Would You Prefer To Enjoy Bread Pudding As Breakfast Or a Delish Dessert Recipe?

The bread pudding is a classic and a comfort food like few others. It’s also a great way of using up leftover bread or upgrading it if you're tired of the same old toast. From being created to make use of stale bread to becoming a classic that’s served at several high-end restaurants, this dish is, at its core, versatile. A global favorite, this dish has been adapted by chefs all over the globe and there are several modern variations to the dish, from simple additions like vanilla, cinnamon, and raisins to more rich items like chocolate and nuts, there are several ways of making and eating this dish. So whether you're making a simple bread pudding for a comforting breakfast or adding frills and excitement for a decadent dessert, one thing is for sure. You need to know how to make this dish. So here’s a simple bread pudding recipe, the most delicious dessert recipe you can follow to learn how to make it and enjoy the process of sharing it with loved ones, however you like.

Ingredients:

• 1 loaf bread 
• 100 gm light brown sugar, firmly packed
• 50 gm granulated sugar
• 57 gm unsalted butter, melted
• 1 Tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• 5 large eggs
• 354 ml whole milk
• 120 ml heavy cream
• 28 gm salted or unsalted butter, cold, cut into pea-sized pieces
• 2 Tablespoons sugar for topping (optional)

For the sauce:

• 57 gm unsalted butter
• 50 gm light brown sugar, firmly packed
• 50 gm granulated sugar
• 60 ml heavy cream
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Directions:

• Preheat the oven to 350°F or 177°C.
• Cut the bread into one-inch cubes. Set aside.
• In a bowl, add the sugars, butter, vanilla extract, cinnamon, and salt. Whisk until well combined.
• Then add the eggs to the mixture, one at a time. Add one, whisk thoroughly, then add another. Continue in this way, adding one at a time and whisking vigorously before adding the next, until all the eggs are in.
• Now add the milk and heavy cream and whisk until the mixture is well combined.
• Place the bread cubes in a bowl and pour the egg mixture evenly on it. Gently toss it so that all the bread cubes are evenly coated with the custard mixture.
• Pour all the contents into a casserole dish or oven-friendly pan. Make sure you get all the liquid in too. Add the butter pieces on top and sprinkle throughout with sugar, if desired.
• Bake for about 50 minutes. The exact time will depend on the machine you're using. You’ll know it's done when the surface is browned and the center is still slightly jiggly. Set aside to let it cool.
• In the meantime, make the sauce. In a pan, add the butter, sugar, heavy cream and salt, and place over medium heat. Stir often so that it does not stick to the bottom of the pan and burn. Keep stirring until all the sugar is dissolved. Then bring the mixture to a boil, stirring often. Once boiled, turn off the heat. Then add the vanilla extract and mix well. Let the mixture cool for about 10 minutes. It will thicken as it cools.
• Drizzle half the sauce on the pudding and serve the rest in a small pot with a pouring spout and serve with the pudding.
• Leftover bread pudding can be stored in the fridge for up to three days. Or you can cover and freeze for two months. Thaw overnight in the fridge and then reheat in the microwave before consuming.

Notes, tips and tricks:

• If you want to add a kick to the sauce, you can also add a few spoons of bourbon or rum to the sauce when you turn off the heat and add the vanilla extract.
• This recipe does not use raisins, but several traditional recipes do. If you’d like to, simply add in a cup of raisins when combing the bread and custard.
• It's best to use stale bread. If you don't already have that on hand, you can buy bread and let it sit out for one or two days. This gives it a softness that’s idea for the pudding.