| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 3 large eggs, whisked
- 1/2 cup chocolate chunks
- Nonstick cooking spray, for the parchment
- 2 tablespoons demerara sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla bean paste
- Pinch of kosher salt
Instructions
- For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
- In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
- Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit–that’s a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
- For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
- Cut the bread pudding into “slices” and top with the whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 397 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 151 mg |
| Sodium | 176 mg |
Reviews
Ah-ha moment – I substituted custard-style vanilla ice cream at room temp instead of making the custard mixture; it was much faster, easier, cheaper, and more delicious! I will try this with Xmas German Stollen bread from my local bakery for the holidays and sans the chocolate chips.
Just watched and Jeff uses one cup of cream and one cup whole milk
I think I may have been confused about “large bread boule” and how much it weighs, and how much bread to dig out of the center. I’ve never made bread pudding, so I am a little stuck. Mine was delicious, but dry; there was not enough liquid to coat the bread, or too much bread for the liquid. Perhaps someone can help me out with amount of bread to be used.
Not Low Carb!
extremely delightful
Our 18 yr old declared this was by far the best bread pudding he’s ever eaten & our 14 yr old added his praise also & my husband hid the rest of it before these growing boys who eat like farm hands…5 stars here!
So easy and yummy!