Classic Bread Pudding with Half and Half | CookOS

Classic Bread Pudding

Name: Classic Bread Pudding with Half and Half
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggs; 2 egg yolks; 2 tsp vanilla extract; ⅓ cup light brown sugar, plus extra for sprinkling; ¼ tsp salt; 2 cups half and half; 12 oz (4 cups) challah, cut into 1″ cubes; 2 tbsp butter, melted, divided

Classic bread pudding is a rich, creamy custard dessert made with cubed challah soaked in an egg and cream mixture. It's an easy-to-make comfort dessert that delivers restaurant-quality results at home.

🌍American 🥗Vegetarian 🏷️Bread pudding 🏷️Dessert 🏷️Baking 🏷️Challah Custard

About·Privacy·Terms

🏷️

Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 large eggs
2 egg yolks
2 tsp vanilla extract
⅓ cup light brown sugar, plus extra for sprinkling
¼ tsp salt
2 cups half and half
12 oz (4 cups) challah, cut into 1″ cubes
2 tbsp butter, melted, divided

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, whisk together 2 large eggs, 2 egg yolks, 2 tsp vanilla extract, ⅓ cup light brown sugar, ¼ tsp salt, and 2 cups half and half until sugar dissolves.
2
Use 1 tbsp butter to grease the inside of a Suvie bakeware pan. Add cubes of challah to the bakeware pan. Pour egg mixture over the bread, pressing down on the bread with a spatula to submerge and soak up the liquid. Insert pan in the bottom zone of Suvie, uncovered. Input settings and cook now or schedule.
3
Suvie Cook Settings - Bottom Zone: Bake 325˚F for 45 minutes, Top Zone: None
4
Remove bread pudding from Suvie, brush the top with melted butter and sprinkle with 1-2 tbsp brown sugar. Return to Suvie and cook for 10 more minutes, watching closely to avoid burning.
5
Remove from Suvie, cut into portions and serve. Optional: Top with powdered sugar and fresh berries to serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Use day-old or stale challah—it absorbs the custard without becoming mushy.
Don't overbake: the pudding continues to cook slightly as it cools. Remove when the center is just set but still jiggles slightly.
Toss bread cubes with melted butter before adding custard to ensure even browning on the edges.
Sprinkle extra brown sugar on top before baking for a caramelized crust.

Substitutions

Half and half → heavy cream mixed with whole milk in equal parts (richer) or whole milk (lighter)
Challah → brioche, French bread, or day-old white bread
Light brown sugar → dark brown sugar (deeper molasses flavor) or granulated sugar (less caramel note)
Vanilla extract → bourbon, rum, or brandy (use 1 tsp and reduce liquid slightly)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat in a 325°F oven for 15–20 minutes or microwave individual servings until warmed through.

Common Questions

Can I make bread pudding ahead of time?

Yes. Assemble the pudding in the baking dish, cover, and refrigerate up to 24 hours before baking. Bake as directed, adding 5–10 minutes if cold.

What bread works best for bread pudding?

Challah, brioche, or other slightly sweet, soft breads work best. Avoid dense sandwich bread. Day-old bread is ideal as it absorbs the custard without falling apart.

How do I know when bread pudding is done?

The custard should be set but still slightly jiggly in the very center when gently shaken. A thermometer inserted in the middle should read 160–165°F.

Can I use whole milk instead of half and half?

Yes, but the pudding will be less rich and creamy. For best results, use half and half or a mixture of whole milk and heavy cream.

How should I store leftover bread pudding?

Cover and refrigerate up to 4 days. Reheat in a 325°F oven for 15–20 minutes until warmed through, or microwave individual portions for 30–45 seconds.