Back in January, I was fortunate enough to attend Alex’s Lemonade Stand Foundation‘s annual gala, the Lemon Ball. Besides dressing up for night, we got to dance, eat and of course help kids fighting cancer and their families. One of my favorite courses of the night was dessert, which was a re-imagined bread pudding, created by Aldi’s culinary team. This was one of the first bread puddings I’ve had and it was so delicious.
Bread pudding is one of those delightful desserts that feels like a warm hug on a plate. It’s a classic dish that has stood the test of time, beloved for its simplicity, versatility, and sheer comfort. At its core, this is a custard-based dish where bread cubes are soaked in a mixture of milk (or cream), eggs, sugar, and flavorings, then baked until set. The result is a dessert with a creamy interior and a slightly crisp top. This creates a perfect balance of textures and flavors.
Bread Pudding Around the World
One of the joys of bread pudding is its adaptability. Different cultures have put their unique spin on the dish:
- British Bread and Butter Pudding: Layers of buttered bread slices (often with raisins or currants) soaked in an egg custard and baked until golden.
- French Pain Perdu: Translates to “lost bread.” This is commonly known as French toast but can be made into a pudding-like dish.
- American Southern Bread Pudding: Often includes whiskey or bourbon in the custard or sauce, adding a distinctive kick.
- Mexican Capirotada: A spiced bread pudding traditionally made during Lent. Features bread soaked in a syrup made from piloncillo (unrefined sugar), cinnamon, and cloves. You can also add in cheese, nuts, and dried fruits.
While I have not made this recipe, this is a fun recipe to try if you find yourself with leftover bread. Personally, I think it will pair perfectly at Friendsgiving with my Grandmom’s stuffing.
Re-Imagined Bread Pudding
Ingredients
Bread Pudding
- 1 plain sliced brioche loaf
- 2 tbsp unsalted butter
- 4 cups whipping cream
- 3 large eggs
- 3.5 cups granulated sugard divided
- 1 tbsp pure vanilla extract
- 1/4 cup lemoncello
- 4 oz dried cranberries
- 1/2 tsp lemon zest plus additional for garnish
Fresh Cranberry Sauce
- 2 cups fresh cranberries
- 1/4 cup granulated sugar
- 1 cup water
Toffee
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 tsp iodized table sale
Instructions
- For the bread pudding croutons: Preheat oven to 350°. Line a rimmed baking sheet with a silicone baking mat. Cut sliced brioche into approx. 4 pieces per slice. Lay the bread on the sheet and bake for about 15 minutes, or until the bread is toasted and dry, but not browned.
- Place the bread crumbs in a large bowl. Melt butter and drizzle over bread, tossing lightly to coat. Pour heavy cream over the bread, and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically. Strain the mixture through a sieve over medium pot. Return bread to the large bowl. Reserve cream in pot.
- Whisk together eggs, 1¾ cups sugar, and vanilla. Pour egg mixture over the bread and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically. Strain mixture through a sieve over medium bowl for 5 minutes. Return bread to large bowl. Reserve egg mixture.
- In a small saucepan over low heat, bring limoncello to a simmer. Turn off heat and add dried cranberries. cover, and let sit for 10 minutes.
- Stir in lemon zest and combine with bread.
- Spread bread onto silicone-lined baking sheet in a single layer and sprinkle generously with ¼ cup of sugar. Bake at 350° for 20 minutes. Flip the bread and sprinkle with remaining sugar. Bake for another 20 minutes.
- Meanwhile, for the custard, heat reserved cream and 2½ tablespoons of sugar in a pot over medium-low heat, and bring to a simmer. Temper the egg mixture into the cream by slowly streaming the hot cream into the eggs while rapidly whisking the mixture. When all the cream has been whisked in, return the mixture to the pot and cook on medium-low until it comes to a boil, whisking constantly.
- Once the mixture is boiling, cook for one more minute. Immediately strain mixture through a sieve over a bowl. Discard solids. Cover the custard with plastic wrap, making sure the plastic touches the entire surface of the custard. Refrigerate until cool, about 2 hours.
- Meanwhile for the cranberry sauce: combine all ingredients in a saucepan, simmer until cranberries become plump. Remove from heat.
- Pour into a blender and blend until smooth. Strain though a fine mesh sieve. Discard solids. Wrap sauce and let rest in refrigerator.
- For the toffee: melt butter in a small sauce pan. Whisk in sugar and salt until melted. Cook to a golden brown about 4-5 minutes.
- Immediately spread onto a silicone-lined baking sheet with an offset spatula to get the toffee as thin as you can. Let cool, then break into shards.
- When custard is cooled, remove the plastic wrap and spoon on top of the serving platter. Top with bread pudding croutons and toffee pieces. Spoon cranberry sauce throughout and serve.
