Quick Bread Pudding One-Pot Recipe
This rich and creamy one-pot bread pudding recipe is a comforting dessert made with challah bread, a vanilla-infused custard, and a caramelized sugar topping.
Equipment
- 13 x 9-inch baking dish
Ingredients
- 1 pound challah cut into 1-inch pieces (12 cups), staled overnight
- 9 large egg yolks
- 3/4 cup 5 1/2 ounces plus 1 tablespoon granulated sugar, divided
- 4 teaspoons vanilla extract
- 3/4 teaspoon table salt
- 2 1/2 cups heavy cream
- 2 1/2 cups milk
- 2 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter melted
Instructions
- Prepare the oven and custard mixture: Preheat the oven to 325°F and adjust the rack to the middle position. Measure out 2 cups of challah and set them aside for topping. In a large bowl, whisk together the egg yolks, 3/4 cup granulated sugar, vanilla extract, and salt. Add the heavy cream and milk, whisking until fully combined. Stir in the remaining challah pieces and toss to coat. Transfer the mixture to a 13 x 9-inch baking dish and let it sit, pressing down occasionally to submerge the bread, for about 30 minutes.
- Prepare the topping: In a small bowl, mix the brown sugar and the remaining 1 tablespoon of granulated sugar. Sprinkle the reserved 2 cups of challah evenly over the bread pudding. Press lightly into the custard to help it absorb some moisture. Brush the top with melted butter and evenly distribute the sugar mixture over it.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, rotating the dish halfway through, until the custard is just set and the center of the pudding registers 170°F.
- Cool and serve: Transfer the bread pudding to a wire rack and let it cool for about 15 minutes before serving.
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