Description
A warm comforting Brown Sugar Bread Pudding Loaf made with toasted challah or a sturdy white loaf soaked in a cinnamon scented custard then finished with a glossy dark brown sugar sauce. This recipe yields a tender, caramel forward dessert that serves about nine and is perfect warmed and topped with extra sauce.
Ingredients
1 (1-pound) challah loaf or a sturdy white loaf such as Arnold Country White, Pepperidge Farm Farmhouse Hearty White, or Dave’s Killer Bread White Bread Done Right, sliced into 1-inch pieces then torn into large chunks
3 cups half and half
1/2 cup dark brown sugar
2 tablespoons Alcohol Free Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor
1/2 teaspoon kosher salt
2 large eggs
2 large egg yolks
1 tablespoon unsalted butter plus more for greasing the pan
For the brown sugar sauce
1 cup dark brown sugar
1/2 cup half and half
2 tablespoons unsalted butter
3/4 teaspoon kosher salt
Instructions
1. Heat the oven to 300°F
2. Cut the challah into 1-inch slices then tear slices into large rustic pieces and spread on a rimmed sheet pan
3. Bake the bread for 30 minutes at 300°F rotating once until lightly browned and dried out then let cool completely
4. While the toasted bread cools whisk together the half and half, dark brown sugar, Alcohol Free Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor, kosher salt, two large eggs, and two large egg yolks until smooth
5. Add the cooled toasted bread to the custard and toss gently until all pieces are coated
6. Butter a 13×9 inch baking dish and transfer the bread custard mixture to the pan pouring any remaining custard evenly over the top
7. Press the bread gently with a spoon to encourage absorption and let the mixture rest for 30 minutes, pressing down occasionally
8. Bake uncovered for 40 to 45 minutes until the top is golden brown and the center is set but still tender
9. Let the pudding cool at least 10 minutes before serving
Notes
Drying the bread in the oven at low temperature ensures it soaks the custard without turning soggy
Use dark brown sugar for deeper caramel notes, light brown sugar can be used for a milder flavor
Allowing the bread to rest in the custard for 30 minutes helps the liquid distribute evenly for consistent texture
Check the center with a knife or spoon; it should be set with only slight give
Warm the brown sugar sauce before serving so it soaks into the surface and complements the pudding
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American