The "Best" Bread Pudding

I found this recipe on the Southern Bites blog.  You know whenever someone posts a recipe as "the best", I consider that a challenge!  So a new adventure is born.  A note for the record . . . I have only had bread pudding a couple of times, one that I made (the New Orleans Bourbon Bread Pudding) and another one I had at a restaurant in Norfolk, VA - both were delicious.  So whether or not this is the all-time best ever bread pudding will be hard to judge based on my limited experience with bread pudding.


This recipe will require a run to the grocery store.  It is on the expensive side which calls for two quarts of heavy whipping cream and 15 eggs.    I did make a few minor modifications to the sauce and I will note those in that recipe.  On to the recipe . . .


The Best Bread Pudding by Southern Bites

Ingredients:

1 quart (4 cups) heavy whipping cream
15 eggs (YES!! that is 15 eggs)
1 1/2 cups white sugar
2 T cinnamon
1 T vanilla extract
1 1/2 cups firmly packed brown sugar
2 french baguettes

Sauce

2 cups heavy whipping cream ** (I only used 1 cup)
1 cup butter ** (I only used 1/2 cup)
2 cups brown sugar ** (I only used 1 cup)

Directions:

Combine the cream, eggs, sugar, cinnamon and vanilla together in a very large bowl.
Slice the baguettes lengthwise then cut into 1 inch pieces
Soak the bread in the cream mixture in the refrigerator overnight, covered with a lid or saran wrap.

Spray a 9 x 13 baking dish with Pam or coat with butter.
Layer in the soaked bread.  You will not need to use all the cream mixture which you can discard.
Sprinkle the top with the brown sugar.

Bake at 325 for 45 to 50 minutes until the center of the pudding is set.
Remove and let cool on a rack (your house will smell HEAVENLY!!!)

For the sauce:

Melt the butter and brown sugar.
Bring to a boil.

Remove from heat.
Add the heavy whipping cream, mix to combine and let the sauce set while the pudding cools (about 15 to 20 minutes).
Spoon the sauce over the top of the pudding so it can soak in.  You will probably not need all the sauce.

The Entire Recipe:


The Best Bread Pudding by Southern Bites

Ingredients:

1 quart (4 cups) heavy whipping cream
15 eggs (YES!! that is 15 eggs)
1 1/2 cups white sugar
2 T cinnamon
1 T vanilla extract
1 1/2 cups firmly packed brown sugar
2 french baguettes

Sauce

2 cups heavy whipping cream ** (I only used 1 cup)
1 cup butter ** (I only used 1/2 cup)
2 cups brown sugar ** (I only used 1 cup)

Directions:

Combine the cream, eggs, sugar, cinnamon and vanilla together in a very large bowl.
Slice the baguettes lengthwise then cut into 1 inch pieces
Soak the bread in the cream mixture in the refrigerator overnight, covered with a lid or saran wrap.
Spray a 9 x 13 baking dish with Pam or coat with butter.
Layer in the soaked bread.  You will not need to use all the cream mixture which you can discard.
Sprinkle the top with the brown sugar.
Bake at 325 for 45 to 50 minutes until the center of the pudding is set.
Remove and let cool on a rack (your house will smell HEAVENLY!!!)

For the sauce:

Melt the butter and brown sugar.
Bring to a boil.

Remove from heat.
Add the heavy whipping cream, mix to combine and let the sauce set while the pudding cools (about 15 to 20 minutes).
Spoon the sauce over the top of the pudding so it can soak in.  You will probably not need all the sauce.

ENJOY!!!

Verdict:

Well, was this THE best bread pudding I have ever had??  I must concede . . . this was pretty darn good - OK, yes, it was the best bread pudding I have ever tasted.  It will now be my "go to" recipe for bread pudding.  Yes, it is rather expensive, but OMG is it worth it.  As for my "resident" expert, he LOVED it.  Warning . . . you won't want to get on the scale anytime soon - LOL!!