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Bread Pudding Recipe

Name: Royal Barbecue Pizzas Bread Pudding Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups whole milk; 1 cups heavy cream; 4 to taste large eggs; 3 tbs granulated sugar; 2 tbs brown sugar (packed); 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.25 tsp fine salt; 6 cups stale country-style or brioche bread, cut into 1-inch cubes; 0.5 cups raisins or currants (optional); 0.5 cups chopped toasted pecans or walnuts (optional); 2 tbs unsalted butter, melted (for tossing bread); 1 tbs demerara or coarse sugar (for sprinkling); 1 tsp powdered sugar (optional, for dusting); 0.5 cups vanilla custard, caramel sauce, or heavy cream (for serving)

Inspired by Royal Barbecue Pizza

Time1h 30m

Serves6

Make Bread Pudding Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Custard & Flavoring

2 cups whole milk

1 cups Heavy cream

4 to taste Large eggs

3 tbs granulated sugar

2 tbs brown sugar (packed)

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1/4 tsp fine salt

Bread & Mix-ins

6 cups stale country-style or brioche bread, cut into 1-inch cubes

1/2 cups raisins or currants (optional)

1/2 cups chopped toasted pecans or walnuts (optional)

2 tbs unsalted butter, melted (for tossing bread)

Finish & Serving

1 tbs demerara or coarse sugar (for sprinkling)

1 tsp powdered sugar (optional, for dusting)

1/2 cups vanilla custard, caramel sauce, or heavy cream (for serving)

Method

Prep & Bread

Prepare oven and bread

Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch (or equivalent 8x10) baking dish. If your bread is not stale, spread cubes on a baking sheet and toast in the oven 8–10 minutes until slightly dry and lightly golden; let cool.

Toss bread with butter and mix-ins

Place the cooled bread cubes in a large bowl. Drizzle the 2 tablespoons melted unsalted butter over the cubes and toss gently to coat. Add raisins/currants and chopped toasted nuts, if using, and mix to distribute evenly.

Make Custard

Warm milk and cream

In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup heavy cream. Warm until just below simmering (small bubbles at the edge), about 4–6 minutes. Do not boil.

Whisk eggs and sugars

While the milk is warming, in a separate large bowl whisk together 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until smooth and slightly pale.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the warm milk in two more additions, whisking, until fully incorporated.

Combine custard

Pour the tempered egg-milk mixture back into the saucepan or keep in the bowl and whisk briefly to ensure uniform texture. Remove from heat.

Assemble & Bake

Soak bread

Pour the custard evenly over the buttered bread cubes, pressing gently so the bread absorbs the liquid. Let sit for 15–20 minutes at room temperature, pressing again once or twice so the bread is moistened throughout.

Top and bake

Sprinkle 1 tablespoon demerara (or coarse) sugar evenly over the top for a light crust. Place the baking dish on a rimmed baking sheet and bake in the preheated 350°F (175°C) oven until the custard is set around the edges and slightly wobbly in the center, about 35–45 minutes. A knife inserted in the center should come out mostly clean with a few moist crumbs.

Rest

Remove from oven and allow the bread pudding to cool for 10–15 minutes; it will continue to set as it rests.

Finish & Serve

Dress and serve

Dust the top lightly with powdered sugar if desired. Serve warm, spooning vanilla custard sauce, caramel sauce, or a splash of heavy cream over each portion. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 325°F (160°C) oven until heated through.