Bread Pudding
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
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.
3. 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.
6. Add spices
Whisk to blend. Add vanilla.
7. Whisk in milk
Slowly pour in milk and whisk to combine.
8. Blend completely and set aside
Sauce will be very liquid. Keep whisk in bowl to stir before pouring.
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.
11. Pour in custard
Pour custard into dish or dishes. Ensure each bread cube is partially submerged.
12. Add raisins
Tuck raisins between bread cubes to ensure they dont burn.
13. Bake and steam
For a large single dish this takes about 25 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
165°F Probe Target
14. Serve
Serve warm or cold.
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