Decadent and EASY Bread Pudding Recipe

Hey , you're watching Preppy Kitchen where I John can teach you how to make delicious homemade dishes to share with your family and friends today .

It is an amazing bread pudding with big cubes of rich brioche bread .

Completely saturated by a delicate perfectly sweet custard .

All en robbed in a bread pudding sauce with just a touch of brandy in there .

It's our secret .

Let's go .

Started first off the bread .

So you're gonna want enough bread to fill like an eight by eight inch baking dish .

Traditionally bread pudding is a great use for stale bread .

So if you have some stale bread hanging around the house , make a bread pudding with it .

However , Brian's mom is in town and I want to make her an extra special treat .

So we're gonna use brioche which is a rich egg based bread .

Unfortunately , it's not stale .

It's fresh from the market .

So we're gonna toast it up really quickly after we give it a cut , cut your bread into roughly one inch pieces .

Look at this brioche .

Oh my gosh .

So rich in this dessert , the bread and the sauce are really the stars .

If you love raisins , you can of course , add raisins to bread , pudding , toasted pecans .

There's so many delicious things that can be added to this , trying to cut these pieces as efficiently as possible .

And they don't all have to be exactly the same size at all .

I'm about to have some Virgo feelings over this bread cutting .

I'm not gonna lie .

So because I'm using fresh bread instead of stale , I want to remove some of the moisture .

So we're gonna give it a quick toast in the oven at 2 50 for about 10 minutes .

There we go .

Push that onto a baking sheet .

If you want to skip this step , just go to the market and ask for like some stale bread before they throw it out or feed it to the birds into the oven .

2 50 keep an eye on it .

So it doesn't singe but should be fine while that bread's drawing out in the oven .

We're gonna make a simple custard that will just fill every nook and cranny and bake up into some amazingness .

Here's the deal .

Three tablespoons of butter , half a cup of sugar , two cups of milk .

I warm my milk up a bit in the microwave first .

Just so it's not ice cold and half a teaspoon of salt .

There you go .

All right .

We're going to mix this up a bit and then place it over like medium heat and just scald it .

We want it to be almost getting to bubbling , the butter's already melted , the sugar is dissolved and once it's scalds or you see just a little bit of bubbling on the edge .

I'm gonna take it off the heat .

If you love custard .

Click up here for my clear recipe .

It is so good and filled with a pastry cream that's similar to this , but a little bit thicker .

So it can be piped .

All right .

So it's scalded .

Bubbling on the edge .

We're all done taking it off the heat and it'll need to cool down for just a couple of minutes .

My bread is just out of the oven and it's nice and crisp now .

So it's gonna accept that custard and really just be amazing .

The custard is almost done .

It's just cooling down before I add the eggs and vanilla .

But in the meantime , let's just grease our baking dish .

You have to go crazy here .

It's not gonna be really a sticky situation , but a little butter goes a long way in not having a mess , baking dish greased .

Let's add in our bread and if you see any big pieces , you can rip them up , you kind of wanna have less gaps on the bottom .

So just push them around and if you have any extra bread left over croutons , just keep baking them .

Hello ?

That's good .

What I like to do is just take some of the crust side and place it up on top .

So I have a little bit of contrast in the finished bread pudding .

And also if I see any holes , I can just fill them in and everything will be nice and comfy cozy .

Now I'm setting this aside , let your milk mixture cool down .

So it's warm , it could be like warm , warm but not hot .

So you don't want to scramble those eggs , they need to be nice and silky , not chunky .

Alright .

I'm gonna add in one tablespoon of vanilla right now .

If you want , you could add in a few tablespoons of brandy or whatever else .

But I'm keeping that for the sauce .

Not for the bread pudding , ok ?

Now it's time for the eggs just whisk them in and we're gonna be set .

There we go .

So you can see I still have a nice smooth consistency .

It's not curdled or anything .

This is a matter of waiting .

So don't rush it and I'm gonna reserve about like let's say a third of a cup of this custard .

Now we're gonna carefully pour it over the top to try not to spill .

I wanna make sure there's no dry pieces lurking around on top .

Now , I want to show you because there's all this liquid in here .

We can begin pushing down some of the bread because even though we try , there were some air gaps here .

So don't smash but just gently kind of let the bread find the the bottom of the pan .

I have my reserved bit of custard and I'm just gonna spoon that over the top or pour it over the top just because I can see a couple of pieces of bread that are dry and that's not the life .

I'm living .

My bread pudding is ready to go into the oven at 3 50 for about 40 to 50 minutes .

You don't want the bread to burn , you want to be beautiful , golden brown on top .

So if you see any little spikes that are starting to burn towards the end of the bake , cover it in foil and let it continue to bake .

That'll help you out .

This smells so good .

I can't even tell you just wait till it goes into the oven .

Now , we're gonna make our delicious sauce .

It is one of my very most favorite things to eat .

And I'm saying that for real , real , I have two cups of milk that I scalded or made really hot in the microwave .

It's not a true SCAD , but it'll work .

And now in a small pot , I'm adding two tablespoons of butter .

We're gonna put this on heat , add some flour whisk it together .

We're making a delicious sweet white sauce .

Oh , I'm not swattering already .

Let's go onto the oven once your butter's melted , add in two tablespoons of flour and whisk whisk whisk whisk whisk .

This is where you're creating a roof .

So just cook the butter and flour for about a minute while you whisk it up after a minute and a little bit of browning , slowly pour in the two cups of milk while you whisk , you can take a break and keep whisking it up .

Adding the milk in gradually gives you a thick silky sauce with a great consistency .

After the milk goes in , add in half a cup of brown sugar .

Wow , this is where that magic happens .

You don't have to use brown sugar for this recipe , but it adds a little bit of depth of flavor , which I love .

OK .

You can see the consistency starting to thicken up once it starts thickening up , keep an eagle eye on it .

And whisk whisk whisk , that's when it can bubble over .

So be careful sauce is appropriately thickened , taking it off the heat .

Now I'm adding in three tablespoons .

That's a very liberal three tablespoons of brandy , a lot of the brandies in a cook off .

You're not going to get a big head of alcohol .

But if you want , you can use two tablespoons of vanilla bean paste or vanilla extract .

Instead , this can be set aside to cool down a bit while I work on the rest .

My bread pudding just came out of the oven and I want to show you a couple of things first off .

If you don't want to make the sauce , Sprinkle , Sprinkle Sprinkle , just a little bit of powdered sugar .

It looks great .

After half an hour of baking , I was keeping an eye on things and I covered it with foil for the last 10 or so minutes .

Just so it didn't over brown .

I wanted to be nice and golden on top .

I like to spoon over , let's say half of the sauce first right after baking .

So the bread pudding really absorbs it all .

Even though it's filled with custard , there's a little bit of space for the sauce .

You don't have to use all the sauce .

If you don't want , you can reserve some for later .

It heats up really well and it is delicious on ice cream .

In fact , this whole dessert is an excellent , make a head thing .

You can just pop it into the oven to warm up again or reheat the individual servings .

If your white sauce ever curdles don't throw it away .

Put it into a blender and whiz whiz whiz whiz whiz while it's still warm .

If it's being extra finicky , you can add like a little bit of cream or water in just like a tiny drizzle and blend it up and it should come back to life and be super silky .

I'm gonna let this soak for a minute and then we're going to cut it and add more of the sauce on top .

All right .

I'm gonna cut a piece for everybody in the house .

But me first .

Ok .

That is what I call a delicious bread pudding .

All right .

Just a little bit extra .

Who would want to say No to that .

Look at this .

If you like this recipe , check out my E Clare video .

It has everything you could ever want in a dessert and more .

Now it's time for a bite though .

Look at that .

Oh my God .

The texture is beyond little dap in that sauce .

Oh , my gosh .

Ok .

I love this recipe because you can make it , enjoy it .

And there's some left for later and it keeps for so long in the fridge , you can keep it for days and days .

Just warm it up again and add some more of that warm sauce on top .

Oh , my mouth is watering .

Thanks so much for watching .

If you like this video , hit that like button and subscribe and I'll see you in the next video .