Ever wondered what to do with that slightly stale loaf of bread sitting on your counter? Well, get ready to elevate your leftover bread game with a dessert that’s been satisfying sweet tooths for centuries. Bread pudding might sound like a humble dish, but when done right, it’s a symphony of textures and flavors that’ll make you forget all about its “poor man’s pudding” origins.
Don’t settle for soggy bread pudding
The cardinal sin of bread pudding is a soggy, mushy mess that makes you question why you bothered in the first place. The key to avoiding this culinary catastrophe? It’s all about achieving the perfect bread-to-custard ratio. Start with 30 ounces of bread – a combination of sourdough and brioche works wonders. The sourdough brings a tangy crustiness, while the brioche adds a fluffy sweetness that’ll make your taste buds dance.
But here’s the kicker: don’t just throw your bread in willy-nilly. Toast those cubes first! This extra step might seem fussy, but it’s the secret to creating a pudding with structure. By drying out the bread, you’re ensuring it can soak up all that delicious custard without turning into mush. Think of it as creating tiny sponges ready to absorb maximum flavor.
Once you’ve got your bread prepped, it’s time to whip up a custard that’ll make your grandma proud. A blend of heavy cream and milk creates the perfect richness, while a mix of brown and white sugars adds depth and just the right amount of sweetness. Don’t skimp on the vanilla – a generous splash will elevate your pudding from good to “where has this been all my life?”
Raisins in bread pudding are a divisive issue
Now, we need to talk about the elephant in the room: raisins. These little dried grapes have been causing family feuds in bread pudding recipes for generations. Some swear by them, while others consider them the devil’s fruit. Here’s the truth: they can interrupt the creamy texture we’re aiming for. But don’t worry, raisin lovers – I’ve got a compromise that’ll keep everyone happy.
Instead of mixing raisins directly into your pudding, why not serve them on the side? This way, the raisin enthusiasts can sprinkle to their heart’s content, while the naysayers can enjoy their pudding in peace. It’s a win-win situation that’ll prevent any dessert-related drama at your next family gathering.
If you’re feeling adventurous, consider swapping raisins for other mix-ins. A handful of dark chocolate chips can add a luxurious touch, while chopped nuts bring a delightful crunch. Just remember: less is more. We want these additions to complement the pudding, not overshadow it.
The secret to a perfectly crispy top
Now, let’s talk about achieving bread pudding nirvana: that irresistibly crispy, caramelized top that makes you want to fight your siblings for the corner piece. The secret? It’s all in the baking technique. Start by baking your pudding at a low-to-moderate temperature – around 325°F (165°C) is perfect. This allows the custard to set slowly and evenly, ensuring a creamy interior.
But here’s where the magic happens: about 15 minutes before your pudding is done, crank up the heat to 375°F (190°C). This final blast of high heat creates that coveted crunchy, golden-brown top that’ll have everyone at the table swooning. For an extra touch of indulgence, sprinkle a mixture of cinnamon and sugar over the top before this final bake. The result? A crust that shatters satisfyingly under your spoon, revealing the luscious custard beneath.
What if I told you there was a way to make this crust even more spectacular? Enter the kitchen torch. If you’ve got one hiding in your drawer (admit it, you bought it for that one time you attempted crème brûlée), now’s its time to shine. A quick pass over the top of your pudding will create a crackly, caramelized layer that’ll make your guests think they’ve died and gone to dessert heaven.
You’re missing out if you skip the sauce
A great bread pudding can stand on its own, but why stop there when you can elevate it to legendary status with a killer sauce? Forget about those overly sweet, one-note toppings. We’re going for gold with an egg-enriched bourbon sauce that’ll make your taste buds do a happy dance.
This isn’t just any old sauce – it’s a velvety, boozy concoction that adds a whole new dimension to your bread pudding. The egg yolks create a luxurious texture, while the bourbon brings a warm, complex flavor that complements the vanilla and cinnamon in your pudding perfectly. Don’t worry if you’re not a bourbon fan – you can easily substitute rum or even a non-alcoholic vanilla extract for a family-friendly version.
Here’s a pro tip: make extra sauce. Trust me, you’ll want to drizzle this liquid gold over everything from ice cream to pancakes. It’s so good, you might find yourself eating it by the spoonful when no one’s looking. (No judgment here – we’ve all been there.)
Bread pudding isn’t just for dessert
Who says bread pudding is just for after dinner? This versatile dish can easily transition from dessert to a decadent breakfast or brunch option. Imagine waking up to the smell of warm cinnamon and vanilla wafting through your home. Now that’s a morning worth getting out of bed for!
To transform your bread pudding into a breakfast of champions, try adding some fresh fruit to the mix. Diced apples or pears can be folded into the custard before baking, while fresh berries make a beautiful (and nutritious) topping. For an extra protein boost, serve your pudding with a dollop of Greek yogurt instead of whipped cream.
And let’s not forget about leftovers. If by some miracle you have any bread pudding left the next day, try pan-frying slices in a bit of butter. The result? A crispy-on-the-outside, custardy-on-the-inside treat that’ll give French toast a run for its money. Top it with a drizzle of maple syrup and a sprinkle of powdered sugar, and you’ve got yourself a breakfast fit for royalty.
The Ultimate Bread Pudding
Course: DessertCuisine: American8
servings30
minutes1
hour30
minutes450
kcal120
minutesTransform stale bread into a decadent dessert with this foolproof bread pudding recipe featuring a crispy top and custard-soaked interior.
Ingredients
15 oz sourdough bread, cubed
15 oz brioche bread, cubed
1/2 cup unsalted butter, melted
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1/2 cup brown sugar
6 large eggs
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Directions
- Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish with butter. Spread the cubed sourdough and brioche bread on a large baking sheet. Toast in the preheated oven for about 10-15 minutes, stirring occasionally, until the bread is dry and lightly golden. This step ensures the bread will absorb the custard without becoming soggy.
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined. This custard mixture is the heart of your bread pudding, providing rich flavor and creamy texture.
- Transfer the toasted bread cubes to the prepared baking dish. Pour the melted butter over the bread, tossing gently to coat each piece. This step adds richness and helps create a crispy top as the pudding bakes.
- Slowly pour the custard mixture over the buttered bread cubes, making sure to distribute it evenly. Gently press down on the bread with a spatula or your hands to ensure all pieces are submerged in the custard. Let the mixture sit for about 15 minutes, allowing the bread to absorb the liquid.
- Place the baking dish in the preheated oven and bake for 45 minutes. After 45 minutes, increase the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the top is golden brown and crispy, and a knife inserted into the center comes out clean.
- Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving. This resting period allows the custard to set, making it easier to slice and serve.
- While the bread pudding is cooling, prepare the bourbon sauce if desired. In a small saucepan, combine 1/2 cup unsalted butter, 1 cup sugar, 1 egg, and 2 tablespoons bourbon. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Serve the bread pudding warm, drizzled with the bourbon sauce if using. For an extra indulgent touch, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
Notes
- Use stale bread for best results. If your bread is fresh, you can dry it out in a low oven (200°F) for about 10-15 minutes before starting the recipe.
- For a non-alcoholic version of the sauce, substitute the bourbon with 2 teaspoons of vanilla extract.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
Frequently Asked Questions
Q: Can I make this bread pudding ahead of time?
A: Yes, you can prepare the bread pudding up to a day in advance. Assemble the pudding as directed, but don’t bake it. Cover the dish tightly with plastic wrap and refrigerate overnight. When ready to bake, remove from the refrigerator 30 minutes before baking to allow it to come to room temperature, then bake as directed in the recipe.
Q: What’s the best type of bread to use for bread pudding?
A: The best breads for bread pudding are sturdy, rich breads like brioche, challah, or sourdough. These breads have enough structure to hold up to the custard without falling apart. Avoid using very soft sandwich breads, as they can become too mushy.
Q: How do I know when my bread pudding is done?
A: Your bread pudding is done when the top is golden brown and crispy, and a knife inserted into the center comes out clean. The pudding should be set but still slightly jiggly in the center. If you have a kitchen thermometer, the internal temperature should reach 160°F (71°C).
Q: Can I freeze leftover bread pudding?
A: Yes, you can freeze bread pudding. Allow it to cool completely, then wrap individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 300°F (150°C) oven for about 15-20 minutes, or until heated through.
