Description
This classic Bread Pudding recipe is a comforting dessert made from stale bread soaked in a rich custard and baked until golden and tender. Perfect for using up leftover brioche or challah, it combines warm spices, creamy milk, and a luscious caramel sauce for a satisfying treat that serves 8 to 10 people.
Ingredients
Bread Pudding:
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480 ml)
- ½ cup granulated sugar (100 g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Caramel Sauce:
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- ½ cup packed light brown sugar (110 g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Cut the stale bread into 2-inch cubes and spread them evenly in a greased baking dish to form the base of the pudding.
- Make the Custard Mixture: In a mixing bowl, whisk together the whole milk, granulated sugar, melted unsalted butter, ground cinnamon, salt, eggs, and vanilla extract until well combined. Pour this custard evenly over the bread cubes, pressing down gently to ensure all pieces soak up the liquid.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for about 50 to 60 minutes, or until the custard is set and the top is golden brown. Remove from oven and let it cool slightly.
- Prepare the Caramel Sauce: In a saucepan over medium heat, combine the milk, heavy cream, light brown sugar, and butter. Bring to a gentle boil, stirring frequently. In a small bowl, mix cornstarch with a little cold water to create a slurry, then whisk it into the hot mixture. Continue cooking and stirring until the sauce thickens. Remove from heat and stir in vanilla extract and a pinch of salt to taste.
- Serve: Spoon the warm caramel sauce over slices of bread pudding just before serving for a decadent finish.
Notes
- Use day-old or stale bread for best absorption of the custard.
- Brioche or challah bread adds richness but you can substitute with other sturdy white breads.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Leftover bread pudding can be refrigerated for up to 3 days and reheated gently.
- Add raisins or chopped nuts for extra texture if desired.
