Description
A classic and comforting bread pudding recipe featuring cubes of stale brioche or challah bread soaked in a rich custard made with whole milk, heavy cream, eggs, and vanilla. The pudding is sweetened with granulated and brown sugars, spiced with cinnamon, and baked until golden and set, creating a warm, delicious dessert perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480ml)
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
Caramel Sauce
- ½ cup packed light brown sugar (110g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the Bread: Preheat your oven and grease a baking dish. Cut the stale brioche or challah bread into 2-inch cubes and spread evenly in the dish to form the base of the pudding.
- Mix Custard: In a large bowl, whisk together 2 cups of whole milk, granulated sugar, 3 tablespoons melted unsalted butter, ground cinnamon, salt, eggs, and vanilla extract until well combined. Pour this custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
- Additional Milk and Cream: Add the additional 1 cup whole milk and 1 cup heavy cream to the mixture or pour over the bread as part of soaking. Let the bread soak for about 15 minutes to absorb the custard thoroughly.
- Bake the Pudding: Place the baking dish in the oven and bake for approximately 70 minutes, or until the custard is set and the top is golden brown. Remove from oven and let cool slightly.
- Make the Caramel Sauce: While the pudding bakes, combine the brown sugar, unsalted butter, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes smooth. Remove from heat and stir in vanilla extract and a pinch of salt if desired.
- Serve: Spoon the warm caramel sauce over individual servings of the bread pudding. Enjoy warm for the best flavor and texture.
Notes
- Using stale bread like brioche or challah enhances the texture and flavor of the pudding as it absorbs the custard better.
- Allow the bread to soak in the custard mixture adequately for a moist result.
- You can substitute whole milk with 2% milk, but whole milk and cream provide a richer texture.
- Make sure not to overbake to avoid a dry pudding; it should be set but still moist inside.
- The caramel sauce can be made ahead and warmed before serving.
- Add raisins or nuts for extra texture if desired.
