This is the first time I’ve made bread pudding and I had to share the recipe because I don’t even like bread pudding! Soggy bread is just not appealing to me. But that’s the sign of good food–when you can convert someone who normally declines a dish into getting second helpings. I chose a recipe from one of my favorite restaurants where I know the food is outstanding–Chef Point near Fort Worth, TX. (If you’re in the area you must try it! 5 star cuisine inside of a gas station).
This is a clean, classic bread pudding, not frilled up with raisins or heavy spices. And it’s not mushy, but has a nice firm, smooth custard consistency. I drizzled some thinned out melted white chocolate over my first piece while it was still warm, but discovered on second try that I liked it better cold with fresh raspberries. Another tester preferred it with a warm glug of whiskey. Any way you like it, this recipe is the perfect starting point.
Classic Bread Pudding
- 1 loaf (1 lb) challah bread or brioche, sliced or cut into cubes
- 1 cup heavy whipping cream
- 1 cup half-and-half
- 1 cup milk
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- Melted white chocolate thinned with milk (optional)
- Fresh raspberries, for garnish (optional)
Source: Chef Point