Recipe
Traditional Bread Pudding
This traditional bread pudding turns stale bread into a soft baked custard with vanilla, cinnamon, and optional raisins. A simple brown sugar sauce makes it warm and spoonable without changing the classic character of the dessert.
Ingredients
Bread Pudding | |
|---|---|
6 | cups white bread, stale, cut into 1-inch cube |
3 | egg, beaten |
1 | cup whole milk |
1 | cup heavy cream |
3⁄4 | cup granulated sugar |
1 | teaspoon vanilla extract |
1 | teaspoon ground cinnamon |
1⁄4 | teaspoon salt |
1⁄2 | cup raisin, optional |
1 | tablespoon unsalted butter, softened, for the pan |
Brown Sugar Sauce | |
1 | cup brown sugar, packed |
2 | tablespoons all-purpose flour |
1 | cup water, boiling |
1 | tablespoon unsalted butter |
1 | teaspoon vanilla extract |
Instructions
| 1. | Heat the oven to 350°F and butter a 9-inch square baking dish. |
|---|---|
| 2. | Spread the bread cubes in the prepared dish and scatter the raisins over them, if using. |
| 3. | Whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt in a large bowl until the sugar is mostly dissolved. |
| 4. | Pour the custard evenly over the bread and press the bread down gently so the pieces are moistened. |
| 5. | Let the pudding stand for 10 minutes so the bread can absorb the custard. |
| 6. | Bake for 40 to 45 minutes, until the center is set, the top is lightly browned, and a knife inserted near the center comes out mostly clean. |
| 7. | While the pudding bakes, whisk the brown sugar and flour together in a small saucepan. |
| 8. | Whisk in the boiling water, bring the sauce to a simmer over medium heat, and cook for 3 to 5 minutes, stirring often, until slightly thickened. |
| 9. | Remove the sauce from the heat and stir in the butter and vanilla until smooth. |
| 10. | Let the bread pudding cool for 10 minutes, then serve it warm with the brown sugar sauce spooned over the top. |
Published on Aug 03, 2024 by Luminița
