‹ Back to Best Ever Bread Pudding

Print Options

Best Ever Bread Pudding Exps Ft24 205266 St 0123 0

Best Ever Bread Pudding

TOTAL TIME: Prep: 20 min. + standing Bake: 40 min. YIELD: 15 servings.
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. —Maria Petrella, Taste of Home Prep Cook

Ingredients

  • 2 large eggs
  • 2 large egg yolks
  • 2-1/4 cups half-and-half cream
  • 2 cups whole milk
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
  • 3 tablespoons brown sugar
  • SAUCE:
  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon baking soda

Directions

  • 1. Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes.
  • 2. Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts

1 serving: 497 calories, 29g fat (17g saturated fat), 151mg cholesterol, 540mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 9g protein.

© 2024 RDA Enthusiast Brands, LLC