Bread Pudding Recipe With Yeast
This classic bread pudding recipe bakes up a big batch to share. Cubes of brioche soak in a sweet spiced cream, then bake in a water bath to create a smooth custard texture. Serve with a generous drizzle of homemade bourbon sauce.
My first bite of bread pudding was in New Orleans at Commander’s Palace. When the warm plate hit the table, I could immediately smell the spices and hints of oaky whisky in the sticky glaze. Let’s just say they set the bar pretty high, but I’m happy to report that I closely recreated the experience at home.
The good news is that the recipe includes simple ingredients; bread, eggs, cream, sugar, and spices. You will need to prepare and bake the custard base with care to deliver a smooth and creamy texture. I use a water bath to gently cook the egg filling to nail the right consistency. Don’t worry; the technique is easy, and I’ll show you my step-by-step method.
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Bread pudding typically uses day-old bread and turns it into a warm baked custard dessert. The bread soaks in an egg and cream mixture with spices or other mix-ins like fruit or chocolate. It gently bakes to yield a velvety, souffle-like texture. You can make it in a large casserole pan or small ramekins for individual portions to serve multiple guests.
For this recipe, you will need a 1-pound loaf of bread. I prefer to use brioche, a slightly sweet egg bread with a dense crumb structure for more chew and decadence. Challah is a good substitute. French bread is another great option and will have a lighter texture since it’s a lean yeast dough.
To mimic using day-old or stale bread, cut the loaf into 1-inch pieces, then bake them in a 300-degree oven. This process will gently dry excess moisture on the surface, similar to making croutons. The dryness allows the sweet custard to absorb into the crumb for maximum flavor. This method also prevents the bread from instantly getting too soggy, and losing its structure.
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Bread pudding is a type of baked custard, so to ensure a velvety texture, you need to heat the eggs with the dairy and sugar gently. This process also helps to fully dissolve the sugar granules before it bakes for even dispersion.
Tempering the cool eggs with warm liquid creates a smooth consistency during cooking and prevents the proteins from turning into lumpy curds. The cream mixture heats to 120 degrees for gentle warming.
To ensure that the bread absorbs the custard all the way to the center, let it soak until hydrated and soft. This process takes about 30 minutes. Don’t skip this step, or the pudding will taste dry in parts instead of infusing together into smooth and creamy slices.
Vegan French Toast Pudding
If you place the bread pudding on the oven rack, the direct heat will make the edges overly dry and the middle too custardy. To create an even consistency throughout, bake the dessert set inside a water bath. To make a water bath, just put the casserole dish inside a large roasting pan and pour in hot water until it reaches halfway up the sides.
The steam generated in the oven will gently cook the egg mixture and prevent hot spots. The result is a decadent souffle-like texture. This technique is also used for egg-based desserts like cheesecake to prevent cracking and retaining moisture.
To make a traditional bread pudding sauce, whip up a quick bourbon-infused glaze. I like to add brown sugar because the molasses compliments the flavor of the barrel-aged whiskey. Melted butter, sugar, and eggs gently heat together until the proteins thicken and coat a spoon. It’s essential to keep the butter and sugar mixture below 135ºF (57ºC) before adding the eggs.
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The eggs will coagulate at temperatures of 144ºF (62.2C) and above, so it’s good to provide a buffer. Once it’s mixed with the sugars and butter, it will prevent curds from forming as it cooks and thickens. The alcohol and vanilla are added at the very end, which keeps it bold and intense. A little bit of salt enhances the caramel flavors in the sauce. Make sure to add it warm on top of the pudding.
Completely cool the bread pudding, then store leftovers in an airtight container in the refrigerator for up to 5 days. Individual pieces can be tightly wrapped in plastic and stored in a resealable bag in the freezer for up to one month. Defrost before reheating.
Bread pudding has been traced as far back as 11th century Europe and has been largely popular in England from the 13th century onwards. Bread pudding started as a “poor man’s dish” – a way to be frugal and use up old bread before it spoiled. In modern baking, bread pudding has now garnered a reputation as a comfort food and is even often seen on the dessert menus of upscale restaurants.
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For best results, bread putting should be brought to about room temperature before reheating. If frozen, allow the bread pudding to sit out and thaw completely. For best results, reheat the bread pudding in a 350°F (180°C) oven for 10-15 minutes. Cover with foil to keep moist, then uncover in the last 2-5 minutes of baking to crisp up. Bread pudding can also be reheated in an air fryer, microwave, or in a pan on the stovetop for an extra crisp.
Bread pudding can be served warm OR cold! Bread pudding is best served after a slight cooling time – anywhere from 10 minutes up to 2 hours (it should be refrigerated after 2 hours). Enjoy warm bread pudding with a warm syrup topping, or cold bread pudding with reheating bourbon syrup.
The bread pudding is ready when the center sets and is no longer jiggly. The temperature should be about 170 to 175ºF (77 to 80ºC) when tested with an instant-read thermometer. Too high, and it will taste too rubbery, and the egg proteins will have firmed up more and lose moisture. Let it cool at room temperature for about an hour so it’s easier to slice. Meanwhile, I prepare the bourbon sauce.
Amazing, Easy Bread Pudding
This classic bread pudding recipe is sweet and decadent, with cubes of brioche bread soaked in a smooth, flavorful custard with cinnamon and raisins, and topped with a homemade bourbon sauce.
Storing and reheating: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual pieces in microwave on high power in 30 seconds intervals until warm.
Calories 385 kcal (19%) Carbohydrates 49 g (16%) Protein 7 g (14%) Fat 19 g (29%) Saturated Fat 10 g (50%) Cholesterol 184 mg (61%) Sodium 154 mg (6%) Potassium 274 mg (8%) Fiber 1 g (4%) Sugar 39 g (43%) Vitamin A 737 IU (15%) Vitamin C 1 mg (1%) Calcium 141 mg (14%) Iron 1 mg (6%)
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Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.This classic bread pudding recipe is made by soaking white bread in creamy, rich vanilla custard. It’s the ultimate dessert that everyone is guaranteed to love. And the best part? It’s so easy to make!
Bread pudding is a simple, classic dessert that always tastes good. Truth is, I actually love to make it for breakfast or brunch whenever we have guests over (or simply whenever I have a craving for it). What I love about this recipe is how simple it is to make and it allows me to use up bread that may otherwise go bad.
Pumpkin Pecan Bread Pudding
Bread pudding consists of layers of white bread mixed with a delicious, creamy custard made from eggs, sugar, and either cream or milk. Using heavy cream alone will give the richest and, in my opinion, most delicious flavor, but you can use milk, half-and-half, or a combination depending on your personal preference.
Baking tip: If the top is browning too fast, cover loosely with aluminum foil and continue baking until the custard is set. Don’t over bake or the bread will be dry.
The best type of bread to use for bread pudding is white bread. I love using enriched breads, like challah, brioche, Panettone, or even croissants. You’ll get the best results if your bread is slightly stale. Or, you can cut it up and toast it in the oven until slightly crispy.
Golden Corral Bread Pudding
While most recipes for bread pudding are quite similar, it’s the bread to custard ratio that typically differs. In some recipes, the bread pudding will still be filled with visible custard after baking, but in others, the bread will soak up most of the liquid. I don’t like too much extra custard, so my recipe calls for a ratio resulting in my custard being soaked into the bread. It also depends on how much time you let the bread soak prior
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