It’s the holiday season again, and one of the best desserts to serve a family is bread pudding. The dessert is easy to make in big batches, and it’s quick to prepare! The best way to serve it is with a scoop of ice cream on top, where hot meets cold. You can also fill it with raisins, bananas, caramel, and more.
Check out our recipe for sugar-free desserts!
- 400g of brioche bread
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 2 cups of whole milk
- 1 cup of buttermilk
- 2 cups of cream
- 1 1/4 cups palm sugar
- 2 teaspoons of vanilla extract
- some vanilla seeds to paste If you have it
- Powdered sugar
- Vanilla ice cream
- 200g of pitted dates (you can use prunes as well)
- 1 tsp baking soda
- ¾ cup of boiling water
- Cut up bread into 2-inch cubes and spread it on a baking tray and toast for 10 minutes on 175C.
- Chop dates and submerge and baking soda and hot water. Leave it to submerge for 10 minutes. Grind to a paste.
- Combine egg and egg yolks in a bowl and whisk well before adding palm sugar.
- In the same bowl, combine milk, cream, and buttermilk, vanilla, and a pinch of salt.
- Place bread in a casserole or deep dish and pour in the custard mixture in batches. Let it soak for at least 15 minutes before adding the rest of the custard.
- Prepare a larger baking dish and fill with water enough to reach 2 inches of your casserole dish. Place bread pudding on top and bake at 175C, covered, for 45 minutes. Remove cover and bake for another 45 minutes.
- Remove from the oven and sprinkle a layer of powdered sugar on top. Serve with vanilla ice cream.