Easy Bread Pudding recipes
This recipe creates a luxurious bread pudding featuring brioche soaked in a sweet, spiced custard, baked until golden and tender. It's generously drizzled with a rich whiskey caramel sauce and garnished with fresh banana, offering a comforting and indulgent dessert or a decadent breakfast option.
Equipment
- 1 Baking Dish 9x13 inch or similar size
- 2 Mixing Bowls One large for custard, one medium for other prep
- 1 Whisk
- 1 Saucepan Small to medium for the whiskey sauce
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 cups heavy milk {2% Vitamin D}
- ¼ c butter
- 2 eggs
- ½ c sugar
- 1 tsp cinnamon
- 1 loaf of brioche {about 7 slices}
- 2 c brown sugar
- ⅓ c butter
- 2 c heavy cream
- ¼ c whiskey
- 1 banana
Instructions
- Preheat your oven to 350°F (175°C) and lightly butter a 9x13 inch baking dish.
- Cut the brioche loaf into 1-inch cubes and set aside.
- In a large mixing bowl, whisk together the heavy milk, 1/4 cup melted butter, eggs, 1/2 cup sugar, and cinnamon until thoroughly combined.
- Add the cubed brioche to the custard mixture, pressing gently to ensure all pieces are submerged and coated. Let it soak for 10-15 minutes.
- Pour the soaked brioche and custard mixture into the prepared baking dish, spreading evenly.
- Bake for 30-35 minutes, or until the pudding is golden brown on top and set in the center.
- While the pudding bakes, prepare the whiskey sauce: In a small saucepan, melt 1/3 cup butter and brown sugar over medium heat, stirring until smooth.
- Stir in the heavy cream and whiskey. Bring the sauce to a gentle simmer, then reduce heat and cook, stirring occasionally, until it slightly thickens, about 5-7 minutes.
- Remove the bread pudding from the oven and let it cool for a few minutes.
- Slice the banana. Serve the warm bread pudding with generous drizzles of whiskey sauce and fresh banana slices.
Notes
For the bread pudding, using slightly stale brioche or challah will ensure better absorption of the custard, resulting in a more tender and flavorful pudding. Do not overmix the custard; just ensure it's well combined. Baking in a water bath can create a more uniformly creamy texture, preventing the edges from drying out. When making the whiskey sauce, you can flambé the whiskey to cook off some of the alcohol, intensifying its flavor. For an elevated touch, sauté or caramelize the banana slices lightly before serving to enhance their sweetness and texture, providing a delightful contrast to the warm pudding and sauce.