Rich Bread Pudding with Crisp Cinnamon-Sugar Topping

Name: Rich Bread Pudding with Crisp Cinnamon-Sugar Topping
Yield: Serves 8 to 10
Ingredients: 2 tablespoons, granulated sugar; 1/2 teaspoon, ground cinnamon; 4 , large eggs; 1 , large egg yolk; 3/4 cup, granulated sugar; 2 1/2 cups, whole milk; 2 1/2 cups, heavy cream; 3 tablespoons, bourbon; 1 tablespoon, vanilla extract; 3/4 teaspoon, ground nutmeg; 1/4 teaspoon, table salt; 12 ounces (340 grams), good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups); 1 1/2 tablespoons, unsalted butter, melted, plus extra for greasing pan

8 comments

Appears in Cook's Illustrated January/February 1999

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Breads

Real bread pudding should be a lot more than baked custard with a top layer of bread. It should be crisp but soft, simple in flavor and construct, and mostly about bread.

SERVES8 to 10

TIME1¼ hours, plus 20 minutes standing and 45 minutes cooling

Rich Bread Pudding with Crisp Cinnamon-Sugar Topping

WHY THIS RECIPE WORKS

We wanted to develop a bread pudding recipe that would show real contrast between the crust and the filling in both texture and flavor. And the consistency of the pudding would have to sit halfway between that of a custard and that of a sau...

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