Bread Pudding

If it has bread in it I love it. Here is an easy and very rich bread pudding recipe that you can also make into a French toast. I made it with challah bread I bought at the market and didn’t get to use   until a few days later, so I thought it would make a good a bread pudding, and it did. Challah bread is a little like a brioche, rich, eggy and sweet.

You can bake this recipe in one pan and scoop into portions or bake in individual dishes.

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Adapted form here.

Makes about 6 servings

Ingredients:

4 cups cubed challah bread
1/3 cup currants optional

1 1/2 cups sugar
4 large eggs
2 cups half and half
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Zest from a small orange

Crumble Topping:

1/2 cup brown sugar
1/4 cup butter, softened

Sauce:

1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup butter
1/4 cup whipping cream
1 tablespoon vanilla

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Directions:

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Place bread and currants in a 9X9 baking pan.

Combine sugar, eggs, cream, vanilla, nutmeg, cinnamon and zest and mix until sugar dissolves.

Pour cream mixture over the bread cubes and stir gently to distribute.

Let bread rest for 15 minutes.

In a small bowl mix the topping ingredients.

Wen ready to bake sprinkle the topping over the bread.

Bake at 350ºF for about 45 minutes until the pudding is set.

Remove from oven.

Combine the sauce ingredients in a small pot and cook until the sugar dissolves.

Pour the sauce over the warm pudding evenly. If you are not serving immediately, save some of the sauce for pouring it on just before serving.

To serve

Scoop out individual portions and spoon into individual dessert bowls. Spoon extra sauce over and serve warm.

Berries, whipped cream or ice cream optional. Just sayin.

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