Embrace the warmth and comfort of my all-time favorite bread pudding recipe, a delightful dessert that transforms simple ingredients into an exquisite treat. Suitable for an 18cm diameter, 7cm high mold, or a shallow one like the 24cm diameter I prefer, this recipe is a testament to the power of simplicity and the magic of transforming everyday ingredients into something truly special.
Why You’ll Love This: This bread pudding, with its soft, custardy interior and caramelized exterior, strikes the perfect balance between sweetness and texture. The lemon or orange zest adds a subtle citrusy brightness that complements the creamy, vanilla-infused custard. Topped with a homemade caramel that’s both rich and slightly bitter, it creates a complex flavor profile that’s simply irresistible.
Perfect Occasion: This bread pudding is perfect for any occasion, whether it’s a comforting family dinner dessert, a festive gathering, or a simple treat to brighten a rainy afternoon. It’s especially wonderful during the colder months, offering a warm, soothing end to any meal. Plus, it’s an excellent way to use up leftover bread, making it a smart and delicious choice for minimizing waste.
Decoration Tips: For a stunning presentation, serve this bread pudding with a drizzle of extra caramel sauce or a dollop of whipped cream on top. Fresh berries or a sprinkle of powdered sugar can add a pop of color and a touch of sweetness. If you’re feeling adventurous, a scoop of vanilla ice cream on the side makes it an indulgent delight.
Ingredients:
- 300g of bread, cut into small pieces
- 1 liter of milk
- Zest of 1/2 a lemon or orange
- 6 eggs
- 200g of sugar
- 2 tablespoons of vanilla extract
- 200ml of double cream
For the Caramel:
- 200g of sugar
- 1 tablespoon of honey
Instructions:
- Preheat the oven to 160°C (320°F).
- In a bowl, soak the bread, milk, and citrus zest until the bread softens.
- In another bowl, whisk together eggs, cream, and sugar. Combine with the soaked bread, mix well, then stir in vanilla extract. Blend until smooth with a hand blender.
- For the caramel, melt sugar with honey in a saucepan over low heat until it reaches an amber color. Pour into your mold, covering the base and sides, and let cool.
- Pour the bread mixture into the caramel-lined mold. Bake in a water bath for 50 minutes.
- Cool in the refrigerator for at least 2 hours before demolding. To demold, briefly dip the mold in boiling water to loosen the caramel, then invert onto a serving plate.
This Ultimate Bread Pudding is not just a dessert; it’s a hug in the form of food. Enjoy the rich, comforting flavors and the joy of creating something truly beautiful from simple ingredients. Enjoy!
