I recently gave this a try and found it to be enjoyable.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups bread cubes
- 4 cups scalded milk
- ¾ cup white sugar
- 1 tablespoon butter
- ½ teaspoon salt
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup white sugar
- ½ cup butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8×8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
- While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 257 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 262 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Try it like this, separate the yoke and egg whites. whisk the yokes and add to recipe . Beat the egg whites with a mixer gradually adding 3 tablespoons of sugar until they form peaks. note: Egg whites will not form peaks if the bowl is wet or anything gets in the bowl. Add the egg whites mix lightly do not blend . Add 1cup extra bread cubes, half cup Brendens Irish cream.
Very rich and sweet, but it’s wonderful in small servings.
This recipe just tastes like egg, It would be much better when using at least one less egg and using brown sugar and white sugar. Also, the flavor doesn’t really explode in your mouth because all you can taste is egg. Use less eggs, probably add a bit more vanilla extract if you want a stronger vanilla flavor as well as using both brown sugar and white sugar if you want a sweeter taste as well.
Flavor is great, but it took much longer than 60 minutes to bake. Tried to serve it for dessert and had to scrape off a crispy crust to finish baking the center. Sloppy French toast
I made this last night and it was delicious! I had some ciabatta rolls that were going to go so I let them sit out and dry after tearing then into pieces. I made a custard sauce to put on top but honestly it didn’t even need it! My husband could barely wait for it to get cool enough to eat. Great recipe and I’ll be making it again!
Absolutely fantastic!!! Thank you!
From both the sauce and the pudding itself, I switched half the white sugar with dark brown sugar
I have made this twice. Both times I baked it in my cast iron pan and it turns out perfectly without the fuss. I also served it the second time without the sweet sauce and my husband still loved it!
Added a bit more bread and made in 9×13. Added cinnamon and nutmeg in the bread mixture and omitted 1 egg. Sprinkled rough chopped pecans on top and pressed in before baking. Only used 1/2 the sauce. Took it to work and came home with no leftovers.
loved it!
Loved this!
This is the best bread pudding I’ve ever tasted!!! We didn’t add raisins but we did add fresh strawberries. Also we used milk instead of cream in the sauce.
My husband’s favorite dessert is bread pudding. I have tried more than one recipe, and this one is the best! One of our sons and family were over when I made this and his wife, who does NOT like bread pudding, asked for this recipe! Two changes I made were to add raisins (which all settled to the bottom) and use four cups of bread pieces instead of three.
Real simple to make . My family liked it a lot
Way too runny! Had baked it for 1 1/2 hours. Taste was there but too much liquid.
This is the best bread pudding I have ever made. I cut the sugar back to 3/4 of a cup, and substituted dried cranberries for raisins. There was a little leftover for breakfast.
Excellent,just like Grandma use to make!
This was the first time I made bread pudding and it turned out delicious. I did however make a few changes- I substituted stevia for the sugar and used 1% milk. When I make it next time I have leeway (with confidence) to get more adventurous with ingredients. All Recipes never lets me down.Phenomenal tasting!
The best bread pudding I’ve ever tasted. Not doughy but a smooth texture. I added cinnamon and nutmeg since we like those. The sauce really adds a good finish.
I added cinnamon and raisins. The baking technique really paid off and I used the food processor on the bread to make crumbs rather than large pieces. Excellent.
Tasted more like custard, will not make again.