Artisan Bread Pudding: The Ultimate Comfort Carb

Artisan Bread Pudding

Artisan Bread Pudding
You know your Bread Pudding is tasty, when all it needs is a little snowdrift of powdered sugar

I love Bread Pudding, plain and simple. It’s not fancy-schmancy, it’s not delicate, and it’s certainly not for those people that say “I’ll just have a bite”. (Who ARE those people…and who invited them?)

To me, a good Bread Pudding is a bit heavy, with a nice crispy top, and you can really taste the vanilla in the custard. It’s one of those desserts that’s so rustic that it just makes you feel like you’re at someone’s house. Someone southern, wearing an apron, who’s completely hospitable and keeps sayin’ “Bless your heart”.

Ya’ll just hold on while I go put on my country music.

This dish is sometimes the reason why I buy “too much bread” at the market. You know, you’re going to make a pot of soup, or roast a chicken… and so you’ll want a nice, heavy loaf from the bakery to dip into the broth. But somehow, there’s suspiciously too much bread (especially if you buy two… but who’s counting?).  So I’ll wait a couple days, cut it up, and put it in a pan with a few simple ingredients…. and an hour later, I’ve got a perfectly delicious dessert. Which, of course can also be served the next morning with breakfast.

Wait a minute… did you say “Breakfast”?
Yes. I did. After all… there’s eggs…and milk….and wheat….

For this particular dish, I used a nice semi-heavy, rectangular Artisan Bread from Whole Foods. It was 2 days after purchase, so it was just starting to dry out. You want to make sure your bread is semi-dry or better, so it soaks in all the good custard 😉

Use a pan that is about the size of your cut-up bread pieces
Use a pan that is about the size of your cut-up bread pieces
You probably have all the necessary ingredients already!
You probably have all the necessary ingredients already!

The Recipe:

Artisan Bread Pudding

1 loaf Artisan Bread, about 12oz.
4 c. milk
1 c. sugar
4 Tbsp. butter
½ tsp. pink salt
4 eggs
1 Tbsp. vanilla
Nutmeg & Cinnamon & more Sugar

Preheat oven to 350°.

Cut up bread and put into an ungreased 11″ x 16″ glass pyrex dish.
In a large saucepan, stir the milk, sugar, butter and salt over medium heat until the butter is melted. Turn off heat.

Meanwhile, in another bowl, whisk eggs and vanilla together.

Whisk the eggs really well with the vanilla
Whisk the eggs really well with the vanilla

Gradually add a few tablespoons of the hot mixture to the eggs while whisking.
Once you’ve mixed in at least 3-4 tablespoons’ worth, add all of the egg mixture to the hot saucepan while stirring, and continue to stir until it’s fully incorporated.

Pour the liquid over the bread.

Pour carefully!
Pour carefully!

Then, take a large spoon, and use the back of it to press down the bread into the mixture, so it soaks up as much as it can.

Firmly press down the bread so it soaks in all the liquid custard
Firmly press down the bread so it soaks in all the liquid custard

Sprinkle nutmeg and cinnamon over the top. Use as much or as little as you’d like.
I prefer about 2 tsp. of each or more.

Then sprinkle a little more sugar over the top of everything.
I use maybe 1 Tbsp. This will give it a little extra crunch.

Cinnamon and Nutmeg are the perfect finish for this homestyle dish
Cinnamon and Nutmeg are the perfect finish for this homestyle dish


At this point, turn on the kitchen faucet to hot. You’re going to want water that’s really hot for the next step.

Place the pan inside another, larger pan. I have found that using a ½ sheet pan works really well. Place pans in oven.

Set one pan inside the other, and fill the outer pan with water till it's 1" deep.
Set one pan inside the other, and fill the outer pan with water till it’s 1″ deep.

Using a large spouted measuring cup, pour hot water into the outer pan until it reaches about 1 inch up the side of the clear pan. The reason you do this, is to steam the pudding.

Bake the pudding about an hour till the tops are crispy and golden, and make sure that a toothpick inserted in the center of the custard comes out clean.

Make sure your bread pudding has a crispy golden brown top.
Make sure your bread pudding has a crispy golden brown top.

 The pudding should sit for about 15 – 30 minutes or so before you cut into it. If you want to wait a couple hours, that’s fine too. I don’t even use a knife – a plain old metal spatula does the trick. The best part is that it won’t stick to your glass pan, so clean-up will be easy. Yay for that!
Artisan Bread Pudding 10

Now all you’ll need to do is sift a little powdered sugar over the top and serve.
Unless, of course, it’s breakfast… then you can throw a few slices of bacon next to it and call it a meal 😉

Have a piece! It's still warm and toasty!
Have a piece! It’s still warm and toasty!

Here’s a little southern treat for you, thinking of my sweet friend Sandy
who loves this song as much as I do.  Click to play  “I Miss Mayberry” =0)

While you’re listening…I’d love to hear what your favorite bread is, for bread puddings.

Also, do you add anything else, like raisins or currants?

Are you a fan of sauce over the top?

Anything after this logo is nothing but advertising!
(Everything after this yellow logo is nothing but advertising)

18 thoughts on “Artisan Bread Pudding: The Ultimate Comfort Carb

  1. Ooohhhh, bread pudding… such a vice. I don’t make it terribly often because I’m fully capable of sitting there and just eating from the casserole dish! I was recently in New Orleans and had some amazing bread pudding down there. It came drizzled with a whiskey sauce, and were it socially acceptable, I might have licked the plate clean. Thanks for posting!


    1. …good to know I’m not the only “eat from the dish” person! 😉
      And, I know what you mean about the whiskey sauce – a few months ago, I made a whiskey/molasses/butter sauce for a sourdough bread pudding…. and boy does that dark flavor give it a nice little nudge.


  2. My husband loves bread pudding! 🙂 I have a recipe that I’ve tweaked to his liking (I’m not a fan of bread pudding, myself) but yours sounds really good too so I’m going to try it for him ’cause it never hurts to have more dessert recipes! 😉


    1. You are a wonderful wife, I see! What a sweet thing to do 🙂
      And, I totally agree with the amount of dessert recipes…and I have the bookshelves to prove it 😉 I’d love to hear what he thinks of it when you try it, and what type of wonderful bread you used!


      1. Thank you, I know he appreciates it when I make it because he knows I was thinking of him. ❤ Just a simple way of showing I love him! 😉
        I'll be sure to let you know what he thinks once I've made it. 😀


    1. Oh my! With all the dinner parties you throw, I think you’ll need to have a go at this one, and see what your friends think. If they like it, please take full credit. If they don’t, just blame the little sockmonkey 😉 LOL


I'd love to hear what you think!

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