Description
This classic Bread Pudding recipe is a comforting dessert made with cubed stale brioche or challah bread soaked in a rich custard mixture, baked to a golden perfection and topped with a luscious caramel sauce. Ideal for serving warm, it combines the sweet and creamy flavors of cinnamon-spiced custard with a buttery, caramel drizzle for a delightful treat.
Ingredients
Scale
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480ml)
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Caramel Sauce
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
- ½ cup packed light brown sugar (110g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt to taste (optional)
Instructions
- Prepare the Bread: Begin by cutting the stale brioche or challah bread into 2-inch cubes. Place these cubes in a large mixing bowl to get ready for the custard mixture.
- Make the Custard: In a saucepan, combine 2 cups whole milk, granulated sugar, unsalted butter, ground cinnamon, and salt. Heat gently, stirring until the butter is melted and sugar dissolved. In a separate bowl, whisk together eggs and vanilla extract.
- Combine Custard and Bread: Slowly temper the egg mixture by adding a small amount of the warm milk mixture into the eggs while whisking continuously. Then pour the egg mixture back into the warm milk mixture, stirring to combine.
- Soak the Bread: Pour the custard mixture over the cubed bread in the bowl, gently pressing to ensure all pieces are soaked. Let it sit for about 10 minutes to absorb the custard thoroughly.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (165°C). Butter a baking dish to prevent sticking, then transfer the soaked bread and custard mixture into it, spreading evenly.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for about 70 minutes, or until the custard is set and the top is golden brown. The pudding should feel firm to the touch but still moist inside.
- Prepare the Caramel Sauce: While the bread pudding bakes, combine 1 cup whole milk, heavy cream, brown sugar, and unsalted butter in a saucepan over medium heat. Stir until sugar dissolves and butter melts. In a small bowl, whisk cornstarch with a little cold milk to make a slurry, then add it to the saucepan. Continue stirring until the sauce thickens. Remove from heat and stir in vanilla extract and a pinch of salt if desired.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle generously with the warm caramel sauce. Serve warm for the best flavor and texture experience.
Notes
- Using stale bread is crucial as it soaks up the custard better without becoming overly mushy.
- Brioche or challah are preferred due to their rich, buttery texture, but other breads can be used.
- If you prefer a gluten-free version, use gluten-free bread.
- The caramel sauce can be made ahead and reheated gently before serving.
- For added texture, consider adding raisins or chopped nuts into the bread mixture before baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
