Bread Pudding Recipe
If you like your bread pudding full of custard after baking, make the same amount of custard in this recipe and use less bread (or use the same amount of bread and use more custard), because the bread will soak up most of the liquid. Refer to above post for more info.
- 450 g/16oz/16 slices 2-inch thick/one loaf day-old bread*
- 1 cup pecans (or raisins, chocolate chips, cranberries, etc.)
- 6 large eggs
- 1 cup (200 g/7 oz) granulated sugar
- 4 cups heavy cream (or milk, half & half, or a combination)
- 1 tablespoon vanilla extract
Grease a 9x13-inch pan, and set aside.
Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan.
In a large bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the casserole sit for 1 hour, covered, at room temperature, but if you're in a hurry, bake it right away.
Preheat oven to 325F/160C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don’t over bake or the bread will be dry. Let the pudding cool slightly before serving.
Bread pudding can be served warm or cold. It is best the same dat it's made.
*For the bread I prefer Challah, but you can also use French bread, brioche, or Panettone.
*The recipe can be halved to fit an 8x8-inch pan. Bake for 35-40 minutes.