Bread Pudding

Ingredients

The Bread Pudding

• Bread Base: 8 cups stale challah, brioche, or French bread (cut into 1-inch cubes)

• Dairy Base: 2 cups whole milk, 1 cup heavy cream

• Eggs: 4 large whole eggs, plus 2 extra egg yolks

• Sweeteners: 3/4 cup granulated white sugar, 1/4 cup packed light brown sugar

• Fats: 4 tablespoons unsalted butter (melted and slightly cooled)

• Aromatics & Spices: 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon kosher salt

• Optional Mix-ins: 1/2 cup raisins, dried cranberries, or toasted chopped pecans

Warm Bourbon Caramel Sauce

• 1/2 cup unsalted butter

• 1/2 cup heavy cream

• 1/2 cup packed dark brown sugar

• 2 tablespoons bourbon (or sub 1 teaspoon additional vanilla extract)

• 1 pinch sea salt

Step-by-Step Instructions

Storage & Shelf Life

• Refrigeration: Store cooled leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 to 5 days.

• Freezing: Wrap individual sliced portions in parchment paper and aluminum foil, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat individual portions in the microwave for 30 to 45 seconds, or bake covered with foil at 325°F (160°C) for 15 minutes until warm throughout.

Nutritional Information

Values are estimated per serving (1 portion out of 8, including sauce).