Josh Week's Famous Bread Pudding

Recipe: Josh Week's Famous Bread Pudding

Summary: I had dinner at the Corner Kitchen in the Biltmore Village in Asheville, NC and had this amazingly delicious bread pudding for dessert. You're gonna love it!


  • 1 loaf white bread
  • ½ cup (1 stick) butter, melted
  • 4 cups milk
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 12 eggs
  • 1 cup grated white chocolate


  1. Preheat oven to 350°. Cut the bread into ½” cubes and toss with the butter to coat. Spread on a baking sheet and bake until toasted a light golden brown.
  2. Mix the milk, sugar, cinnamon and vanilla in a saucepan and heat until scalded. Beat the eggs in a mixing bowl. Add a small amount of the scalded mixture to the beaten eggs. Whisk the eggs into the scalded mixture. Add the white chocolate and whisk until melted. Strain the custard.
  3. Butter 8-ounce soufflé molds and place ½ - ¾ cup toasted bread cubes into each. Pour ½ cup custard over each. Bake for 25 minutes or until golden brown and the custard is cooked through.
  4. Makes 12.
Here’s the cool thing… the result is a beautiful, delicious, layered lovely lovely. Custard on the bottom, yummy layer of custard/bread and the top layer is a little crunchy, a little soft, oh my word, with some caramelized deliciousness of bread. They top it with some caramel sauce and ice cream. (How do you spell a moan?)
Check out the Corner Kitchen's website!
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