Decadent Bread Pudding | Recipe
Sweet, dense dessert for sharing or savoring on your own
{insert personal story}
Ahem, no, but I will tell you that this is a family favorite.
Let’s go!
Ingredients
2 loaves of brioche (I used the vanilla brioche from Walmart)
8 eggs
1 C heavy cream
4 T cinnamon
2 cans of sweetened condensed milk
Equipment
9x13 casserole dish
2 large bowls
Whisk
Wooden spoon
Instructions
Preheat oven to 350 degrees.
Cube brioche into bite-sized pieces. Place into one bowl.
In the second bowl, whisk together the eggs, heavy cream, cinnamon, and sweetened condensed milk until well blended.
Pour wet mixture over brioche cubes and fold them together until all the bread is covered.
Pour into a well-greased casserole dish and bake for 45-50 minutes.
The bread pudding will be done when it’s golden brown with an internal temperature of 140 degrees.
Once removed from the oven, cool for 20-30 minutes. The pudding will deflate as it cools. That’s supposed to happen.
This is best served warm with ice cream or whipped cream. It keeps in the fridge up to 7 days.
If you make it, let me know! You can tag me on socials as studioim.art.