The Best Bread Pudding

This is truly the best bread pudding I've ever had! Decadent and exaggerated is an understatement! 

A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing people of AllSouth Appliance during a trip to Louisville, Kentucky at the GE Monogram Experience Center to learn all about AMAZING GE Monogram devices. Now I'll be the first to admit that when I think of luxury appliances, my mind doesn't automatically go to GE, I have tons of things to share with you on the trip and on the superb Monogram devices - especially the ridiculous Advantium oven - but it will be in another article. Seriously, have you ever heard of this Advantium oven? This is the coolest thing I've seen in devices in a long time. It is a fast-cooking oven that uses 4 heat sources to cook quickly and deliciously almost anything. We tested chicken fingers and frozen pizzas, grilled cheeses and even filet mignon in this baby' home. I was skeptical about grilled cheese and fillet but I was absolutely amazed. My personal option is that the only way to cook a fillet is on the grill, but it was as close to perfection as possible. And this grilled cheese was the perfect gooey and grilled to perfection! It was amazing! But more about it later...


This is truly the best bread pudding I've ever had! Decadent and exaggerated is an understatement! While we were there, Chefs Joe and Brian at the Monogram Center cooked several times for us and one night for dessert, they made this bread pudding. Right now I'm not a fan of bread pudding. It's just not my thing. But this bread pudding blew me away - and it's hard to do. This is the best bread pudding I've ever had in my life. Seriously. The best. Now it's loaded with fat, sugar and calories, but it's definitely worth the extra time at the gym. I promise. Best bread pudding

 You start with two French chopsticks. Now they're real baguettes - not just French bread. I used 2 chopsticks (10 ounces).
You make this super thick and rich pudding from tons of cream and butter and soak the diced bread overnight.

Strain the bread from the liquid and place it in a greased dish. You'll want liquid in the dish, but not much. Then you garnish it with a little more sugar - brown sugar this time - and cook it with a golden taste.

 This is truly the best bread pudding I've ever had! Decadent and exaggerated is an understatement! Then you use a little more cream, butter and sugar to create a decadent caramel sauce for the filling. I'm serious. This thing is crazy. Try. This is truly the best bread pudding I've ever had! Decadent and exaggerated is an understatement!