What is bread pudding? The basic idea is similar to French toast: cubes of bread soaked in an egg mixture and baked in a casserole dish. Homemade bread pudding is delicious and simple. Make this classic, old-fashioned dessert from scratch just like grandma used to make.
This recipe is quick and easy to put together. It only takes a few minutes to mix up the egg mixture, which gets poured over the bread then baked. The best part is perhaps the sauce. A warm caramel sauce drizzled over the top makes this bread pudding irresistible. A rum or bourbon sauce would be excellent as well.
Bread pudding is extremely versatile. Try adding a can of fruit filling to the egg mixture. Apple, blueberry, cherry, peach, pear, pineapple, and more. For a richer alternative, add chocolate chips, white chocolate chips, or butterscotch chips. Add pecans or other nuts either to the custard itself or the sauce. The custard mixture calls for a heavy cream base, however, you could also use egg nog.
4 cup French or Italian bread stale is best
8 large eggs
3 cup whole milk
1 cup sugar
1 cup light brown sugar tightly packed
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon
4 tbsp butter melted
½ cup light brown sugar tightly packed
½ cup heavy cream
½ tsp vanilla extract
4 tbsp butter
Preheat the oven to 350 degrees F.
Prepare a 9 x 13 dish by spraying with nonstick spray
Spread the cubed bread evenly in the bottom of the baking dish.
In a large mixing bowl whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.
Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.
After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
Place the baking dish in the oven and bake for 45 minutes.
While the bread pudding is baking, in a medium sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
Whisking intermittently, cook the carmel mixture for 5 to 6 minutes .
Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.
Calories: 696kcal | Carbohydrates: 110g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 674mg | Potassium: 326mg | Fiber: 2g | Sugar: 58g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 4mg