Making the best bread pudding

I have always been a fan of bread pudding (especially the one from Le Bouchon). Recently I learnt how to make it, and I was obsessed. Keep reading to learn my foolproof secrets on making bread pudding!

First, make sure your bread is old, mine was like 10 days old. When the bread is dry, it will absorb more custard, making it extra moist.

Then, the custard ingredients. I kept it pretty simple (keep in mind that I used this for about 3 loafs of bread): a liter of milk, 2 cups of brown sugar, a good splash of vanilla extract, a stick of melted butter, 6 eggs, 3 egg yolks, and a pinch of salt. I also added nutmeg and allspice. I really wanted the vanilla flavor to stand out, and I added a looot (maybe even 1/4 cup?). But I’m telling you, it was perfect with all that bread.

Next, I combined diced apples, dried cranberries, raisins, and the cubed bread on an ovenproof dish. I topped it with chopped butter and sugar, this melts on the oven kinda like caramel. De-li-cious.

Finally, I poured the custard evenly, making sure all the bread was moist, not soggy. I let it rest while I preheat the oven to 180°C (350°F) and cooked for about 45 minutes, or until it looks golden brown.

And that’s it! Hope you enjoy it!

Do you have other bread pudding tips or favorite recipes? Be sure to let me know on the comments!

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