Bread Pudding
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon butter (softened, to grease the pan)
- 8 cups bread (2-inch pieces, I used brioche but any other bread can be used. Note 1)
- 2 cups mixed fresh berries
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F/180°C, and butter the inside of a 9x13 inch baking pan. Add the bread and berries to your pan.
- In a bowl, whisk together eggs, milk, cream, sugar, and vanilla.
- Pour the mixture over the bread and berries, and allow to sit for 10-15 minutes at room temperature.
- Bake for 40 minutes uncovered (until the internal temperature of the custard is 160°F/70°C). Serve with vanilla sauce or just dust with powdered sugar.