You really need to know how to make the best bread pudding in the world! My sister, Carol shared this recipe with me. It’s moist, fluffy, crunchy and rich all in one bite. She and her husband were at a restaurant and the chef actually shared his recipe. This chef mentioned you can use almost every bread, but the real secret to this recipe is the use of two croissants along with the other bread(s) used. Not three but two. We all have a few pieces of bread left over every week. I store them in a bag in my freezer until I have the amount I need for bread pudding. Do you like to put caramel or lemon sauce on your bread pudding, or do you prefer your bread pudding plain?
One thing about this recipe that makes it special is that you use up your scraps or heels from bread to make into a masterpiece. Serve it for breakfast, or as a dessert. Place a dollop of ice cream or whipped cream on top and it looks and tastes fabulous! Not very many people know how to make bread pudding. I want to make this recipe and take it to our next family reunion. I love making unusual recipes that people might not make themselves. Do you like trying new dishes made by friends and family as much as I do?
You can add just about every freeze dried fruit, after reconstituting them, to this bread pudding recipe as well. Next time I will try pineapple, pears, mango or some other delicious fruit. Just think of all the possibilities. Even people with gluten issues can make this using their gluten free bread. I hope you enjoy this bread pudding recipe as much as our family does. Please let me know the fruits or nuts you like in your recipe.
The Best Bread Pudding
- 7 eggs
- 1/2 cup of sugar
- 2 cups cream or half and half
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 8 cups stale/dry bread cubed (use a variety of bread-like wheat, rye, Challis, raisin, etc., but always use two croissants)
- 2 apples with peelings chopped
- 1/2 cup blueberries fresh, frozen or reconstituted freeze-dried blueberries
- 1/2 cup large dark chocolate chips optional
- Preheat oven to 325 degrees. Mix together, the eggs and sugar. Add the cream, vanilla, and cinnamon. Combine the remaining ingredients in a large bowl and mix together. Don’t let it get soggy.
- Baking instructions: If using a 9 x 13-inch pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.
- If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.
- Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.
Let me know if you try my best bread pudding recipe in the world!
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