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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.