bread pudding pudding recipe
The Best bread pudding pudding recipe
This recipe is also a great way to use up stale bread, which makes it both practical and budget-friendly. Plus, it’s packed with protein and calcium from the eggs and milk, so it’s not just empty calories. I like to think of it as a slightly healthier indulgence, especially when I use whole-grain bread or swap in some almond milk. It’s the kind of dish that feels special but is easy enough to make any day of the week. My family loves it warm with a drizzle of maple syrup or a scoop of vanilla ice cream, and honestly, so do I.
Classic Bread Pudding
A comforting and classic dessert made with stale bread, eggs, milk, and warm spices. This easy-to-make bread pudding is perfect for using up leftover bread and can be served with a drizzle of caramel or vanilla sauce.
🥘Ingredients
- 4 cups stale bread cubes (about 6 slices)
- 2 cups whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins (optional)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. -
2
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. -
3
Add the bread cubes and raisins (if using) to the egg mixture. Gently stir until the bread is fully coated and the mixture is evenly distributed. Let it sit for 10 minutes to allow the bread to absorb the liquid. -
4
Transfer the bread mixture to the prepared baking dish and spread it out evenly. -
5
Bake for 40-45 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean). -
6
While the pudding bakes, prepare the sauce (if using). In a saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the heavy cream, vanilla extract, and salt, and simmer for 2-3 minutes until slightly thickened. -
7
Remove the bread pudding from the oven and let it cool for 5 minutes. Drizzle the warm sauce over the top before serving.
🔧Equipment
- Mixing bowl
- Whisk
- 9×9-inch baking dish
- Saucepan (for sauce)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bread Pudding Works
❓ Frequently Asked Questions About Bread Pudding
1. Can I make bread pudding without eggs?
Yes! You can substitute eggs with alternatives like flaxseed meal (1 tbsp flaxseed + 3 tbsp water per egg), mashed banana, applesauce, or commercial egg replacers. Keep in mind that the texture may be slightly different—less custardy and more dense—but it will still be delicious.
2. What type of bread works best for bread pudding?
Stale or day-old bread works best because it absorbs the custard mixture without turning mushy. Brioche, challah, French bread, or even croissants are ideal for a rich, buttery texture. Avoid fresh or soft bread, as it can become too soggy.
3. How do I prevent my bread pudding from becoming too dry?
To avoid dryness, ensure the bread is fully saturated with the custard mixture before baking. Let it soak for at least 15–20 minutes. Also, bake it in a water bath (place the baking dish in a larger pan filled with hot water) to keep it moist. Overbaking can dry it out, so check for doneness with a knife—it should come out mostly clean but not completely dry.
4. Can I make bread pudding ahead of time?
Absolutely! Bread pudding is a great make-ahead dessert. You can prepare it up to a day in advance and refrigerate it before baking. When ready to serve, bake it as directed (you may need to add 5–10 extra minutes if it’s cold). You can also bake it ahead, refrigerate, and reheat individual portions in the microwave or oven.
5. What are some tasty variations for bread pudding?
There are endless ways to customize bread pudding! Try adding:
– Chocolate chips or cocoa powder for a chocolate version.
– Fresh or dried fruit like berries, apples, or raisins.
– Spices such as cinnamon, nutmeg, or cardamom.
– Nuts like pecans or walnuts for crunch.
– Boozy twists with rum, bourbon, or vanilla extract.
– Savory options with cheese, herbs, or caramelized onions for a brunch dish.
