Red Meat Allergy Friendly Classic Bread Pudding
Total time1 hr 45 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
8 servings
For the pudding
- 1 lb (about 10 cups) day-old brioche or challah, cut into 1-inch cubes
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Sprouts Plant-Based Brioche Bread - 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the bourbon sauce
- 4 tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 1 large egg yolk
- 3 tbsp bourbon
Instructions
- 1
Butter a 9×13-inch baking dish. Spread the bread cubes in an even layer in the dish.
- 2
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is smooth and uniform.
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