Best Bread Pudding

Best Bread Pudding

A delicious and easy old-fashioned bread pudding made with simple ingredients and drizzled with a delicious five-ingredient custard.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 12 servings

Calories: 1036 kcal

Ingredients

• Bread pudding

• 8-9 cups challah or day-old brioche bread, cut into 1-2 slices inch cubes

• 5 tablespoons butter, melted and slightly cooled

• 5 large eggs, at room temperature

• 2 ½ cups room temperature milk, preferably whole milk

• 1 cup granulated sugar

• 1 ½ teaspoons ground cinnamon

• ¼ teaspoon nutmeg

• 1 ½ teaspoon vanilla extract

• ⅔ cup raisins optional

• vanilla sauce

• ½ cup butter

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup whipping cream

• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with about 1 tablespoon of melted butter.

• Add the bread cubes to the prepared casserole.

• In a large bowl, stir together melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg and vanilla extract. Pour the egg mixture over the bread, cover, and let sit for about 30

minutes to absorb the cream.• Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a rack for 10 to 15 minutes.

• In a small saucepan, combine butter, sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Since it bubbles a lot, you have to stir

constantly.Remove from heat and allow to cool for 10 minutes before adding vanilla. Be careful as it may still form bubbles.

• Serve the bread pudding with the warm vanilla sauce. If you think you have leftovers, scoop it into individual slices.

Notes

• I like to use challah or brioche bread, but honestly you can also use French bread, sandwich bread or croissants.• Day-old or slightly hard bread is ideal for absorbing a lot of cream. However,

keep in mind that it shouldn’t be so hard that it doesn’t pick up anything.

• Milk and eggs must be at room temperature so that the butter stays melted when added and does not solidify.

• The bread pudding can be made 1 or 2 days in advance and reheated, but add the sauce the day before. Store the casserole tightly covered in the refrigerator. Remove casserole 45 minutes before

reheating to bring to room temperature.Cover with foil and heat at 275 degrees until warm, about 30 minutes.

• Store bread pudding tightly covered or in an airtight container in the refrigerator for up to 5 days.

• To freeze baked bread pudding, reserve the sauce until the day of serving. Cover the baking dish with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2

months.Thaw in the refrigerator overnight. Store the casserole tightly covered in the refrigerator. Remove casserole 45 minutes before reheating to bring to room temperature. Cover with foil and

heat at 275 degrees until warm, about 30 minutes.

Nutrition

Calories: 1036 kcalCarbohydrates: 115g Protein: 23g Fat: 56g Saturated fat: 32g Polyunsaturated fat: 1gMonounsaturated fats: 5 g Trans fats: 1 g Cholesterol: 388 mg Sodium: 872 mg Potassium:

197 mgFiber: 1 g Azúcar: 37 g Vitamin A: 2062 IU Vitamin C: 1 mg Calcium: 186 mgHierro: 2 mg

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