Mix-and-Match Bread Pudding
recipe developed by Amy Stevenson for Food Network Magazine
1: Chose Your Bread
Cut enough 1-inch cubes to equal 12 cups (remove any tough crusts) and toast on a baking sheet in a 325 ̊ F oven until just crisp but not golden, about 10 minutes.
- Challah
- Brioche
- Sourdough
- Baguette
- Croissants
- Raisin Bread
- Panettone
- basically any bread (tough crusts removed)
2: Make the Custard
Whisk 4 eggs plus 4 egg yolks in a large bowl with 1/2 teaspoon salt and 1 cup granulated sugar (or 1/2 cup each granulated sugar and brown sugar or maple syrup). Whisk in 2 cups each milk and heavy cream, then 1 or 2 (or more) ingredients from Group A and, if desired, 1 ingredient from Group B.
Group A:
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond or other extract
- 1/2 teaspoon ground ginger, cinnamon, allspice or pie spice
- 2 teaspoons finely grated lemon or orange zest
- 1 tablespoon instant espresso powder
Group B:
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened cocoa powder
- 1/4 cup bourbon, brandy or rum
3: Pick Your Mix-Ins
Place the toasted bread cubes in a large bowl and pour the custard on top. Stir in 1 or 2 of the following ingredients; use one cup of each.
- Chopped toasted nuts
- Dried fruit, chopped if large
- Cherries or berries, drained (chopped if large)
- Semisweet chocolate chips
- Chopped apple or pear
- Chopped banana
- Toasted shredded coconut
- Mini marshmallows
- Bake the Bread Pudding
Butter a 9-by-13-inch baking dish. Add the bread mixture and let soak 30 minutes (or up to 1 hour if using a dense bread). Sprinkle with 2 tablespoons granulated or brown sugar and bake at 325 ̊ F until puffed and golden and the custard is just set, about 1 hour. Transfer to a rack and let cool at least 30 minutes.
- Serve the bread pudding with ice cream, whipped cream or one of these sauces.
Chocolate Sauce: Combine 6 ounces chopped semisweet or bittersweet chocolate, 1/2 cup heavy cream, 2 tablespoons granulated sugar and a pinch of salt in a small saucepan over low heat. Cook, stirring, until the chocolate melts. Whisk in 1 teaspoon vanilla extract.
Jam Sauce: Combine 1 cup chunky jam, 2 tablespoons lemon juice, 1 tablespoon water and a pinch of salt in a small saucepan over low heat. Bring to a simmer and cook, whisking, until smooth and slightly thickened, 2 to 3 minutes.
Butterscotch Sauce: Combine 1 cup brown sugar, 1/3 cup heavy cream, 4 tablespoons cubed butter and 1/4 teaspoon kosher salt in a small saucepan over medium-low heat. Bring to a simmer, whisking until smooth. Cook, whisking, until slightly thickened, about 3 minutes.
Here’s a twist! Think the same basic recipe, but ditch the sweet stuff and go savory with things like mushrooms, sweet potato, squash, leeks, scallions, cheese, herbs, etc. Not dessert, but a great side dish or vegetarian main.
