Description
Sweet southern charm meets irresistible comfort in Million Dollar Bread Pudding, a nostalgic dessert that whispers tales of homemade love. Rich custard-soaked bread melts into pure bliss, inviting you to savor each spoonful of pure indulgence.
Ingredients
Scale
Bread and Dairy:
- 1 loaf (14 oz / 400 g) brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 1 ½ cups (360 ml) heavy cream
- 1 ½ cups (360 ml) whole milk
Sugars and Spices:
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
Topping:
- ½ cup (115 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- ¼ cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
Optional Garnishes:
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat the oven to 350F (175C) and generously coat a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Distribute bread cubes uniformly across the prepared baking dish, creating an even base for the custard.
- In a spacious mixing bowl, thoroughly combine eggs, heavy cream, milk, granulated and brown sugars, vanilla extract, cinnamon, nutmeg, and salt until the mixture becomes smooth and well-integrated.
- Gently pour the custard over the bread cubes, using a spoon to softly press down and ensure complete liquid absorption. Allow the mixture to rest for 15-20 minutes, enabling the bread to soak up the rich, flavorful custard.
- Cover the baking dish loosely with aluminum foil and place in the preheated oven. Bake for 30 minutes to establish the initial cooking process.
- Remove the foil and continue baking for an additional 20-25 minutes until the surface turns a beautiful golden brown and the custard sets completely.
- While the pudding bakes, prepare the decadent topping by combining melted butter, granulated and brown sugars, and heavy cream in a small saucepan over medium heat.
- Stir the topping continuously for 2-3 minutes until it reaches a slightly thickened consistency. Remove from heat and incorporate vanilla extract.
- Once the bread pudding emerges from the oven, drizzle the warm, luscious topping evenly across the surface, allowing it to seep into the pudding.
- Serve the bread pudding warm, optionally garnishing with a dusting of powdered sugar or a dollop of whipped cream and fresh berries for an extra touch of indulgence.
Notes
- Select bread with slightly stale texture to absorb custard better, preferring day-old challah or brioche for richer flavor.
- Soak bread cubes thoroughly to ensure maximum moisture and creamy consistency throughout the pudding.
- Avoid overmixing custard to prevent air bubbles, which can create uneven texture during baking.
- Check doneness by gently pressing center – it should spring back slightly and feel set but still slightly wobbly.
- For gluten-free version, substitute regular bread with gluten-free bread or challah.
- Reduce sugar content by using monk fruit sweetener or stevia for diabetic-friendly option.
- Enhance flavor profile by adding optional mix-ins like chopped pecans, raisins, or dark chocolate chips before baking.
- Store leftovers in refrigerator, reheating gently in microwave or oven to maintain pudding’s delicate texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 505
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 155 mg