Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream.
'bread pudding' on Serious Eats
This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day.
A double dose of white chocolate goes into this One Bowl Baking bread pudding: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. The smooth white chocolate contrasts beautifully with chewy chunks of baguette. Simply sublime.
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard, and a nice glug of bourbon, which certainly doesn't hurt anything. It's a perfectly decadent entrée into the Thanksgiving season.
Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
A sweet brunch item you can make the night before, then bake fresh the next morning.
This rich bread pudding makes use of a seasonal favorite: panettone. The creamy, soft base is accented with raisins and candied citrus.
Velvety caramel envelops soft bread and sweet apples in this gem from Southern Living: Classic Southern Desserts.
This hearty strata is inspired by dish commonly found in beer halls throughout Germany, called kaese spaetzle.
Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas.
This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce
Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.
A little sweet and a little savory, this bread pudding makes a lovely brunch dish or dessert.
Rather than toasting the bread (a common technique to encourage the bread to soak up as much liquid as possible), I find that softer fresh or partially stale bread works better to soak up the thick chocolate liquid. After the chewy chunks of French bread are fully drenched, even more bits of chocolate are stuffed into the crevices before the pudding goes in for the bake.
This makes for a deliciously buttery, buttercream-studded variety of bread pudding, soft and sweet in the middle, and punctuated by sweet, crunchy bits of frosting on top, which reached a semi-caramelized state during the baking process.
This Bread and Onion Panade with Spicy Greens from Faith Durand's Not Your Mother's Casseroles takes crisp cubes of sour dough and layers them with sticky sweet caramelized onions, bitter spicy greens, and nutty shredded gruyère. Once the casserole is assembled it's doused with warm chicken stock and baked until the top is bubbly brown, and the greens on the surface are just short of charred.
Resist the urge to do anything rash like start New Year's Resolutions early--instead, make make the best of the rest of the year by combining your leftover eggnog, gingerbread, and some butter and eggs to form a delicious GingerBread Pudding.
While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries (I'll believe it when I see it). But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive.