Vanilla Bread Pudding

 Vanilla Bread Pudding

I love bread pudding.  I guess you could say I’m a custard kind of girl. I love anything with custard and I usually have to make extra because I can’t stay out of it when I am making a recipe that calls for it.  There is something about bread pudding that makes you remember it every single time you have it.  This particular bread pudding is just like that.  It is so decadent that people will go on and on about it for weeks.

Vanilla Bread Pudding

1 (12-ounce) brioche loaf

3 extra-large whole eggs 

8 extra-large egg yolks 

4 cups half-and-half 

1 cup whole milk 

1 1/4 cups granulated sugar 

2 1/2 teaspoons pure vanilla extract 

Confectioners' sugar, for dusting 

vanilla ice cream, such as Haagen-Dazs, melted

Preheat the oven to 350 degrees. 

Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. 

 

 

Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread. 

 

Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. 

 

  

Lay the whole slices in a 10 x 12 x 2-inch rectangular baking dish. If you have to cut a couple to make them fit, that’s okay.  Spread the diced brioche on top. 

 

Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes. 

 

Place the dish in a slightly larger roasting. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. 

Cover the entire roasting pan tightly with aluminum foil, making sure the foil so it doesn't touch the top of the pudding. Cut a few holes in the foil to allow steam to escape. 

 

Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream. 

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