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Bread Pudding

Updated: Oct 23, 2020


While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. This recipe is perfectly sweet with a soft texture inside, a crisp top, and a delicious traditional pudding sauce. Basically it's a giant upgraded french toast casserole. Super-quick to whip up and of course it’s a great use for stale bread, but just because it’s easy as can be doesn’t mean it’s not amazingly delicious! In this recipe brioche is used instead of plain white bread then a brandy "flavored" sauce is made and poured liberally on top.

Ingredients:

For the Bread Pudding:


15 oz brioche

2 cups scalded milk

3 tbsp butter

1/2 cup granulated sugar

1/2 tsp salt

3 eggs large

1 tablespoon vanilla extract or paste


For the Sauce:

2 tablespoons butter unsalted

2 tablespoon flour

1/2 cup brown sugar packed

2 cups whole milk

1 tablespoon vanilla extract or paste

1 tbs brandy flavored extract

1 pinch salt plus more to taste


Start off with stale brioche. Or toast freshly baked to remove moisture.




Instructions

For the Bread Pudding:


Preheat oven to 350 degrees F and lightly butter your baking dish.


Cube the bread into manageable pieces, roughly one inch in size.


Add to an 8x8 baking dish.


Add milk, sugar, salt and butter to a small pot and place over medium heat. Stir occasionally until scalded.


Set aside and allow to cool slightly.Once cooled a bit stir in the vanilla then whisk in the eggs one at a time.Pour custard over the bread. It's a good idea to reserve some to spoon over the top. This will let you soak any dry pieces on top.Set it aside for about 20-30 minutes so the bread can soak the liquid in.


This is optional but it helps to give the bread time to soak up all of that custard.Bake for about 40-45 minutes at 350 degrees F. You bread pudding is done when a knife inserted in the center comes out cleanly.


For the Sauce:

Over a medium low heat, melt butter.


Whisk in flour and cook for about 1 min (don't stop whisking)Add scalded milk a bit at a time while whisking then mix in the brown sugar and and salt.Stir until over heat until thickened.Remove from heat, stir in brandy, rum or bourbon. You can also flavor with a tablespoon of vanilla extract instead.


Pour over bread pudding while warm. You can make the sauce in advance and reheat on the stove before using.

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