Bread Pudding

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5 from 1 vote

Bread pudding, an enduring classic, captivates many with its simple yet luxurious combination of milk, eggs, and day-old bread, spanning across generations.

Prep Time20

Cook Time35

Total Time55

Servings:

Calories: 104kcal

Author: Melissa Griffiths

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 8x8-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.

Nutrition