French Bread Pudding Recipe

Name: French Bread Pudding
Prep time: 60 min
Cook time: 185 min
Total time: 245 min
Yield: Serves 1 or more
Ingredients: Dried Apricots; Dried Currant; 1/4 cup orange liqueur (Grand Marnier or Cointreau recommended); Day Old French Bread; 1/4 cup unsalted butter, melted; Granulated Sugar; 1/2 cup water + 1/4 cup cold water; 1/4 teaspoon cream of tartar; 6 large eggs; Egg Yolks; Heavy Cream; Milk; 1 teaspoon vanilla extract; Pinch of salt; Ground Nutmeg

Indulge in this decadent French Bread Pudding, a labor of love resulting in a symphony of flavors. Sweet caramelized sugar perfectly complements the richness of the custard and the burst of flavor from the marinated dried fruit. This recipe, passed down through generations, is a true masterpiece. Serve warm with a dollop of crème anglaise (recipe not included) for an unforgettable dessert experience. Note: Adjust sugar levels to your preference.

Prep Time 60 mins

Cook Time 185 mins

Calories 401.8 kcal

Protein 11g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for French Bread Pudding

Dried Apricots
Dried Currant
1/4 cup orange liqueur (Grand Marnier or Cointreau recommended)
Day Old French Bread
1/4 cup unsalted butter, melted
Granulated Sugar
1/2 cup water + 1/4 cup cold water
1/4 teaspoon cream of tartar
6 large eggs
Egg Yolks
Heavy Cream
Milk
1 teaspoon vanilla extract
Pinch of salt
Ground Nutmeg

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How to Make French Bread Pudding

Marinate 1 cup dried fruit (cranberries, raisins, cherries etc.) in 1/4 cup orange liqueur for at least 1 hour (longer is better!).
Cut 1 loaf (about 1 pound) French bread into 1-inch cubes.
Place bread cubes in a large bowl and drizzle with 1/4 cup melted unsalted butter. Toss gently to coat.
In a heavy medium saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 1/4 teaspoon cream of tartar.
Cook over medium-high heat, stirring constantly, until sugar is melted and a deep amber color, about 10-12 minutes. Watch carefully to prevent burning!
Carefully pour in 1/4 cup cold water. The mixture will bubble vigorously – be cautious! Swirl to incorporate.
Pour half of the caramelized sugar into a 1-quart ovenproof soufflé dish or casserole, tilting to coat the bottom and sides.
Preheat oven to 350°F (175°C).
Press one-third of the bread mixture into the soufflé dish.
Sprinkle with one-third of the marinated dried fruit.
Repeat layers twice more (bread, fruit, bread, fruit, bread, fruit).
In a large bowl, whisk together 3/4 cup granulated sugar, 6 large eggs, 2 cups heavy cream, 1 teaspoon vanilla extract, and a pinch of salt.
Pour the egg mixture evenly over the bread layers.
Drizzle the remaining caramelized sugar over the top.
Place the soufflé dish in a large, deep baking pan.
Fill the baking pan with hot water halfway up the sides of the soufflé dish (bain-marie).
Bake on the center rack for 50-55 minutes, or until the pudding is set and golden brown.
Remove the soufflé dish from the water bath and let it cool on a wire rack for 30 minutes.
Dust with powdered sugar before serving.
Serve warm with crème anglaise (optional).