Master Recipe for Bread Pudding
Ingredients
16 oz.
(approx.)
Kowalski's Signature Artisan Italian Country Bread or Hand-Rolled French Bread, sliced
2 cups
mix-ins (such as chopped fresh or dried fruit, nuts or chocolate), to taste (optional)
- cooking spray, for spraying the baking dish
3 ½ cups
half-and-half
1 cup
brown or granulated sugar
4
eggs, beaten
1 tbsp.
Kowalski's Organic Madagascar Vanilla Extract
1 tsp.
Kowalski's Ground Cinnamon
1 pinch
kosher salt
- confectioners' sugar, for garnish
- ice cream or whipped cream, for serving
- dessert sauce (such as Kowalski's Caramel or Fudge Dessert Sauces), for serving
Directions
- Let bread sit out in the open air for 1 day.
- Tear bread into 1-2" pieces; place in a large mixing bowl. Add mix-ins; stir to combine.
- Pour bread mixture into a 2-2 ½ qt. baking dish sprayed lightly with cooking spray; set aside.
- In a second large mixing bowl, whisk together next 6 ingredients (through salt); pour over bread mixture and let stand until bread is evenly soaked (about 40 min.), occasionally pressing down on bread.
- Preheat oven to 350°.
- Bake bread mixture in preheated oven, uncovered, until set (about 45 min.).
- Remove from oven; let stand for at least 10 min.
- Slice bread pudding; dust individual servings with confectioners’ sugar and serve with remaining ingredients.
Find It!
- Find Kowalski's Signature Artisan Breads on the Artisan Bread Table.
- Find Kowalski's Caramel and Fudge Dessert Sauces near the ice cream toppings.
Tasty Tip:
- Try another type of bread that pairs well with your mix-ins and flavors (such as our Signature Artisan Cinnamon Raisin or Multigrain Bread). Challah is another excellent choice for a richer, more custardy bread pudding.
- Different sizes and shapes of baking dishes, including individual-size dishes, can be used. Divide ingredients evenly and adjust baking time down slightly for smaller, especially shallower, dishes.
Variations:
- For Cinnamon Raisin Bread Pudding, add 1 cup raisins to bread mixture. Add ½ tsp. ground nutmeg to liquid mixture.
- For French Toast Bread Pudding, replace ½ cup half-and-half with maple syrup. Add 1 tsp. ground nutmeg to liquid mixture. Sprinkle sliced almonds on top before baking. Use brown sugar.
- For Pumpkin Pie Bread Pudding, add 15 oz. canned pumpkin purée (not pumpkin pie filling) to bread mixture. Add 1 tsp. pumpkin pie spice to liquid mixture. Use brown sugar.
- For Berry-Lemon Bread Pudding, add 1 ½ cups Kowalski's Lemon Curd, 6 oz. fresh raspberries, 6 oz. fresh blackberries and 4 oz. fresh blueberries to bread mixture. Use granulated sugar. Omit cinnamon.
