T is for: Tuscan® Dairy Farms Bread Pudding

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Anyone who knows me well knows that I’m not a “dessert person.” I generally gravitate towards savory over sweet… UNLESS, it’s a sweet that has some savory notes. Enter this Tuscan® Dairy Farms Bread Pudding!

I partnered with Dairy Farmers of America and Tuscan Dairy Farms to create this comforting holiday recipe that is perfect for smaller holiday gatherings. But just because the celebrations are smaller, that doesn’t mean we can’t enjoy BIG flavors! This bread pudding uses a Raisin Challah bread, cinnamon, orange zest and a homemade Maple Whipped Cream for allll the cozy holiday vibes.

While making this recipe, I had the pleasure of getting to know the story of Chris and Jill Van Aken, whose family owns Van Aken Dairy, a Tuscan Dairy Farms supplier, based in Ulster County, NY. Van Aken Dairy is a small dairy with just over 100 Holsteins and a few Jersey cows. As a farmer’s daughter myself, I’m all about supporting local producers, and the fact that the Tuscan Dairy Farms whole milk and heavy cream in this recipe supports family farms makes it that much more special!

Let’s start with the bread. Stale or day-old bread is actually preferred for bread pudding. However, if yours is fresh, simply cube it and allow it to sit out on the counter for a few hours. (If you’re REALLY in a hurry, you can lightly dry it out in the oven at 275 degrees.) I found this Raisin Challah bread at the store which was PERFECT for this. However, if you can’t find any, you can always add extra raisins to regular challah bread or brioche. Cut about 10 ounces of it into 1-inch cubes.

For the custard, I combined Tuscan Dairy Farms Whole Milk, Tuscan Dairy Farms Heavy Cream, eggs, egg yolks, sugar, vanilla, orange zest, and cinnamon.

Place the cubed bread in individual buttered pans and pour the mixture on top.

Using a flat spatula, gently press down so that the bread soaks up the custard mixture. (It will appear like too much liquid, but trust me, it’s not.) Allow for it to sit for at least 30 minutes. (You can also let it refrigerate overnight if you want!)

Pre-heat oven to 350 degrees. Before baking, lightly dust the top with a little maple sugar (this is optional) and dot it with a little butter. (Again, not necessary, but I find it helps to toast the tops of the bread cubes.) I also like to put it on a sheet pan just in case anything bubbles over. Depending on the size of your baking dishes, this will take around 40 minutes, (longer if you did not use individual pans). You’ll know it’s done when the bread has puffed up and is golden brown on top. (Don’t worry if it looks super puffy, it will deflate as it cools.)

While pudding bakes, you can make your whipped cream. It helps to start with a cold bowl and beater. Combine heavy cream and maple syrup and whip until stiff peaks form. Refrigerate until ready to serve.

Once your Tuscan® Dairy Farms Bread Pudding is finished baking, allow it to cool slightly and top with a dusting of powdered sugar, maple whipped cream and more orange zest. Mmmmmm…. Happy Holidays my friends!

Print Recipe

Challah Bread Pudding with a Maple Whipped Cream

(1 votes, average: 5.00 out of 5)

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Dessert – American

By Jaymee Sire – Serves: 2-4

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 1 hour 30 minutes

This bread pudding uses Cinnamon Challah Bread, orange zest and is topped with a homemade Maple Whipped Cream!

Ingredients

• FOR BREAD PUDDING
• 2 tablespoons unsalted butter, divided use
• 8-10 ounces of loaf raisin challah bread, cut into 1-inch cubes
• 2 whole eggs⁣⁣⁣
• 2 egg yolks
• 1.5 cups Tuscan Dairy Farms whole milk⁣⁣⁣
• 1 cup Tuscan Dairy Farms heavy cream
• 1/2 cup cane sugar ⁣⁣⁣
• zest from one orange (reserve some for garnish)
• pinch kosher salt⁣⁣⁣
• 1/4 teaspoon freshly ground cinnamon
• 1/2 teaspoon vanilla extract ⁣⁣⁣
• 2 teaspoons maple sugar (can also sub regular sugar)
• powdered sugar, for serving (optional)
• FOR MAPLE WHIPPED CREAM
• 1 cup Tuscan Dairy Farms heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• pinch of sea salt

Instructions

FOR BREAD PUDDING

1

Butter individual baking dishes. (Reserve rest of the butter for later) Evenly divide the bread cubes into each one. (Alternately, you can make this in a 9x9 baking dish or deep pie dish.)

2

Beat the eggs, yolks, milk, cream, sugar, orange zest, salt, cinnamon and vanilla together. Pour the mixture over the bread cubes, pressing down gently with a spatula.⁣⁣⁣

3

Soak at least 30 minutes (or cover and soak overnight in the fridge.)⁣⁣⁣

4

Preheat the oven to 350°F. Just before baking, sprinkle the top of the bread cubes with the maple sugar and dot with the remaining butter. Place on a sheet pan to catch any spills. Bake for 35-45 minutes, or until slightly puffed and golden brown. (It will take closer to an hour if baking in one dish.)

5

Allow to cool slightly before serving. Dust with powdered sugar and top with Maple Whipped Cream (recipe below) and more orange zest.

FOR MAPLE WHIPPED CREAM:

6

Combine cold cream, maple syrup, vanilla and sea salt in a chilled bowl of a stand mixer. Mix on low for about 30 seconds until bubbles form. Increase to high and whip until stiff peaks form (about 2 minutes). Refrigerate until ready to use.