Bread pudding is something that I didn’t have much growing up but once I had it, I never forgot it. My family gravitated toward a more custard style dessert (we remember Grammy’s Ostakaka well) than giving bread the center stage but we didn’t know what we were missing.
I’d been looking for a really good bread pudding recipe and had gotten a couple different ones ready to try when my wife came upon a bread pudding at a local restaurant that she said was going to be the winner. I’m pretty skeptical of restaurant bread puddings because they try to get too fancy for my tastes, and by fancy I mean sneaky, and by sneaky I mean they ruin a perfectly good dessert by inserting raisins where they have no business being. I wouldn’t mind throwing some chocolate chips in there but don’t get my hopes up with seeing some dark spots in my bread pudding, thinking it might be chocolate only to make me second guess why I would have ordered the thing in the first place when I find out it’s actually RAISINS!
Ok, moving on… Without further ado,
Jess’s Bread Pudding Recipe
Shamelessly stolen from Summer Kitchen
- 2 Cups milk
- 2 Cups cream
- 9 eggs
- 1 Cup sugar
- 1 1/2 Tbsp vanilla
- 1/2 Tbsp cinnamon (ground)
- 1 tsp salt
- 1 C brown sugar
- 1 loaf of cubed bread (we love the sliced Brioche from Aldi)
Heat milk and cream (scald on stove or microwave for 5 minutes). Mix remaining ingredients together in a bowl and then combine with the milk and cream. Place the bread cubes in a 9×13 pan and then pour the custard on top of the bread. Let the bread cubes soak in the custard (2-4 hours minimum but overnight is usually how we roll). Preheat oven to 350F and bake for 1 hour or until the center of the pudding is set.
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