This Is The Bread Pudding Recipe To End All Bread Pudding Recipes

Delish

Whether you're searching for dessert or brunch, throw together this easy recipe for traditional bread pudding with just stale bread and some kitchen staples.

Transcript

00:00 Hey everyone, it's Tia in the Delish Kitchen,

00:02 and I'm gonna show you how to make bread pudding.

00:06 Rich and custardy, it's old-fashioned comfort food

00:10 at its best, just like grandma used to make it.

00:13 Let's get started.

00:14 So bread pudding starts with bread, obviously.

00:18 The best type of bread for a bread pudding

00:21 is either a challah or a brioche.

00:25 These are both enriched breads,

00:27 so they have eggs, milk, butter,

00:31 extra forms of dairy in them,

00:33 and also a little bit of sugar,

00:34 which just makes them that more rich

00:37 and gorgeous in a bread pudding.

00:39 I personally prefer challah.

00:42 Challah traditionally has a little bit more egg yolk in it,

00:45 which makes it this really rich yellow color,

00:48 and that egg mimics the egg in the custard that we soak in,

00:53 so it's a win-win.

00:54 So challah is what we're going to use.

00:57 We're gonna start by slicing this challah

00:59 into one-inch cubes.

01:00 Now here's the thing.

01:01 This challah was just baked this morning.

01:05 It is not stale.

01:07 Traditionally, people would say,

01:08 "Oh, you need to cut it into cubes

01:11 "and let it sit out on the counter overnight,

01:13 "and then you can have your bread pudding tomorrow."

01:15 But I'm too impatient for that.

01:17 So we're gonna pop this cubed bread on a baking sheet

01:21 and dry it out in the oven for 20 minutes at 200.

01:25 We'll work just the same.

01:27 Let's talk about our custard.

01:29 So the thing that makes bread pudding so amazing

01:32 is that that challah gets soaked

01:34 in this really rich egg custard.

01:37 Now there are a couple different schools of thought

01:39 when it comes to how this custard should be made.

01:42 My favorite way to make it is to do half milk,

01:46 half heavy cream, and then with the eggs,

01:50 put an extra egg yolk in for every whole egg that we use,

01:54 'cause that egg yolk is gonna make it

01:56 that much more rich and delicious.

01:58 This recipe actually has three extra yolks for two eggs,

02:03 so it's just that much better.

02:05 We're gonna add our sugar, whole eggs, egg yolks,

02:09 vanilla, salt, and just a little nutmeg to the bowl

02:12 and whisk it all up.

02:14 Then we are going to pour in our heavy cream and whole milk.

02:18 So our bread has just come out of the oven.

02:20 It is toasted just lightly.

02:22 You don't want it like brown or anything like that.

02:25 You just want it to feel dry to the touch,

02:28 and it can still be a little soft in the middle.

02:30 That's fine.

02:32 So we're gonna get it into this bowl right here,

02:34 and then we're going to pour our lovely custard

02:36 all over the top and let it soak.

02:39 We're gonna add our raisins at this point.

02:41 Raisins are optional because some people

02:44 don't like raisins in their bread pudding.

02:46 I, however, love them, so they're definitely going in.

02:49 Once the bread is all mixed evenly into the custard,

02:52 we're just gonna let the whole thing sit in the bowl

02:54 for about 10 minutes.

02:56 That allows all of the bread to evenly absorb the custard

02:59 so you don't get any dry bits in your bread pudding.

03:02 Nobody wants that.

03:03 So we have our baking dish here.

03:04 You don't need to butter it or grease it in any way.

03:07 We're just gonna put all of our soaked bread

03:10 into the baking dish, top it with a little extra sugar,

03:14 and get it in the oven.

03:15 The sugar is optional, I guess, technically,

03:17 but I love that extra crispy crunch

03:20 that it gives to the top and also the extra shine.

03:22 So pretty.

03:23 We're gonna bake this at 325 for 40 to 45 minutes.

03:28 This looks so gorgeous.

03:31 It's golden brown on the top,

03:33 and that sugar got nice and crispy.

03:35 Now, I know you're probably thinking,

03:37 "Let's just cut into it right now,"

03:38 but you have to wait because if you cut into it right now,

03:43 it's gonna be super hot and steamy,

03:46 and also, it's gonna kind of fall apart.

03:49 So you need to give it a chance to set up,

03:52 at least 35 minutes.

03:54 Then you can dust with powdered sugar and have at it.

03:58 Mm.

04:02 It's so warm and creamy.

04:04 It's soft on the inside

04:06 with that great crunchy sugar on the top.

04:09 The nutmeg in that custard

04:11 adds the perfect little warmth,

04:14 and the raisins add these little pops of jammy fruitiness

04:17 that I just love.

04:19 When I make this for friends and family,

04:22 there's hardly ever any leftover,

04:24 but if there is,

04:27 I like to save a little piece in the fridge

04:29 and then take it out

04:30 and eat it the next morning for breakfast.

04:32 So good with a cup of coffee.

04:34 So for more dessert recipes like this,

04:37 stick around on delish.com.

04:39 (upbeat music)

04:41 [MUSIC PLAYING]

Category

Transcript

Recommended