Uploaded March 2015 | Updated September 2026, 16 hours ago
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GEMMA’S BREAD PUDDING RECIPE
INGREDIENTS
5 cups(7oz/200g) bread (challah, white bread, croissants)
1 cup (6 oz/ 180g) white chocolate
1/2 pint of fresh raspberries
1 vanilla bean, optional
1/2 tsp vanilla extract
4 eggs
2/3 cup (5oz/145g)sugar
1 cups (8oz/225g) milk
1 cup (8oz/225g) cream
1 cup (8oz/225g) whiskey (optional)
Preheat oven to 350 degrees F. Cut the French bread into 1" cubes. Let them sit out for a while. The dried out bread will soak up the liquid better than really moist bread.
Butter a muffin tin that has big size wells, rather than the small size.
Make the custard.: To a heavy saucepan, add the milk, cream vanilla pod and seeds. Heat until the mix is almost to a simmering. Turn off the heat. Stir in half of the white chocolate until melted.
In a separate bowl whisk together the eggs and sugar. To the eggs, begin to add the warm milk mixture. Add a cup at first, whisk and then follow with the rest.
Mix in the Whiskey (optional), also you can use just a little if you like
Strain the hot custard mixture through a fine sieve to remove the vanilla pod etc.
Slice and cube the bread for your pudding. It works best when it is at least a day old. It soaks the custard better. Feel free to leave out the crust, it’s up to you.
Pour the custard mixture over the bread cubes. You may need to push the bread cubes down into the mixture just to get them all immersed in the liquid. Allow them to sit for 30 minutes just so the bread can soak up all the batter.
Stir in the raspberries.Tip: You can put it in the fridge at this stage and bake off the next day.
Fill your muffin tins to the top with your bread pudding mix.
Bake at 350oF (180oC) for 20-25 minutes. You will notice the pudding’ puff up’ when it is ready. Take care not to over cook.
(If you want to cook your pudding in a ban marie feel free)
Enjoy warm with some raspberry sauce.
SUBSCRIBE to Kin Community: bit.ly/CHOCOLICIOUS
SUBSCRIBE to Gemma’s Channel: bit.ly/GemmasBoldBakers
WATCH GEMMA’S FRENCH MACARON POTS OF GOLD VIDEO! bit.ly/FrenchMacarons
FOLLOW GEMMA’S BIGGER BOLDER BAKING
TWITTER: twitter.com/gemstaff16
INSTAGRAM: instagram.com/gemmastaff
PINTEREST: pinterest.com/gemstafford
FACEBOOK: facebook.com/GemmaStaffordbiggerbolderbaking
WATCH MORE CHOCOLICIOUS EPISODES
Chocolate Soup: bit.ly/ChocoSoupGS
Chocolate Truffles: bit.ly/ChocoTrufflesGS
Pumpkin Chocolate Cheesecake: bit.ly/ChocoCheesecakeGS
Death by Chocolate Cupcakes: bit.ly/ChocoCupcakesGS
WATCH MORE ST. PATRICK’S DAY IDEAS
Pot of Gold Dessert: bit.ly/StPattysPotofGold
DIY Clovers: bit.ly/StPattysClovers
Shamwreck Shake: bit.ly/StPattysShake
Chocolate Whiskey Cake: bit.ly/StPattysCake
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FOLLOW US ON TWITTER: twitter.com/kincommunity
FOLLOW US ON INSTAGRAM: instagram.com/kincommunity
FOLLOW US ON PINTEREST: pinterest.com/kincommunity
GEMMA’S BREAD PUDDING RECIPE
INGREDIENTS
5 cups(7oz/200g) bread (challah, white bread, croissants)
1 cup (6 oz/ 180g) white chocolate
1/2 pint of fresh raspberries
1 vanilla bean, optional
1/2 tsp vanilla extract
4 eggs
2/3 cup (5oz/145g)sugar
1 cups (8oz/225g) milk
1 cup (8oz/225g) cream
1 cup (8oz/225g) whiskey (optional)
Preheat oven to 350 degrees F. Cut the French bread into 1" cubes. Let them sit out for a while. The dried out bread will soak up the liquid better than really moist bread.
Butter a muffin tin that has big size wells, rather than the small size.
Make the custard.: To a heavy saucepan, add the milk, cream vanilla pod and seeds. Heat until the mix is almost to a simmering. Turn off the heat. Stir in half of the white chocolate until melted.
In a separate bowl whisk together the eggs and sugar. To the eggs, begin to add the warm milk mixture. Add a cup at first, whisk and then follow with the rest.
Mix in the Whiskey (optional), also you can use just a little if you like
Strain the hot custard mixture through a fine sieve to remove the vanilla pod etc.
Slice and cube the bread for your pudding. It works best when it is at least a day old. It soaks the custard better. Feel free to leave out the crust, it’s up to you.
Pour the custard mixture over the bread cubes. You may need to push the bread cubes down into the mixture just to get them all immersed in the liquid. Allow them to sit for 30 minutes just so the bread can soak up all the batter.
Stir in the raspberries.Tip: You can put it in the fridge at this stage and bake off the next day.
Fill your muffin tins to the top with your bread pudding mix.
Bake at 350oF (180oC) for 20-25 minutes. You will notice the pudding’ puff up’ when it is ready. Take care not to over cook.
(If you want to cook your pudding in a ban marie feel free)
Enjoy warm with some raspberry sauce.
