Are you craving a warm, comforting dessert that’s both incredibly delicious and surprisingly easy to make? Then look no further! This Bread Pudding Recipe, inspired by the culinary genius of Emeril Lagasse, is your answer. It’s the perfect blend of sweet and subtly spicy, with a wonderfully custardy texture that will leave you wanting more. Forget complicated baking projects; this recipe is a fantastic example of how easy homemade cooking can be, ideal for a quick weeknight dessert or a special weekend treat. Whether you're searching for easy recipes, healthy meals, or simply delicious dishes, this bread pudding fits the bill.
Ingredients:
- 1 loaf (1 pound) challah bread, day-old is best, cut into 1-inch cubes
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
Step 1: Prepare the Bread
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Arrange the cubed bread in a single layer in the prepared dish. Drizzle the melted butter evenly over the bread, ensuring all cubes are lightly coated. This helps prevent dryness and adds richness.
Step 2: Make the Custard
In a large bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth custard forms. If using raisins and nuts, gently fold them into the custard mixture.
Step 3: Assemble and Bake
Pour the custard evenly over the prepared bread, making sure all the cubes are soaked. Let it sit for about 15-20 minutes to allow the bread to absorb the custard. This soaking time is crucial for a moist and tender bread pudding.
Bake for 45-55 minutes, or until the pudding is set and lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached, not completely clean.
Step 4: Cool and Serve
Let the bread pudding cool slightly before serving. This allows the custard to set completely, preventing a messy and runny dessert. Dust with powdered sugar for an elegant touch, and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Cooking Tips for the Best Bread Pudding:
- Day-old bread is key: Using slightly stale bread helps prevent a soggy pudding. If you don't have day-old bread, you can dry it out in a low oven for about 10-15 minutes.
- Don't overbake: Overbaking will result in a dry pudding. Start checking for doneness around the 45-minute mark.
- Get creative with add-ins: Feel free to experiment with different fruits, nuts, spices, or even chocolate chips to customize your bread pudding.
Variations:
- Apple Cinnamon Bread Pudding: Add 1 cup of diced apples and increase the cinnamon to 1 ½ teaspoons.
- Chocolate Bread Pudding: Add 1/2 cup of semi-sweet chocolate chips and a teaspoon of espresso powder to the custard.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Protein: Approximately 8-10g Carbohydrates: Approximately 40-45g
This bread pudding recipe is a perfect example of quick dinner ideas that can easily transition into a delightful dessert. It’s a fantastic recipe for anyone looking for healthy meals that don't compromise on taste. Enjoy this classic comfort food, elevated to new heights with a touch of Emeril's flair!