Thursday, March 22, 2018

Vanilla Bread Pudding

Vanilla Bread Pudding - made March 4, 2018, modified from Recipe Tips

Bread pudding is one of those desserts that may not be very photogenic but tastes better than it looks. Not that it looks bad, necessarily, but it just looks humble. Unassuming even. But it’s a tasty dessert. That is, if you like French toast on steroids. Because that’s what a good bread pudding is.

For this one, I went plain vanilla. Mostly because I had milk I wanted to use up and not much else to flavor the bread pudding with. No mashed bananas, no caramelized apples, no toasted pecans. Fortunately, this vanilla bread pudding is still freaking delicious.

The only downside is bread pudding in any flavor is a heavy dessert. So maximize the caloric enjoyment and have bread pudding at its peak: when it’s still lukewarm so that the custard has had time to firm up and isn’t too mushy but the top still has some crunch from baking. Bread pudding is often serve chilled but that takes out the crunchy crust factor. I like the best of all worlds by having it still lukewarm and I’ve softened the top crusty part with a warm vanilla glaze. Worth that extra workout in the gym.
6 cups cubed challah (1 full-size loaf)
3 cups whole milk
6 tablespoons butter
3/4 cup sugar
3 eggs, beaten
1 1/2 tablespoons vanilla
3/4 teaspoon cinnamon

2/3 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk or more until of thin, pourable consistency

  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13" casserole.
  2. Combine milk and butter in saucepan and heat over medium heat until butter is melted. Whisk smooth.
  3. Combine sugar, eggs, vanilla and cinnamon. Temper in milk, a ladleful at a time, whisking until mixture is combined,
  4. Place a single layer of cubed bread in casserole dish. Pour milk-custard mixture, covering bread completely. Add another layer of bread and alternately pour custard over bread, layering until all bread cubes have been added. Cover with remaining custard mixture, ensuring mixture has soaked through all bread pieces.
  5. Let sit for 10 to 20 minutes then place in preheated oven. Bake for 45 minutes or until center is set. Cool to lukewarm.
  6. Make glaze: whisk together powdered sugar, milk and vanilla until smooth and combined. Pour over lukewarm bread pudding, cut and serve.

1 comment:

  1. There is nothing wrong about delicious vanilla. I think I have 3 different bottles of vanilla. Depending on how much I want vanilla to stand out. My favorite is Mexican vanilla. I made some with vodka and vanilla bean which is good if I don't want a sweet vanilla flavor.

    This would be good because of the challah along with the vanilla. Thanks for sharing.

    Wishes for tasty dishes,