Vanilla Bread Pudding with Melted Sweet Butter

Give your bread pudding a flavor boost with a finishing scoop of Challenge Dessert Snack Spread. Alongside a handful of seasonal berries, it will melt into the softened, custard-y bread for a decadent surprise.


  • 1 loaf french bread, cubed
  • 4 eggs
  • 3 Tablespoons Challenge Dairy Butter
  • 2 ½ cups heavy cream
  • ¾ cup brown sugar
  • ½ teaspoon Kosher salt
  • 1 Tablespoon vanilla extract
  • fresh berries, for topping
  • Challenge Salted Caramel, Vanilla Fudge, or Chocolate Snack Spread, for topping


  • 1
    Place french bread cubes in a buttered 2-quart baking dish.
  • 2
    Beat eggs in a large bowl; set aside.
  • 3
    Combine butter, heavy cream, brown sugar and Kosher salt in a medium pot. Heat until sugar is dissolved.
  • 4
    Slowly whisk hot cream mixture into beaten eggs, then stir in vanilla extract. Pour custard over bread cubes. Let sit for 30 minutes.
  • 5
    Bake bread pudding at 350°F uncovered for 1 hour, or until top is browned and the custard is fully cooked.
  • 6
    Serve warm, topped with a generous scoop of Salted Caramel, Vanilla Fudge, or Chocolate Snack Spread and a handful of fresh berries.