Classic Bread Pudding

ByRebekah
9 Comments
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Bread Pudding with White Chocolate and Raspberries

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).

Bread Pudding with White Chocolate and Raspberries

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

Bread Pudding with White Chocolate and Raspberries

Classic Bread Pudding

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Classic Bread Pudding - custard baked bread is comforting whether served hot or cold.

Ingredients

  • 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)

Instructions

  • Preheat oven to 375ºF. Fill the bottom of a large baking sheet with water. Lightly grease a 2-quart casserole dish. Fill with sliced or cubed bread. Set aside.
  • In a large bowl beat together whipping cream, half and half, milk, sugar, eggs and vanilla until well blended. Slowly pour over the bread. Press down on the bread until completely soaked. Cover with foil and place on the baking sheet. Bake for 1 hour. Cool to room temperature and refrigerate.
  • Serve hot or cold, with white chocolate and raspberries if desired.
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    © kitchengidget.com

    Source: Chef Point

    Linked to:

    Time to Sparkle @ Inside BruCrew Life, Saturday Night Fever @ The Weary Chef

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    9 Comments

    3. Well, it is a little too much dairy for me but I can try to get it from my dad. Will let you know... I am sure there are also tons of then online ( or at least a couple?)

      Reply

      1. Thank you! I'm looking forward to making cobbler when peaches come in season!

        Reply

    5. Nice, this would be a good reward after a run or hike. It kind of reminds me of the rice pudding (Swedish dish) that my (Swedish) dad used to make. Every tried that before?

      Reply

      1. No I've never tried making rice pudding, Swedish or otherwise. I love rice though! Do you have a recipe?

        Reply

    6. I am usually not a fan of bread pudding either...but I have had a few times where it wasn;t soggy and it was amazing! I pinned it and look forward to trying soon. Thanks for sharing. ~Blessings~

      Reply

      1. Thanks for stopping by! If you try it let me know how it turns out.
        In Him, Rebekah

        Reply

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