Bread Pudding
Cubes of day-old brioche soaked in a vanilla-scented custard, then baked until the top shatters into caramelized peaks while the center stays spoon-soft and just set. Finished with a warm bourbon-vanilla sauce that soaks into every crevice.
Dry out cubed brioche, whisk a custard of eggs, whole milk, heavy cream, sugar, vanilla, and warm spices, then let the bread soak for 30 minutes so it drinks in the liquid all the way through. Bake at 350F (175C) for about 50 minutes until the center is puffed and just set with a gentle jiggle, then pour over a quick bourbon-vanilla sauce made from butter, sugar, cream, and a splash of bourbon.
- Stale bread is non-negotiable: dried cubes absorb custard without turning to mush.
- Pull it at a slight wobble, around 165F (74C) internal; carryover finishes the set.
- The 30-minute soak is where the magic happens, do not rush it.
Equipment
- 9x13-inch (23x33 cm) baking dish
- Large mixing bowl
- Whisk
- Small saucepan
- Instant-read thermometer
Malzemeler
Bread & custard
- 560 g day-old brioche or challah, cut into 1-inch (2.5 cm) cubes, Slightly stale is ideal; see steps to dry fresh bread
- large eggs, 4 large eggs, plus 2 yolks
- large egg yolks, Included with the eggs above
- 480 ml whole milk
- 240 ml heavy cream
- 150 g granulated sugar
- 55 g light brown sugar, packed, Adds a molasses depth
- 15 ml pure vanilla extract
- 3 g ground cinnamon
- 0.5 g freshly grated nutmeg
- 3 g fine sea salt
- 15 g unsalted butter, for the dish, Softened
Bourbon-vanilla sauce
- 85 g unsalted butter
- 150 g granulated sugar
- 120 ml heavy cream
- 45 ml bourbon, Optional; swap 1 tsp vanilla plus 2 tbsp milk
- 5 ml pure vanilla extract
- fine sea salt, Pinch
Yapılışı
- ADIM01
If your brioche is not already stale, spread the cubes on two rimmed sheet pans and bake at 300F (150C) for 12 to 15 minutes, tossing once, until dry to the touch but not browned. The cubes should feel light and sound hollow. Let them cool while you make the custard. Dry bread is the difference between silky pudding and a soggy one.
- ADIM02
Rub the softened butter over the bottom and sides of a 9x13-inch (23x33 cm) baking dish. Pile in the dried bread cubes in an even layer.
- ADIM03
In a large bowl, whisk the 4 eggs and 2 yolks until smooth. Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk hard for 30 seconds until the sugar dissolves and no streaks of yolk remain.
- ADIM04
Pour the custard evenly over the bread. Press the cubes down with a spatula so they submerge, then let it sit at room temperature for 30 minutes, pressing again every 10 minutes. The bread should look plump and the custard mostly absorbed. Meanwhile, heat the oven to 350F (175C).
- ADIM05
Bake on the center rack for 45 to 55 minutes, until the top is deep golden and puffed, the edges are set, and the center jiggles only slightly when nudged. An instant-read thermometer in the middle should read 165 to 170F (74 to 77C). If the top browns too fast, tent loosely with foil at the 35-minute mark.
- ADIM06
While the pudding bakes, melt the butter in a small saucepan over medium heat. Whisk in the sugar and cream and bring to a gentle simmer, stirring, for 2 to 3 minutes until the sugar dissolves and the sauce thickens slightly. Off the heat, stir in the bourbon, vanilla, and a pinch of salt. Keep warm.
- ADIM07
Let the bread pudding rest 10 minutes; carryover heat finishes the set and the custard firms as it cools. Spoon into bowls and pour the warm bourbon-vanilla sauce over each portion.
Make ahead
Assemble through the soak up to 24 hours ahead: cover the unbaked dish and refrigerate overnight, which actually improves texture as the custard fully penetrates. Let it stand at room temperature for 30 minutes before baking, adding 5 to 10 minutes to the bake time. The sauce can be made 3 days ahead and rewarmed.
Storage
Cover and refrigerate leftovers up to 4 days. Reheat individual portions in a 325F (160C) oven for 10 to 12 minutes, or microwave 45 to 60 seconds. Store the sauce separately in a sealed jar and rewarm gently, whisking to re-emulsify.
Variations
Chocolate chip bread pudding
Fold 170 g (1 cup) semisweet chocolate chips into the soaked bread before baking. Reduce the granulated sugar in the custard to 100 g (1/2 cup) to balance the added sweetness.
Apple-raisin
Soak 75 g (1/2 cup) raisins in warm water or rum for 10 minutes, drain, and scatter over the bread with 1 peeled, diced apple. A classic old-fashioned bread pudding move.
Eggnog holiday version
Replace the milk and cream with 720 ml (3 cups) store-bought eggnog, cut the sugar to 100 g (1/2 cup), and add 1/4 tsp ground cloves. Rich and unmistakably festive.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Sık sorulanlar
What is the best bread for bread pudding?
Enriched breads win: brioche and challah give the richest, most custardy bread pudding thanks to their egg and butter content. French bread or a sturdy white sandwich loaf also work well. Avoid pre-sliced sourdough or anything with a hard, thick crust, which stays chewy.
Does the bread have to be stale?
Yes, and it matters. Stale or dried bread has lost moisture, so it soaks up the custard like a sponge instead of collapsing into paste. If your bread is fresh, cube it and dry it in a 300F (150C) oven for 12 to 15 minutes before soaking.
How do I know when bread pudding is done?
The top should be deep golden and puffed, the edges set, and the center should jiggle just slightly when you nudge the pan. An instant-read thermometer in the middle reads 165 to 170F (74 to 77C). It will firm up more as it rests, so pull it at a gentle wobble rather than baking it solid.
Can I make bread pudding without eggs?
The eggs are what set the custard, so a truly eggless version needs help. Whisk 3 tbsp cornstarch into the milk and cream, and expect a softer, more spoonable set. For dairy-free, use full-fat oat or coconut milk in place of the milk and cream.
Why is my bread pudding soggy in the middle?
Two usual culprits: the bread was too fresh to absorb the custard evenly, or it was underbaked. Dry the bread first, give it the full 30-minute soak, and bake to 165F (74C) internal. If the top is browning before the center sets, tent with foil and keep going.
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