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Vanilla Bread Pudding

Rich and spongy challah bread soaked in a creamy sweetened condensed vanilla custard.

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WHAT’S GOING ON HERE:

Challah Bread: Challah bread is a thick dense bread. Its very similar to brioche bread taste wise. Its just not as buttery or light. It makes for a great bread to soak in custard.

Eggs: Eggs make the custard come together. Adding in two additional yolks adds more richness without making it too eggy.

Sweet & Condensed Milk: Sweet and condensed milk is a thick sweetened milk and sugar syrup combination that adds a ton of sweetness on its own.

Evaporated Milk: Evaporated milk is slightly nutty and sweet. It has a really rich flavor on its own that cuts through the sweetness of the condensed milk

Whole Milk Whole milk is the movement of the dish enough milk is needed to absorb into the bread but also builds the custard. Evaporated and condensed milk are both kind of thick so a little whole milk helps thin it out.

Vanilla, Salt & Spice:  A little spice goes a long way. A splash of vanilla along with a pinch of salt and cinnamon is all you need to really enhance the bread pudding. Use the good vanilla for this dish.

Brown Sugar: Pick a sugar and stick with it. I enjoy the caramelized flavor of brown sugar especially once it cooks and thickens so brown sugar is a nice rich pick for this recipe. You can also use cane sugar, white sugar or coconut sugar.

TIPS & TRICKS FOR THE BEST  Vanilla BREAD PUDDING:

use egg-y bread: Eggy bread is denser. The denseness allows it to absorb alot of custard on it own. make sure to let the bread sit before baking.

mix everything together: when building the custard you want the egg to have enough time to sit in the custard. Mix all the ingredients together before adding in the bread the more its whisked prior to adding it in will make for a better bread pudding.

let it soak and sit: when you give the bread pudding a chance to soak in the custard you make a more cohesive dish. when the bread pudding doesn’t have enough time to sit it makes two separate layers custard and bread.

cook it less: the key to delicious bread pudding is a delicious vanilla custard. the key to great custard is bringing the mixture to a boil in the oven and allowing a steady simmer to thicken and coat the bread. the simmer will allow for the eggs and sugar to cook to make a thick syrup.

SIMILAR INGREDIENTS TO:

  1. PAN AU CHOCOLAT BREAD PUDDING
  2. BUTTERMILK CHEESECAKE BROWNIE BARS
  3. GLAZED CARROT CAKE BISCUITS

ENJOY THIS RECIPE WITH:

  1. PEANUT BUTTER OATMEAL RAISIN COOKIES
  2. BLACKENED PORK AND OKRA STEW
  3. ITALIAN SAUSAGE & MUSHROOM RIGATONI

Vanilla Bread Pudding

Vanilla Bread Pudding
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INGREDIENTS

  • 16oz Challah Bread, cubed
  • 4Tb Brown sugar, for topping
  • CUSTARD
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 14oz Sweet and condensed milk
  • 12oz Evaporated milk
  • 3/4c Milk
  • 4Tb Butter, melted
  • 1/4tsp Cinnamon
  • 1/4tsp Salt
  • 3Tb Brown Sugar
  • SIMPLE GLAZE
  • 4Tb Powdered Sugar
  • 1Tb Milk
  • 1/2tsp Vanilla

INSTRUCTIONS

  • Combine all the ingredients listed under custard.
  • Whisk till the battery is silky for 1-2 minutes.
  • Add in cubed challah bread.
  • Gently toss and allow to soak for 30 minutes.
  • Toss again.
  • Spray a baking dish with non stick spray.
  • Pour the bread pudding into the pan.
  • Sprinkle the top with brown sugar.
  • Bake in a preheated 365F oven for 20 minutes.
  • After removing it from the oven. make the glaze combining powder sugar, milk and vanilla.
  • Stir till smooth then drizzle over the top.
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