The Ultimate Proper Job Bread Pudding with Whiskey Crème Anglaise

Unveiling the Secret to Truly Nostalgic Bread Pudding

There are few desserts that carry the weight of memory quite like a proper, deeply satisfying Bread Pudding . Forget those dry, sad cubes of bread floating in watery custard!

This recipe delivers a deeply satisfying bread pudding, marrying stale brioche or challah with a rich vanilla infused custard that soaks right through every nook and cranny. Baked until gloriously golden brown and served warm with a silky, slightly boozy Whiskey Crème Anglaise, it’s the quintessential comfort dessert perfect for using up those leftover end-of-the-loaf crusts.

This is a genuinely Easy Bread Pudding Recipe that promises spectacular results, even for beginner bakers.

Why This Custardy Creation Reigns Supreme Over All Others

We are aiming for a masterpiece here one that achieves that beautiful textural dichotomy: a crisp, golden exterior giving way to a dense, moist, and unbelievably creamy interior. This ideal state is achieved through careful ingredient ratios and, crucially, adequate resting time.

The difficulty level for this entire venture clocks in at Easy; the technique is incredibly straightforward: soak bread, mix custard, pour, and bake. The only mild hurdle is perfecting the accompanying crème anglaise, but even that is mostly just attentive stirring!

Expect to dedicate about 25 minutes of active prep time, plus an hour minimum for soaking, culminating in about 50 minutes of baking time for six generous servings.

The Comfort Factor: Recreating Nan's Favourite Sunday Bake

This dessert speaks directly to the soul. It is the epitome of utilizing humble ingredients to create something luxurious. When you see that dish emerge from the oven, puffed and browned, you immediately understand why it earned a place as a staple in classic home kitchens.

This is the heart of Southern Bread Pudding Recipe excellence rich, sweet, and utterly embracing.

Beyond the Basics: A Decadent Twist on a Classic Recipe

While the base is traditional, our chosen path elevates this dish significantly. We aren't skimping on the dairy, using a combination of whole milk and heavy cream for unparalleled richness.

On top of that,, we aren't just stopping at cinnamon; a tiny pinch of freshly grated nutmeg adds a warming depth that truly sets the stage for the optional, but highly recommended, spirit laced topping. This is shaping up to be the Best Bread Pudding Recipe you’ll ever try.

The Perfect Foundation: Choosing Your Stale Bread Wisely

The success of any Homemade Bread Pudding With Fruit begins with the foundation. You must use bread that is genuinely stale day-old is the minimum requirement. Fresh, soft bread will turn completely to mush and won't hold its structure during the soaking process.

We recommend a richer bread that can stand up to a heavy custard soaking without collapsing entirely.

Assembling Your Components for Deep Flavour Integration

To create that profound, integrated flavour profile that makes this dish so memorable, we need to ensure the custard permeates every single piece of bread thoroughly before baking commences.

The process involves layering the bread, distributing any optional dried fruits evenly, and then slowly drowning those cubes in a perfectly balanced custard mixture. This methodical approach guarantees moisture from edge to edge, avoiding those dreaded dry corners.

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The Essential Pantry Check for Our Luxurious Bread Pudding

Before we dive into the assembly, it’s wise to ensure your pantry is stocked with the right textural and flavour elements. Having everything ready before you start cutting the bread saves time and ensures smooth execution.

Selecting the Ideal Loaf: Challah, Brioche, or Sourdough?

For the ultimate richness, Brioche or Challah are the champions. Their high egg and butter content means they absorb the custard beautifully while maintaining a slightly chewy, tender structure once baked.

If you are using sourdough, be aware it has a tangier profile and might require an extra tablespoon of sugar in the custard to balance it out. Aim for about 8 cups of cubed bread, which usually equates to one standard loaf.

Mastering the Custard Base: Dairy Ratios and Spice Infusion

The custard is what transforms the bread from mere starch into dessert magic. We combine 2 cups of whole milk with 1 cup of heavy cream the higher fat content is non-negotiable for that creamy mouthfeel.

These liquids are whisked with 4 whole eggs plus 2 extra yolks, which provides body and helps the pudding set without becoming rubbery. The flavour comes from 1 ½ teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, and a tiny, indispensable pinch of nutmeg.

Necessary Gear: Tools for Foolproof Pudding Perfection

Fortunately, this recipe requires very little specialized equipment. You’ll need a sturdy whisk and a large mixing bowl for combining the custard. The final vessel should be a 9x9 inch square baking dish or a similar 2-quart casserole dish, generously buttered to encourage that lovely golden crust formation.

If you plan on making the accompanying sauce, a medium saucepan and a wooden spoon are essential for that final simmering stage.

step-by-step Construction: From Soaking to Golden Perfection

This step-by-step Bread Pudding recipe is divided into three distinct, easy phases: Prep, Soak, and Bake. Accuracy in the soaking phase is the difference between an average pudding and an exceptional one.

The Gentle Art of Cubing and Toasting Your Bread

First, preheat your oven to 350° F ( 175° C) and generously butter your baking dish. Cut your stale bread into roughly 1 inch cubes.

While day-old bread is great, if your loaf is only slightly dry, lightly toast the cubes on a baking sheet for about ten minutes before proceeding. Scatter half the cubes into your prepared dish.

If you are incorporating ½ cup of raisins or dried currants, scatter them evenly over this first layer now, followed by the remaining bread cubes.

Combining the Custard: Ensuring Even Saturation

In your large bowl, whisk together the cold milk, cream, ½ cup of granulated sugar, the 4 eggs and 2 yolks, vanilla, cinnamon, and nutmeg. Whisk only until the mixture is smooth over-whisking incorporates too much air, which can lead to an uneven texture.

Slowly pour this liquid evenly over the bread in the dish. Gently press down on the cubes with the back of a spoon or spatula, ensuring every piece is submerged and beginning to absorb the liquid.

Resting Period Protocol: Maximizing the Soak Time

This is the most critical passive step. Allow the mixture to stand at room temperature for a minimum of 1 hour. During this time, the bread drinks up the custard, ensuring that when it bakes, the centre cooks uniformly with the edges.

For an even richer texture, cover the dish and refrigerate the mixture for up to 12 hours; this extended rest time yields truly spectacular results.

Oven Strategy: Baking Times for a Firm, Wobbly Centre

Once rested, the pudding goes into the preheated oven. Bake for 45 to 55 minutes. You know it’s done when the top is a deep, beautiful golden brown, and the pudding appears set.

If you gently nudge the dish, the very centre should have a slight, barely perceptible wobble it should not look liquid. If the top begins to brown excessively before the interior is set, loosely tent the dish with foil for the remaining baking time.

Allow the pudding to rest on a wire rack for 10– 15 minutes after removing it from the oven before slicing.

Elevating Your Dessert: The Whiskey Crème Anglaise Companion

A truly magnificent Bread Pudding with Vanilla Sauce demands a sauce that complements its richness without overpowering it. Our Whiskey Crème Anglaise is silky, warm, and carries just the right hint of spirited warmth, transforming this simple bake into a sophisticated finale.

Crafting the Velvety Whiskey Drizzle: Anglaise Technique

To begin the sauce, gently heat 1 cup of milk and ½ cup of heavy cream in a saucepan until steaming, but not boiling. In a separate bowl, vigorously whisk 4 egg yolks with ¼ cup of sugar until they lighten in colour.

This is tempering: slowly ladle about half of the hot milk mixture into the yolks while whisking constantly to prevent the eggs from scrambling. Pour this tempered mixture back into the saucepan with the remaining milk. Return the pan to low heat.

Stir continuously with a spatula until the mixture coats the back of the spoon perfectly (reaching about 175° F or 80° C). Immediately remove from the heat, stir in 1 teaspoon of vanilla, and strain through a fine sieve for ultimate smoothness.

Once it has cooled slightly crucially, while it is still warm whisk in 2 tablespoons of your preferred whiskey.

Flavor Variations: Adding Nuts, Dried Fruit, or Zest

While the base recipe is divine, don't hesitate to experiment. For a textural boost, fold in ½ cup of toasted pecans or walnuts along with your dried fruit before soaking. To introduce brightness, add the zest of one orange along with the vanilla extract in the custard base.

If you prefer a more pronounced caramel flavour throughout, substitute the granulated sugar in the pudding base with light brown sugar.

How Long This Bread Pudding Stays Magnificent (If It Lasts)

Covered tightly, this pudding will hold its wonderful texture in the refrigerator for up to three days. It reheats beautifully; simply warm individual slices in a low oven or microwave.

Be warned, however: if you successfully manage to have leftovers, the sauce keeps separately in the fridge for about two days and should be gently reheated on the stovetop, never boiled.

Troubleshooting and Storage Secrets for Leftover Delight

Should your pudding bake slightly faster or slower than anticipated, minor adjustments can still save the day. If your pudding seems slightly watery after baking, return it to the oven for another 5– 10 minutes to allow more moisture evaporation.

If the top looks overly dark, simply remove it, cover it, and finish the bake. This dessert is so versatile; it tastes wonderfully similar to Bread Pudding French Toast the next morning if sliced thick and pan-fried in butter!

Recipe FAQs

My bread is too fresh, can I still make this Bread Pudding?

Ideally, you want day-old, slightly dry bread, as fresh bread turns into complete mush when soaked. If yours is fresh, the best trick is to cube it and toast it lightly in a 300°F oven for about 10 minutes until it feels dry to the touch this mimics stale bread beautifully.

Why is my Bread Pudding still jiggly in the middle after baking?

If it’s jiggly like a wobbly jelly, it needs more time! The centre should look mostly set, not completely firm, but definitely not liquid. Check the temperature if you have a thermometer; it should reach about 175°F (80°C). Give it another 5 to 10 minutes in the oven.

Can I make the Whiskey Crème Anglaise sauce ahead of time?

Yes, you absolutely can! Once the sauce has cooled completely, store it in an airtight container in the fridge for up to two days; it will thicken considerably as it chills. Just whisk in a splash of milk or cream and gently reheat it on the stovetop before serving warm over your pudding.

What’s the best way to store leftover Bread Pudding?

Once cooled, cover the baking dish tightly with cling film or transfer portions to an airtight container. It keeps very well in the fridge for about three to four days it’s actually often even better the next day!

For reheating, cover it loosely with foil and warm it through in a moderate oven (325°F) until piping hot.

I hate raisins; what can I use instead in this Bread Pudding?

Raisins are traditional, but feel free to skip them entirely or swap them out for something else exciting! Chocolate chips (dark or milk), dried cranberries, or even finely chopped candied peel work wonderfully as substitutions for that burst of flavour.