When I was younger, I wanted to be like Princess Diana. I dreamed of tiaras, beautiful outfits and having tea with the Queen. Even now, there’s still a part of me that wonders what it would be like to be a real-life Cinderella, or even Kate or Meghan.
I know a royal title is likely not in my future, but I can still live like a princess—or at least eat like one, thanks to a cookbook written by former Royal Chef Darren McGrady. In Eating Royally: Recipes and Remembrances from a Palace Kitchen, he shares his recipe for bread and butter pudding, which is rumored to be one of Princess Diana’s favorite desserts.
I saw it described as a cross between bread pudding and creme brûlée, and I knew I had to try it for myself.
The famous recipe for bread pudding
- 12 slices white bread with the crusts removed
- 1 1/2 sticks unsalted butter, softened
- 9 large egg yolks
- 3/4 cup sugar
- 2 tsp vanilla paste (you can find it on Amazon)
- 1/2 cup whole milk
- 2 cups heavy cream
- 3 oz golden raisins
- 3 oz slivered almonds, toasted (optional)
- 1/4 cup amaretto
- 1 tsp powdered sugar
Initial thoughts
First things first: Any recipe that involves alcohol-soaked ingredients (raisins, in this case) is an instant win in my book. Just keep in mind that the raisins will have to sit in the amaretto overnight, so you may need to plan ahead.
This isn’t your traditional “dump and go” bread pudding. It’s much prettier—and I have to admit I was a little worried about the effort that would go into making it that way. To be honest, I usually prefer quick and easy desserts!
Prepping the bread
If nothing else, this recipe is great practice for moms-to-be. You’ll be cutting the crusts off 12 slices of white bread and smearing them with butter. (Your crustless PB&J-making skills will be so good at the end of this.) Once that was finally finished, I cut three slices into 1/2-inch cubes and the rest into tiny triangles.
Making the pudding
The secret to any good bread pudding is the creamy custard that holds it all together. I whipped together the egg yolks and sugar, then simmered the milk, cream and vanilla paste on the stove before combining the two. (You can find vanilla paste, a thicker product with visible flecks of vanilla bean, in your grocery store or on Amazon. You can also substitute 2 teaspoons of vanilla extract for the vanilla paste.)
Next was the fun part—assembling the dish. Like I mentioned, this version of bread pudding requires a bit more finesse. I layered the cubed bread on the bottom of the baking pan, along with the raisins and amaretto. Then, per Chef McGrady’s instructions, I neatly arranged the triangles before pouring the cream and egg custard over top.
Then, I waited. The recipe said to let it sit for 20 minutes before baking to let the bread soak up all the custard goodness. In the meantime, see what other foods Chef McGrady remembers making for Diana.
Baking—with a twist
Think I just threw the baking dish in the oven to cook? Think again. Chef McGrady says to set the dish inside a roasting pan filled about 3/4 of the way with hot water. Only then did I put it in the oven, where it baked for 30 minutes at 350° F.
Once the time was up and the pudding looked like it had set properly, I pulled the dish out of the oven, sprinkled it with a little sugar and switched from bake to broil. Within a few minutes, the top was golden and crusty, just like creme brûlée. (Here’s when I really started feeling like Gordon Ramsay in female form!)
The finished product
After sprinkling on some slivered almonds for crunch (you can leave these out in a pinch) and powdered sugar, I hungrily grabbed a fork and dug in for a bite. And then another bite… and then another. Let’s just say it’s very easy to understand why Princess Diana loved this decadent dessert so much. It tastes like your favorite bread pudding but with extra depth of flavor from the amaretto-soaked raisins and vanilla. Yum!
You can find the full bread pudding recipe in Chef McGrady’s book on Amazon.
Yum—Our Bread Pudding Recipes Are Test Kitchen Approved
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
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Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
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My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri
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The flavor of this rich, scrumptious bread pudding is reminiscent of eggnog. It's served with a bright cherry sauce, which makes it so good! —Shawn Osborne, Vinton, Virginia
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There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
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Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
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A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
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This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
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I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. While it cooks in the slow cooker, I can tend to other things. —Becky Foster, Union, Oregon
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Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
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I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s scrumptious and so easy to put together the night before. —Amy Berry, Poland, Maine
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My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California
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I served this bread pudding at the first Christmas dinner I made for my in-laws. Everyone loved it! —Jennifer Dignin, Westerville, Ohio
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Homey, cozy, comforting, indulgent...this rich bread pudding represents everything I love about the holidays. For an elegant look, serve it in martini glasses. —Barb Miller, Oakdale, Minnesota
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I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
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These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
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Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
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Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. —Virginia Anthony, Jacksonville, Florida
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All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
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Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
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My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I'm making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. —Aysha Schurman, Ammon, Idaho
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This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin
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What a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana
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I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! —Alma Andrews, Live Oak, Florida
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Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. —Kathleen Fraher, Florissant, Missouri
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I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina
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This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. — Holly Jones, Kennesaw, Georgia
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I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
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This recipe is an absolute winner for brunch, lunch or whenever. People really seem to go for the big chunks of ham combined with the flavors of mustard and cheese. Because it's assembled the night before, it is a nifty make-ahead potluck dish. —Nina Clark, Wareham, Massachusetts
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Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls. —Mary Freeland, Dayton, Texas
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The post We Tried Princess Diana’s Favorite Bread Pudding Recipe. Here’s What We Thought appeared first on Taste of Home.
Amanda Tarlton
