Autumn Bread Pudding

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Autumn Bread Pudding

star rating (2) rate this recipe »
Published prior to 2008

7 cups (about 9 ounces) cubed leftover bread (brioche and challah are nice)
6 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk
1 cup half and half, cream, or milk
15-ounce can pears in light syrup
1/2 cup dried apricots
1/2 cup dried cranberries

Preheat the oven to 325°F. Lightly grease a Polish stoneware shallow fluted bowl, or a 9" x 13" baking dish.

Whisk the eggs in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined. Add the milk and half and half, continuing to whisk.

Stir the bread into the egg mixture, using a large spoon or spatula to mix everything together until the bread is thoroughly coated. Let stand for 30 minutes, stirring occasionally.

Drain the pears, reserving the syrup for another use if desired. Cut the pears into 1" pieces. Cut the dried apricots into slivers. (Scissors sprayed with a little non-stick vegetable oil spray work well here.)

Fold all the fruit into the bread-custard mixture and pour it into the baking pan. Bake for 50 minutes (for the 9" x 13" pan) to 60 minutes (for the Polish dish), until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean. Let the pudding cool for at least 15 minutes before serving. Drizzle with caramel sauce and serve with ice cream, if desired. Yield: 12 servings.

Reviews

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  • star rating 12/10/2012
  • Judith from Santa Cruz, CA
  • Now a holiday must-have and great to take to potlucks. About 9-10 slices of bread works, especially if it's thick. I'm using more nutritious wheat bread that contains a bit of honey this year and almond milk for the milk (but still using either cream or Half and Half). I add pecan pieces and use 4 Bosc pears rather than canned pears.
  • star rating 11/15/2009
  • Becky from Albany, NY
  • This is a great bread pudding recipe. I did make a few changes however, I had some dried orange peel sitting around not being used and thought it might work in this so I added a tablespoon at the same time as the milk and cream and I used a cup of chopped apple instead of pears and raisins instead of cranberries because that was what I had on hand. The orange peel was an excellent addition and my family agreed the texture of the apples added something that wouldn't have been there had I used canned pears. It was universally declared the best bread pudding I've made (and I've made A LOT of bread puddings because I always have leftover challah from Shabbat). I would definitely recommend this to anyone who wants a traditional bread pudding with a little twist.
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