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.
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.
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.
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