Level: | Intermediate |
Total: | 1 hr 55 min |
Prep: | 40 min |
Inactive: | 15 min |
Cook: | 1 hr |
Yield: | 6 servings |
Ingredients
- 1/2 large bakery challah or brioche (about 8 ounces bread)
- 2 cups half-and-half
- 2 cups heavy cream
- 1 pinch salt
- 1 vanilla bean, split lengthwise
- 6 eggs
- 1 cup sugar
- 1/2 cup orange juice
- 1 cup dried cranberries
- Confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
- In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
- In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
- Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
- Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners’ sugar.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 766 |
Total Fat | 45 g |
Saturated Fat | 26 g |
Carbohydrates | 80 g |
Dietary Fiber | 2 g |
Sugar | 58 g |
Protein | 13 g |
Cholesterol | 318 mg |
Sodium | 294 mg |
Serving Size | 1 of 6 servings |
Calories | 766 |
Total Fat | 45 g |
Saturated Fat | 26 g |
Carbohydrates | 80 g |
Dietary Fiber | 2 g |
Sugar | 58 g |
Protein | 13 g |
Cholesterol | 318 mg |
Sodium | 294 mg |
Reviews
Overall, the bread pudding was wonderful, but slightly too sweet for my taste. I think 1c of sugar (I used white was a bit much, so I’ll cut that in half the next time I make this.
It is very good served with Half and Half poured on it. This is very easy to make.
I simply halved the recipe. I couldn’t find brioche anywhere, and I didn’t want to use challah, so I used half Trader Joe’s Texas Toast and half plain old white bread. I also skipped the marmalade. I baked it in a 9×13 baking dish rather than ramekins, and baked it for 40 minutes.
It is the most amazing bread pudding I have ever had! It is SO moist and delicious! Here is Gale’s other recipe, halved:
1 lb. bread
3 cups Half-n-Half
3 cups heavy cream
1 vanilla bean, split lengthwise
9 eggs
1 1/2 cups sugar
1 1/2 cups fresh cranberries
1/4 cup marmalade
confectioner’s sugar
You follow the same exact instructions as you do on this recipe as the other one.
Cool tip: Do not cut up the bread until AFTER you toast it, you will have a lot less mess on your hands and it is easier to get it out of the oven without dropping any! Just cut the toasted bread slices on a cutting board.
This is such a fabulous recipe, it is a definite keeper and one to make every holiday for the family.
Thank you, Gale!!!