Recipes tagged with « Bread Pudding »

Twisted Bread Pudding

Custard soaked cubed ciabatta, baked low and slow with cinnamon and maple syrup. Brown sugar topping caramelizes to a crackly crust. Vanilla swapped for cardamom. Half-and-half replaces cream to cut richness. Eggs reduced slightly. Sauce uses coconut milk and a splash of bourbon for warmth. Soak overnight for deep flavor penetration. Visual cues guide doneness—wiggly center, golden edges. Avoid soggy, dense texture by draining excess custard before baking. Sauce thickens on cooling, pouring while warm. Serve just cooled so sauce seeps in but pudding retains structure.