Bread Pudding

Bread Pudding


How to Prepare

2 cups Whole Milk 

2 cups Heavy Cream 

Eggs (10 – 8 whole, 2 yolks)

½ lb Mascarpone Cheese 

¾ cup Sugar

¾ cup Brown Sugar

¼ cup Walnuts, Pecans and Almonds (chopped)

1 ½ lbs Bread (baguette – cut up) 

1 stick of Butter

2 tsp Vanilla

¼ tsp Nutmeg


  1. Preheat the oven to 375 degrees. 
  2. Melt the butter and pour almost all of it over the top of the bread. 
  3. Add in almost all of the nuts on top of the bread. 
  4. Without stirring, place the bread in the oven for 15 minutes, stirring every 5 – 6 minutes.
  5. In a pan, add in the cream, milk, cheese and vanilla. 
    1. Let it sit to dissolve on low heat. 
  6. Once dissolved, pour in the mixed eggs slowly. 
  7. Add in the nutmeg, almost all of the sugar, almost all of the brown sugar and just a pinch of salt. 
  8. Mix them all together and warm it on low heat until it steams. 
  9. After 5 – 6 minutes, stir, the bread and nut mixture.
    1. Continue cooking. 
  10. In a separate bowl, mix the rest of the nuts, sugar, brown sugar and butter.
  11. Remove the bread from the oven. 
  12. Add the custard into the bread pan and let it sit for a minute for the bread to absorbs the moisture. 
  13. Sprinkle the topping on top and let it sit for 10 – 12 minutes. 
  14. Lay a piece of foil over the top and place it in the oven to cook for 40 – 45 minutes.
    1. Remove the foil after 25 – 30 minutes. 
  15. Let it cool for roughly 15 minutes. 
  16. Enjoy!
Bread Pudding

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