Kicked Up Bread Pudding
Indulge in the ultimate comfort dessert with this Kicked Up Bread Pudding—a luxurious twist on the classic treat that's perfect for any occasion. Made with soft cubes of day-old French or challah bread, this recipe infuses every bite with the rich flavors of cinnamon, nutmeg, and a hint of optional bourbon for a sophisticated kick. A creamy custard blend of whole milk, heavy cream, and a duo of sugars soaks into the bread, creating a luscious texture that's complemented by pops of sweetness from raisins or dried cranberries and the crunch of optional pecans or walnuts. Baked to golden perfection and topped with a dusting of powdered sugar, this dish is irresistible served warm with caramel sauce, whipped cream, or a scoop of vanilla ice cream. With just 20 minutes of prep, this easy and decadent dessert is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 8 cups day-old bread (French or challah)
- 4 tablespoons unsalted butter (melted)
- 3 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup dark brown sugar
- 5 pieces large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons bourbon (optional)
- 0.5 cup raisins or dried cranberries
- 0.25 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the day-old bread into 1-inch cubes and place them into the prepared baking dish. If the bread is not dry, lightly toast the cubes in the oven for 5-7 minutes.
Drizzle the melted butter evenly over the bread cubes and toss gently to coat.
In a large bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth. If using bourbon, whisk it in at this stage.
Sprinkle the raisins (or dried cranberries) and nuts (if using) evenly over the bread cubes in the dish.
Pour the custard mixture over the bread cubes slowly and evenly, ensuring all the bread is soaked. Press down lightly with a spoon or spatula to ensure the bread absorbs the liquid.
Let the mixture sit for 10-15 minutes to allow the custard to fully soak into the bread.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove from the oven and let the bread pudding cool slightly before serving. Dust with powdered sugar for garnish, if desired.
Serve warm on its own or with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 51.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 514 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
