For the best bread pudding you'll ever make try this recipe for an old fashioned creamy and rich bread pudding, topped with a cream cheese frosting.
It’s not easy getting girls to try this for the first time, but once they do there usually yours forever…..warm bread pudding with ooey gooey melted cream cheese frosting all over it…..The custard baked into the bread so it’s moist and flavorful….sigh
And last night for the first time I shared the complete recipe, the last secret ingredients, the ones that make the difference between really good bread pudding, and bread pudding that so good it makes you want to eat more, even though you shouldn’t. So today I was giving out samples, as girls looked at it suspiciously, make pudding out of bread……How Gross……well that’s what they were thinking.
So as I handed them a souffle cup of heaven I told them it’s not what you think!!
Now, of course, we did have the few that didn’t admit to liking it, perhaps if it was chocolate? But you know I just can’t bring myself to do that to something so simple, yet so elegant. But many of the girls came back for more. (one even told me the bread pudding the restaurant she works at is nothing like this, I asked her, “could you cut a wedge of it and use it as a doorstop” she said yes….sigh….it isn’t rocket science people)
So let’s move on to a dessert that was a staple at the restaurant I worked at and has been applauded at every stop I have made along the way since….Ladies and Gentlemen, I give you My Legendary Bread Pudding.
Now let me warn you, it’s not for the faint of heart…. it’s not Vegan. You can change the ingredients but it will only ever be really good bread pudding……..not legendary.
If you enjoy delicious desserts you may also like these recipes:
Bread Pudding with Cream Cheese Frosting
- 1 loaf Potato Bread cut into cubes, (more if you need it, the bread should mound high above your casserole dish.)
- 4 cups whole milk
- 3 large Eggs
- 2 cups Sugar
- 2 tablespoons Vanilla
- 1/3 cup Raisins optional
- 1/2 stick butter melted
- 1 cup half and half or heavy cream
Cream Cheese Frosting
- 1/2 lb butter softened
- 1 lb cream cheese softened not whipped
- 1 cup confectioners sugar more if you like it sweeter
- 2 teaspoons Vanilla Extract
- The first thing you want to do is fine a proper baking dish or casserole to bake this in, around a 13×9 inch pan.
- In your mixer or a large container, mix the milk, eggs, sugar, and vanilla together, making sure all the eggs are beaten in to the milk and all the sugar has been incorporated.
- When it is well mixed, pour this mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Let it sit for at least 15 minutes, overnight in the fridge is even better.
- Before putting it into the oven, pour the cup of half and half over the bread, this will enhance the flavor of the pudding, do not mix it in, let it seep into the bread. Drizzle the melted butter over the entire pan letting some of the butters richness touch as much of the top of the mixture that it can
- Cover the prepared bread pudding loosely with aluminum foil and Bake for One hour at 350 degrees
- Uncover and continue to bake for 15 minutes more or until center is fully set. (if the butter has pooled in any area, spread it around before the finally 15 minutes…this will help get it golden brown.)
- The bread pudding will rise quite a bit, but sadly it will fall, this won't affect the flavor.
Cream Cheese Frosting
- Whip the butter and cream cheese in your mixture at high speed to get some air into it.
- Turn the mixer down all the way and add your 10 x sugar gradually increasing the speed
- Add the vanilla and mix well
- If you would like to do a little something else to drive your friends into a frenzy, add about two tablespoons of brandy or your favorite liqueur to the frosting. When you put this cream cheese frosting on the warm bread pudding, the aromatics will be wonderful! (if you need a little more 10x at this point add it in)