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Sep 27, 2006 03:41 PM

Most custardy moist bread pudding?

I've got a nice leftover challah and want to use it up in a bread pudding.

Anyone have a "northeast diner style" super-custardy recipe that still calls for plenty of bread? Not interested in the bready NO-style relying on sauce on top.

I've seen many recipes around but it's really hard to tell which ones are super-moist/pudding-like.


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  1. Take a look at this site devoted to bread puddings....have fun!!!

    3 Replies
    1. re: ChowFun_derek

      Not sure if that site used to be useful, but right now all I get are weird ebay listings and links to random searches.

      1. re: JugglerDave

        yep..very changed...sorry about that...pity

        1. re: JugglerDave

          Yep, a worthless site now, don't bother.

      2. I would use the recipe for "Coach House Bread Pudding". There is probably twice the custard to bread. It is just sliced buttered white or challah bread layered in a gratin dish, then cover in a custard mixture and baked in a water bath. When done, sprinkle with powdered sugar and run under the broiler to brown and crisp the top. There are versions of this recipe in many cookbooks. If you need one, I can post mine.

        1. The original comment has been removed
          1. This pumpkin bread pudding is from a very old Martha Stewart magazine- I make it often and like it because it is not complicated and is moist and delicious and uses ingredients I usually have around
            Preheat oven to 350. Butter 6-10 oz ramekins with unsalted butter and sprinkle each with 1 tbsp dark brown sugar.

            Place one cup of raisins in bowl and cover with 1/3 cup bourbon and 1/3 cup hot water (or omite bourbon and double hot water). Soak until plump about 20 min, then drain.

            In a large bowl whisk together
            1 15 oz. can pumpkin puree
            4 large eggs
            1 cup sugar
            1 1/2 cups milk
            2 tsp vanilla
            1 tsp ground cinnamon
            1 tsp ground ginger
            1/4 tsp allspice
            pinch of salt.

            Cut up one 12 oz day old loaf of brioche or challah bread into 3/4 inch cubes. Toss bread cubes in custard and let stand a few minutes. Fold in raisins. Divide among prepared dishes , pressing down slightly.
            Bake at 350 until center is set about 40 minutes. Remove from oven and cool slightly. Unmold upside down on plates and sprinkle with confectioners sugar.
            This is great with vanilla ice cream or homemade corn, vanilla or pumpkin icecream.

            1 Reply
            1. re: emilief

              That sounds fantastic. I would like to make this in one big pan. Anyone have an idea of what that would do to the cooking time? And also what size pan would be appropriate...

            2. Last time I made bread pudding, I used a suggestion I read here. I soaked the bread in buttermilk overnight before making the dish. Made a big difference.