Bread Pudding
Bread Pudding is such an easy and mouthwatering dessert. Made with just a few simple ingredients and topped with the most delicious brown sugar sauce, this is the perfect dessert to serve guests.
Servings: 8 servings
Ingredients
Bread Pudding
- 10 ounces brioche bread dried and cut into 1 1/2 inch cubes, about 8 cups before drying, see note (283.5 grams)
- 4 large eggs
- 2 cups half and half read what half in half is and how to replace it here (454 grams or 473.2 ml)
- 1 cup sugar (198 grams)
- 2 teaspoons vanilla extract
Brown Sugar Sauce
- 8 tablespoons unsalted butter (113 grams)
- 1 cup heavy cream (227 grams or 236.6 ml)
- 1 cup brown sugar (213 grams)
- 1 teaspoon vanilla extract
Instructions
Bread Pudding
- In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn't necessary.4 large eggs, 2 cups half and half, 1 cup sugar, 2 teaspoons vanilla extract
- Add the dried bread and toss to combine. Let the bread sit, soaking in the custard, for 20 minutes.10 ounces brioche bread
- Preheat your oven to 350 degrees Fahrenheit. Spray a 2 quart inch baking dish with cooking spray and set aside.
- Pour the bread and custard mixture into the prepared baking dish.
- Bake for 35 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish and the center looks set. Remove from the oven and allow to cool for 10 minutes before cutting into squares.
Brown Sugar Sauce
- While the bread pudding is cooking, make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved.8 tablespoons unsalted butter, 1 cup heavy cream, 1 cup brown sugar, 1 teaspoon vanilla extract
- Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.
Notes
For the sake of clarity, you are looking for 10 ounces of fresh brioche bread. Then you will cut it, and dry it out. It will weigh less than 10 ounces once it is dried, so the weight here refers to the fresh bread.
If you can't find brioche bread, challah and French bread are great alternatives.
To dry bread, you can cut it up and leave it out overnight. Otherwise you can cut it up and bake it at 200 degrees Fahrenheit for 20 minutes.