Thursday, March 20, 2014

Bread Pudding

When it comes to dessert, I like to think I'm a simple man. Simple cakes, simple cookies, simple breads. That doesn't mean I don't have a mean sweet tooth.

So when I decided to check out this bread pudding recipe from member SouthernGMA, of course I had to try it. I put a slight spin on it and what resulted was something incredible. I now love bread pudding. I ate the entire pan. Maybe you will too! (Hopefully not).

Recipe link:

Bread Pudding


3 slices Brioche Bread, cut into cubes and toasted
1 cup Whole Milk
2 Tablespoons Butter, melted
1 Egg - beaten
2 ½ Tablespoons Light Brown Sugar
¼ teaspoon Cinnamon
1 tablespoon Pure Maple Syrup
½ teaspoon Vanilla

Vanilla Sauce
3 Tablespoons Light Brown Sugar
1 Teaspoon All Purpose Flour
½ Egg
2 Teaspoons Butter, melted
½ teaspoon Pure Maple Syrup
1/3 cup Whole Milk
Pinch of Salt
1 teaspoon Vanilla Extract


1.     Preheat oven to 375 and spray a baking pan with non-stick spray.
2.     Combine the 1 cup of milk, 2 tablespoons of butter, 1 egg, 2 ½ tablespoons light brown sugar, cinnamon, 1 tablespoon pure maple syrup and ½ teaspoon vanilla in a bowl and whisk.
3.     Slowly incorporate the cubed bread into the mix and toss to coat.
4.     Pour the entire mix into the baking pan.
5.     Bake for 20 minutes.
6.     Take it out the oven and cover with foil. Bake for another 30 minutes.
7.     In the meantime, combine the vanilla sauce ingredients into a small pan.
8.     Heat over medium heat and whisk constantly for about 10 minutes.

9.     Take the bread out of the oven and let sit for 5 minutes before scooping it into a serving dish and pouring the vanilla sauce over top.