Bread pudding is a rich and decadent dessert made with ingredients people often have on hand in their pantry. Leftover stale bread, typically brioche or challah, is soaked in a sweet custard base laced with raisins and drizzled with caramel sauce.
TIP: Bread pudding is best when the bread is toasted or stale. For best results, cut the brioche into pieces the day before you plan to make bread pudding, then let it sit uncovered on the counter until it’s time to make this recipe.
1/4 cup
prepared caramel sauce, plus extra for topping
1 1/2 sticks (3/4 cup)
unsalted butter, melted
1 1/2 cups
whole milk
1 1/2 cups
heavy cream
1 teaspoon
vanilla extract
Utensils
Large Bowl
Step 1
Place the bread in the pot. Sprinkle raisins on top of the bread.
Step 2
In a large bowl, make a custard by whisking together all remaining ingredients until fully combined.
Step 3
Pour the custard over the bread, using a spatula to ensure it is evenly distributed. Cover with the lid and allow to sit for 10 minutes, until the bread absorbs all the custard.
Step 4
Turn dial to BAKE, set temperature to 350°F, set time to 40 minutes, and press START/STOP to begin cooking.
Step 5
When cooking is complete, allow the bread pudding to cool in the pot for 30 minutes.
Step 6
Top the bread pudding with extra caramel sauce as desired and serve.
1/4 cup
prepared caramel sauce, plus extra for topping
1 1/2 sticks (3/4 cup)
unsalted butter, melted
1 1/2 cups
whole milk
1 1/2 cups
heavy cream
1 teaspoon
vanilla extract
Step 3 of 6
Pour the custard over the bread, using a spatula to ensure it is evenly distributed. Cover with the lid and allow to sit for 10 minutes, until the bread absorbs all the custard.
55g
cinnamon brioche bread, cut in 1-inch pieces
160g
dark or golden raisins
4
large eggs
100g
light brown sugar
55ml
maple syrup
55ml
prepared caramel sauce, plus extra for topping
