This is the Best Bread Pudding Recipe, inspired by my Mom. Thanks Mom.
My Mom didn’t have much time for baking cakes when I was a kid; I don’t think she liked making cakes much anyway. That’s really how I got my start in cooking. I wanted a cake one day and I asked my Mom to make one, she said “you can read, get a recipe and make one yourself.” So I did and here we are. It was a win/win really. I learned how to bake and she didn’t have to bother with it anymore. While she didn’t bake many cakes she would make a delicious bread pudding for dessert. I loved it then and it’s still one of my favorites desserts. This is the best bread pudding recipe I’ve ever made, hands down.
The Best Bread Pudding Recipe
10 cups of bread torn into pieces (about I and a half loaves)
1 quart of half and half
2 teaspoons vanilla extract
6 large eggs
2/3 cup brown sugar plus some to sprinkle on top
4 ounces melted butter plus some to butter the pan
½ teaspoon salt
MIX-INS you can use about 2 cups total of these mix ins in any combination you like: apples, pears, chocolate chips, bananas, raisins
9 by 13 baking pan or ten 12 ounce individual oven proof cups
Large, high sided pan to use for a water bath.
Heat oven to 325°
Lightly toast the bread pieces on a sheet pan for about 10 minutes, just to dry them out a bit.
In a large bowl beat half and half, vanilla, eggs, sugar, butter and salt.
To make in a 9*13 pan:
Put the bread into the baking pan or individual cups and add the mix ins you like and pour the cream mixture over. Let the bread absorb the cream for 10 minutes push the bread down into the cream to make sure it’s totally covered.
Place the pan of bread pudding into the larger, high sided pan and place into the oven. For the water bath pour water into the larger pan (Don’t fill the water to the top of the pan, it will be too difficult to remove from the oven) and bake for about 1 hour. When finished, carefully remove the pan from the oven as not to spill hot water on yourself. . When finished, carefully remove the pan from the oven and let cool. Place the pan of bread pudding on a kitchen towel to dry and serve with sauce, whipped cream or ice cream.
To make in individual cups:
Mix the toasted bread into the cream and let soak in for about 10 minutes. Divide the bread pudding mixture between the individual baking cups. Add mix ins of your choice into the cups, put a little on top so you can identify what’s inside each cup.
For the water bath place the baking cups into the larger pan (you may need to use 2 pans) place the pan in the oven and pour water into the larger pan for a water bath. (Don’t fill the water to the top of the pan, it will be too difficult to remove from the oven)
Bake for about 45 minutes. When finished, carefully remove the pan from the oven and let cool. Dry the individual cups off and serve with sauce, whipped cream or ice cream.
BOURBON SAUCE or PEANUT BUTTER BOURBON SAUCE
1/4 cup butter
1/2 cup brown sugar
1/4 cup cream
1/4 cup bourbon
2 tablespoons of peanut butter (optional)
In a 1 quart sauce pan, melt butter, add brown sugar and bring to a simmer. Turn off the heat, add the cream and stir slowly (it will bubble up furiously so be careful). Return to the heat and cook on low for about 3 minutes. Turn off the heat and stir in bourbon. For peanut butter bourbon sauce stir 2 tablespoons of creamy peanut butter into warm sauce)
Best Bread Pudding Recipe