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How to Make Best Ever Bread Pudding - A Step-by-Step Guide

There's something utterly comforting about a good old-fashioned bread pudding. It's a dish that seems to transcend time and place, evoking memories of home-cooked meals and warm kitchens. But not all bread puddings are created equal, and if you're in the market for the very best, then look no further. This recipe for the "Best Ever Bread Pudding" is sure to impress even the most discerning dessert connoisseur.

What sets this bread pudding apart from the rest is its perfect balance of ...

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Ingredients

  • 4 large eggs
  • 4 cups whole milk
  • 1 cup white sugar
  • 1 cup light brown sugar
  • ¾ cup heavy cream
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons vanilla extract
  • ½ teaspoon salt
  • 1 (16 ounce) loaf sourdough bread
  • 14 ounces brioche
  • 2 tablespoons white sugar
  • 2 tablespoons light brown sugar
  • ¾ teaspoon ground cinnamon
  • 1 large egg
  • ½ cup heavy cream
  • 1 cup white sugar
  • ½ cup unsalted butter
  • 2 tablespoons bourbon
  • ¼ teaspoon salt

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 40 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 12

  • Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
  • Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
  • After soaking, spoon bread mixture into the prepared baking dish.
  • Bake in the preheated oven for 55 minutes.
  • Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
  • Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
  • Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
  • While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
  • Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
  • Cut the pudding into squares and serve with warm bourbon sauce.

    • Nutrition

    716 cal.

    • Total Fat: 31g
    • Saturated Fat: 16g
    • Cholesterol: 181mg
    • Sodium: 601mg
    • Total Carbohydrate: 97g
    • Dietary Fiber: 1g
    • Total Sugars: 63g
    • Protein: 14g
    • Vitamin C: 0mg
    • Calcium: 158mg
    • Iron: 2mg
    • Potassium: 246mg

    Categories

    Dessert recipes
    Baking recipes
    Comfort food recipes
    Sweet treat recipes
    Easy recipes