How To Make Bread Pudding

This dish is a great way to utilize leftover bread or croissants. Lightly toast leftover bread and chop into bite-sized pieces. Spray a pan with non-stick baking spray and layer the toasted bread in the pan. Combine sugar, cinnamon, eggs, half-and-half and vanilla extract – or any flavor liquor you prefer – in a bowl and then pour the mixture into the pan over the bread. Allow the pan to rest in the refrigerator overnight, so the bread can absorb all of the liquid. When the bread pudding is ready to be baked, cook for an hour covered with foil. Remove the foil and allow the bread pudding to finish cooking, achieving a golden brown top. If the pudding is ready, a knife that is inserted will come out clean. Serve the bread pudding with a great caramel sauce, whipped cream or some fruit, and enjoy! In this video, Chef Susie gives an online cooking lesson on how to cook a tender and rich bread pudding. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Bread Pudding Recipe:

1 cup sugar
1 teaspoon cinnamon
4 eggs
1 teaspoon vanilla
2 ¾ cups half and half
12 medium Danish or a variety of croissant, cinnamon rolls, or coffee cake

1. Chop the Danish in 1 inch pieces and toast in a 350 degree oven for about 15 minutes or until golden brown. Cool and place in a 10 X 13 baking pan which has been sprayed with non-stick spray.
2. Wisk the sugar and cinnamon together and add the eggs and vanilla and mix until well incorporated. Mix in the half and half and pour over the Danish. Cover and leave in the refrigerator overnight.
3. Cover with foil and bake in a pan filled with water so the water comes ½ way up the side, for 1 hour covered and about ½ hour uncovered. Test for doneness if the top springs back when touched and a small knife inserted comes out clean. Let sit for about 20 minutes.
4. Serve warm or chilled with caramel sauce, whip cream and dried fruits such as apricots and raisins.

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