Classic Bread Pudding

Name: Classic Bread Pudding
Yield: Serves 8 to 10
Ingredients: 2 tablespoons, light brown sugar; 3/4 cup plus 1 tablespoon, granulated sugar (5 1/4 ounces); 1 (14-ounce), loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note); 9 , large egg yolks; 4 teaspoons, vanilla extract; 3/4 teaspoon, table salt; 2 1/2 cups, heavy cream; 2 1/2 cups, milk; 2 tablespoons, unsalted butter, melted

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Breads

Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?

SERVES8 to 10

TIME1¾ hours, plus 30 minutes soaking and 45 minutes cooling

has video

WHY THIS RECIPE WORKS

Contemporary versions of this humble dish vary in texture, from mushy, sweetened porridge to chewy, desiccated cousins of overcooked holiday stuffing. We wanted a dessert cart–worthy dish as refined as any French soufflé: a moist, creamy (b...

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