Bread Pudding
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
4.71 out of 5 stars
(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
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.
Step 6
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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.
