Vanilla Ice Cream Bread Pudding

Vanilla Ice Cream Bread Pudding



Bread Pudding:

  • Swiss Villa butter
  • 6 cups local bread, torn into 1-inch pieces (We suggest Mediterra Challah with Raisins or Allegro’s Plain Challah.)
  • 1 1/2 pints of Millie’s Chad’s Vanilla Ice Cream
  • 4 large local eggs, beaten
  • 1 cup sugar
  • 3/4 cup of water
  • 1 cup of crushed walnuts


  • 1/2 cup butter
  • 1/4 cup honey
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla


  1. Preheat the oven to 350°.
  2. Butter a 2-quart baking dish and sprinkle the torn brioche in it.
  3. Scoop ice cream into a bowl and warm in the microwave until melted.
  4. Whisk in the eggs, sugar and 3/4 cup of water.
  5. Pour custard over the bread and let stand for 15 minutes. Press bread down to submerge.
  6. Sprinkle crushed walnuts on top.
  7. Bake the bread pudding for 30 to 35 minutes, until the top is browned.
  8. Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
  9. Pour over the baked bread or spoon over individual servings.
  10. For extra pizzazz, top with sliced bananas, a scoop of Millie’s ice cream and fresh whipped cream.