Bread Pudding Recipe
Deliciously rich and comforting bread pudding made with challah or brioche cubes soaked in a cinnamon-spiced custard with bourbon, baked to golden perfection, and served warm with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus 1 hour standing or overnight refrigeration
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Custard Mix
- 4 large eggs
- 2 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Bread
- 4 cups packed challah or brioche cubes, from one loaf (about 9 oz/255 g)
To Serve
- Vanilla ice cream, for serving
Instructions
- Prepare Baking Dish: Spray an 8-inch (20-cm) square or 2-quart (2-L) baking dish with nonstick cooking spray to ensure the pudding doesn’t stick during baking.
- Make Custard Mixture: In a large bowl, whisk together 4 large eggs until smooth. Gradually add 2 cups whole milk, 1 cup sugar, 3 tablespoons melted and cooled unsalted butter, 2 tablespoons bourbon, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until all ingredients are thoroughly combined.
- Combine with Bread: Stir in 4 cups packed challah or brioche cubes, ensuring that the bread absorbs the custard. Pour the mixture into the prepared baking dish and let it stand for at least 1 hour at room temperature, or cover and refrigerate overnight for the best flavor and texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and position a rack in the middle of the oven to ensure even baking.
- Bake the Pudding: Bake uncovered for 55 to 60 minutes, or until the top is golden brown and puffy, and the custard is set in the center. The pudding should spring back slightly when lightly pressed.
- Serve Warm: Remove from the oven and let cool slightly. Serve warm topped with a scoop of vanilla ice cream for a creamy contrast.
Notes
- For best results, allow the bread cubes to soak in the custard mixture overnight in the refrigerator; this intensifies flavor and improves texture.
- Use stale or day-old challah or brioche for better absorption without turning soggy.
- Bourbon can be substituted with rum or omitted for a non-alcoholic version.
- Ensure the butter is cooled slightly before whisking into the eggs to prevent curdling.
- Vanilla ice cream is optional but adds a perfect balance of cold creaminess to the warm pudding.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 360 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: bread pudding, challah bread pudding, bourbon bread pudding, custard dessert, warm dessert, easy dessert, comfort food
Find it online: https://thefoodrecipe.com/bread-pudding-recipe-2/
