Description
I made this tonight and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper, and I was so excited to try it at home. It’s that classic Longhorn’s comfort dessert: warm, creamy, slightly caramelized on top with a custard-like center. The golden-brown top cracks perfectly under your spoon, and it tastes even better the next day. If you love Longhorn’s bread pudding, this copycat version is a must-try.
Ingredients
*For the Bread Pudding:*
– 1 loaf French bread, about 16 oz, cut into 1-inch cubes and left out overnight to dry
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup granulated sugar
– 2 tsp vanilla extract
– 1 tsp ground cinnamon
– ¼ tsp salt
– ½ cup raisins, optional
*For the Vanilla Sauce:*
– 1 cup heavy cream
– ½ cup whole milk
– ½ cup granulated sugar
– 3 large egg yolks
– 1 tsp vanilla extract
– Pinch of salt
Instructions
1. *Prep the Bread*
Preheat oven to 350°F / 175°C. Grease a 9×13 inch baking dish. Place dried bread cubes in the dish. Sprinkle raisins over if using.
2. *Make the Custard*
In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until sugar dissolves. Pour evenly over bread cubes. Press bread down gently so everything is soaked. Let sit 15 minutes.
3. *Bake*
Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly. For that signature Longhorn caramelized top, broil for 2-3 minutes at the end. Watch closely so it doesn’t burn.
4. *Make the Vanilla Sauce*
While pudding bakes, heat cream, milk, and sugar in a saucepan over medium heat until steaming. In a bowl, whisk egg yolks. Slowly pour ½ cup of hot milk mixture into yolks while whisking, then pour everything back into the saucepan. Cook on low, stirring constantly, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Don’t boil. Remove from heat, stir in vanilla and salt. Strain if needed.
5. *Serve*
Cut bread pudding into squares. Serve warm with vanilla sauce poured over each portion.
Notes & Tips
– *Bread*: Day-old French bread or brioche works best. Fresh bread gets mushy. Dry it in a low oven for 10 min if you’re short on time.
– *Custard Ratio*: The 4 eggs + 3 cups dairy is key for that rich, restaurant-style texture. Don’t skip the heavy cream.
– *Don’t Overbake*: It should jiggle slightly in the center. It will continue to set as it cools.
– *Make-Ahead*: Bake the pudding a day ahead. Reheat individual portions in the microwave, then add warm sauce.
– *Copycat Tip*: Longhorn’s version has a slightly crisp top and soft middle. The broiler step at the end nails that texture.
Serving Suggestion
Serve this dessert warm in bowls with a generous ladle of vanilla sauce. It pairs perfectly with coffee. Add a scoop of vanilla ice cream if you want to go full restaurant-style. Stores covered in the fridge for up to 4 days.