Alright, let’s talk about bread pudding! I finally got around to trying a super simple recipe I saw online, and honestly, it was way easier than I thought. Here’s how it went down.
First things first, I needed bread. The recipe called for stale bread, but who has that lying around? So, I just grabbed a loaf of challah from the store – it was on sale! – and cubed about half of it. Then, I spread the cubes out on a baking sheet. This is where I changed things up a bit. Instead of leaving it out overnight (ain’t nobody got time for that!), I tossed the tray into a 300°F (about 150°C) oven for maybe 15 minutes. Just enough to dry them out a little. Keep a close eye, you don’t want them toasted.
While the bread was drying, I got the custard going. In a big bowl, I whisked together 4 eggs, about 2 cups of milk (I used whole milk because why not?), half a cup of heavy cream (again, why not!), half a cup of sugar, a splash of vanilla extract, and a good pinch of cinnamon. I’m talking a generous pinch. I like my cinnamon.
Next, I melted about 4 tablespoons of butter in the microwave. Let it cool for a minute or two, then whisked that into the custard mixture too. Everything’s gotta be combined nice and smooth.
Once the bread was slightly dried out, I put it in a greased 8×8 inch baking dish. Then, I poured the custard mixture over the bread, making sure every piece got soaked. This is important! Let it sit for about 30 minutes so the bread can really absorb all that goodness. I even pressed down on the bread a little to help it along. Give it a good push, but not too hard.
Finally, it was baking time! I baked it in a preheated 350°F (around 175°C) oven for about 40 minutes. The top should be golden brown and the custard should be set, not jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
I let it cool for a bit before digging in. And let me tell you, it was delicious! Warm, custardy, and perfectly cinnamony. Seriously, this quick and easy bread pudding recipe is a winner. I’ll definitely be making this again!
Tips and Tricks:
- Bread: Don’t be afraid to experiment with different types of bread. Brioche or croissants would be amazing!
- Soaking: The longer you soak the bread, the more custardy the pudding will be.
- Toppings: Get creative with toppings! Chocolate chips, raisins, nuts, or a drizzle of caramel sauce would all be fantastic.
Give it a try, you won’t regret it!