Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 4, 2007 01:58 PM

Bread Pudding Recipes

I've been craving bread pudding lately and really want to make it on Easter - we're going to be about 12 people. Does anyone have a delicious recipe I can use? A few of the people that are going to be there don't like fruit in their deserts (I have no clue why), so we would have to stay away from that. Thanks in advance!!

  1. Click to Upload a photo (10 MB limit)
  1. If you have access to Dorie Greenspan's Baking From My Home to Yours, there's a fantastic recipe for a chocolate bread pudding.

    Good googly moogly, just thinking about it makes me giddy.

    1 Reply
    1. I love this recipe for a white chocolate bread pudding. Very, very rich and decadent.

      I don't serve it with the white chocolate sauce. Instead, I make a creme anglaise and a sauce of fresh berries macerated in a bit of brandy (or rum, or amaretto). Your guests can choose which sauce they want. Personally, I think a combination of both is perfect!

      2 Replies
      1. re: QueenB

        Both of these look wonderful. Maybe I'll make both. Thanks so much!

        1. re: lucienne78

          Let me add that if you do make the white chocolate bread pudding, make sure you serve it warm. You can reheat it before dessert in the oven. Eating it warm just sends it over the top!

      2. My dad makes the most delicious bread pudding.... but it is very unscientific. Unfortunately the best has fruit in it (raisins, figs, etc... yuuummmmmm).

        However, if you don't put fruit in, make sure to go with the best ingredients possible - start with great bread and don't forget vanilla, cinnamon, nutmeg in with the eggs & milk.

        You could top with creme anglaise.

        Now you've got ME craving bread pudding.......

        1 Reply
        1. re: laurendlewis

          Does stale bread qualify as a 'best ingredient'?

          A favorite bread for Mexican style bread pudding is the crusty rolls used for tortas. The last pudding I made used stale sticky buns, complete with walnuts. Different bread gives you different textures. Omitting the crusts, and using lots of eggs makes it custardy. Leaving the crusts on adds interesting texture contrasts. My latest was more like a sweet stuffing, something that would give a candied sweet potato dish a run for the money at Thanksgiving.

          The Mexican version uses a brown sugar syrup instead of eggs and milk. Fruit (in some cases even tomatoes), nuts, and cheese are included.


        2. This is rich and heavenly and should serve enough for 12 people - A nice French Vanilla or rum raisin ice cream would be good for those who don't want the bourbon sauce (but who wouldn't?)

          12 to 14 cups 1-inch cubes day-old French or Italian bread
          1 stick unsalted butter
          2 cups heavy cream
          4 cups whole milk
          6 large eggs
          1 3/4 cups plus 2 tablespoons light brown sugar
          4 1/2 teaspoons pure vanilla extract
          1 1/2 teaspoons ground cinnamon
          1/2 teaspoon freshly grated nutmeg
          1/4 teaspoon salt
          Preheat the oven to 350ºF.

          Place the bread in a large bowl. In a small saucepan, butter and pour over the bread cubes. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9 x 13-inch casserole dish and set aside.

          Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and salt in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

          Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

          Bourbon sauce
          2 cups heavy cream
          1/2 cup whole milk
          1/2 cup granulated white sugar
          2 tablespoons cornstarch
          3/4 cup bourbon or other whiskey
          Pinch of salt
          2 tablespoons unsalted butter

          In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend. Pour mixture into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm over bread pudding.

          1. If you Google" Bread Pudding Recipes" there are literally thousands and thousands of recipes including photos. Evidently, bread pudding is a tradition in many cultures with lots of variations. I was kinda overwhelmed by all the different recipes both sweet and savory