Bread Pudding

Presented by Johnson & Wales University's Alexander Lozano
Teaching Assistant | The Hospitality College
Yield:  20 5-ounce portions


Butter                                      4 tbsp

Dark brown Sugar                   2 cups

Eggs                                        12 each

Heavy Cream                          8 cups

Whole milk                              2 cups

Cubed challah bread               20 cups (about 4-5 loaves of bread)

Salt                                          1 tsp

Vanilla extract                        4 tsp

Ground cinnamon                   2 tsp

Grated nutmeg                        ½ tsp

METHOD OF PREPARATION:_________________________________________________

To prepare:

  • Preheat oven to 350 degrees F .
  • Pan spray hotel pans/baking dish
  • Cube challah bread; put cubed bread pieces in hotel pans
  • Whisk together cream, milk, eggs, butter, brown sugar, vanilla, cinnamon, salt, and nutmeg in a large bowl
  • Pour the custard mixture over the bread in the hotel pans (giving the bread a stir to make sure it's evenly coated).
  • Let the pudding sit for an hour so that the bread can soak
  • Once an hour is up, put the hotel pans in the oven and bake for 40-50 minutes, or until puffy and set.
  • Remove from oven and let stand for 10 minutes; cut out individual portions



Butter                                      2 tbsp

Sugar                                       2/3 cup

Rum                                        3 tbsp rum


  1. Melt butter in a small saucepan over medium heat. Mix together the sugar and stir into the butter. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.