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Friday, January 8, 2010

Bread Pudding Recipe

Hi everyone,

Here is the bread pudding recipe. I'm so sorry that it didn't go through before.
I hope you all are able to get a chance to try it.
If you do, let me know how it comes out!

Marlene's Bread Pudding

1 loaf of cinnamon swirl bread, cut into 1" cubes (raisins optional)
1 stick butter, melted
6 eggs
4 cups whole milk
1 cup sugar
1 T vanilla
1.5 tsp cinnamon

Vanilla sauce

1 cup heavy cream
1/4 cup sugar
2 egg yolks
1.5 tsp all purpose flour 1.5 tsp vanilla ⅛ tsp salt 1 scoop Haagen Dasz vanilla ice cream

Preheat oven to 375*. Spread cubed bread on a baking sheet and toast until light brown, appx 8 minutes. Pack toasted bread into a lasagna dish and drizzle with melted butter. Reduce oven heat to 350*. In a medium bowl, whisk eggs, milk and sugar until sugar is dissolved. Add vanilla and cinnamon. Pour custard over bread and let soak for ten minutes. Bake pudding until puffed and firm, appx 45 minutes. While baking, prepare Vanilla Sauce: In a small saucepan, combine cream and sugar. SLOWLY bring to a boil to dissolve sugar. In a bowl, whisk egg yolks, flour, vanilla and salt until smooth and pale yellow. Pour a bit of hot cream into the eggs, whisking constantly. Then pour all of the egg mixture into the cream mixture, whisking constantly. Cook over very low heat (Do NOT boil), stirring constantly with a wooden spoon until slightly thickened. Remove from heat and stir in ice cream.


Ginaagain said...

The recipe I used was pretty basic but I fixed it up by using cinnamon swirl bread.. so it ended up being very similar to this one anyway. Next time I'll try this one. Thanks!

Nic said...

Thanks for putting this out there.Do you eat it hot?

Leeann said...


You can eat it either way. I prefer it warm. It is delicious though!

Nic said...

Well, it is just what I don't need but I am going to make it on Sunday.I just need to get the heavy cream. I wonder if skim milk is ok instead of whole milk?

Leeann said...


Skim milk for which part? I would hesitate to move down to skim. The lowest I would go is a mix of whole milk and maybe 2%. You don't want to have a yucky bread pudding!

Nic said...

I bought whole milk and it looks like cream. I will let you know how it goes. this was for the first part of the recipe, not the sauce.

Nic said...

OK, so we just all enjoyed the bread pudding and all I can say is YUM! Well, for an honest review, Brooks didn't have any except for the bite I made him take of mine. He wasn't hungry. Um, hello? Who the hell only eats when they are hungry? Anyway, he said "It's OK". Mikey inhaled it. Caitey also loved it. Mike said it was OK but he is not a fan of bread pudding.(something he neglected to tell me when I presented him with a delicious bowl of it). I thought it was very good. The only thing I would change in the future is to use less sugar. I thought it was just too sweet. I will need to explore some recipes with less sugar(or play around with it myself). I think the combo of the Cinnamon raisin bread(which has sugar) and then all of the additional sugar to the pudding and the sauce, was a bit much for me. Maybe I will make it with regular bread(perhaps a french?) And cut the sugar in half. In any case, it was good. Thanks Leeann!