Ina Garten’s Classic Bread Pudding Recipe
This recipe is adapted from Cook Like a Pro: Recipes and Tips for Home Cooks, one of Ina Garten’s celebrated cookbooks. The standout feature? Using melted vanilla bean ice cream as a shortcut crème anglaise. Here’s how you can recreate it:
Ingredients
- 8 to 9 ounces brioche e.g., Trader Joe’s brioche
- 1 1/2 extra-large whole eggs
- 4 extra-large egg yolks
- 2 cups half-and-half
- 1/2 cup whole milk
- 1/2 cup plus 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- Seeds from 1/2 vanilla bean
- Confectioners’ sugar for dusting
- 7 ounces vanilla bean ice cream e.g., Häagen-Dazs, melted
Instructions
- Prep the Brioche: Slice and lightly toast the brioche to bring out its flavor.
- Make the Custard: Whisk eggs, half-and-half, milk, sugar, vanilla, and vanilla bean seeds.
- Assemble: Arrange brioche slices in a baking dish, pour custard over them, and press down lightly.
- Bake in a Water Bath: Cover and bake for 45 minutes, then uncover and bake for 30-35 minutes until set.
- Serve: Dust with confectioners’ sugar and drizzle with melted ice cream.
- This dessert serves 6-8 and pairs beautifully with coffee or tea for a cozy gathering.