Bread pudding isn’t the kind of dessert that requires endless whisking or multiple trips to the store. A simple custard of eggs, milk, butter—along with a few spices—transforms a loaf of bread into dessert. For those reasons, it’s often the dessert I turn to on lazy evenings or when I need to make dessert for a crowd.
Great bread pudding isn’t hard to make, but with a few tips and tricks, you could make a truly spectacular one that’s fit for a dinner party or celebration. Soft and buttery on the inside and golden brown and crisp on the outside, this dessert requires just 20 minutes of active time—and is accompanied by the easiest sauce you’ll ever make. Follow these tips for bread pudding success:
Fresh isn’t always best
Have a loaf of bread that’s been sitting around a day too long? This is the perfect opportunity to use it. Because older, stale bread tends to be drier, it’s better for soaking up the flavorful custard mixture you’ll use to make the pudding. Challah, brioche, and white sandwich bread are all great options—I recommend using softer loaves and avoiding hearty, seedy ones that may require additional liquid or soaking time. If you don’t have any stale bread sitting around, cut up a loaf of bread, spread the cubes out on a sheet tray, and leave it out for a few hours or overnight.
Brown your butter
For bread pudding with especially rich, nutty flavor, brown your butter instead of just melting it. This really isn’t hard: Just take a stick of unsalted butter, grease your baking dish with one tablespoon of it, then brown the rest of the stick. This just means placing the butter in a small saucepan over medium-low heat and whisking until golden and fragrant. You’ll notice that the milk solids will have separated and taken on a little color. Once the brown butter has cooled, you’ll whisk the toasty liquid into your custard. Don’t jump the gun here—hot butter and eggs will get you scrambled eggs, not the velvety custard you’re looking for.
Don’t skip the orange zest or salt
Filled with butter, eggs, and milk, bread puddings can be a cloying affair. Not only does the zest of an orange add brightness, but it also helps to highlight the floral notes of vanilla and the warmth of the cinnamon and nutmeg. A touch of salt helps to bring it all together and cuts through the mellow, eggy sweetness of the custard.
The ultimate sauce is melted ice cream
Bread pudding is often served with crème anglaise, a custard of milk, eggs, and vanilla. But my favorite move is to skip the hassle and just buy a pint of ice cream instead. A quick zap in the microwave turns store-bought ice cream into a luscious, pourable sauce for your pudding, a clever trick that Ina Garten swears by. Try it with classic vanilla ice cream, or mix it up with coffee ice cream, butter pecan, or your favorite flavor. Whether you want to reveal the secret behind the sauce is entirely up to you.
