Macadamia Nut Bread Pudding
Indulge in the irresistible charm of Macadamia Nut Bread Pudding, a rich and comforting dessert that transforms day-old French or brioche bread into a golden-baked masterpiece. With its luscious custard base of eggs, milk, cream, and a touch of cinnamon, this bread pudding is elevated by the addition of crunchy, buttery macadamia nuts, creating a perfect balance of textures. A hint of vanilla and melted butter adds decadent flavor to every bite, while a light dusting of powdered sugar makes for an elegant finish. Ideal for cozy family gatherings or as a show-stopping dessert at dinner parties, this recipe is as easy to prepare as it is delightful to serve. Enjoy it warm, topped with vanilla ice cream or drizzled with caramel sauce for an extra-special treat. Whether you're a seasoned baker or a beginner exploring classic desserts, this creamy and nutty indulgence is sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (French or brioche)
- 1 cup Macadamia nuts (roughly chopped)
- 4 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 cups Milk
- 1 cup Heavy cream
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Arrange the cubed bread in the prepared baking dish in an even layer.
Sprinkle the chopped macadamia nuts evenly over the bread cubes.
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, milk, heavy cream, vanilla extract, melted butter, salt, and ground cinnamon until the sugar dissolves and the mixture is smooth.
Pour the custard mixture evenly over the bread cubes, ensuring all of them are soaked. Press down gently with the back of a spoon to submerge the bread pieces into the liquid.
Let the mixture sit for about 10 minutes to allow the bread to absorb more of the custard.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 20 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Dust with powdered sugar for garnish if desired and serve warm. Optionally, pair it with vanilla ice cream or a drizzle of caramel sauce.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 35.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 229 mg | 5% | |
*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.
