Classic Bread Pudding

americastestkitchen.com

Gloria Woodlock

subheading: Gather Your Ingredients:

2 tablespoons light brown sugar

¾ cup plus 1 tablespoon granulated sugar (5 ¼ ounces/149 grams)

1 (14 ounces/397 grams) loaf challah bread, cut into ¾-inch cubes (about 10 cups) (see note)

9 large egg yolks

4 teaspoons vanilla extract

¾ teaspoon table salt

2 ½ cups heavy cream

2 ½ cups milk

2 tablespoons unsalted butter, melted

subheading: View Nutritional Information:

subheading: Before You Begin:

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce ( see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes. Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce ( see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

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