Bread Pudding is a classic dessert staple. It offers a comforting embrace with its simple yet rich flavors. Originating from a clever use of leftover bread, this dish has evolved into a beloved favorite worldwide for its ability to marry basic pantry staples into an indulgent treat. Its versatility shines through in every bite, allowing for endless customization to suit any palate.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Bread pudding, with its roots in resourcefulness, transforms simple, often overlooked stale bread into a luxurious dessert. This delightful concoction is crafted by melding bread pieces with eggs, milk, sugar, and a touch of butter, resulting in a sumptuous custard. The options are endless with bread pudding-like this bread pudding with raspberry, so delicious!
Enjoying this bread pudding warm, crowned with a scoop of ice cream or get top with easy strawberry ice cream, offers an embrace of comfort and decadence. It’s essentially comfort food redefined—like receiving a warm embrace in every spoonful!
Jump to:
Why You’ll Love This Recipe
- Bread pudding is loved for its simple recipe and comforting taste. My bread pudding with bananas is really great too.
- It turns leftover bread into a delicious dessert, reducing waste.
- The creamy texture and flavors of cinnamon and vanilla make it a hit.
Recipe Ingredients
- Whole Milk: Rich and creamy whole milk provide the velvety base that makes our dessert indulgently smooth.
- Eggs: Serve as the essential binder, lending structure and a golden richness to our creation.
- Day-Old Bread Cubes: Resurrecting yesterday’s bread, 1-inch bread cubes offer a rustic, satisfying texture to elevate our pudding.
- Brown Sugar: Adds both depth and sweetness, readily adjustable to cater to your unique taste preferences.
- Ground Cinnamon: A teaspoon of ground cinnamon infuses our dessert with a warm, comforting spice.
- Pure Vanilla Extract: Elevating the flavor profile, vanilla extract adds a fragrant and sweet dimension, enhancing the overall taste.
- Salt: Salt subtly balances and harmonizes the flavors, ensuring that every bite is perfectly seasoned.
How To Make Bread Pudding
Step #1: Preheat your oven to 350°F and grease an 8×8-inch square baking pan with butter or non-stick spray for easy removal later.
Step #2: Spread the bread cubes evenly in the greased pan.
Step #3: In a medium mixing bowl, whisk together the milk, beaten eggs, vanilla extract, brown sugar, cinnamon, and salt until you have a smooth mixture.
Step #4: Pour the wet mixture over the bread cubes, ensuring all the bread pieces are soaked. Let it rest for 5-10 minutes, then bake in the preheated oven for 35-40 minutes, until the top is golden brown and the center is set. Cool slightly before serving, and enjoy warm or cold to your liking.
Recipe FAQs
Yes, bread pudding can be assembled and refrigerated overnight before baking, making it a perfect make-ahead dessert.
Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
Bread pudding is done when it is set and no longer jiggles in the center. A knife or toothpick inserted into the center should come out clean or with a few moist crumbs.
Expert Tips
- Prevent Soggy Bottoms: Place the bread cubes in the baking dish first, then pour the custard mixture over them. This helps prevent a soggy bottom layer.
- Let It Soak: Allow the bread to absorb the custard mixture for at least 10-15 minutes before baking.
- Add Mix-Ins: Customize your bread pudding by adding ingredients like raisins, dried fruits, chocolate chips, or chopped nuts. Evenly distribute everything.
- Check for Doneness: To check if the pudding is done, insert a knife or skewer into the center. It should come out clean, with no liquid custard clinging to it.
More Dessert Recipes To Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Bread Pudding
Ingredients
- 2 ¼ cups whole milk or any milk of your choice
- 2 large eggs beaten
- 2 heaping cups of day-old bread preferably slightly stale, cut into 1-inch cubes
- ½ cup packed brown sugar you can adjust according to sweetness preference
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Set the rack in the middle position.
- Lightly grease an 8×8-inch square baking pan using butter or non-stick spray. This ensures easy removal of the bread pudding post baking.
- Evenly distribute the bread cubes in the greased pan.
- In a medium-sized mixing bowl, whisk together the milk, beaten eggs, vanilla extract, and brown sugar. Ensure the mixture is smooth and sugar starts to dissolve.
- Stir in the cinnamon and salt into the wet mixture until well combined.
- Pour the wet mixture over the bread cubes. Gently press down on the bread with a fork or spatula so that all the bread pieces are soaked in the mixture. Allow the bread to absorb the liquid for about 5-10 minutes.
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set, meaning when a knife or skewer is inserted, it comes out clean.
- Allow the bread pudding to cool slightly before serving. This can be enjoyed warm or cold, as desired.
Notes
- A slightly stale, dense bread like brioche or challah works best as it absorbs the liquid well without becoming too mushy.
- You can also add raisins, nuts, or chocolate chips for additional texture and flavor.If using raisins, consider soaking them in rum or warm water for 10-15 minutes before adding.
- Bread pudding can be served with a sprinkling of powdered sugar, drizzle of caramel sauce, whipped cream, or vanilla ice cream on top for an indulgent treat.
- Bread pudding stores well in the fridge for 3-4 days. Cover it with plastic wrap or store in an airtight container.
- Reheat slices in the microwave for 20-30 seconds, or in a preheated oven at 350°F for 10 minutes until warmed through. Avoid over-heating to maintain its soft texture.
Leave a Reply