Bread Pudding

Carlene Thomas RDN
Carlene Thomas RDN
October 14, 2020
This classic way to use day old bread is easy to manipulate to add a variety of spices or dried fruit you may have on hand. Use the Anova Precision Oven’s steam to keep the bread pudding moist. Pairs perfectly with ice cream and a drizzle of honey.
Serves
6
Prep Time
00:15
Cook Time
00:34
Bread Pudding
5 (2)
36
Ingredients
1 lb
Loaf of challah
3
Large eggs
1 cup
Brown sugar
1 tsp
Cinnamon
½ tsp
Kosher salt
¼ tsp
Grated nutmeg
2 tsp
Vanilla
2.75 cups
Whole milk
⅔ cup
Golden raisins
Steps

1. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Rear

2. Cut challah

Slice challah loaf into roughly 1 inch cubes. Place in a single layer on the sheet pan.
Cut challah

3. Toast bread

Toast bread
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
00:05 Timer

4. Flip bread and toast other side

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Rear
00:04 Timer

5. Prepare sauce

While the bread is toasting, whisk eggs with sugar until smooth.
Prepare sauce

6. Add spices

Whisk to blend. Add vanilla.
Add spices

7. Whisk in milk

Slowly pour in milk and whisk to combine.
Whisk in milk

8. Blend completely and set aside

Sauce will be very liquid. Keep whisk in bowl to stir before pouring.
Blend completely and set aside

9. Preheat for baking

Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear

10. Add bread to greased dish

In a 9x13 dish or a 10.5 inch by 1.75 inch deep round (shown here), add bread cubes. The size of the dish isnt crucial since you’ll be using a probe to gauge doneness of the custard. That means you could also make these in individual ramekins. The most important thing is to make sure each cube is partially touching the liquid.
Add bread to greased dish

11. Pour in custard

Pour custard into dish or dishes. Ensure each bread cube is partially submerged.
Pour in custard

12. Add raisins

Tuck raisins between bread cubes to ensure they dont burn.
Add raisins

13. Bake and steam

For a large single dish this takes about 25 minutes.
Bake and steam
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
165°F Probe Target

14. Serve

Serve warm or cold.
Serve
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