The best bread pudding

Votes: 1

Time: 2 hours 30 minutes including soaking time
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Calories 301, total fat 18 G., saturated fats 11 G., proteins 6 G., carbohydrates 29 G., fiber 1 G., cholesterol 108 mg, sodium 211 mg, sugar 15 G.

To make the perfect bread pudding, the challah pieces are pre-toasted in the oven. This not only adds more flavor, but, more importantly, helps them absorb as much of the delicious cream of whole milk and heavy cream, infused with the fabulous aroma of natural vanilla. In this recipe, two vanilla beans are used instead of one (don't substitute vanilla extract or vanillin!). And to enhance the pudding's delicate texture, the top is sprinkled with turbinado sugar for a contrasting finish, which turns into a crisp, caramelized crust when baked in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter, room temperature
10 cups challah (about 500g), cut into 2.5cm cubes
3 cups heavy cream
2 cups whole milk
1 cup granulated sugar
2 vanilla pods, seeds scraped out
0.5 tsp fine salt
1/4 tsp ground cinnamon
4 large eggs + 4 yolks
3 tbsp. l. sugar turbinado

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, challah, cream, milk, sugar, vanilla pod, cinnamon, eggs, turbinado sugar

Cooking the dish according to the recipe:

Preheat oven to 150°C. Grease a 22x32 cm baking pan with 1 tbsp. butter.
Toast the bread cubes on a baking sheet in the oven until they begin to dry out and harden, about 20 minutes. Set aside. Increase the oven temperature to 160°C.

In a large bowl, whisk together the cream, milk, sugar, vanilla seeds, salt, cinnamon, eggs, and yolks. Add the bread to the bowl and toss to coat completely. Cover and let sit for 30 minutes, occasionally turning the bread over to ensure it's completely coated.
Spread the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a bowl until completely melted, about 1 minute. Drizzle the butter over the bread mixture, then sprinkle with turbinado sugar. Bake until the custard is set and the top of the bread pudding is golden brown, 1 hour 15 minutes to 1 hour 30 minutes. Let cool slightly before serving. Serve the bread pudding warm or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Eggs and dairy products / Desserts / Soufflé, puddings, meringues, meringues / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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