Whether you're searching for dessert or brunch, throw together this easy recipe for traditional bread pudding with just stale bread and some kitchen staples.
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00:00 Hey everyone, it's Tia in the Delish Kitchen,
00:02 and I'm gonna show you how to make bread pudding.
00:06 Rich and custardy, it's old-fashioned comfort food
00:10 at its best, just like grandma used to make it.
00:13 Let's get started.
00:14 So bread pudding starts with bread, obviously.
00:18 The best type of bread for a bread pudding
00:21 is either a challah or a brioche.
00:25 These are both enriched breads,
00:27 so they have eggs, milk, butter,
00:31 extra forms of dairy in them,
00:33 and also a little bit of sugar,
00:34 which just makes them that more rich
00:37 and gorgeous in a bread pudding.
00:39 I personally prefer challah.
00:42 Challah traditionally has a little bit more egg yolk in it,
00:45 which makes it this really rich yellow color,
00:48 and that egg mimics the egg in the custard that we soak in,
00:53 so it's a win-win.
00:54 So challah is what we're going to use.
00:57 We're gonna start by slicing this challah
00:59 into one-inch cubes.
01:00 Now here's the thing.
01:01 This challah was just baked this morning.
01:05 It is not stale.
01:07 Traditionally, people would say,
01:08 "Oh, you need to cut it into cubes
01:11 "and let it sit out on the counter overnight,
01:13 "and then you can have your bread pudding tomorrow."
01:15 But I'm too impatient for that.
01:17 So we're gonna pop this cubed bread on a baking sheet
01:21 and dry it out in the oven for 20 minutes at 200.
01:25 We'll work just the same.
01:27 Let's talk about our custard.
01:29 So the thing that makes bread pudding so amazing
01:32 is that that challah gets soaked
01:34 in this really rich egg custard.
01:37 Now there are a couple different schools of thought
01:39 when it comes to how this custard should be made.
01:42 My favorite way to make it is to do half milk,
01:46 half heavy cream, and then with the eggs,
01:50 put an extra egg yolk in for every whole egg that we use,
01:54 'cause that egg yolk is gonna make it
01:56 that much more rich and delicious.
01:58 This recipe actually has three extra yolks for two eggs,
02:03 so it's just that much better.
02:05 We're gonna add our sugar, whole eggs, egg yolks,
02:09 vanilla, salt, and just a little nutmeg to the bowl
02:12 and whisk it all up.
02:14 Then we are going to pour in our heavy cream and whole milk.
02:18 So our bread has just come out of the oven.
02:20 It is toasted just lightly.
02:22 You don't want it like brown or anything like that.
02:25 You just want it to feel dry to the touch,
02:28 and it can still be a little soft in the middle.
02:30 That's fine.
02:32 So we're gonna get it into this bowl right here,
02:34 and then we're going to pour our lovely custard
02:36 all over the top and let it soak.
02:39 We're gonna add our raisins at this point.
02:41 Raisins are optional because some people
02:44 don't like raisins in their bread pudding.
02:46 I, however, love them, so they're definitely going in.
02:49 Once the bread is all mixed evenly into the custard,
02:52 we're just gonna let the whole thing sit in the bowl
02:54 for about 10 minutes.
02:56 That allows all of the bread to evenly absorb the custard
02:59 so you don't get any dry bits in your bread pudding.
03:02 Nobody wants that.
03:03 So we have our baking dish here.
03:04 You don't need to butter it or grease it in any way.
03:07 We're just gonna put all of our soaked bread
03:10 into the baking dish, top it with a little extra sugar,
03:14 and get it in the oven.
03:15 The sugar is optional, I guess, technically,
03:17 but I love that extra crispy crunch
03:20 that it gives to the top and also the extra shine.
03:22 So pretty.
03:23 We're gonna bake this at 325 for 40 to 45 minutes.
03:28 This looks so gorgeous.
03:31 It's golden brown on the top,
03:33 and that sugar got nice and crispy.
03:35 Now, I know you're probably thinking,
03:37 "Let's just cut into it right now,"
03:38 but you have to wait because if you cut into it right now,
03:43 it's gonna be super hot and steamy,
03:46 and also, it's gonna kind of fall apart.
03:49 So you need to give it a chance to set up,
03:52 at least 35 minutes.
03:54 Then you can dust with powdered sugar and have at it.
03:58 Mm.
04:02 It's so warm and creamy.
04:04 It's soft on the inside
04:06 with that great crunchy sugar on the top.
04:09 The nutmeg in that custard
04:11 adds the perfect little warmth,
04:14 and the raisins add these little pops of jammy fruitiness
04:17 that I just love.
04:19 When I make this for friends and family,
04:22 there's hardly ever any leftover,
04:24 but if there is,
04:27 I like to save a little piece in the fridge
04:29 and then take it out
04:30 and eat it the next morning for breakfast.
04:32 So good with a cup of coffee.
04:34 So for more dessert recipes like this,
04:37 stick around on delish.com.
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