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…
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. 
You start with two French baguettes. Now, these are real deal baguettes – not just French bread. I used 2 (10-ounce) baguettes.
You make this super thick and rich pudding out of tons of cream and butter and soak the diced bread in it overnight. 
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. 
Then you top it with some more sugar – brown sugar this time – and bake it to golden deliciousness. 
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. 
Recipe Card
The Best Bread Pudding
Ingredients
- 1 quart (4 cups) heavy cream
- 15 eggs
- 1 1/2 cups white sugar
- 2 tablespoons cinnamon
- 1 tablespoons vanilla extract
- 1 1/2 cups firmly packed brown sugar
- 2 French baguettes
Sauce:
- 2 cups heavy cream
- 1 cup (2 sticks) butter
- 2 cups brown sugar
Instructions
- Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
- Slice the baguettes lengthwise then cut into 1" pieces.
- Soak the bread in the cream mixture in the refrigerator overnight, covered.
- Spray a 9x13 casserole dish with pan spray or coat with butter.
- Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
- Leave the bread about 1/2" from the top so it has room to rise when baking.
- 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:
- Melt butter then add brown sugar and bring to a boil.
- Add the cream and stir very well then set aside.
- 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.
I am getting ready to try this recipe. I love good bread pudding. The pictures of it look a lot like the Moravian sugar cake that I grew up enjoying, although the recipe is very different. I have misplaced my delicious overnight French toast recipe, do you have a good one? I lived the first 66 years of my life in NC but the cold winters transferred me to the FL climate. I enjoy your recipes so much and I have prepared many of them in years past but may have lost the recipes and you have given them back to me, thank you! Please keep on posting and know that you are greatly appreciated.
Thanks so much for the kind words, Robin! I don’t have an overnight French toast recipe, but will put it on my list for sure.
Oooooh,this looks so good.I’m going to try it with half the ingredients for a smaller outcome.I know you say French baguettes,and I will use those for my first try but I’m wondering if brioche could be a good substitute..? Thank you for this recipe.I’m now going to follow you on Pinterest
Thanks, Brenda! I really like the texture the baguette gives the dish, but brioche should certainly work.
Thank you for sharing this. I couldn’t find baguettes where I live so I used 8-10 conchas (Mexican Sweet Bread Buns) and scraped the excess sugar off of them. I had 12 cups of bread cubes. I let them soak for almost 20 hours and they soaked up almost all of the cream/egg mixture. I only used about half of the sauce for the top. Next time I will reduce the sauce ingredients by half. Everything else was perfect.
So glad you enjoyed it!
This bread pudding is wonderful!!!! My first time ever making bread pudding but I love it!!!! Always alittle skeptical that I could do it right!! It was so easy!! Thank you thank you for this recipe!!!
So glad you enjoyed it! A lot of folks overlook this recipe because of the ingredients, but it’s so good!
This recipe is the best! I won’t make any other kind ever again. I’ve made it 3 timesvfor gatherings and it was gone in minutes. BEST EVER!
So glad to hear you enjoyed it!
I’m not sure if I can find the bread you recommended where I live. I will have to go with French bread. How many cups of torn bread do you think will need?
Finger crossed you can, as it really makes a difference. I’ve not ever measured the amount of bread by cups, so I can’t say for sure. You’ll need enough to generously fill a 9×13 dish as the liquid will soften it and make it take up less space in the pan once soaked.
Unlike some of the other commentators I intentionally search for a decadent bread pudding recipe. I used a 1.5 pound loaf of my homemade cinnamon bread. I cut it up and put on a baking sheet in the oven on low heat to let it dry out. I added extra cinnamon and nutmeg and an extra tablespoon of vanilla extract. I soaked it over night. Then I lightly sautéed 4 chopped apples in 2T butter till lightly brown and tender. Let them cool then I gently folded them in. I only put 1c of brown sugar on top. This recipe is the only one I’ll ever make. It’s wonderful. And for all the naysayers on the little bit left in the bowl it’s just a small amount and you can also just add a couple more cups of bread and you won’t have any left. It all fits fine in a 9×13 baking dish with no risk of overflow. Thank you for a perfect recipe for bread pudding!
So glad to hear you enjoyed it, Denise! Adding the sautéed apples sounds amazing!
OMG! Best bread pudding ever! My husband considers himself a bread pudding connoisseur and he said I need to look no further as this recipe is the one! This is from someone who used to live in Louisiana so we have had some pretty darn good bread pudding but nothing comes close to this. I must confess that I do not drain the ‘juice’ before baking as we like it kind of custard like. Everyone raves about this when I bring it to potlucks and I am constantly sharing the link. Thank you for sharing this slice of heaven!
I know it sounds crazy with all the eggs and all, but it’s seriously delicious! So glad to hear y’all agree!
I love bread pudding, but not the mushy kind of bread pudding and this recipe is a perfect consistency! This is by far the best bread pudding I have had and my husband even said it’s better than his grandmas! This is my go to recipe and has been for a few years now. It never disappoints! The leftover mixture is great for french toast, or I’ve even made a second, smaller batch of bread pudding out of it! This is a great recipe as is, or there’s room to tweak it based off of what you have on hand or if you want to change it up a bit. Thank you for this recipe!!!
You are so welcome, Bre! Glad to hear you’ve enjoyed it!
I’m from the “waste not, want not” generation so no way could I throw the leftover liquid away. There was enough to make 12 pieces of the most awesome French toast I ever tasted. No syrup needed! Froze it and can just pull out what I need and heat it up.
What a GREAT idea! Thanks for sharing, Janet!
In the oven as I type! Can’t wait to try it.
Hope it turns out great for you!!
Thank you for sharing this recipe! I wasnt a bread pudding fan until I had This! To those who posted negative comments – Dont knock it til you try it!!
So glad to hear you enjoyed it! I’m the same way. Wasn’t a huge fan until I tried this version!
This was super easy to make and tasted delicious. It is definitely not an eveyday dessert though. It’s really rich, and I wouldn’t let my diabetic mom anywhere near it. Lol.
The only negative, if you could call it such, is that we had a LOT of sauce left over. Maybe I’ll use that and the leftover cream to make french toast like another user suggested.
It’s rich for sure! It makes it perfect for a special occasion! Glad to hear y’all enjoyed it!
Some of the comments regarding this is SAD. If you have nothing nice to say, or a negative opinion to the recipe. Google something else. People need to learn, less negative and more positive. Thanks Stacey!
Thank you, Tam!
I cut this recipe in half and I also use gourmet cinnamon bread and this is the bomb. I make this quit often and everybody loves it..
That sounds amazing! So glad you’ve enjoyed it!
I can’t wait to try this and see if my picky college student likes it!
Fingers crossed!
What would you recommend for a whiskey sauce?
You could actually just stir some bourbon or whisky right into this sauce if you wanted.
So I would cut down the eggs to maybe six and add some fresh apples to the mix and then make a crumble for the top of brown sugar, oats, little flour and soft butter and cinnamon. The sauce sounds interesting but would make half the amount.. seems a little much tome.
Is the butter suppose to be salted or unsalted? The recipe does not specify?
I’d opt for unsalted but the original recipe didn’t specify, so I didn’t either. Honestly, I think either would work.
Is the butter salted or unsalted? The recipe does not specify which one it is.
Usually I use 3-day old Krispy Kreme glazed doughnuts for my bread pudding and use chocolate whole milk instead of cream. My first experience with a bread pudding was not a good one – my grandfather’s second wife had made some brown n’ serve rolls but forgot them so they were “black n’ serve”. Growing up before the depression she decided to use them for a bread pudding. It didn’t turn out very good. This was 1975 or so and I didn’t try a bread pudding again until 2007.
That’s some serious bread pudding there, my friend!
My husband is a self-proclaimed bread pudding connoisseur. After I made this for him, he told me that I didn’t ever need to look for any other recipe as this is the only one he wants me to make from here on out. It is perfection and I always get asked for the recipe when I take it to parties. It is decadent and not for everyday but totally worth it! Awesome dish!
I am so glad that you got his approval! That’s high praise! I know it’s a bit decadent and has tons of eggs and cream, but it’s absolutely worth it!
Have a question! I want to half this recipe, what cooking time do you recommend? 30 minutes?
I would put it in an 8×8-inch baking dish and bake it for 30 to 35 minutes. Enjoy!
Made this today & it was ohhhhh soooo good!!!! This will be my go to dessert for every gathering from here on out!
It’s a little work and a lot of ingredients, but I think it’s totally worth it!
I made this twice now, but added a twist o sauce… once the heavy cream was mixed I added a teaspoon of cinnamon and a teaspoon of vanilla.. made the sauce so much better.. a must try for sure..
Sounds great!!
Serving this today. I tossed in some butter brickle bits and will be serving it with a butter rum creme anglaise. Can’t wait! It smells INCREDIBLE!!!!!
Sounds amazing! Hope y’all enjoyed it!
It says 1 quart and 4 cups? So 2 quarts? Or are you just say saying 1 quart is equal to 4 cups I’m confused
It’s just an alternate measurement. 1 quart is equal to 4 cups. You need 1 quart of heavy cream.
Hi Stacey can you make a custard with the leftover liquid
I’m guessing you could, but I’ve not tried it myself.
Lol! Opps, I saw the button re: notifications after I hit the ‘Post Comment’ button; but, yes please, notify me!
Thanks Again,
Teri Dunyon
Quick question. In the sauce ingredients, you wrote:
1 cup butter (2 sticks)
I live in Long Beach CA but I’ve traveled to quite a few states & shopped thier grocery stores & the butter was always: 1 stick = 1 cup. So, did you mean 2 cups (in which case I will use 2 sticks) or 1 cup/stick?
Thanks In Advance,
Terese “Teri” Dunyon
Hi Terri! Butter can be so confusing! 1 stick = 1/4 lb = 1/2 cup While in other countries, it might mean something different, here in the states, that’s the standard measure. This might help… https://www.myrecipes.com/how-to/cooking-questions/cups-in-one-stick-butter Good luck!
Do you really recommend french bread? I have always used brioche…but I am making it for a friend’s birthday and I want it to be perfect 🙂
Hey Rachel! As you can see from the post, it’s not my recipe. But I’ll say that I’ve made it many times, but only ever with french bread. Good luck!!
The absolute best bread pudding I have ever had. Second time cooking for church dinner today, and the gentlemen were asking for the recipe! So rich and so yummy! I used to work in a restaurant that served raisin bread pudding with lemon sauce. thought it was the best, but THIS IS THE BOMB!!!!! lots of cream, lots of eggs, but well worth it. Recipe was self explanatory, easy to follow. I had no cream mixture left, the baguettes soaked it all overnight. However, I did put the mixture in a Tupperware bowl with fitted lid and turned a couple of times. maybe that is why it all soaked up
Ha! So glad you like this one as much as we do!!
This was absolutely delicious. Made it for Christmas and it beat out the homemade cheesecake and rum cake.
Love hearing that! So glad y’all enjoyed it!
MY DAUGHTER IN LAW MADE THIS AND BROUGHT SOME TO US. I HANDED IT TO MY HUSBAND AND SAID HERE ITS FOR YOU. NEVER A FAN OF BREAD PUDDING. HE ATE SOME AND SAID WOW THIS IS REALLY GOOD SO I DECIDED TO TRY A BITE AND OH MY I AM NOW A FAN OF THIS BREAD PUDDING. IT WAS THE ABSOLUTE BOMB, SO YUMMY THAT I AM MAKING IT FOR US..THANK YOU FOR THE AWESOME RECIPE
So glad you enjoyed it! I’m not a huge bread pudding fan either, but this one is a winner!
Hi,
I am about to make this for a lady I work with for her birthday. She requested bread pudding so I wenting looking for a recipe that spoke to me! While reading the initial walk through instructions you commented that the custard had butter in it but not in the regular instructions. Just cream, eggs? white sugar, vanilla, and cinnamon no butter right?
Butter is only in the sauce.
Btw, I read that Brioche or Challah would be a better bread option. Would u recommend it this or would the bread pudding end up too soggy? Help!
I really prefer it with the french bread, but the other will work.
Hi, if u were to half the recipe.how long do u bake it for? Should I use a smaller casserole dish & what size do u recommend (inches x inches)? The recipe sounds awesome! I plan to bake this ASAP so please reply soon! Thanks.
Hi, if you do half the recipe how long do i bake it for? Is it better to use a smaller casserole dish & what size do you recommend (inches x inches)? This recipe sounds awesome! I plan to make it ASAP so please reply soon! Thanks so much.
This could seriously kill you. I think I will try it but change it around a bit. Cut down the sugar a whole bunch, use half and half, maybe a vanilla cream sauce on top. We shall see. This recipe has 5 cups of sugar! Not to mention all of the real cream. I understand the special occasions and it being a recipe from real chefs, but it’s proof that chefs don’t really care about sending people to early graves as long as it tastes good! This is really amazing that I’m saying this because I usually don’t care. This time though, all I can say is wow. Diabetes anyone?
There’s no doubt that if your diet consisted solely of dishes like this, there might be a risk of diabetes, but I hardly think one serving is going to hurt anyone. You certainly get your badge for playing food police today, but I’ll leave to each person to make decisions about what’s best for them and their families.
I had this at a baby shower. One of the best things I’ve ever eaten – and I’m not a big sweet eater. Anyway made this for Mother’s Day. It was delicious! Only made 1/2 the recipe – so good! This is a keeper!
So glad you enjoyed it! It’s a special treat that’s certainly worth the time and expense! 🙂
I made this one time before and it was awesome! Going to celebrate my brother’s 70th birthday Friday and this is his favorite dessert. I’m going to make 4 of them for his surprise birthday celebration. He will love it!
Love hearing your enjoyed it!!
Can I use just the first 6 ingredients for French toast instead of bread pudding? Just curious. Thanks!
I thin you’ll find it a little too runny to get a good coating, but in theory it will work.
I’m 70-years-old and thought it was about time I learned how to bake desserts. I followed this recipe measure for measure and it’s one of the prouder achievements thus far for my baking career. 🙂 . . . A lot of prep went into it, but WELL worth it. I may not even share any of it, it’s soooo good! Honestly!
I’m so glad you had great results with this one, Bob! I think it’s defiantly my favorite bread pudding, despite a few extra steps.
I love that he (Bob) shared that he was a ‘beginner’ on desserts and enjoyed this recipe. It’s never too late to try something new! I’m looking forward to making this.
🙂 Hope you’ll enjoy!!
If you dont let it soak over night, will this affect anything?
The soaking is an important part. If you can’t let it soak overnight, let is soak just as long as you can.
If you dont let it soak overnight is that fine?
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!
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.
I sure hate to hear that! This recipe isn’t from me, but two AMAZING chefs.
Best bread pudding I have ever had. It’s the only recipe myself and my friends use. It’s real deal quality.
Awesome! Love hearing that, Pamela!
Do u let the bread get stale 1 st? Other recipes call for that , letting bread sit out for 24 hrs?
It’s not really important in this recipe.
is it okay to make the sauce the night before? And then just heat it up before pouring over once if all cooked?
Yes!
This sounds amazing!!
Do u think if i add apples that it will still turn out just as great?
I’m not sure. Sounds like a good idea to me though! 🙂
I added 4 pealed and chopped Honey Crisp Apples. I sautéed them in 3 T of butter for about 8-10 minutes till they were tender and just a tad golden. Mixed them in the ingredients last before pouring into pan. Perfect!
Sweet! Thanks for sharing!
How many does this serve?
8 to 12 depending the serving size. It’s very rich.
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!
Wow! Even more decadent! So glad you enjoyed it so much!!
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.
It’s 6 cups, not pints. Don’t want you spending a small fortune on heavy cream. 🙂 I sure hope your friend enjoys it!
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!
Awesome! I sure hope you enjoy it! Honestly, I’m just not sure about freezing that caramel sauce. It’s worth a try though!
Would this recipe be ok to make a few days in advance and stored in refrigerator??
Yes! It warms up beautifully!
What is the best way to warm it up do you think?
Also for putting it away, it’s best to store in the fridge I’m assuming right?
Wrapped tightly in foil in the oven. Yes, store it in the fridge. You can also microwave individual servings.
Has anyone tried halving the recipe? Will it work just as well?
Absolutely!
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.
Is the Cinnamon amount correct? 2 Tablespoons seems like way too much.
Yep, it is correct, John. Hope you enjoy it!
Excellent reminds me of Mom and her’s nice …brought me home again.
That’s the ultimate compliment!!! Thanks, Dean!
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.
I’ll see what I can do, Emily. 🙂 Hope you enjoy it!
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! ?
I’m going to make this for Christmas dinner. Can I bake it the day before and warm it up?
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!
Se você tiver queratina líquida em casa, é legal adicionar também para uma reconstrução ainda melhor.
This looks so good!!!! Can’t wait to try it… Understand directions perfectly. Thank you for all the awesome recipes.. Have Blessed day
Wonderful! Enjoy!
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!!
Thanks for the insight and ideas, Denise! 🙂
So going to make this….but 15 eggs???? for real????
For realz. I know… but it’s totally worth it!
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
So now it seems reading back I have done it all wrong. No wonder I don’t bother cooking 🙁
Guess I’ll just shove it in the oven and see what happens then
Oh, no! Hope it turns out great anyway! 🙂
Do not discard the excess cream mixture! Use it (adding milk if necessary) for decadent French Toast!!!
GREAT idea!
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.
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.
One word…………………..or three, whichever way you look at it!!! OMG!!!!! 😉
How every many… it sure is good! 🙂
I love Bread Pudding, and this looks mouth watering good! I’ve even seen it, after it bakes and cools, buttered and pan fried/grilled a bit. I’d eat this all day if I could haha. 🙂
Oh my! Talk about decadence!
I left mine soak for 12 hours, and there is no extra liquid. Think it will be ok ?
I think it will be just fine.
Just one question from a grammy… Why discard the custard prior to baking?
Was that correct 15 eggs? I can see maybe five, but fifteen! Won’t be trying this. Does look good….
Yep, it’s 15 eggs!
And totally worth it!!! Eggs are cheap! This recipe is awesome. I put some of the brown sugar on the bottom of the pan. Best Bread pudding I’ve found yet. (:
Ha! So glad you enjoyed it!!
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!
Well, in my defense, I said it was kind of rich. But it’s totally worth it.
Best bread pudding ever!
So glad to hear you enjoyed it!
Nice comment, just don’t make it!!!!
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.
I prefer it to be warm, but it’s perfectly fine a room temp, too.
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.
By cream,do you mean heavy whipping cream?
Exactly! 🙂
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!!
I know! But the recipe made me a convert! 🙂 Thanks, Melissa!
I’m not usually a bread pudding fan either but this looks so amazing.
I really love it!
Does it have to be baguettes? How about Italian bread? Great for leftover with French Toast, no extra eggs needed. Voila!!
I’ve only ever made it as written, but I think Italian bread would work.
I use Brioche. Let it sit out (cubed) until it stales.
Best recipe ever. It can’t be beat.
Question? My sauce separates even if I thicken or not.
Any ideas?
The caramel sauce? Like when you’re cooking it or afterwards?