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Yard House Bread Pudding Recipe
Emma WilsonEmma

Yard House Bread Pudding Recipe

Make this Yard House Bread Pudding Recipe with simple ingredients, rich custard, tender bread, and classic flavors inspired by the famous restaurant dessert.
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Prep Time 15 minutes
Cook Time 29 minutes
Cooling Time 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 447
Ingredients Equipment Method

Ingredients
  

Bread Base
  • 7 heaped cups (260 g) day-old white loaf bread, cut into 1-inch cubes
Custard Base
  • 6 tablespoons 85 g unsalted butter
  • 2 cups 480 g whole milk
  • 1 cup 240 g heavy cream
  • ⅔ cup 133 g granulated sugar
  • 4 large eggs room temperature
  • ½ teaspoon salt
Flavor Additions
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ cup 41 g raisins, optional

Equipment

  • 8x8-inch square baking pan
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale (optional, for accuracy)
  • Cutting board and knife
  • Rubber spatula or large spoon
  • Oven mitts
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C). Lightly grease an 8x8-inch square baking pan so the bread pudding does not stick while baking.
  2. Cut about 7 heaped cups (260 g) of day-old, loaf-style bread into 1-inch cubes. Set the bread aside while you prepare the custard mixture.
  3. Add 85 g (6 tablespoons) of unsalted butter, 480 g (2 cups) of whole milk, and 240 g (1 cup) of heavy cream to a saucepan. Heat over medium heat until the mixture starts to simmer, then remove from the heat and cool for a few minutes.
  4. In a large bowl, whisk together 4 large room-temperature eggs, 133 g (⅔ cup) of white sugar, ½ teaspoon of salt, 1 tablespoon of vanilla extract, and 1 teaspoon of ground cinnamon until smooth and well combined.
  5. Gradually pour the warm milk mixture into the egg mixture while whisking constantly. This helps prevent the eggs from scrambling and gives you a smooth, creamy custard.
  6. Add the cubed bread and optional ¼ cup (41 g) of raisins to the custard. Stir gently until the bread is well coated, then let it sit for about 2 minutes to absorb the custard.
  7. Pour the soaked bread mixture into the prepared baking pan and spread it into an even layer. Bake for 27 to 30 minutes, until the edges are golden and set while the centre still has a slight wobble.
  8. Let the bread pudding cool for about 15 minutes before slicing. Dust the top with powdered sugar and serve warm with a scoop of ice cream or a spoonful of whipped cream.