If you’re planning a large gathering or event, making bread pudding for 100 people can be both practical and delicious. This recipe is designed to serve a crowd with a rich, comforting dessert that balances sweetness and custard richness. It’s easy to prepare in advance, and with the right ingredients, it turns out moist, flavorful, and universally loved.
Ingredients
- 10 loaves of day-old bread (white or brioche), sliced into 1-inch pieces
- 4 gallons (15 liters) whole milk
- 4 gallons (15 liters) heavy cream
- 40 large eggs
- 4 cups (800 g) granulated sugar
- 2 cups (400 g) packed light brown sugar
- 1 cup (8 oz) unsalted butter, melted
- 4 tablespoons vanilla extract
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- Optional: 2 cups raisins or chopped dried fruit
- Optional: powdered sugar or caramel sauce for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease several large baking pans or roasting dishes that can hold the entire pudding mixture, or prepare multiple smaller pans.
- In a very large mixing container or clean, food-safe plastic bins, combine the milk, cream, eggs, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, and nutmeg. Whisk thoroughly until well blended.
- Arrange the bread slices in large, deep baking pans, overlapping slightly to cover the bottom. If using dried fruit or raisins, sprinkle them evenly over the bread.
- Pour the custard mixture evenly over the bread, ensuring all slices are soaked. Use a large spoon or spatula to press down gently, encouraging the bread to absorb the custard. Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the bread to fully soak up the custard.
- Remove the pudding from the refrigerator about 30 minutes before baking to allow it to come to room temperature. Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the custard is set in the center (a toothpick inserted in the middle should come out clean).
- Allow the bread pudding to cool slightly before serving. For a more caramelized top, you can broil it for 2-3 minutes, watching carefully to prevent burning.
- Serve warm, topped with powdered sugar, caramel sauce, or a dollop of whipped cream if desired.
Tips
- Use day-old bread or slightly stale bread to maximize absorption of the custard, preventing sogginess.
- To add a flavor twist, incorporate chopped nuts, chocolate chips, or fresh fruit into the custard or layered with the bread.
- For a dairy-free version, substitute coconut milk and coconut cream, and use dairy-free bread options.
- Ensure the bread is cut into uniform slices for even soaking and baking. Covering and refrigerating overnight enhances flavor and texture.
Serving Suggestions
Serve bread pudding warm or at room temperature, garnished with whipped cream, a drizzle of caramel or chocolate sauce, or fresh berries for added brightness. It pairs beautifully with a cup of coffee or a glass of dessert wine for adult guests.
Variations
- Chocolate Bread Pudding: Add chocolate chips or cocoa powder to the custard for a decadent twist.
- Fruited Bread Pudding: Incorporate fresh or dried fruits like apples, berries, or cherries into the layers.
- Spiced Version: Increase cinnamon and nutmeg, or add cloves and ginger for a more aromatic dessert.
- Vegan Bread Pudding: Use plant-based milk, vegan bread, and substitute eggs with flaxseed or chia seed gel.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, cut into individual portions and microwave for 30-45 seconds, or reheat the whole dish in a 350°F (175°C) oven for about 15-20 minutes until warmed through. For best results, cover with foil to prevent drying out.
Frequently Asked Questions
Can I prepare bread pudding ahead of time?
Yes, preparing and refrigerating the pudding overnight allows the bread to fully soak up the custard, resulting in a more flavorful and moist dessert. Just bake it fresh the next day.
How do I ensure the pudding doesn’t become soggy or dry?
Using slightly stale bread helps absorb the custard without becoming too soggy. Also, don’t over-soak the bread—aim for it to be moist but not falling apart before baking. Proper baking time and temperature are key to a tender, set pudding.
Can I make this recipe gluten-free?
Yes, substitute gluten-free bread slices in place of regular bread. Ensure the bread is sturdy enough to hold up during soaking and baking. The custard ingredients remain the same.
What are good toppings for bread pudding?
Popular toppings include whipped cream, caramel or chocolate sauce, fresh berries, chopped nuts, or a dusting of powdered sugar. These add flavor and texture contrast to the moist pudding.
Is this recipe suitable for vegetarians?
Yes, as it contains no meat products. Just ensure your ingredients, like the bread and dairy, align with vegetarian preferences. For vegans, make substitutions as noted in the variations.
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