Bread Pudding
Carlene Thomas RDN
October 12, 2021
Bread pudding is a classic and tasty way to use day-old bread, and it’s easy to modify based on the spices or dried fruit you have on hand.
Use the Anova Precision Oven to first toast the bread. Once the bread pudding is assembled, you’ll use the probe, along with a touch of steam, to ensure perfectly cooked, moist bread pudding with no guesswork.
This dessert pairs perfectly with ice cream and a drizzle of honey.
Serves
6
Prep Time
00:15
Cook Time
00:34
4.75 (4)
532
Ingredients
1 (1-pound) loaf
challah, cut into 1-inch cubes
1 cup
packed brown sugar
3 large
eggs
1 tsp
ground cinnamon
½ tsp
kosher salt
¼ tsp
grated nutmeg
2.75 cups
whole milk
2 tsp
vanilla extract
⅔ cup
golden raisins
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
2. Toast Bread
Rack
Spread the challah pieces in a single layer on a sheet pan. Transfer to the oven and cook until beginning to brown on the first side, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
00:05 Timer
3. Flip
Remove from the oven and flip the bread pieces over.
4. Toast Again
Rack
Return to the oven and cook until beginning to brown on the second side, about 4 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
00:04 Timer
5. Make Custard
While the bread is toasting, make the custard. In a large bowl, whisk together the sugar and eggs until smooth.
6. Season
Add the cinnamon, salt, and nutmeg. Whisk until smooth.
7. Add Liquid
Add the milk and vanilla and whisk until smooth. The mixture will be quite thin. Keep the whisk in the bowl.
8. Adjust Oven for Baking and Prepare Pan
Rack
Grease a 9- by 13-inch or 10.5-inch round baking dish with butter. Alternatively, grease 6 individual ramekins. The exact size of the baking dish isn’t critical since the baking phase uses the probe to judge doneness.
Adjust the oven rack to the third position.
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
9. Prepare Pudding
Transfer the toasted bread cubes to the prepared dish. Re-whisk the custard and pour it over the bread. Press down on the bread to make sure that each bread cube is at least partially submerged.
10. Add Raisins
Tuck the raisins between the bread cubes to ensure they don’t burn. Place the probe in the custard, making sure it is not touching the bottom of the baking dish.
11. Steam Bake
Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 25 minutes in a large, deep baking dish.
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
165°F Probe Target
12. Serve
Serve warm from the oven or at room temperature.
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