Bread Pudding Recipe | Convection Steam Oven

This good old-fashioned treat is scrumptious with nuts and cream on top – quick, where’s our spoon?

Yield: Makes 10 servings

5 cups day-old bread, cubed

4 tablespoons butter, melted

4 egg yolks

1 teaspoon salt

2 teaspoons vanilla

¼ cup sugar

2 ½ cups heavy cream

Based on 67 ratings

Preparation Method

In a large bowl, toss the cubed bread with the melted butter.
In a medium bowl, whisk the yolks.
In a saucepan, heat the cream, sugar, salt, and vanilla to a simmer over medium heat, stirring occasionally.
Remove the pan from the heat and with a ladle, very slowly add the cream to the egg mixture while whisking continuously.
Strain this mixture through a fine mesh strainer and pour over the bread.
Allow the bread to soak for at least 30 minutes.
Preheat the oven on Convection Steam Mode at 375 F.
Pour the mixture into the desired baking dish and bake for 20-30 minutes.