I know what you’re thinking. Is it really necessary to add a crumb topping to bread pudding?
I mean, we’re already soaking rich challah bread cubes in a bath of whole milk, eggs, sugar, and vanilla, plus tossing in a few handfuls of raspberries for good measure. And of course we’re going to serve it with giant dollops of freshly whipped cream.
A buttery, almond crumb topping with a whisper of cinnamon? Really?
Yes, really. It’s happening. And trust me, it’s worth every calorie.
It turns out, adding a crumb topping to bread pudding gives it that crunchy, crispy edge you never knew it was missing and that it oh-so-desperately needed. Think of this dessert as a fruit crisp, only instead of a bottom layer of apples or berries, it’s creamy, comforting bread pudding.
We’re talking serious, over-the-top, I-can’t-stop-eating-it-cold-from-the-refrigerator deliciousness. ↓↓↓
Now that we’ve been in our new house for a month, we’re starting to think about inviting people over to see it. It’s not completely set up yet (um, why yes that is a gaping hole in the kitchen ceiling, with wires dangling out, where a light fixture needs to be installed) but all the boxes are unpacked and it’s starting to feel like home.
Before we had a “threenager,” Alex and I loved having friends over for long dinner parties that went late into the night. But these days, brunch is much more our speed. Most of our friends have young kids too, and a get together on Saturday or Sunday morning is a great way to socialize and also incorporate a playdate.
Even though I’m not preparing fancy, elaborate dinners anymore, I still like to make the brunches that I host feel special. For me, that means serving something other than the traditional spread of bagels and cream cheese and mimosas. I usually choose a savory egg dish (like this apple-quinoa frittata, this ratatouille with fried eggs, or these eggs florentine grain bowls) and a big green salad, and I always make a dessert.
Bread pudding is a great brunch option because you can prep it the night before and bake it in the morning, and also because it’s so closely related to French toast, it feels like a natural fit with the rest of the meal.
Another way to make brunch feel special is to open a few beautiful wines. (And if you are a parent, you know what I mean when I say sometimes you could use a glass of wine at 11am, amirite?) Right now I’m really into Gloria Ferrer. Alex and I actually visited the winery on a trip to Sonoma a few years back, and I loved the wines so much I’ve made a point to seek them out ever since. The winemakers at Gloria Ferrer are known as experts in the production of pinot noir and chardonnay, and their wines have earned over 400 gold medals and 50 90+ scores in the last 5 years.
But back to our bread pudding. Shall we gild the lily a wee bit more? Yes? OK! Let’s pair it with WINE.
For a white, I would chose the Gloria Ferrer Carneros Chardonnay. Because the bread pudding is so rich, it needs a full-bodied white like chardonnay to stand up to it. Plus, the toasty almonds and buttery challah are a perfect match for the slight toasty flavors and kiss of oak on the wine (it was aged in French oak barrels for nine months to increase its complexity).
For a red, I’d go with Gloria Ferrer Carneros Pinot Noir. The tart, juicy raspberries in the bread pudding bring out the ripe berry notes in the wine.
Since becoming a mom, I’ve learned not to sweat the small stuff (or the large ceiling holes) when it comes to entertaining. As long as my guests have a drink in hand and a memorable dessert is on the table, I know everyone will have a good time.
And trust me: it doesn’t get much more memorable than raspberry bread pudding with almond crumble + wine pairings 🙂
Raspberry Bread Pudding with Almond Crumble
2016-03-18 01:46:48
Serves 8
You can prepare this bread pudding a day in advance, wrap it tightly in plastic wrap, and bake it the following morning. If you don't have day old bread, you can dry out fresh bread in a low oven (250°F) for 15-20 minutes.
Ingredients
- 1 (14 to 16-ounce) loaf day old challah or brioche
- 4 large eggs
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1 (6-ounce) package raspberries
- 1/2 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup slivered almonds
- 5 tablespoons unsalted butter, diced
- Unsweetened whipped cream, for serving
Instructions
- Preheat the oven to 350°F. Spray a 2-quart baking dish (like a 9-inch square dish) with nonstick spray or grease it with butter.
- Slice the bread into large cubes (about 1 1/2 inches). In a large bowl, whisk the eggs, sugar, milk, and vanilla. Add the bread cubes and toss to coat. Fold in the raspberries. Transfer the mixture to the prepared baking dish, drizzling any remaining liquid over the top. Set aside while you prepare the crumb topping.
- Combine the flour, brown sugar, cinnamon, almonds, and butter in a food processor and pulse until the mixture starts to come together in clumps, about 15 to 20 pulses.
- Scatter the topping evenly over the bread pudding and bake until the pudding is puffy and the topping is golden brown, 40 to 45 minutes.
- Allow to cool slightly, then serve with the whipped cream.
Turnip the Oven http://turniptheoven.com/
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Dini @ The Flavor Bender says
I have no kids, I STILL want a glass of wine at 11am! 😀 I am LOVING this pudding. I love french toast but then you added that crumble on top! GENIUS! Definitely need to try it! I’m going to seek out Gloria Ferrer this week – I hope I can find it!
Lucy Baker says
Thanks Dini! Good luck finding the wine. It’s totally worth seeking out!
sue|theviewfromgreatisland says
I think brunch is the omst elegant way to entertain…and this crumble sounds perfect, I’m crazy for anything almond flavored these days!
jacqueline | i sugar coat it! says
Totally necessary! That crumb topping is exactly the texture I need in order for me to enjoy bread pudding. YUMMMM…
Dana says
I’ve totally been thinking about making bread pudding lately! I guess this is a sign 🙂
This looks phenomenal. I’ve never had a bread pudding with these flavors before!
Danielle says
Hi, Lucy. Any crumble substitute suggestions for someone with a tree nut allergy?
Lucy Baker says
Hi Danielle, you could definitely use an equivalent amount of oatmeal!
Peter @ Feed Your Soul Too says
I am a big fan of bread pudding and raspberries. This dessert is a winner.
Mark, Compass & Fork says
I like the idea of a crumb topping on a bread pudding. Extra crunch. Love the raspberries too. Nice recipe.
Sam | Ahead of Thyme says
This bread pudding sounds amazing!! Can’t wait to try it, thanks for sharing!
Mica @ Let's Taco Bout It Blog says
Bread Pudding is the closest thing to heaven. I love the crumble on top. Great boost in flavor and texture!
Elizabeth says
What a gorgeous sounding pudding! Love that crumble topping!
Choclette says
Ooh it sounds fabulous and I’m all for a crumble topping, even if it is over the top. I don’t think I’ve ever made bread pudding with raspberries before and now realise I’ve missed out.