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The Desmond Hotel’s Irresistible Bread Pudding

The first time I tasted bread pudding this good, I was a student, pinching pennies and dreaming of culinary school. A local radio station had somehow acquired the Desmond Hotel’s recipe and was selling it as a fundraiser. I distinctly remember the first bite – warm, custardy, intensely comforting. Even now, years later, the aroma alone transports me back to that tiny apartment kitchen, filled with the promise of a delicious future.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: Variable, depends on slice size
Yield: One 9×13 inch pan
Dietary Type: Not specified, contains dairy and eggs

Ingredients

For the Bread Pudding:

8 hotdog rolls (or 6 large croissants)
1 quart heavy cream
5 eggs
2 cups sugar
2 1/2 teaspoons vanilla

For the Sauce:

1 cup whipping cream
1/2 cup sugar
5 eggs

Equipment Needed

9 x 13 inch baking pan
Saucepan
Mixing bowls
Whisk
Double boiler (or heatproof bowl and saucepan)
Ice bath

Instructions

Prepare the Cream: In a saucepan, pour in the 1 quart of heavy cream. Scald the cream over medium heat, watching closely until bubbles form around the edges, but do NOT boil. Remove from heat and set aside.
Whisk the Eggs and Sugar: In a separate mixing bowl, combine the 5 eggs and 2 cups of sugar. Beat the mixture well until it is light and slightly thickened.
Prepare the Baking Pan: Generously spray a 9 x 13 inch baking pan with non-stick cooking spray (Pam or similar). This will prevent the bread pudding from sticking and make serving easier.
Prepare the Bread: Tear the 8 hotdog rolls (or 6 croissants) into bite-sized pieces. Place the torn bread evenly in the prepared 9 x 13 inch pan.
Combine Cream and Egg Mixture: This is a crucial step. SLOWLY drizzle the scalded heavy cream into the egg and sugar mixture, whisking constantly and quickly. Adding the cream too quickly will cause the eggs to scramble, resulting in an undesirable texture. The goal is to temper the eggs, gradually raising their temperature without cooking them.
Add Vanilla: Stir in the 2 1/2 teaspoons of vanilla extract to the cream and egg mixture.
Soak the Bread: Pour the cream mixture evenly over the bread in the pan. Gently push the bread down into the cream mixture to ensure it is fully saturated. You may need to press down several times to help the bread absorb all the liquid. Allow the bread to soak for at least 15 minutes, or even longer for a richer, more custardy texture. This soaking time is essential for the bread to absorb the creamy mixture and create the signature bread pudding consistency.
Bake: Cover the baking pan with foil and bake in a preheated oven at 350°F (175°C) for 1 hour. After 1 hour, remove the foil and continue baking for approximately 5 minutes, or until the top is golden brown and the bread pudding is set. The internal temperature should reach around 180°F (82°C).
Make the Sauce: While the bread pudding is baking, prepare the sauce. In a bowl, mix the 5 eggs with 1/4 cup (half of the 1/2 cup) of sugar. Whisk until well combined and slightly pale.
Heat the Cream and Sugar: In a saucepan, combine the 1 cup whipping cream and the remaining 1/4 cup of sugar. Bring the mixture to a boil over medium heat, then immediately remove from the heat.
Temper the Eggs: Slowly pour the hot cream mixture into the egg and sugar mixture, whisking constantly to prevent the eggs from scrambling. Again, tempering is essential.
Thicken the Sauce: Pour the combined mixture into a double boiler (or a heatproof bowl set over a simmering pot of water, ensuring the bottom of the bowl does not touch the water). Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. This may take approximately 5-10 minutes.
Cool the Sauce: Prepare an ice bath by filling a larger bowl with ice and water. Place the bowl containing the thickened sauce into the ice bath and continue to whisk until the sauce is completely cooled. This stops the cooking process and helps to create a smooth, luscious sauce.
Serve: Once the bread pudding is baked and the sauce is cooled, let the bread pudding cool slightly before serving. Serve warm, drizzled generously with the cooled sauce.

Expert Tips & Tricks

Bread Choice Matters: While hotdog rolls work well, using croissants elevates the dish with their buttery richness. Stale croissants are ideal as they soak up the custard better.
Soaking Time is Key: Don’t rush the soaking process. The longer the bread soaks, the more flavorful and custardy the final product will be. You can even soak it overnight in the refrigerator.
Preventing Scrambled Eggs: Tempering the eggs properly is crucial for both the pudding and the sauce. Pour the hot cream into the egg mixture very slowly, whisking constantly. If you see any signs of the eggs scrambling, immediately stop pouring and whisk vigorously.
Achieving the Perfect Sauce Consistency: The sauce should be thick enough to coat the back of a spoon but not too thick that it becomes gloppy. If it’s too thin, continue cooking over the double boiler. If it’s too thick, whisk in a tablespoon or two of milk or cream.
Adding Flavor: Experiment with adding other flavors to the bread pudding. Try incorporating chocolate chips, dried fruit, nuts, or spices like cinnamon or nutmeg. A splash of bourbon or rum also adds a delicious warmth.

Serving & Storage Suggestions

Serve the Desmond Hotel Bread Pudding warm, ideally with a generous drizzle of the cooled vanilla sauce. A scoop of vanilla ice cream or a dollop of whipped cream complements the dish beautifully. For storage, leftover bread pudding can be kept in the refrigerator for up to 3 days. Store the sauce separately to prevent the bread pudding from becoming soggy. Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. While freezing is possible, the texture of the bread pudding may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	675 kcal	34%
Total Fat	40g	62%
Saturated Fat	25g	125%
Cholesterol	290mg	97%
Sodium	300mg	13%
Total Carbohydrate	70g	23%
Dietary Fiber	1g	4%
Sugars	55g	N/A
Protein	12g	24%

Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Spice it Up: Add a teaspoon of ground cinnamon or nutmeg to the cream mixture for a warm, comforting flavor.
Fruit Infusion: Stir in 1 cup of dried cranberries, raisins, or chopped apples to the bread pudding.
Chocolate Lover’s Delight: Mix 1/2 cup of chocolate chips or chunks into the bread mixture.
Nutty Addition: Add 1/2 cup of chopped pecans or walnuts for added crunch and flavor.
Boozy Boost: A tablespoon or two of bourbon, rum, or brandy can be added to the cream mixture for a richer, more complex flavor.
Dairy-Free Adaptation: While the core recipe relies on dairy, a substitution of full-fat coconut cream for the heavy cream and suitable plant-based milk and egg replacer alternatives might be possible, although it will significantly alter the flavor and texture. Experiment carefully!

FAQs (Frequently Asked Questions)

Q: Can I use different types of bread?
A: Absolutely! While the recipe calls for hotdog rolls or croissants, you can use other types of bread like brioche, challah, or even leftover bread. The key is to use bread that is slightly stale so it can absorb the custard properly.

Q: Can I make the bread pudding ahead of time?
A: Yes, you can assemble the bread pudding in the baking pan and refrigerate it overnight before baking. This allows the bread to soak up even more of the custard, resulting in a richer flavor and texture.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Q: Can I freeze the bread pudding?
A: While you can freeze the bread pudding, the texture may change slightly upon thawing. To freeze, wrap the baked bread pudding tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.

Q: What if my sauce is too thin?
A: If the sauce is too thin, continue cooking it over the double boiler, stirring constantly, until it thickens to your desired consistency.

Final Thoughts

This recipe for Desmond Hotel Bread Pudding is more than just a list of ingredients and instructions; it’s a slice of comforting nostalgia. I encourage you to gather your ingredients, preheat your oven, and embark on this culinary adventure. Feel free to add your own personal touch, experiment with different flavors, and most importantly, share the deliciousness with loved ones. And if you find yourself transported back to a cherished memory with that first bite, please let me know – I’d love to hear about it!

Desmond Hotel Bread Pudding Recipe