Dutch Oven Bread Pudding
This bread pudding is a classic that should not be overlooked. It is nothing fancy, but easy and a whole lot of delicious.
Servings: 4
Ingredients
- 2 loaves (about 2 lbs.) brioche, ripped into pieces
- 3 eggs
- 2 egg yolks
- .5 cups packed light brown sugar
- 2 cups heavy whipping cream
- 2 cups whole milk
- 2 tbsp vanilla extract
- 1.5 tsp Vietnamese cinnamon (regular will do too)
- 1.5 tsp nutmeg
- For the Bread Pudding:
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- .5 cups salted butter, melted (1 stick)
- 1 cups chopped pecans
- For the Sauce:
- 1 cups heavy whipping cream
- 1.5 cups packed light brown sugar
- .5 tsp corn startch
- 2 tbsp salted butter, melted
- 1 vanilla bean pod cut down the long way, seeds removed and added with the pod
- .25 tsp Vietnamese cinnamon
- Light pinch salt
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- Optional Garnish:
- Pinch of flaked salt
- Chopped roasted pecans
Instructions
- In a large bowl using a hand whisk beat eggs, egg yolks, brown sugar, cinnamon, and nutmeg. Pour in cream, milk, and vanilla extract and continue to mix until well combined.
- In an even larger bowl mix butter, pecans, and ripped bread. Pour egg and milk mixture over top. Set aside and let the bread absorb the mixture for about 30 minutes.
- Heat oven to 350 degrees and grease a 5 qt. dutch oven with butter. Pour bread pudding into the dutch oven and bake for 40 minutes or until the center is fully set.
- In a medium saucepan, combine all of the sauce ingredients and bring to a boil, stirring constantly for 10 minutes, or until thick. Discard the vanilla pod. If extra cornstarch is needed to thicken, add in a heavy pinch at a time. Whisk until smooth and glossy.
- Serve bread pudding with sauce over each individual serving, add more pecans and a pinch of flaked salt if so desired.