MILLION DOLLAR BREAD PUDDING
This Million Dollar Bread Pudding is a decadent, rich dessert made with buttery bread soaked in a creamy custard, topped with a sweet glaze. It’s the perfect indulgence for any special occasion or holiday.
Ingredients
For the Pudding:
- 6 cups cubed day-old bread preferably French or challah
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter melted
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk or heavy cream for richer flavor
Instructions
Prepare the Pudding:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Place the cubed bread into the dish, pressing down lightly to ensure even coverage.
Make the Custard:
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth. Pour the custard mixture over the bread cubes, ensuring they are all soaked. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
Bake:
- Drizzle the melted butter over the top of the bread pudding. Bake for 45–50 minutes, or until the pudding is set and lightly golden on top. You can check doneness by inserting a knife—if it comes out clean, it’s ready.
Prepare the Glaze:
- While the bread pudding is baking, whisk together powdered sugar, melted butter, vanilla extract, and enough milk or cream to reach your desired glaze consistency.
Serve:
- Once the bread pudding is done, let it cool for a few minutes before drizzling with the glaze. Serve warm and enjoy!
Notes
Make Ahead:
You can prepare the bread pudding in advance and store it in the fridge for up to 24 hours before baking. This allows the bread to soak in the custard for even more flavor. Customizing the Flavour:
Add chopped nuts, raisins, or even chocolate chips to the bread pudding for extra texture and flavor. You can also experiment with flavored extracts, such as almond or rum. Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Allergy-Friendly Options:
For a dairy-free version, use plant-based milk, such as almond or coconut milk, and replace the heavy cream with coconut cream. You can also use dairy-free butter. Storage Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
You can prepare the bread pudding in advance and store it in the fridge for up to 24 hours before baking. This allows the bread to soak in the custard for even more flavor. Customizing the Flavour:
Add chopped nuts, raisins, or even chocolate chips to the bread pudding for extra texture and flavor. You can also experiment with flavored extracts, such as almond or rum. Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Allergy-Friendly Options:
For a dairy-free version, use plant-based milk, such as almond or coconut milk, and replace the heavy cream with coconut cream. You can also use dairy-free butter. Storage Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.