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Bread Pudding

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Jared’s favorite dessert is bread pudding. If it’s on a dessert menu, he will be ordering it. So if I’m really wanting to do something nice, I like to make him a good traditional bread pudding. And of course you can’t have bread pudding without a sauce. You can always make a caramel or creme anglaise, but I think it’s best with a nice big scoop of vanilla ice cream.

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Bread Pudding

Bread pudding is a great dessert to make when you're cooking a multi-course meal. It has to soak for awhile in the egg mixture, so you can worry about prepping other dishes while this guy just hangs out in the fridge! 

Ingredients

Bread Pudding:

  • 1 loaf of crusty sourdough bread
  • 8 large eggs
  • 2 cups of half & half
  • 1/2 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup raisins
  • 1/4 cup toasted pecans coarsely chopped

Crumb Topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 sticks cold butter cut into pieces

Instructions

For the bread pudding:

  • Prepare a 9x13 baking dish (I use my glass Pyrex with a plastic cover) by greasing all over with butter.
  • Tear the bread into 1 inch chunks (or cut into cubes of the same size) and add them to a bowl. Add in the raisins and chopped pecans. Toss to combine. Transfer the mixture to the prepared baking dish. 
  • In a separate bowl, whisk together the eggs.
  • In the bowl with the eggs, add the half & half, cream, granulated sugar,  brown sugar, and vanilla. Whisk to combine.
  • Pour the mixture evenly over the bread. 
  • Cover the baking dish tightly and store in the fridge for at least 10-12 hours. 

For the crumb topping:

  • In a large bowl, mix together the flour, brown sugar, cinnamon and salt.
  • With your hands or a pastry cutter, mix in the butter until the mixture resembles small rocks. 
  • You can make this before you are ready to bake the bread pudding or make in advance and put the mixture in a resealable plastic bag until ready to use!

To assemble:

  • Preheat the oven to 350°F. 
  • Remove the bread pudding from the refrigerator and sprinkle the crumb topping over it.
  • Bake for 50 minutes. 

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