Sweet Bread Pudding
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 6cups white bread, cut or torn into 1-inch chunks
- 2cups half-and-half
- 4eggs
- ¾cup maple syrup or sugar
- ½teaspoon cinnamon
- Pinch salt
Nutritional analysis per serving (6 servings)
427 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 11 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter an 8-inch souffle or baking dish, and add bread. Cut remaining butter into bits, and combine with all other ingredients; pour over bread. Submerge bread with weighted plate, and turn oven to 350 degrees.
- Step 2
When oven is hot, remove the plate and bake until pudding is just set, 35 to 45 minutes. Serve with or without whipped cream.
Private Notes
Comments
1. Do NOT use regular, sandwich bread; use day old French, Italian, Brioche or Challah. 2. Only use maple syrup if you want that flavor profile; I'd stick with granulated sugar. 3. Soak the bread in the custard for 30 minutes +/- before baking. 4. Great with a Whiskey or Bourbon Sauce
This was wonderful! I used Panettone, which was already considerably sweet, so I didn’t feel that I should add any sugar. I did add a considerable amount of cinnamon, both in the custard and on top, and it turned out luscious! Mine did need about 15 minutes more cooking time than the recipe called for.
This was quite good. I used old sourdough bread and added vanilla as suggested in a comment, but otherwise stuck to the recipe. I’d imagine cooking times would vary widely depending on the bread used (soft vs hard crusts). I could see adding some dried fruit in future - maybe apricots? Yum.
I had leftover seedless Kaiser rolls. I added some raisins and vanilla, but otherwise, I followed the recipe. It was delicious and with my additions tasted very much like what my mom would make, which is why I added them! We had it warm with ice cream and finished it off cold from the fridge.
1. Do NOT use regular, sandwich bread; use day old French, Italian, Brioche or Challah. 2. Only use maple syrup if you want that flavor profile; I'd stick with granulated sugar. 3. Soak the bread in the custard for 30 minutes +/- before baking. 4. Great with a Whiskey or Bourbon Sauce
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