
My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤
This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.
The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.
Yield: Serves 8 to 10
- 2 T unsalted butter, softened, for baking dish
- 12 ounces brioche or challah, cut into 1-inch cubes
- 2 cups whole milk
- 3 cups heavy cream
- 4 large eggs, plus 1 egg yolk
- 1 cup granulated sugar
- 1/2 tsp coarse salt
- 1 T pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 cup raisins, optional (I omitted them)
- 1 cup boiling water, optional (if using raisins), plus more for pan
- fresh strawberry slices, for garnish, optional
- Butter a 9-by-13-inch baking dish; set aside.
- Put bread cubes in a large bowl; set aside.
- Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
- Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.
- Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture.
- Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
- Meanwhile, soak raisins in 1 cup boiling water for 30 minutes, if using. Drain; stir raisins into bread mixture. (I omitted the raisins.)
- Preheat oven to 350 degrees, preferably on convection.
- With a slotted spoon, transfer bread to buttered dish; pour remaining liquid in bowl over top. Using spoon, turn over some of the bread cubes so that they are positioned with the crust side up.
- Set dish in a roasting pan; transfer to oven.
- Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 45 to 50 minutes.
- Let dish cool on a rack 10 to 20 minutes.
Note: For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake until golden brown, about 30 to 40 minutes.
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