We serve this simple-yet-scrumptious Bread Pudding at the Whole Grain Store. But if you can't visit us in Milwaukie, Oregon--no worries! You can make this delicious dessert at home using our simple recipe.
Servings
12 servings
Prep time
10 minutes
Cook time
45 minutes
Passive time
20 minutes
Ingredients
Bread Pudding
5
Eggs
1/2 cup
Sugar
2 cups
Milk
1 tsp
Vanilla Extract
1 tsp
Ground Nutmeg
4 cups
Stale Bread
like Challah, cubed
1/4 cup
Raisins or Berries
Sauce
3
Egg Yolks
1/2 cup
Sugar
1/3 cup
Water
4 Tbsp
Butter
Instructions
Bread Pudding
Preheat oven to 350°F and butter an 8 x 8-inch square baking pan. In a large bowl, combine eggs, sugar, milk, vanilla and nutmeg until sugar has dissolved. Add bread and raisins or berries and let soak for 20 minutes.
Put a kettle of water on to boil. Pour bread mixture into prepared pan and spread to the edges.
Place 8 x 8-inch pan in a larger baking pan and pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding, surrounding it. Bake uncovered for 45 minutes.
Sauce
In the top of a double boiler (or in a glass bowl placed over a pot of simmering water--do not let the water touch the bottom of the bowl) whisk yolks, sugar and water constantly until they thicken and sugar is dissolved (about 10 minutes). Add butter and whisk as it melts. Remove from heat.
Remove bread pudding from oven and pour warm sauce over the hot pudding. Slice and serve warm or at room temperature, or store wrapped tightly in plastic in the refrigerator; rewarm portions before serving.