My family and Bread pudding share a co-existence. It maintains equilibrium in my home. If you ever make the mistake of asking them what should be made for dessert the answer is always, always “Bread pudding”.
Bread pudding is perfect for every occasion. An impromptu serving for your kids’ entire soccer team or an individual treat: a stolen midnight snack. It can be served hot, warm, and even cold: leftovers out of a fridge the next day can be delicious – and even preferred – for some of us.
I’ve actually never made the same bread pudding recipe more than twice and no, not because the recipe didn’t turn out well, but because there are just so many bookmarked in my cookbook collection and in my browser that I feel compelled to try everything.
The original recipe White Chocolate Berry Cherry Bread Pudding comes from The Macy’s Culinary Council Thanksgiving & Holiday Cookbook. I made some small changes as I went along – using leftover croissants, just berries (no cherries) and adding a coconut crust. The next time I make this, I want to douse it in a nice whiskey sauce.
Over to the recipe: Plump berries, sweet chocolate and crust of toasted coconut – a perfect dessert for all occasions
- 5 cups cubed stale brioche, challah, croissants or crustless French bread (1-inch cubes). ( I used croissants)
- Butter-flavored or plain nonstick cooking spray
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large cage-free eggs
- 4 large cage-free egg yolks
- Pinch of salt
- ¾ cup white chocolate chips
- 1½ cups frozen blueberries (you can also used mixed frozenberries and/or frozen pitted cherries)
- ½ cup shredded coconut
- Preheat the oven to 350 degrees.
- Spread the bread cubes on a rimmed baking sheet, place in the oven, and toast until golden brown, 8 to 10 minutes. Remove the bread cubs from the oven but leave the oven on. Skip the step if your croissants are really stale.
- Generously grease or spray a 12-inch round ovenproof pan or a 3-quart baking dish with nonstick spray.
- Transfer the bread cubes to the pan, spreading them evenly.
- In a large saucepan, combine the milk, cream, and sugar evenly over medium heat and bring to a simmer, stirring to dissolve the sugar.
- Stir in the vanilla and remove from the heat.
- In a medium bowl, whisk together the eggs, egg yolks, and salt. Slowly pour ½ cup of the hot milk mixture into the eggs while whisking the milk mixture int the pan continuously, carefully pour the egg mixture into the pan, using a rubber spatula to scrape every bit from the bowl.
- Pour the custard mixture through a fine sieve evenly over the bread cubes and let stand at room temperature for 5 minutes.
- Then, using the spatula or the back of a large spoon, gently press the bread down into the custard mixture. Sprinkle the white chocolate chips evenly over the top, and fold them gently into the bread mixture. Evenly spread the berries and/or cherries on top. Sprinkle the shredded coconut.
- Place the baking dish inside a larger roasting pan. Open the oven door, pull out the center rack most of the way, but not so far that it will tip when the pan is set on it.
- Set the roasting pan holding the baking dish on the rack, and then pour hot water into the roasting pan to reach about halfway up the sides of the baking dish. Slowly slide the rack into the oven and close the oven door. Bake until the pudding appears just set in the center when the baking dish is gently jiggled and the top is beginning to color, about 45 minutes.
- Remove the roasting pan from the oven, being careful to avoid splashing the water, and lift the baking dish out of the pan. Serve the pudding hot, warm, or at room temperature.
Check out all the fun treats we’ve baked this week for 12 weeks of Christmas.