Bread pudding is the sweetest way to use up stale bread or leftover odds and ends of rolls or buns.
This bread pudding is one of my go-to winter comfort recipes. It's the best way to use up stale bread, those leftover rolls, or even hot dog buns (!) and it's so easy to make.
A sweet bread like challah or broiche is best, homemade is even better, but honestly you can use any type of bread or rolls you have on hand.
You can even stash the heels of loaves of bread in the freezer until you're ready to use them in your bread pudding. I like to keep a freezer bag full at all times for when the mood strikes.
The bread should be slightly hard, so if its not already stale, leave it out overnight or pop the cubes into the oven for a few minutes as it’s preheating while you’re measuring out your other ingredients.
I like to keep the basic casserole simple and then drizzle some Crème Anglaise over the top.
Crème Anglaise is sort of like a sweet, pourable vanilla custard (popular in England and France originally), and I've included my recipe below, but here's a pro tip: if you don't feel like going to the trouble to make it, you can just melt some vanilla ice cream and pour that over the top!
One last tip. I use cardamom in my bread pudding, but you can substitute an equal amount of cinnamon instead if you want. I just generally prefer the more subtle flavor of cardamom to cinnamon, but that's just a personal preference.
Scroll down for the printable recipe.
Bread Pudding with Crème Anglaise
Makes 6 to 8 servings.
5 to 6 generous cups of stale bread like challah or brioche, cut into 1” cubes
2 cups milk
1/3 cup sugar
1/4 cup (1/2 stick) butter, plus more for greasing pan
1/2 teaspoon ground cardamom
Pinch salt
1 teaspoon vanilla bean paste
2 eggs, lightly whisked
Crème Anglaise for drizzling, optional, recipe below
Confectioner's sugar, for dusting
Preheat the oven to 350 degrees. Butter an 8x8 or 9x9-inch baking dish and spread the cubed bread evenly into the dish.
In a small saucepan over low heat, stir the milk, sugar, butter, cardamon and salt. Continue stirring just until the butter melts. Remove from the heat, stir in the vanilla, and set aside to cool a bit while the oven heats.
Once the milk mixture has cooled slightly, slowly pour in the eggs and whisk to combine, then pour the liquid over the bread.
Press down on the bread to completely submerge it, then let it sit for 30 minutes to allow the bread to absorb some of the liquid.
Bake for 35 to 40 minutes, until the tips of the bread are a crusty golden brown and the middle of the custard is just set, but not dry, and a knife inserted into the center comes out clean.
Serve warm or at room temperature topped with confectioners sugar, Crème Anglaise, ice cream, or whipped cream. Dust with confectioner's sugar.
Refrigerate leftovers and eat within 2 to 3 days, reheating briefly, if desired, before serving.
For the Crème Anglaise
If you’re not familiar with Crème Anglaise, you’re in for a treat.
It’s a light, pourable “quick” custard which goes wonderfully over bread pudding, pancakes, or even berries.
Traditionally served cold, you can use it chilled or at room temperature to add a richness to a variety of desserts - like this bread pudding.
Makes about one cup.
2 egg yolks
3 Tablespoons granulated sugar
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla bean paste
In a medium bowl, whisk the egg yolks and sugar until smooth. Set aside.
In a medium saucepan over medium-high heat, warm the milk, cream and vanilla just until it starts to bubble around the edges, whisking occasionally and taking care not to let the milk scald.
Remove the pan from the heat and slowly pour a few spoonfuls of the cream into the egg mixture, whisking to combine. Add several more spoonfuls, whisking between each spoonful so the eggs don’t curdle.
Pour the egg mixture into the saucepan and cook over low heat, whisking constantly, for 2 to 3 minutes until it thickens slightly and is a pourable consistency.
It should be slightly thicker than heavy cream. When it’s ready it should coat the back of a spoon and leave a trail when you run your finger down the spoon.
Remove from the heat and pour through a fine mesh strainer, using a rubber spatula to scrape the pan clean and then press the creme through the strainer to get all those beautiful flecks of vanilla.
Cool to room temperature, then cover and store in the refrigerator up to several days.
