I fell in love with Bread Pudding during the holiday season of 2011/2012. I had just seen my OBGYN and she had declared that the results from my previous ultrasound had come back normal. I was ecstatic and went to celebrate at Pickle Barrel. I am not sure what I chose for lunch that day but I remember choosing bread pudding off of Pickle Barrel’s seasonal menu for dessert. It was delicious and perfect in every way! However, I only attempted making it at home a few years later.
My recipe is quite good. As breakfast, I decrease the sugar and serve it with maple syrup. As dessert, I serve it with homemade salted caramel sauce, and whipped cream. It is delicious either way with a soft centre and crispy edges!
Bread Pudding RECIPE
- 5 thick slices of day old French bread, cubed
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 cup of brown sugar
- 3 eggs
- 2 Tbsp. melted butter
- 1/4 cup raisins
- 2 tsp. vanilla
- 1 tsp. cinnamon
- Optional: chopped nuts
- Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with a little bit of butter and set aside.
- In a large bowl, whisk together the milk, cream, eggs, vanilla, melted butter, cinnamon, and sugar.
- Mix in the cubed bread. Let it stand for 20 minutes to ensure that the bread soaks up the custard mixture. Add raisins and nuts if using.
- Bake in the preheated oven for 40-45 minutes. When the pudding is done, it should spring back up when gently pressed. To check for doneness insert a toothpick into the centre – if it comes back clean, it is done!
- Enjoy warm.
Bread pudding is divine with a generous helping of salted caramel sauce. I believe in indulging once in a while as part of a balanced diet, so when I make bread pudding, I make sure to go all out.
Salted Caramel Sauce RECIPE
- 1/4 cup salted butter
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
- Melt the butter in a saucepan. Add the sugar and whisk until it dissolves. Keep whisking until the mixture starts to bubble.
- Add the heavy cream and vanilla. Bring the mixture to a low boil. Once the mixture is thick enough to coat the back of a spoon, remove from heat. DO NOT overcook as the sauce will either burn or be too thick.
If you give this recipe a try, kindly leave me your comments/suggestions in the comment section below.
Happy Holidays everyone!
I love this recipe, Geerthana! Made it twice. So good.
Thank you so much Anjalee! So happy to hear that you love this recipe ?
Thank you so much Anjalee! So happy to hear that you love this recipe 🙂
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