Bread Pudding Made With Fresh Milled Flour Bread
Bread Pudding is one of those perfect recipes to make whenever you have leftover or stale fresh milled flour bread. You can use any leftover bread products you have, but it is the best with my Challah bread! The balance of cinnamon and custard-like richness is reminiscent of a delightful French toast. Served with a vanilla glaze sauce.
Ingredients
Bread Pudding Ingredients
- 1 pound loaf of stale slightly dried bread. Challah is my favorite choice, but any bread products will do.
- 5 eggs
- 1 cup sugar 200g
- 3 cups half and half 690g
- 2 tsp vanilla extract
- 1&1/2 tsp cinnamon
- 1/2 tsp nutmeg
Vanilla Glaze Sauce Ingredients
- 1 cup heavy cream 230g
- 1 TBSP freshly milled soft white wheat 7g
- 1/2 cup sugar 100g
- 4 TBSP salted butter 57g
- 1 tsp vanilla extract
Instructions
- Make sure to let your bread sit uncovered overnight so it can dry and stale a bit. This will allow the bread to absorb more of the wet ingredients.
Make The Bread Pudding
- Cut your stale bread into 1 inch cubes, and put in a large bowl.
- In another large bowl, add eggs, sugar, half and half, vanilla, cinnamon, and nutmeg. Then, whisk to combine.
- Pour these wet ingredients over the cubed bread, and gently stir to coat all the bread cubes. This will seem like a lot of liquid, but the dry bread will absorb more than you think!
- Let this sit at room temperature for 10 minutes. Don't skip this step, this is what lets all the flavor infuse into the bread cubes.
- During this soaking period, preheat your oven to 350*F.
- Prepare a 9x13 baking pan, by spraying it with non stick oil, even up the sides.
- Once the soaking period is up, pour the entire mixture into the prepared baking sheet.
- Bake for 50-60 minutes until the center appears set and not jiggly. I like to temp the center just to make sure I am above the 165*F safety cooking level for the eggs as well.
- Once done baking, let it cool for 15-20 minutes, then drizzle on half the vanilla glaze sauce.
Make the Vanilla Glaze sauce
- In a medium sauce pan, on medium heat, whisk together sugar, flour, and heavy cream until the sugar is melted/dissolved.
- Once the sugar has dissolved, then add in the butter and heat until the butter melts, and the mixture just starts to boil. Then, turn off the heat, it should be slightly thickened, but will continue to thicken as it cools as well.
- Then, after the heat is off, mix in the vanilla extract.
- Allow the vanilla glaze sauce to cool for 10 minutes before using. It should thicken as it cools.
- Pour half the vanilla glaze over the bread pudding, and save the other half for drizzling over each piece when serving.
- Serve, drizzle, and enjoy!
Video
Notes
*Make Ahead Directions: To make this ahead of time, just prepare it up to the point of soaking. Cover the mixture, and carefully place it in the fridge overnight. Then, in the morning you can pop it in the oven, and bake as directed.
*To store this fresh milled flour bread pudding: Allow it to cool completely, then cover and refrigerate up to 3 days. Although it is best enjoyed fresh. But, for a longer storage, allow to cool completely, and cover in a freezer safe container. Freeze for up to 3-4 months. Thaw overnight in the fridge. You can warm in the microwave, or cover with foil and bake at 325*F until warmed throughout.