Bread Pudding

By Stef -

Jared made this and it was good but not fantastic because we couldn't find crystallized ginger anywhere. It still had good flavor and the recipe offered different variations if you wanted a different kind (chocolate-cherry, rum-raisin, etc.). He got the recipe from Fine Cooking and it gets a 6.5.

For the bread pudding
  • 1/2 Tbs. unsalted butter, softened 
  • 6 to 7 cups lightly packed 1-inch bread cubes, preferably from a day-old, Italian-style loaf with any hard crusts removed 
  • 4 large eggs 
  • 1 large egg yolk 
  • 2/3 cup granulated sugar 
  • 1-1/2 tsp. pure vanilla extract or vanilla bean paste 
  • 1/4 tsp. table salt 
  • 2-1/2 cups whole milk 
  • 1 cup heavy cream
Scatter 2 Tbs. finely chopped crystallized ginger over the bread cubes. in place of milk and cream in the custard, use two well-shaken 13.4-oz. cans coconut milk. increase the vanilla to 2-1/2 tsp. and add 1-1/4 tsp. finely grated fresh lemon zest to the custard. After baking, sprinkle toasted shredded coconut over the pudding. 

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