The Best Bread Pudding

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The Best Bread Pudding

A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE Monogram Experience Center to learn all about the AMAZING GE Monogram appliances.  Now, I’ll be the first to admit that when I think luxury appliances, my mind doesn’t automatically go to GE, but boy did this trip change that.  I’ve got tons to share with you about the trip and about the awesome Monogram appliances – especially the ridiculous Advantium oven – but that will be in another post.  Seriously, have y’all heard about this Advantium oven?  It is the coolest thing I’ve seen in appliances in a long time.  It’s a speed cooking oven that uses 4 different heat sources to quickly and deliciously cook nearly anything.  We tested frozen chicken fingers and pizza, grilled cheeses, and even filet mignon in this baby.  I was skeptical about the grilled cheese and the filet, but was absolutely amazed.  My personal option is that the only way to cook a filet is on the grill, but it was as near perfection as possible.  And that grilled cheese was the perfect gooey and toasted to perfection!  Y’all it was amazing!  But more on that later…The Best Bread Pudding While we were there, the chefs Joe and Brian at the Monogram Center cooked for us several times and one night for dessert they made this bread pudding.  Now, I’m not a bread pudding fan.  It’s just not my thing.  But THIS bread pudding blew my mind – and that’s hard to do.  This is THE BEST bread pudding I have ever had in my life.  Seriously.  The best.  Now, it’s loaded with fat, sugar, and calories, but it’s totally worth that extra time at the gym.  I promise.  The Best Bread Pudding

You start with two French baguettes.  Now, these are real deal baguettes – not just French bread.  I used 2 (10-ounce) baguettes.The Best Bread Pudding  You make this super thick and rich pudding out of tons of cream and butter and soak the diced bread in it overnight.  The Best Bread Pudding

Strain the bread out of the liquid and place it into a greased dish.  You’ll want some liquid in the dish, but not much.  The Best Bread Pudding

Then you top it with some more sugar – brown sugar this time – and bake it to golden deliciousness.  The Best Bread Pudding

Then you use some more cream, butter, and sugar to create a decadent caramel sauce for the topping.  Y’all, I’m serious.  This stuff is crazy.  Try it.  The Best Bread Pudding

The Best Bread Pudding
 
Ingredients
  • 1 quart (4 cups) heavy cream
  • 15 eggs
  • 1½ cups white sugar
  • 2 tablespoons cinnamon
  • 1 tablespoons vanilla extract
  • 1½ cups firmly packed brown sugar
  • 2 French baguettes
Sauce:
  • 2 cups heavy cream
  • 1 cup (2 sticks) butter
  • 2 cups brown sugar
Instructions
  1. Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
  2. Slice the baguettes lengthwise then cut into 1" pieces.
  3. Soak the bread in the cream mixture in the refrigerator overnight, covered.
  4. Spray a 9x13 casserole dish with pan spray or coat with butter.
  5. Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
  6. Leave the bread about ½" from the top so it has room to rise when baking.
  7. Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.
For the Sauce:
  1. Melt butter then add brown sugar and bring to a boil.
  2. Add the cream and stir very well then set aside.
  3. When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.

 

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Comments

  1. I’m not usually a bread pudding fan either but this looks so amazing.

  2. What? Not a fan of bread pudding?? My aunt used to make the best bread pudding but we never got her recipe and sadly it went to heaven with her. I can’t wait to try this one!! I am seriously drooling on my keyboard at your photos. I need this in my life today! Haven’t had bread pudding in forever!!

  3. By cream,do you mean heavy whipping cream?

  4. What size dish do you use? Do you completely throw away any of the leftover original cream miaxture that might not be obvsorbed or that you squeeze out of the bread? I am not clear on this.

    Thank you in advance for your response.

    • Hi Tammy! I’ve updated their recipe a bit to be more clear. You should use 1 9×13 baking dish. I used a slotted spoon to drain the bread out of the cream mixture. You still wan the bread completely soaked, you just don’t want all of the cream mixture in the baking dish. Does that help? You can see the image above to see about how much was left over after I took the bread out.

  5. Is this best served warm ? Or is it still good if it not warm?
    I am looking for something to take to a potluck – so it wouldn’t still be warm when folks
    ate it.

  6. Bev Shaffer says:

    looks good but my hubby & myself being older adults are watching our sugar intake so will pass. I have a yummy recipe form my friend that uses Splenda.:) Your recipes tend to have way too much sugar!

  7. Sandra mauldin says:

    Was that correct 15 eggs? I can see maybe five, but fifteen! Won’t be trying this. Does look good….

  8. One word…………………..or three, whichever way you look at it!!! OMG!!!!! 😉

  9. Kimberly Scruggs says:

    I want to get this right: when mixing up the cream, 15 eggs, etc., the brown sugar is reserved for the topping before baking, correct? In line one of instructions, it said to mix the cream, sugar, etc., it didn’t specify which sugar or if it was both sugars. This serves 12-15?

    • Yes, white sugar with cream, brown sugar on top. Yes, it’s super rich, so depending on the serving size, you could serve more. It just really depends on how many folks you think you can serve with a 9×13.

  10. Carlos Grant says:

    I think that I screwed up. I added the brown sugar with the white sugar in the initial mix. After reading the receipt several times, I think that the first brown sugar needs to be sprinkled on before you put it in the oven (1 1/2 cup). I’m going to cook it anyway tomorrow and if it is too sweet I will give it to my dogs and cats. Stacey, you need to work on the receipt more and make it planer for some stupid like me to understand. Thanks! Grant

    • LOL! I’m sure it turned out perfect! I thought it was clear, but I’ve gone back and tried to make it a little easier to understand.

  11. penandra says:

    Do not discard the excess cream mixture! Use it (adding milk if necessary) for decadent French Toast!!!

  12. So to clarify I need 2 x 10oz (2 x300g) bread sticks? And do I add the first bunch of ingredients all in the first mixture? The second lot is another mix for the sauce isn’t it? Ive never had bread pudding so this is totally new to me. Thanks

  13. arlene rodriguez says:

    So going to make this….but 15 eggs???? for real????

  14. Recipe is not very clear. I have made this before with 8 eggs …..very similar and very good. Should never have to discard ingredients, seems unnecessarily wasteful. Might want to find a more practical recipe that gives the same results

    • This one works just perfect for me. It’s a special occasion kind of recipe and being that it’s not mine, I’m sharing it as it was written.

      • I’ve made a very similar Old Family recipe several times and it does take that many eggs. Considering I use all organics, the extra few bucks is so worth it especially versus a bakery cake or a icky preservative-filled Entenmann’s cake. This is delicious!
        For a variation, you can throw in raisins and/or dried cranberries = works great and tastes wonderful.
        Thanks for sharing……. 🙂
        And I agree with the lovely lady above….extra cream mixture can be used for French toast! No waste at all!!

  15. This looks so good!!!! Can’t wait to try it… Understand directions perfectly. Thank you for all the awesome recipes.. Have Blessed day

  16. Se você tiver queratina líquida em casa, é legal adicionar também para uma reconstrução ainda melhor.

  17. O.M.T. (I worship Thor…and now this bread pudding too!) I followed the recipe exactly and this is better than bread pudding I’ve gotten at most restaurants. So. so. so. good. Decadent. Delicious. Delightful. Thank you, Stacey!

  18. Marjie McGraw says:

    I’m going to make this for Christmas dinner. Can I bake it the day before and warm it up?

  19. Made this for Christmas today. The best recipe ever for bread pudding. All the others are going in the trash. Thank you, a new family tradition! 😇

  20. I just made this so now I’m waiting to try it. I’ve never made bread pudding before this and I had trouble figuring out when it was done. You say to check it after 45 minutes of baking, but you don’t say how. I ended up looking up a video on YouTube so I could get a better visual. It’d be awesome if you could add a video to this.

  21. Excellent reminds me of Mom and her’s nice …brought me home again.

  22. Is the Cinnamon amount correct? 2 Tablespoons seems like way too much.

  23. Jeff Barber says:

    You have to have Bourbon (or Rum) Either as a sauce or infuse raisons with it! Great ideas in it. Adapt it and try different methods and make it your’s.

  24. Has anyone tried halving the recipe? Will it work just as well?

  25. Would this recipe be ok to make a few days in advance and stored in refrigerator??

  26. OMG! Just made this and it turned out just like your pics…I’ll taste it tomorrow at a luncheon. I snuck a piece and it tastes great – a little on the sweet side but I awesome nonetheless. Question tho, do you think it’s possible to freeze the remainder of the sauce that you used on top for another pudding?! It is soooo delish – I wouldn’t wanna waste it!

  27. Dottie Strickling says:

    So there is a total of 6 pints of heavy cream? Never made bread pudding before, but sounds heavenly! Making it for a friend’s birthday, because that’s what she loves.

  28. So, I let the bread soak for 4 days! No cream mixture to throw away. Had to bake it an hour because it was so dense but it was awesome. Added a few mini chocolate chips as I put it in the baking dish- yum! Also, I used cinnamon swirl bread instead of baguettes. Loved it all! Will definitely make again. Thanks for the inspiration!

  29. How many does this serve?

  30. This sounds amazing!!
    Do u think if i add apples that it will still turn out just as great?

  31. is it okay to make the sauce the night before? And then just heat it up before pouring over once if all cooked?

  32. Do u let the bread get stale 1 st? Other recipes call for that , letting bread sit out for 24 hrs?

  33. I am sorry, I have made and eaten bread pudding my entire life and 15 eggs and a quart of cream seems very excessive. I also prefer to use a softer bread like brioche. I won’t be trying this recipe but you have made me hungry for bread pudding. I might try the caramel sauce on top though.

  34. There’s only butter in the sauce, correct? How many would u say this serves?

    • The sauce is butter, heavy cream, and brown sugar. Honestly, it depends on the serving size, but 10 to 12 with smaller servings – which are plenty. It’s rich!

  35. Aisha Schwarting says:

    If you dont let it soak overnight is that fine?

  36. Aisha Schwarting says:

    If you dont let it soak over night, will this affect anything?

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