Photo by Sumi Chang

Photo by Sumi Chang

Sumi Chang's Bread Pudding

Serves 8-10

Preheat oven to 350º


  • ½ loaf (400 grams) of brioche, challah or any egg bread
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • 5 eggs
  • 1 Tbs. vanilla
  • ½ tsp. salt


  • Apply non-stick spray generously to the bottom and sides of an 8 x 8 or 9 x 9-inch square pan, 8-inch round pan or 6-cup (large size) muffin tin and set aside.
  • Cut the brioche or egg bread into one-inch cubes and set aside in a large bowl.
  • Heat the cream, milk and sugar until nearly boiling, but do not let the liquid boil.
  • Pour the hot liquid over the brioche cubes and stir to mix. The bread will soften.
  • In a separate bowl, mix the eggs, vanilla and salt. Add this to the bread mixture.
  • Mix all together thoroughly and pour or scoop into the desired pan.
  • Bake at 350 degrees for 60 minutes. Insert a toothpick into the middle of the pudding. If it comes out clean, the bread pudding is done.

Delicious served with whipped cream or vanilla ice cream!