Bread Pudding
I have tried a lot of bread puddings; however, this is still the best one. I got this recipe from Southern Living.
I have tried a lot of bread puddings; however, this is still the best one. I got this recipe from Southern Living.
- Carbohydrate 62.5615546586332 g
- Cholesterol 113.30281254332 mg
- Fat 15.656652898458 g
- Fiber 1.27184378355409 g
- Protein 6.3396711546854 g
- Saturated Fat 9.08803005674327 g
- Serving Size 1 1 Serving (122g)
- Sodium 257.445216407107 mg
- Sugar 61.2897108750791 g
- Trans Fat 1.18464538550233 g
- Calories 404 calories
Step-by-step
- Combine first 4 ingredients, stir in butter and whipping cream.
- Gently stir in bread and raisins.
- Pour into a lightly greased 2 quart souffle or deep baking dish.
- Bake at 375 degrees for 60 to 65 minutes, shielding with foil after 30 minutes to prevent excessive browning.
- Let pudding stand for 10 minutes before serving warm.
- This is the best if you make up the pudding ahead of time and let it sit in the refrigerator for several hours, before cooking it.
A list of measurements obscures how heavy cream and eggs behave when heat transforms them. Whipping cream contains high butterfat, which coats the starches in the French bread cubes and prevents them from turning mushy. Lightly beating the eggs introduces just enough protein structure to bind the custard without creating a rubbery texture.
Resting the assembled unbaked mixture in the refrigerator for several hours allows the dry bread to fully saturate. This prolonged hydration step ensures the interior softens completely while the exterior develops a contrasting density. Sugar molecules draw moisture from the dairy during this rest, altering the freezing point and thickening the liquid phase.
Bake the dish at 375 degrees Fahrenheit for 60 to 65 minutes inside a two-quart deep baking dish or souffle dish. Shielding the surface with aluminum foil precisely at the 30-minute mark halts excessive browning on the raisins and top crust. Letting the dessert rest for 10 minutes post-bake allows the internal temperature to stabilize and the starches to set.
Storing leftovers requires airtight refrigeration for up to four days. Reheating individual portions in a 350-degree oven revives the crisp edges better than a microwave, which tends to toughen dairy-based custards.
