Classic Challah Bread Pudding Recipe

Why It Works

Bread pudding can be made with pretty much any type of bread, but enriched breads with a good chew, like challah, kaiser rolls, or brioche usually produce the best results.
Greasing the sides and the bottom of the pan with butter will make it easier to cut and serve later.
Covering the pudding securely with foil for the first 30 minutes of baking will facilitate even cooking and keep the top from drying out.

如果你的复活节fridge full of extra eggs, or you've started to fantasize about bread as you press on through a week of only matzoh, bread pudding might be just the ticket, now, or later this week. And, whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.

Bread pudding is made by soaking slightly stale bread in a custard of eggs, egg yolks, milk, and cream, then pressing the mixture into a pan or baking dish, and baking it in an oven until the custard sets up.

Cutting up chunks of stale challah bread. — Serious Eats / Lauren Weisenthal

为达到最佳效果,使用一个丰富面包,像challah or brioche, or something soft and chewy, like sandwich buns. Cut the loaf of bread into medium size, even pieces. For a variety of textures, try to cut the bread so each of the pieces has crust on at least one side.

Here are some other tips to keep in mind:

Don't forget to grease the sides and the bottom of the pan with butter before you begin.
Be sure to securely cover the pudding with foil for the first 30 minutes of baking, which will facilitate even cooking and keep the top from drying out.

It's best served warm and is perfectly good on its own, but you can make a proper plated dessert by serving it with a sauce of fruit, caramel, or chocolate. Many people accent the flavor and texture of the pudding itself by adding dried fruit, nuts, berries, zest, extracts, or spices to the mix. With a good base recipe, there's really no right or wrong when it comes to bread pudding.

Serving up warm bread pudding from a baking dish. — Serious Eats / Lauren Weisenthal

This recipe was originally published as part of the column "Sweet Technique."

April 2012

Active20 mins

Total3 hrs

服务8 to 10 servings

This bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.

Butterfor greasing the pan
2eggs
8egg yolks
8ouncesgranulated sugar
24ounces(about 3 cups)whole milk
16ounces(about 2 cups)heavy cream
1/2teaspoonsalt
1tablespoonvanilla extract
25ouncesstalechallah, cut into rough 1-inch pieces (see note)

Adjust oven rack to middle position and preheat oven to 325°F (160°C). Thoroughly grease the sides and bottom of a baking dish with butter and set aside.

Serious Eats / Lauren Weisenthal
Whisk eggs and yolks together until well-combined. Continue to whisk, adding in sugar a little at a time. Once sugar has been whisked in, whisk for an additional minute, until mixture is lightened in color. Add milk, cream, salt, and any additional flavoring, extract, or zest. Whisk for an additional 30 seconds, until the mixture is uniform.

Serious Eats / Lauren Weisenthal
Place pieces of bread in a large bowl. If you are adding other ingredients (fruit, nuts, chocolate, etc.) toss them into the bread so it is evenly distributed. Pour custard over bread and allow it to soak for a few minutes.

Serious Eats / Lauren Weisenthal

After a few minutes of soaking, toss bread mixture, bringing pieces from the bottom of the bowl to the top. Allow the mixture to soak for a couple of additional minutes. This will help ensure that the bread is evenly soaked through with custard.

Serious Eats / Lauren Weisenthal
Pour bread mixture into prepared baking dish. For an attractive top, try to place many of the crust ends on the top surface.

Serious Eats / Lauren Weisenthal

Pour excess custard liquid over bread. Allow it to soak in completely.

Serious Eats / Lauren Weisenthal
Cover baking dish tightly with foil. Bake pudding for 30 minutes with the cover on, then remove foil and bake until the pudding puffs slightly and does not seep liquid when pressure is applied to the top of the pudding—an additional 20 to 30 minutes. Allow to cool for 20 minutes before serving warm.

Serious Eats / Lauren Weisenthal

Special Equipment

14- by 8- by 3-inch deep ceramic baking dish

Notes

If all you have is fresh bread, you can dry it by cutting it into roughly 1-inch pieces, spreading them on a couple of rimmed baking sheets, and baking in a 275°F (135°C) oven until dry, about 20 minutes.

Nutrition Facts(per serving)
589	Calories
30g	Fat
62g	Carbs
17g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	589
% Daily Value*
Total Fat30g	39%
Saturated Fat 16g	80%
Cholesterol305mg	102%
Sodium501mg	22%
Total Carbohydrate62g	23％
Dietary Fiber 2g	6%
Total Sugars 29g
Protein17g
Vitamin C 0mg	1%
Calcium 211mg	16%
Iron 3mg	18%
Potassium 297mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Special Equipment

Notes

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