Bread Pudding Recipe
Bread Pudding Recipe
Table of Contents
Bread Pudding Recipe
Bread Pudding Recipe is the ultimate comfort food, perfect for any occasion. This rich, custardy dessert uses simple ingredients like bread, milk, eggs, and sugar, transforming into a warm, flavorful treat. Whether you use leftover bread or a special loaf, this bread pudding recipe delivers a deliciously moist and indulgent dessert that’s easy to make and sure to impress.
Description
Bread Pudding Recipe is an age old dessert that has been passed down through generations, often serving as a way to repurpose stale bread. But don’t be fooled what started as a frugal dish has transformed into a beloved comfort food. This bread pudding recipe will become your go to whenever you’re craving something rich, sweet, and indulgent.
The beauty of bread pudding lies in its simplicity. At its core, it consists of just a few key ingredients: bread, eggs, milk, sugar, and butter. When combined, they create a smooth, custard like filling that perfectly soaks into the bread, turning it into a tender, flavorful dessert. The bread pudding can be flavored with your choice of spices, such as cinnamon, nutmeg, or vanilla, and even enhanced with dried fruit, chocolate chips, or a splash of liquor for extra richness.
This bread pudding recipe is incredibly versatile. You can easily adapt it to your preferences or dietary needs. For example, substitute non dairy milk to make it vegan or use gluten-free bread for those with gluten sensitivities. The pudding can be served warm, topped with whipped cream, ice cream, or a drizzle of caramel sauce for an indulgent finish.
Ingredients
- 4 cups day old bread (cubed)
- 2 cups whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter (melted)
- 1/2 cup raisins or currants (optional)
- 1/4 cup chopped nuts (walnuts or pecans, optional)
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Prepare the Bread: Cut your day old bread into cubes. You can use white bread, brioche, or even challah for a richer texture. If your bread is fresh, you can toast it lightly before cubing it. Place the bread cubes in the prepared baking dish, spreading them out evenly.
- Make the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Pour the melted butter into the mixture and whisk until fully combined. You can add raisins or currants to the custard mixture for extra flavor, if desired.
- Soak the Bread: Pour the custard mixture over the bread cubes, pressing them down gently to ensure they are well soaked. Let the bread soak for 10-15 minutes, allowing the custard to absorb into the bread.
- Add Toppings: Sprinkle the chopped nuts and brown sugar over the top of the soaked bread pudding. This adds a nice texture and a bit of sweetness to the top.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes or until the bread pudding is golden brown on top and a knife inserted in the center comes out clean. The pudding should have a slightly firm texture and a custardy interior.
- Serve: Let the bread pudding cool for 10 minutes before slicing and serving. It can be served warm on its own or topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra decadence.
Notes
- Bread Choices: Stale bread is best for this recipe as it soaks up the custard mixture without becoming too soggy. If using fresh bread, lightly toast it first for better results.
- Add ins: Customize your bread pudding with chocolate chips, fresh berries, or chopped apples for an added twist.
- Vegan Option: To make this recipe vegan, replace the eggs with flax eggs and use almond or oat milk instead of dairy milk.
- Make Ahead: This bread pudding can be prepared ahead of time. Once assembled, cover it and refrigerate overnight. Bake the next day as directed.
- Serving Suggestions: Bread pudding is versatile and can be served on its own, or paired with whipped cream, ice cream, or a drizzle of caramel sauce.
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Bread Pudding Recipe
Ingredients
- 4 cups day old bread cubed
- 2 cups whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1/2 cup raisins or currants optional
- 1/4 cup chopped nuts walnuts or pecans, optional
- 2 tablespoons brown sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Prepare the Bread: Cut your day old bread into cubes. You can use white bread, brioche, or even challah for a richer texture. If your bread is fresh, you can toast it lightly before cubing it. Place the bread cubes in the prepared baking dish, spreading them out evenly.
- Make the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Pour the melted butter into the mixture and whisk until fully combined. You can add raisins or currants to the custard mixture for extra flavor, if desired.
- Soak the Bread: Pour the custard mixture over the bread cubes, pressing them down gently to ensure they are well soaked. Let the bread soak for 10-15 minutes, allowing the custard to absorb into the bread.
- Add Toppings: Sprinkle the chopped nuts and brown sugar over the top of the soaked bread pudding. This adds a nice texture and a bit of sweetness to the top.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes or until the bread pudding is golden brown on top and a knife inserted in the center comes out clean. The pudding should have a slightly firm texture and a custardy interior.
- Serve: Let the bread pudding cool for 10 minutes before slicing and serving. It can be served warm on its own or topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra decadence.
Notes
- Bread Choices: Stale bread is best for this recipe as it soaks up the custard mixture without becoming too soggy. If using fresh bread, lightly toast it first for better results.
- Add ins: Customize your bread pudding with chocolate chips, fresh berries, or chopped apples for an added twist.
- Vegan Option: To make this recipe vegan, replace the eggs with flax eggs and use almond or oat milk instead of dairy milk.
- Make Ahead: This bread pudding can be prepared ahead of time. Once assembled, cover it and refrigerate overnight. Bake the next day as directed.
- Serving Suggestions: Bread pudding is versatile and can be served on its own, or paired with whipped cream, ice cream, or a drizzle of caramel sauce.
