Why This Pudding Wins

• Zero Waste – uses stale or crusty bread.
• Blender Magic – no whisking, no lumps.
• Custard Perfection – eggs + cream create silky texture.
• Caramel Option – takes it from comfort to luxury.

Ingredient Spotlight

For the Pudding

• 8 cups stale bread cubes – cubed, crusts removed (any type).
• 4 large eggs – custard base.
• 3 cups heavy cream – richness & silkiness.
• 1 cup whole milk – adds body.
• 1 cup granulated sugar – sweetness.
• 2 tsp vanilla extract – aroma.
• 1 tsp ground cinnamon – warmth.
• ¼ tsp nutmeg – seasonal spice.
• ¼ tsp salt – balances sweetness.

For the Caramel Drizzle (Optional)

• 1 cup light brown sugar – caramel base.
• ¼ cup water – creates syrup.
• ¼ cup heavy cream – enriches and thickens.
• Pinch of salt – enhances sweetness.

Step-by-Step Method

1. Prep Bread: Cube stale bread into 1-inch pieces; set aside.
2. Custard Base: In a blender, combine eggs, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
3. Soak: Pour custard over bread in a large bowl. Let sit 10 min, stirring occasionally until bread absorbs liquid.
4. Bake: Preheat oven to 350 °F / 175 °C. Grease a 9×13-inch baking dish. Transfer mixture to dish.
5. Bake: 45–50 minutes until center is set and edges are golden.
6. Cool: Let rest 15 min before slicing.

Caramel Drizzle

1. Combine brown sugar and water in a small saucepan. Cook over medium-high heat until amber, 5–7 min.
2. Remove from heat; slowly whisk in cream and salt. Return to low heat 1 min.
3. Drizzle warm caramel over cooled pudding.

Bread & Flavor Twists

• Brioche Luxury: Use day-old brioche for extra richness.
• Cardamom-Orange: Swap cinnamon for cardamom + add 1 tbsp orange zest.
• Berry Swirl: Fold 1 cup thawed frozen berries into batter.
• Coffee Custard: Replace ½ cup milk with brewed coffee.

Storage & Make-Ahead

• Room Temp: Airtight container 1 day.
• Refrigerate: 3 days; reheat 5 min at 350 °F.
• Freeze: Unbaked batter 1 month; thaw and bake.

📖 Recipe Card