Bread Pudding
This Bread Pudding is buttery brioche soaked in a spiced custard and baked until golden and set, then served with a caramel sauce that takes 5 minutes. Day old bread works best. Raisins and pecans are optional, though I use both.
Servings: 12
Calories: 502kcal
Ingredients
- 8 cups brioche bread cut into 1-inch cubes, day old
- 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, optional
Sauce
- ¼ cup butter unsalted
- ½ cup brown sugar packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
- Spread the 8 cups brioche cubes evenly in the prepared dish. Scatter the ½ cup raisins over the bread.
- In a large bowl, whisk the 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, ½ cup brown sugar, 5 large eggs, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt until smooth and the sugar has dissolved.
- Pour the custard evenly over the bread. Scatter the ½ cup chopped pecans on top. Let it soak for 15 minutes, pressing the bread down gently every few minutes so the top cubes absorb the custard.
- Bake for 45 to 55 minutes, until the top is golden and the center is set with a slight wobble. An instant read thermometer in the center should read about 160°F.
- Let it rest for 15 minutes before cutting. It continues to set as it cools.
- While it rests, melt the ¼ cup butter in a small saucepan over medium heat. Stir in the ½ cup brown sugar until dissolved, then slowly whisk in the ¼ cup heavy cream. Cook for 2 to 3 minutes until slightly thickened. Remove from the heat and stir in the 1 teaspoon vanilla and pinch of salt.
- Cut into squares and drizzle with the warm sauce.
Video
Notes
- Day old bread. Fresh bread is already full of moisture and turns soggy instead of absorbing custard. To dry fresh bread, bake the cubes at 300°F for 10 to 15 minutes.
- Give it the full soak. Fifteen minutes, pressing the top cubes down as it sits.
- Doneness: golden top, center set with a slight wobble, about 160°F inside. A toothpick will hit bread rather than custard.
- Rest 15 minutes before cutting. Baked custard keeps setting as it cools.
- Bread options: brioche, challah, or French bread. Raisin bread works and means you can skip the loose raisins.
- With bourbon: whisk 2 tablespoons into the custard with the vanilla for a warm caramel note underneath the spice.
- Toast the pecans first if you have 5 minutes.
- Make ahead: assemble and refrigerate up to 24 hours before baking. Let it sit out 30 minutes first.
Nutrition
Serving: 1serving | Calories: 502kcal | Carbohydrates: 56g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 284mg | Potassium: 208mg | Fiber: 1g | Sugar: 33g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
