Bread Pudding

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once upon a chef

Total Time

1 Hour 15 Minutes, plus at least 1 hour for the bread to soak

Prep Time

15 Minutes

Cook Time

60 Minutes

Rating

(17)

Ingredients

6-8 servings

4 large eggs
2 cups whole milk
1 cup sugar
3 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons bourbon
½ teaspoon ground cinnamon
1 teaspoon vanilla
¼ teaspoon salt
4 cups (packed) challah or brioche cubes, from one loaf (about 9 oz)
Vanilla ice cream for serving

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Preparation

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Step 1

Spray a 2-quart baking dish with nonstick cooking spray.

Step 2

In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt and whisk until evenly combined. Mix in the challah cubes.

Step 3

Pour the mixture into the prepared baking dish, and let stand at least 1 hour (or refrigerate overnight).

Step 4

Preheat the oven to 350°F and set an oven rack in the middle position.

Step 5

Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream.

Chef’s notes

Make-Ahead/Freezer-Friendly Instructions:

The bread pudding can be assembled and refrigerated overnight. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

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Bread Pudding

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Preparation

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Chef’s notes

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