If any of you are under the impression that bread pudding is boring, dull, and something that you do not like, let me kindly tell you that you are wrong. And I beg you to let me change your mind.
Sure, not all bread puddings are created equal and no one likes a bland soggy bowl of it. But when it’s done just right, with a crisp exterior and sponge-like custard interior, it’s magical. Bread pudding, in my opinion, is the macaroni and cheese of dessert. It’s homey, comforting, and extremely satisfying.
And also quite indulgent. This is my favorite recipe, made with homemade challah bread and flavored with almonds. It’s perfect as is, but it’s also a great jumping off point if you want to add chocolate or fruit or whatever else strikes your fancy.
A sauce is always necessary when serving bread pudding, and I love how it adds another layer of rich creaminess on top of the crisp crust of the bread. It just ties it all together into one tasty package. And since the holidays are upon us, I’ve topped this bread pudding with an eggnog sauce spiked with a little bit of brandy and almond flavoring. If you happen to have some amaretto (almond liquor) on hand, which I didn’t, it would be excellent in place of the brandy.
I can think of few desserts as perfect for serving after a holiday meal as bread pudding. It goes great with gathered loved ones, warm fires, and hot cocoa.
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