Wow this is a mouthful. Both phonetically and literally, huh? This week’s recipe is brought to you accidentally by Ina Garten again. I promise this isn’t a Barefoot Contessa-only blog all of a sudden, I’ve just been in such a mood and this bread pudding looked like exactly what I needed and I couldn’t get the thought out of my head once it was in there. Classic D.
This is the simplest of bread pudding recipes, altered slightly from Ina’s brioche to use challah from a local bakery, and because I like to give myself more work whenever possible, a side of Creme Anglaise to go with it. That sounds much fancier than it actually is, to be honest it’s really just vanilla custard, but for some reason it takes this dish to the absolute next level. I really don’t think you can ever have too much vanilla, and it makes me sad when people say it’s a boring flavor. Vanilla is my favorite, there, I said it!! Vanilla ice cream? I’ll take that any day. Vanilla tootsie rolls were clearly the best ones, vanilla cake is classic for a REASON people! Anyway, now that we’re all hungry, let’s get down to business. This recipe is really easy, although waiting an hour and a half to eat it will be the most difficult thing you do all day. While you’re waiting, might I suggest doing a face mask or some other form of self-care, watch an episode of your favorite show, and then make some Creme Anglaise (but not too early, otherwise you’ll want to drink all of it before the pudding is done).
Another fun thing to do while you wait is think of some things to be happy about, and speaking of which, here are your first five. I apologize in advance, I am my fullest form in the Christmas season and it begins NOW:
ONE. The first Christmas song of the season.
TWO. Drinking iced coffee long after it gets too cold to be acceptable.
THREE. Peppermint hot chocolate.
FOUR. Staying in for a movie night.
FIVE. Half-priced Halloween candy on November 1st
Serves: 8 to 10 people
Prep Time: 20 minutes
Bake Time: 1 hour 30 minutes
Bread Pudding Ingredients
adapted from Cooking Like A Pro
1 Challah loaf plus another half loaf
3 whole eggs
8 egg yolks
4 cups half-and-half
1 cup whole milk
1¼ cups white sugar
2 tsp bourbon
2 tsp vanilla extract
1 tsp vanilla bean paste/ seeds from 1 vanilla bean
Confectioners’ sugar; for serving
Crème Anglaise; for serving (recipe below)
ONE. Preheat oven to 350ºF. Cut the half loaf of challah into roughly five slices ¾” thick and lay them on a sheet pan. Trim the crust off the full loaf and dice into roughly 1-inch cubes. Spread the cubes on a second sheet pan and toast both pans in the oven for 5 minutes.
TWO. To make the custard, whisk together the eggs, egg yolks, half-and-half, milk, vanilla extract, and vanilla bean paste/ seeds in a large bowl. Set aside.
THREE. Line a 10 x 12 inch baking dish with the toasted slices of challah, trimming as necessary so that they fit neatly and cover the bottom of the dish entirely. Evenly distribute the cubed bread pieces on top. Pour the custard over the whole thing and gently press down so that the mixture is absorbed. Allow to sit for 10 minutes.
FOUR. Place the baking dish in a roasting pan large enough that the dish fits flat, and add an inch of boiling water to the roasting pan (avoid getting water in the pudding). Cover the whole thing with tin foil, poking a few holes here and there to allow steam to escape. Bake, covered, for 45 minutes. Remove the tin foil and bake for an additional 45 minutes, until the custard is set.
FIVE. Serve warm, with a dusting of confectioners’ sugar and a generous drizzle of Crème Anglaise.
Crème Anglaise Ingredients
1 cup milk
¾ cup heavy cream
1 tbsp bourbon (optional)
2 tsp vanilla bean paste/ seeds from 1 vanilla bean
4 egg yolks
1/3 cup white sugar
Crème Anglaise Steps
ONE. Add the milk, cream, bourbon, and vanilla bean to a saucepan and heat on medium until small bubbles appear around the edges and steam begins to rise. Separately, in a large mixing bowl, whisk together the egg yolks and sugar until pale and combined.
TWO. While whisking continuously, slowly drizzle the hot milk mixture into the eggs, a little at a time so as not to scramble the eggs, until all is incorporated. Then, transfer this mixture back to the saucepan.
FOUR. Cook this mixture on low heat. whisking constantly, until it becomes slightly thickened and coats the back of a spoon. Strain the thickened mixture through a sieve and then allow to cool before serving.