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Baking In The Queen's Kitchen: Bread pudding

Baking In The Queen's Kitchen: Bread pudding

Bread pudding… a perfect comfort food as well as a perfect dessert. It can be left plain or you can add a fruit/fruits. It can be topped with a warm bourbon sauce, a chocolate sauce, caramel, crème anglaise or whipped cream, really whatever your heart desires (no one is counting calories here). Have fun with it and make it your own. Your family and friends will love you for this one!

Bread Pudding


8 C. cubed bread (Brioche, croissants, challah, French or Italian), fresh or stale

4 large eggs

1 C. sugar

1 ½ t. vanilla extract

½ t. cinnamon

4 T. unsalted butter, melted and cooled

4 C. heavy cream, milk or ½ & ½

Fruits (optional):

1 apple, cored and peeled and diced or cut into slices

½ C. raisins

2 bananas, sliced

1 can peaches

1 cup shredded coconut


  1. Preheat oven to 300 degrees and place rack in center of the oven
  2. Lightly grease 9x13 baking pan with butter or baking spray. Place baking pan in larger pan that has enough room to have water poured in it (bain marie/water bath)
  3. Place bread cubes and fruit (if using) in the baking dish
  4. With an electric mixer, beat eggs and sugar on high until thick, batter will form a ribbon
  5. Beat in vanilla extract and cinnamon, then beat in melted butter and heavy cream, milk or ½ & ½, just until combined
  6. Pour custard over the bread cubes until completely covered, press cubes into custard if needed, they should all be wet
  7. Pour enough water in larger pan until water is halfway up the sides of the baking pan
  8. Bake for about an hour or until a toothpick inserted in the center comes out clean
  9. Remove baking pan from the water bath and cool
  10. Serve warm or cold
  11. Top with a sauce, more fruit, ice cream or whipped cream or all of them!