Ultimate Bread Pudding Recipe
This Ultimate Bread Pudding is a rich, creamy dessert combining soft soaked bread with a smooth custard, topped with homemade caramel for a deliciously sweet finish. Perfectly baked in a water bath to keep it moist and creamy, this classic treat is enhanced with citrus zest and vanilla for an indulgent and comforting dessert experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Bread Pudding
- 300g bread, cut into small pieces
- 1 liter milk
- Zest of 1/2 a lemon or orange
- 6 eggs
- 200g sugar
- 2 tablespoons vanilla extract
- 200ml double cream
Caramel
- 200g sugar
- 1 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the bread pudding evenly.
- Soak Bread: In a large bowl, combine the bread pieces with the milk and citrus zest. Allow the bread to soak and soften thoroughly, absorbing the flavors.
- Mix Custard: In a separate bowl, whisk together the eggs, sugar, and double cream until the sugar is dissolved and the mixture is smooth. Add the vanilla extract and mix well.
- Combine Mixtures: Add the soaked bread mixture to the custard and stir together. Use a hand blender to blend the mixture smoothly ensuring a creamy texture.
- Prepare Caramel: Place the sugar and honey in a saucepan over low heat. Melt the sugar slowly while stirring until it reaches a golden amber color, indicating caramelization. Immediately pour the caramel into the mold, tilting to cover the base and sides evenly. Allow to cool and set.
- Fill and Bake: Pour the bread pudding mixture over the set caramel in the mold. Place the mold in a water bath and bake for 50 minutes, allowing the custard to set gently and remain moist.
- Cool and Refrigerate: Remove the pudding from the oven and let it cool. Refrigerate for at least 2 hours to fully set and chill the dessert.
- Unmold and Serve: To remove from the mold, briefly dip the mold in boiling water to loosen the caramel. Invert the pudding onto a serving plate, allowing the caramel to flow over the pudding. Serve chilled or at room temperature.
Notes
- Using a water bath ensures gentle, even cooking for a creamy texture.
- Choose slightly stale bread for better absorption of the custard mixture.
- Be careful when making caramel as it is very hot and can burn quickly.
- Adding citrus zest adds freshness and balances the sweetness.
- This dessert improves in flavor if refrigerated overnight.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 165 mg
Keywords: bread pudding, caramel, dessert, baked pudding, custard dessert, classic dessert, comfort food
Find it online: https://thehungrymason.com/ultimate-bread-pudding-recipe/
