A reader in Paducah writes: “I recently had the BEST bread pudding ever at a little cafe in Carrsville Ky. I am trying to get a recipe, it had a custard type feel to it. Very moist. Would you have any idea of where to find the recipe?”
If you have the recipe or would like to share your bread pudding recipe, please post it below.
Here’s a tip from Cook’s Illustrated on how to get that custard-like texture: A firm white American-style bakery loaf bread gives the best texture to this pudding. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish.
Bread pudding
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
12 ounces good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter melted, plus extra for greasing pan
Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter a deep casserole dish.
Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
Keeneland’s bread pudding is one of the most popular versions of the dessert. This is a version created for the home cook. Keeneland cooks prepare, on average, 20 gallons of bread pudding a day during the Keeneland race meets.
Keeneland bread pudding
2 teaspoons sugar
2 cups milk
8 eggs, beaten
Vanilla extract
2 to 3 quarts cubed bread
1 cup raisins
1 tablespoon cinnamon
Sauce:
1 pound butter
2 pounds powdered sugar
1 cup bourbon
Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
Pour into a Pyrex or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture. Bake at 250 degrees for an hour to an hour-and-a-half.
To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce consistency. Ladle sauce over hot bread pudding.
Hi Sharon!
I have used your recipe for bread pudding from Keeneland. You emailed it to me a year ago. I used it as a dessert in the restaurant I worked it at the time. It was a big hit and there were NO left overs. I used Challah bread, which is an egg based bread, I got it at the Blue Grass Bakery on Clays Mill Rd. They have the best artisian breads around.
Helene “Jersey” Taylor
Nicholasville