Best Bread Pudding
Prep
20m
Cook
40m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pudding
| 2 large eggs |
| 2 large egg yolks |
| 1 1/4 cups half & half cream |
| 2 cups whole milk |
| 1/2 cup butter, melted |
| 1/4 cup sugar |
| 1 Tablespoon vanilla extract |
| 1 1/2 teaspoons ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| 1/4 teaspoon sea salt |
| 20 dinner rolls, cut into 1 inch cubes (18 cups |
| 3 Tablespoons brown sugar |
Sauce
| 1 cup butter |
| 1 cup brown sugar, packed |
| 1 cup half & Half cream |
| 2 teaspoons vanilla extract |
| 1/4 teaspoon sea salt |
| 1/8 teaspoon baking soda |
Best Bread Pudding Directions
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes.
- Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Notes
From Taste of Home Kitchen Tips
- Make sure the eggs are well beaten into the yolks; this will help the bread absorb them and reduce the likelihood of scrambled egg texture winding up in your custard.
- Most leftover breads work well in this recipe—if it'll make good French toast, it'll make good bread pudding. In general, soft and airy breads are best for absorbing the custard.
- To reheat, cut bread pudding into pieces and cook them in a little butter on the stovetop until crisp on each side. The texture is wonderful!
- Chocolate-Cherry Variation - Stir in 3/4 cup dried cherries and 3/4 cup dark chocolate chips before baking.
- Apricot-Almond Variation - Stir in 3/4 cup chopped dried apricots and 3/4 cup toasted sliced almonds before baking.
- Cranberry-Walnut Variation - Stir in 3/4 cup dried cranberries and 3/4 cup toasted chopped walnuts before baking.
- Fig-Pistachio Variation - Stir in 3/4 cup chopped dried figs and 3/4 cup toasted pistachios before baking.
Nutrition facts
Per Serving
| Kcal: | 497 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 540mg |
| Carbs: | 49g |
| Sugar (g): | 26g |
| Fat: | 29g |
| Saturated fat (g): | 17g |
| Cholesterol: | 151mg |
| Proteins: | 9g |
