Bread Pudding
Rich bread pudding with bourbon-soaked raisins, challah, and vanilla bean caramel. Easy make-ahead dessert for 8 to 10.
This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!
Submitted by: Jimmy Bannos and John DeMers from Chicago, IL, USA
Yield: Serves 8-10
- Soak golden raisins in bourbon and let day-old challah soak in a warm cream and egg custard for 45 to 60 minutes.
- Bake the pudding in a buttered dish set inside a water bath at 350 F until the center is set and a knife comes out clean.
- Serve warm with vanilla bean caramel. The recipe can be made ahead, refrigerated, or frozen for later reheating.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use bread other than challah?
Yes. Use any rich, eggy bread like brioche or day-old French bread. Day-old bread absorbs the custard best; cut into about 3/4-inch cubes.
What can I use instead of bourbon for the raisins?
Substitute orange juice, apple juice, strong tea, or warm water if you prefer no alcohol. For a boozy flavor without bourbon, use dark rum or brandy.
Why do I bake the dish in a pan of hot water?
The water bath creates gentle, even heat so the custard cooks slowly. That prevents overcooked edges and a dry texture while ensuring the center sets.
How do I know when the bread pudding is done?
It is done when the center is set and a knife or skewer inserted in the middle comes out clean. Baking time here is about 55 to 60 minutes at 350 F.
Can I make this ahead and reheat it?
Yes. Refrigerate covered for up to 3 days or freeze for up to 2 months. Reheat from chilled in a 325 F oven about 20 to 30 minutes until warm, or thaw then rewarm. You can microwave single slices for a quick warm up.
Can I use milk instead of heavy cream?
You can swap part of the heavy cream with whole milk or half-and-half, but the pudding will be lighter and less rich. Keep at least some cream for a creamy custard.
Can I add other mix-ins or change the spices?
Yes. Try chopped nuts, chocolate chips, or dried cherries. Increase or decrease cinnamon and nutmeg to taste. Just keep the custard ratio the same so the texture stays right.
Can I use bread other than challah?
Yes. Use any rich, eggy bread like brioche or day-old French bread. Day-old bread absorbs the custard best; cut into about 3/4-inch cubes.
What can I use instead of bourbon for the raisins?
Substitute orange juice, apple juice, strong tea, or warm water if you prefer no alcohol. For a boozy flavor without bourbon, use dark rum or brandy.
Why do I bake the dish in a pan of hot water?
The water bath creates gentle, even heat so the custard cooks slowly. That prevents overcooked edges and a dry texture while ensuring the center sets.
How do I know when the bread pudding is done?
It is done when the center is set and a knife or skewer inserted in the middle comes out clean. Baking time here is about 55 to 60 minutes at 350 F.
Can I make this ahead and reheat it?
Yes. Refrigerate covered for up to 3 days or freeze for up to 2 months. Reheat from chilled in a 325 F oven about 20 to 30 minutes until warm, or thaw then rewarm. You can microwave single slices for a quick warm up.
Can I use milk instead of heavy cream?
You can swap part of the heavy cream with whole milk or half-and-half, but the pudding will be lighter and less rich. Keep at least some cream for a creamy custard.
Can I add other mix-ins or change the spices?
Yes. Try chopped nuts, chocolate chips, or dried cherries. Increase or decrease cinnamon and nutmeg to taste. Just keep the custard ratio the same so the texture stays right.
Comments