm, spiced flavors. These can be adjusted according to taste or substituted with pumpkin pie spice for a different twist.
- Salt: Balances and enhances the overall flavors of the pudding.
- Raisins (optional): Add a burst of sweetness and texture. Other dried fruits like cranberries or chopped apricots can be used.
- Pecans (optional): For crunch and nuttiness. Walnuts or almonds can also be used.
- Unsalted Butter: Forms the base of the sauce, adding richness. You can use salted butter, but just adjust the amount of salt added.
- Brown Sugar: Gives the sauce a sweet, caramel flavor. Similar to the pudding, dark brown sugar can be used for a deeper flavor.
- Heavy Cream: Creates a creamy, smooth texture. Milk can be used for a lighter sauce, though it will be less rich.
- Vanilla Extract: Adds flavor complexity. Feel free to experiment with almond extract or bourbon.
- Salt: Enhances and balances the sweetness of the sauce.
You’re going to love making this Bread Pudding – it’s surprisingly easy and the results are absolutely delicious.
First things first, let’s heat your oven to 350°F (175°C). While that’s warming up, grab a 9×13-inch baking dish and give it a good greasing with some butter or a spritz of nonstick spray.
Take your brioche bread cubes and spread them evenly in the baking dish. If you love raisins like me, sprinkle some over the top. They’ll add a nice, sweet touch to the pudding.
In a large bowl, whisk together the whole milk, heavy cream, both sugars, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Keep whisking until everything is well combined and looking smooth.
Once your custard is ready, pour it evenly over the bread cubes in the dish. Make sure every piece of bread gets some love and soaks up the custard. If you’re using nuts, sprinkle them on top now. Then, let the bread sit and soak for about 15 minutes. You can gently press down the bread occasionally to make sure it’s absorbing all that custardy goodness.
Pop the dish into the oven and bake it for about 45-55 minutes. You’ll know it’s done when the top is golden brown and a toothpick comes out clean from the center.
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves. Then, slowly whisk in the heavy cream. Let it cook for a couple of minutes until it thickens slightly. Finish it off by stirring in the vanilla extract and a pinch of salt.
Cut the bread pudding into squares, sprinkle some powdered sugar if you wish, and generously drizzle your homemade sauce over the top.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, you can! Assemble the bread pudding, cover it, and refrigerate for up to 24 hours before baking. This actually allows the bread to fully soak up the custard, resulting in an even richer flavor. Just remember to let it come to room temperature for about 30 minutes before baking.
What’s the best bread to use for bread pudding?
Brioche is ideal for bread pudding because of its rich, buttery texture. However, you can also use challah, French bread, or any soft, egg-based bread. Day-old bread works best as it soaks up the custard without becoming too soggy.
How can I tell when bread pudding is done baking?
The best way to check is to insert a toothpick or a knife into the center of the pudding. If it comes out clean, the pudding is done. The top should be golden brown, and the custard set but still slightly jiggly.
Expert Tips
- Stale Bread Works Best: Use bread that is a day or two old. Stale bread absorbs the custard mixture more effectively without getting mushy, leading to a better texture in the final dish.
- Don’t Skimp on the Soaking Time: Allow the bread to soak in the custard mixture for at least 15 minutes. This ensures that every piece of bread is thoroughly saturated, resulting in a uniformly moist and flavorful pudding.
- Add a Crunchy Topping: For a bit of texture contrast, sprinkle a mixture of brown sugar and chopped nuts on top of the pudding before baking. It caramelizes as it bakes, providing a delightful crunch.
- Experiment with Flavors: Feel free to get creative with your add-ins. Dried fruits like cranberries or apricots, different nuts, or even a splash of bourbon or rum can add unique flavors to your bread pudding.
- Serve It Warm: Bread pudding is best served warm. If you’ve made it ahead of time, gently reheat it in the oven before serving to revive its texture and bring out the flavors.
Storage
After the bread pudding has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil. It can be refrigerated like this for up to 5 days it can be stored in the freezer for up to 3 months. When you’re ready to indulge again, thaw the pudding overnight in the refrigerator if it’s frozen. To serve, simply reheat it in the oven until it’s warmed through.
Discover More Indulgent Desserts
- Pumpkin Bread Pudding
- Berry Brioche Bread Pudding
- Bourbon-Infused Raisin Bread Pudding
- Angel Berry Trifle
- Caramel Apple Cake
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Bread Pudding
Ingredients
- 8 cups brioche bread (cut into 1-inch cubes)
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup pecans (chopped)
Sauce
- ¼ cup butter (unsalted)
- ½ cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Place the brioche bread cubes in the prepared baking dish, distributing them evenly. If you're using raisins, sprinkle them over the bread. Set aside.
- In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. If using nuts, sprinkle them on top. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
- Bake the bread pudding for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
- To make the sauce, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2-3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
- To serve, cut the bread pudding into squares and drizzle with the warm sauce.
Notes
- Bread Choice: Day-old brioche, challah, or any rich, soft bread works best as they soak up the custard mixture without becoming too soggy.
- Custard Consistency: For a creamier pudding, increase the amount of heavy cream slightly and reduce the milk proportionately.
- Spice Variations: Feel free to adjust the cinnamon and nutmeg to taste, or add a pinch of cardamom or allspice for a different flavor profile.
- Add-ins: Raisins and pecans are optional but highly recommended for added sweetness and texture. You can also try other dried fruits or nuts.
- Serving Suggestion: Serve the bread pudding warm for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Such lovely recipes time and time again. Thank you. xxx
My pleasure, Katie!