Bread Pudding that's Sweetened to Perfection (with Optional Sauce!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375 degrees.

Cut 16 ounces of stale challah or brioche bread into 1-inch squares.

If bread is not stale, scatter cut bread on a baking sheet and bake at 300 degrees for 10 minutes until dry.

In a large mixing bowl, combine 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 4 tablespoons melted unsalted butter.

Add 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, and 3/4 teaspoon salt to the bowl and whisk until combined.

Add 5 large room temperature eggs to the mixture and whisk until well incorporated.

Pour in 1 1/2 cups whole milk and 1 cup heavy cream, whisking until smooth.

Drizzle the custard mixture over the cubed bread, ensuring even distribution.

Gently toss the bread with a spatula to coat it with the custard without mashing it.

Transfer the mixture to a casserole dish, spreading it into an even layer.

Optionally, sprinkle a little turbinado sugar on top for crunch.

Dot the top with 2 tablespoons of cold butter cut into small pieces.

Bake uncovered in the center of the oven for about 55 minutes until golden brown and slightly jiggly in the center.

Let the bread pudding cool before serving.

For the optional sauce, melt 4 tablespoons of butter in a small saucepan.

Add 1/4 cup light brown sugar, 1/4 cup granulated sugar, and 1/4 cup heavy cream to the saucepan and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens