How to make sweet bread pudding (2023)

Easter

fallen

baked

Cook

Emma Christensen

Emma is a former editor of The Kitchn and graduated from Cambridge School of Culinary Arts. she is the author ofreal beersmimake better beer. Boxits websitefor more cooking stories

updated 2. mayo 2019

(7)

Attending from 8 to 10

Facebook

page url

Brioche is the bread of choice.

For a truly exceptional bread pudding,Rollis the bread you want. Rich and slightly sweet, this type of bread absorbs the cream like a sponge. In addition to brioche, you can use just about any rich, sweet bread you have, from challah to leftover cinnamon rolls.

(Video) Bread Pudding

White bread, French bread, or artisan bread also make very good bread pudding. This is a good option for times when we don't fancy the over-the-top decadence of a brioche pudding. Just avoid using sourdough or whole wheat breads - the saltiness of these breads makes them unsuitable for a sweet bread pudding.

For your information

This recipe uses a whole brioche bun, about 1 pound.
Don't skip the cream in the recipe!
The bread pudding will bake for 45 to 55 minutes or until it reaches at least 160°F in the center and is golden brown on top.

3 tips to make bread pudding a success

First toast the bread cubes. Even if your bread is a few days old, I like to toast the cubes in the oven for a few more minutes so they are completely dry. It may seem counterintuitive to dry the bread cubes when mixing them with milk and eggs in the next step, but drying them allows them to better absorb the cream and give the pudding a better texture.
Let the bread absorb the cream.It is also important to let the dish rest before baking so that the bread cubes fully absorb the cream. Give the dish at least an hour to cook, but it's even better to make the pudding the night before, let it cool overnight, and bake the pudding the next day.
Bake until creamy but firm.Unlike quick breads, a tester inserted into bread pudding can still come out moist, even when the pudding is done; look for a golden brown top and center that wobbles but doesn't budge, and make sure a thermometer is set to at least 160°F.

This recipe uses a whole brioche bun, about 1 pound. Don't skip the cream in the recipe! The bread pudding will bake for 45 to 55 minutes or until it reaches at least 160°F in the center and is golden brown on top. (Image credit:joe lingemann)

Comments

7 reviews

harvestServe from 8 to 10

Ingredients

1
(1 pound) sliced bread or brioche (12 to 14 cups of bread cubes)
1soup spoon
unsalted butter, softened
5bags
Whole milk or a mixture of milk and cream
6
big eggs
1Taxes
granulated sugar
2teaspoon
Vanilla extract
1teaspoon
ground cinnamon, optional
1/8teaspoon
Sal
optional excerpt:1/2 cup raisins or other dried fruit, 1/2 cup chopped toasted walnuts, 1 chopped apple or other fresh fruit, finely grated zest of 1 lemon or 1 orange

equipment

serrated bread knife
2embroidered baking sheets
9 x 13-inch casserole
aluminum foil or plastic foil
Gentle
mixing bowl

instructions

Heat the oven.Arrange 2 racks to divide the oven into thirds and preheat to 350°F.
Cut the bread into cubes.Cut crust off bread, if desired; let it act for a more rustic bread. Cut the bread into small cubes or break it with your hands.
(Video) How to make Jamaican Sweet Potato Pudding! | Deddy's Kitchen
Toast the Brotwürfel.Divide bread cubes between 2 baking sheets and spread out to form an even layer. Toast, stirring halfway through, until cubes are dry and stiff but still very pale, 15 to 20 minutes total. Remove from the oven and let cool slightly.
Transfer the cubes to the baking sheet.Butter a 9 x 13-inch baking dish. Add the bread cubes and gently shake the dish and gently tap the cubes into place. If using additional ingredients, such as fruit or nuts, sprinkle them on top, then gently poke them with a spoon and stir them into the bread cubes, allowing some to go to the center but not all to the bottom of the plate.
mix creamIn a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, if using, and salt.
Pour the cream over the bread.Pour the cream slowly and evenly over the bread cubes, making sure it gets into all the nooks and crannies. The cream should be just below the top of the scone, with the edges and corners sticking out from the top. There may be a little bit of cream left over, but it's okay if there's none left over.
Refrigerate for 1 hour or overnight.Cover pan with foil or plastic wrap and refrigerate at least 1 hour or overnight. This gives the bread time to absorb the cream. If you want the traditional flat surface and no crispy bits, squeeze the top of the pudding a few times as it solidifies, or weigh it down with something heavy so all the bread cubes get into the cream.
Heat oven to 325°F.Place a rack in the center of the oven and heat to 325°F.
Pudding dessert.Uncover the bread pudding and bake until a toothpick inserted in the center comes out clean and the ends of the bread begin to brown on top, 45 to 55 minutes. If the top looks like it's going to darken before the pudding is done, cover the bowl loosely with aluminum foil.
Allow to cool slightly before serving.Place the baking sheet on a wire rack and allow to cool for at least 10 minutes before serving. Serve with a sauce or drizzle with glaze (see recipe notes).

recipe notes

Save to computer:Leftovers can be stored in an airtight container in the fridge for up to 5 days. Serve cold, at room temperature or hot.

Moisten your pudding!This pudding works very well with a sauce, especially a sauce with a bit of rum or bourbon in it.silky sweet creamthis isplain vanilla frosting.

Individual Bread Pudding:You can also prepare this pudding in individual molds. Divide the ingredients among as many ramekins as you have, and fill them with the cream mixture to just below the brim. Refrigerate and bake as usual, but after about 20 minutes, start checking the puddings for speed of cooking.