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Best Ever Bread Pudding

Name: Best Ever Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 15 servings.
Cuisine: North America, New England
Ingredients: 2 large eggs; 2 large egg yolks; 2-1/4 cups half-and-half cream; 2 cups whole milk; 1/2 cup butter, melted; 1/4 cup sugar; 1 tablespoon vanilla extract; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon sea salt; 20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups); 3 tablespoons brown sugar; SAUCE:; 1 cup butter, cubed; 1 cup packed brown sugar; 1 cup half-and-half cream; 2 teaspoons vanilla extract; 1/4 teaspoon sea salt; 1/8 teaspoon baking soda

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Test Kitchen Approved

Total Time

Prep: 20 min. + standing Bake: 40 min.

Makes

15 servings

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. —Maria Petrella, Taste of Home Prep Cook

Ingredients

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Directions

Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes.
Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Test Kitchen tips

Make sure the eggs are well beaten into the yolks; this will help the bread absorb them and reduce the likelihood of scrambled egg texture winding up in your custard.

Most leftover breads work well in this recipe—if it'll make good French toast, it'll make good bread pudding. In general, soft and airy breads are best for absorbing the custard.

To reheat, cut bread pudding into pieces and cook them in a little butter on the stovetop until crisp on each side. The texture is wonderful!

Chocolate-Cherry Variation - Stir in 3/4 cup dried cherries and 3/4 cup dark chocolate chips before baking.

Apricot-Almond Variation - Stir in 3/4 cup chopped dried apricots and 3/4 cup toasted sliced almonds before baking.

Cranberry-Walnut Variation - Stir in 3/4 cup dried cranberries and 3/4 cup toasted chopped walnuts before baking.

Fig-Pistachio Variation - Stir in 3/4 cup chopped dried figs and 3/4 cup toasted pistachios before baking.

Nutrition Facts

1 serving: 497 calories, 29g fat (17g saturated fat), 151mg cholesterol, 540mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 9g protein.

Best Ever Bread Pudding

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