Bread Pudding | Recipe

I finally finalized my bread pudding recipe! You can watch it in the attached video, or keep reading. (And no worries, I don't have a grand back story for you to scroll past. 😉)

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Ingredients:

• 2 Brioche loaves (I use the vanilla version from Wally World)

• 8 eggs

• 2 cans of sweetened condensed milk

• 1 c heavy cream

• 4 T cinnamon

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Equipment

• 2 big bowls

• 1 small spatula

• 1 whisk

• 1 wooden spoon or equivelent

• 1 9×13 casserole dish

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1. Preheat oven to 350°F. Grease casserole dish.

2. Cube both loaves of brioche and place inside one bowl.

3. In the other bowl, combine everything else. Whisk until fully blended.

4. Pour wet mixture over the brioche. Stir gently until bread is completely saturated.

5. Pour into casserole dish. It's supposed to be this wet.

6. Bake for 40-50 minutes, until the core temp is at least 140°F and the top is lightly golden brown.

7. This will rise above the edge of the casserole dish when you first pull it out, but it'll deflate as it cools.

8. Let it cool 20 minutes, so it's still warm but not lava. This can be eaten on its own or a la mode with ice cream or whipped cream.

Enjoy!

If you make this, please tag me, so I can see how yours turned out!

Thank you for reading!