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Bread Pudding Recipe With Heavy Whipping Cream

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Bread pudding with rum whip cream Food, Desserts, Bread pudding
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Description

Bread pudding is a classic dessert that has been around for centuries. It is a simple yet delicious dessert that can be made with just a few ingredients. This recipe for bread pudding with heavy whipping cream is a rich and indulgent version of the classic dessert. The heavy cream adds a creamy and velvety texture to the bread pudding, making it even more decadent.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 6 cups of bread cubes
  • 4 eggs
  • 1 cup of heavy whipping cream
  • 1 cup of whole milk
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of salt
  • 1/2 cup of raisins (optional)
  • Butter for greasing the baking dish

Equipment

  • 1 large mixing bowl
  • 1 whisk or fork
  • 1 9x13 inch baking dish
  • 1 baking sheet

Method

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 9x13 inch baking dish with butter.
  3. In a large mixing bowl, whisk together the eggs, heavy whipping cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  4. Add the bread cubes to the mixing bowl and stir until the bread is coated in the egg mixture.
  5. If using raisins, add them to the mixing bowl and stir to distribute them evenly throughout the bread mixture.
  6. Pour the bread mixture into the greased baking dish and spread it out evenly.
  7. Place the baking dish on a baking sheet and bake in the preheated oven for 45 minutes or until the top is golden brown and the center is set.
  8. Remove the baking dish from the oven and let it cool for a few minutes before serving.
  9. Serve the bread pudding warm with whipped cream or vanilla ice cream, if desired.

Notes

  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days before baking.
  • If you prefer a less sweet bread pudding, you can reduce the amount of sugar in the recipe to 1/4 cup.

Nutrition Info

  • Calories: 359
  • Fat: 19.7g
  • Cholesterol: 183mg
  • Sodium: 357mg
  • Carbohydrates: 38.8g
  • Fiber: 1.1g
  • Sugar: 22.3g
  • Protein: 8.4g

Recipes FAQ

What type of bread is best for bread pudding?

Any type of bread can be used for bread pudding, but stale or day-old bread works best. Brioche, challah, or French bread are good choices because they have a sturdy texture that holds up well in the pudding.

Can I use half-and-half instead of heavy whipping cream?

Yes, you can use half-and-half instead of heavy whipping cream, but the pudding will be less rich and creamy.

Can I make this recipe without raisins?

Yes, you can omit the raisins from this recipe or substitute them with other dried fruit such as cranberries or apricots.

Recipe Tips

  • Make sure to grease the baking dish well to prevent the bread pudding from sticking.
  • If you want a more custardy texture, let the bread mixture sit in the refrigerator for at least 30 minutes before baking.
  • For a crispy top, sprinkle some brown sugar over the bread pudding before baking.
  • If you don't have a baking sheet, you can place the baking dish directly on the oven rack.

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