I made that!

Bread Pudding!

Posted in All Sugar All The Time by brandi on February 18, 2009

In my experience, bread pudding gets no love. It’s like the drunk uncle of the dessert world. And it makes me so sad. I think bread pudding is just fantastic. I mean, it’s bread and sweet custard. Really, what’s not to love? I think most people just haven’t had GOOD bread pudding. I make GOOD bread pudding. And this is how.

I always use a nice locally made egg bread. If I was being ambitious, I would make my own brioche. Today I am not being ambitious (at least not with dessert). I bought 2 loaves of Semifreddi’s challah, one with cinnamon and one with poppy seeds. I sliced the loaves and arranged them loosely in a baking pan. Then I toasted them in the oven, just long enough to dry them out a bit.


Then I made a custard by mixing up some eggs, milk, sugar, vanilla & salt. I poured that custard all over the toasty slices.


Then I spent a little time admiring the loveliness, while pressing all of the edges into the custard.


Then I wrapped it up and let it soak overnight.

When it was time* I pulled it out of the fridge and checked it out. All that soaking made room for me to pour in more of the custard, which I happily did. The important part (really the ONLY important part, it’s not exactly rocket science) is to get as much custard as possible into the pudding, without spilling of course. I let it soak in for a few minutes and then baked it until the custard was just set.


At this point you’re probably thinking “and why is this special?” So while it’s cooling, I make a caramel sauce. Now you’re probably thinking “Why don’t you just call this blog ‘I Made Caramel” since I make it so much. It’s true. I heart caramel. My choice of last dessert meal ever would be floating in a bowl of caramel sauce.


Anyways, I chopped up some apples and sautéed them in the caramel sauce. And then I poured them all over the bread pudding. Now do you see what I’m talking about?


It was GOOD. So so good.


Thank you Tartine, for showing us how it’s done.

*this is different for everyone, just go with your gut.


One Response

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  1. Kasey said, on February 19, 2009 at 8:50 am

    Woa, I am definitely going to have to try this sometime. Tartine is the end all be all to sweets!

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