Oreo Bread Pudding With Vanilla Ice Cream Recipe

Prepare bread and cookies

Preheat the oven to 350°F (175°C). Butter or spray a 9x9-inch (or similar) baking dish. Cut about 6 cups of stale brioche or challah into 1-inch cubes. Roughly chop 12 Oreo cookies (leave some larger chunks for texture). Place the bread cubes in the prepared baking dish and scatter the chopped Oreos evenly over and through the bread.

Make custard

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream and warm over medium heat until just simmering (do not boil). Meanwhile, whisk 4 large eggs with 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract and 1 teaspoon fine salt in a bowl until combined. Slowly temper the egg mixture by pouring about 1/2 cup of the hot milk mixture into the eggs while whisking continuously. Then slowly whisk the tempered egg mixture back into the saucepan with the remaining milk/cream until fully combined and smooth.

Assemble custard with bread

Pour the warm custard evenly over the bread cubes and Oreos in the baking dish, pressing lightly on the bread with a spatula or your hands so it soaks up the liquid. Let the dish sit for 10 minutes to allow the bread to absorb the custard. If some dry pieces remain, press gently to submerge them.

Dot and bake

Dot the top of the soaked bread pudding with 2 tablespoons melted unsalted butter. Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated 350°F (175°C) oven for 35–40 minutes, or until the custard is set around the edges and slightly jiggly in the center and the top is golden. If you prefer a crunchier top, broil for 1–2 minutes watching carefully to avoid burning.

Rest

Remove the bread pudding from the oven and let it rest for 10–15 minutes; it will finish setting as it cools.

Plate and garnish

Spoon or cut generous portions of the warm Oreo bread pudding into bowls or plates. Top each serving with a scoop of vanilla ice cream (about 1 scoop per serving if yielding 4 servings). Dust with 1 teaspoon confectioners' sugar if desired and sprinkle 2 tablespoons mini Oreo crumbs or crushed Oreo pieces over the ice cream for extra texture.

Notes

Bread pudding can be made a day ahead and reheated in a 325°F (160°C) oven until warm. For a boozy version, stir 2 tablespoons of Kahlúa or bourbon into the custard before pouring over the bread. Adjust sugar to taste if you prefer sweeter or less sweet dessert.