Bread Pudding

If you’ve ever looked at a loaf of bread that’s getting a little too stale and thought, “What can I do with this?” Well, I’ve got the perfect solution for you: bread pudding!

It’s one of those classic comfort desserts that feels like a warm hug, especially when it’s fresh out of the oven.

Bread pudding has a way of making you feel cozy, no matter the season. It’s the kind of dessert that reminds you of family gatherings or those rainy afternoons when you just want something sweet and comforting.

The best part is, it’s so easy to make. Whether you’re a beginner in the kitchen or a seasoned pro, this recipe has got you covered. The bread soaks up a rich, custardy mixture and bakes into a golden, slightly crispy top. It’s like the perfect balance between cake and custard, with every bite giving you a bit of nostalgia.

And if you’re wondering, “Do I need fancy ingredients?” The answer is no! You likely have most of what you need in your pantry already. Plus, you can customize it with whatever spices or add-ins you prefer. You can go traditional with raisins and cinnamon or get creative with chocolate chips, nuts, or fresh fruit. This bread pudding is all about making it your own!

What is Bread Pudding?

Bread pudding is a dessert made by soaking stale or leftover bread in a rich custard mixture made from eggs, milk, sugar, and vanilla, then baking it to perfection. It’s the kind of dish that’s been around for generations, and loved for its simplicity and ability to turn basic ingredients into something extraordinary.

Think of it like a warm, sweet casserole that’s just the right balance of soft and slightly crispy on top. The bread absorbs all the creamy goodness from the custard, creating a dessert that’s rich, comforting, and perfect for any occasion.

Bread pudding is traditionally made with white bread or brioche, but you can get creative with different types of bread depending on what you have on hand. Some people add dried fruits like raisins, currants, or chocolate chips for extra flavor. It’s a versatile dish that can be served warm or cold, and it’s perfect for a cozy family dessert, a holiday treat, or even a brunch dish.

Why You’ll Love It

• Super Easy to Make: You don’t need to be a chef to whip this up! The recipe uses simple ingredients, and the process is easy to follow.
• Comforting and Cozy: It’s the ultimate comfort food — rich, custardy, and warm right out of the oven.
• Customizable: Want to add chocolate chips, nuts, or fresh berries? Go for it! This recipe lets you get creative with the mix-ins, so it’s always a new twist on the classic.
• Budget-Friendly: Bread pudding is an affordable dessert that can feed a crowd without breaking the bank. All the ingredients are easy to find and not too expensive, making it a great choice for anyone on a budget.
• Perfect for Leftovers: Have some bread that’s gone a bit stale? Don’t throw it out! Bread pudding is the perfect way to give that bread a second life.

Ingredient List

For the Bread Pudding:

• 6 cups of stale bread (cubed, any type of bread you prefer)
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Optional Add-ins:

• 1/2 cup raisins (or dried fruit of choice)
• 1/2 cup chocolate chips (if you want a sweeter, richer flavor)
• 1/4 cup chopped nuts (like walnuts or pecans, optional)

Ingredient Notes

• I always use whole milk and heavy cream — they make the custard rich and creamy.
• Don’t skip the vanilla extract! It’s a small ingredient, but it adds a huge boost of flavor to the pudding.
• If you’re using stale bread, that’s perfect! It soaks up the custard better and gives the pudding a delicious texture.
• Cinnamon is a must — it brings warmth and depth to the flavor. You can also add a pinch of nutmeg if you like.
• Raisins are traditional in bread pudding, but feel free to swap them with your favorite dried fruits or even fresh fruit like berries if you’re feeling adventurous.

Kitchen Tools Needed

• Large Mixing Bowl: Used for whisking the custard mixture and combining everything.
• Whisk: Essential for beating the eggs and mixing the custard ingredients.
• Baking Dish: A 9×9-inch or similar-sized dish works perfectly for this recipe.
• Measuring Cups & Spoons: You’ll need these for the milk, cream, sugar, and other ingredients.
• Spatula: To gently fold the bread cubes into the custard mixture. A silicone spatula is great for scraping every last bit out of the bowl.
• Oven: Of course, you’ll need an oven! Make sure to preheat it to 350°F (175°C) so the pudding bakes evenly and turns out golden and delicious.

Instructions

Step 1: Prepare the Bread

• Start by cutting your stale bread into cubes. You want about 6 cups of bread cubes, which is around 6 slices of bread, depending on the size. Don’t worry if the bread is a little hard — this helps it soak up the custard better!
• Once cubed, spread the bread evenly in a greased 9×9-inch baking dish. Make sure the bread is spread out evenly, but don’t worry about it being perfect.

Step 2: Make the Custard Mixture

• In a large mixing bowl, whisk together the eggs, milk, and heavy cream.
• Once the wet ingredients are mixed, add in the granulated sugar, vanilla extract, ground cinnamon, and salt. Keep whisking until everything is smooth and combined.
• Pro Tip: Whisk continuously to avoid any lumps of sugar or spices. The mixture should be smooth before pouring it over the bread.

Step 3: Combine the Bread and Custard

• Carefully pour the custard mixture over the bread cubes in the baking dish. Make sure all the bread gets coated.
• Use a spatula to press the bread down into the custard mixture, making sure the bread is fully soaked. Let it sit for 10 minutes so the bread can absorb the liquid.
• Pro Tip: Press gently but evenly to avoid the bread rising up out of the custard. You want the bread to soak in all that creamy goodness!

Step 4: Add the Optional Mix-ins

• If you’re using raisins, chocolate chips, or nuts, now’s the time to sprinkle them over the top. Make sure they’re evenly distributed throughout the pudding.

Step 5: Bake the Bread Pudding

• While the bread is soaking, preheat your oven to 350°F (175°C).
• Place the baking dish in the oven and bake for about 40 to 45 minutes, or until the pudding is golden brown on top and a knife inserted into the center comes out clean. The edges should be slightly crispy, while the center stays soft and custardy.
• Pro Tip: If the top is getting too brown but the center isn’t fully set, cover with foil and continue baking for an additional 10-15 minutes.

Step 6: Let it cool and serve

• Once baked, let the bread pudding cool for about 5-10 minutes before serving. This helps it set and makes it easier to slice.
• Bread pudding is best served warm, but you can enjoy it at room temperature too. Add a drizzle of caramel sauce or a dusting of powdered sugar if you like extra sweetness.

Tips and Tricks for Success

• Use stale bread: The older, the better! Stale bread soaks up the custard without falling apart. If your bread is fresh, leave it out for a few hours or even overnight to dry out a bit.
• Don’t skip the resting time: Let the bread soak in the custard for at least 10 minutes before baking. This helps the bread absorb the liquid fully, giving you that perfect texture.
• Watch the baking time: Every oven is different, so start checking the pudding at around 40 minutes. If it’s not quite done, give it an extra 5-10 minutes, but keep an eye on the top so it doesn’t get too brown.
• Customize with your favorite spices: While cinnamon is a classic, you can add a pinch of nutmeg, ginger, or even a splash of bourbon for a unique twist.

Ingredient Substitutions and Variations

• Bread: You can use any bread you have on hand, but brioche, challah, or French bread work particularly well for a rich and buttery flavor. For a slightly healthier option, whole wheat bread can be used.
• Milk: If you don’t have whole milk, you can substitute it with 2% milk or almond milk for a lighter version. For a richer taste, half-and-half or coconut milk works great as well.
• Heavy Cream: You can swap heavy cream for half-and-half or even coconut cream for a dairy-free alternative.
• Sugar: Replace granulated sugar with brown sugar for a deeper, caramel-like flavor. You can also use maple syrup for a unique sweetness.
• Eggs: If you’re looking for an egg-free version, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a store-bought egg replacer.
• Add-ins: Get creative with your mix-ins! Try chocolate chips, chopped fruit (like apples, pears, or berries), or toffee bits for different flavors. For a crunchy texture, add chopped nuts like walnuts or pecans.

Serving Suggestions

• With Ice Cream or Whipped Cream: For the ultimate treat, serve your bread pudding with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
• With Caramel Sauce: Drizzle warm caramel sauce over the top for an extra layer of sweetness.
• With Fresh Berries: Top with fresh berries like raspberries, strawberries, or blueberries for color and a fresh, tangy contrast to the sweetness of the pudding.
• As a Brunch Dish: Serve it with a side of bacon or sausage for a hearty breakfast or brunch.
• With Coffee or Hot Chocolate: Bread pudding is an excellent dessert for cozy evenings. Pair it with a cup of coffee or a mug of hot chocolate for the ultimate comfort food experience.

Storage and Reheating Instructions

• Storage: Store leftover bread pudding in an airtight container in the fridge for up to 3 days. It will keep its flavor and texture well in the refrigerator.
• Freezing: You can freeze bread pudding for up to 3 months. Slice it into individual portions before freezing for easy reheating later. Wrap each portion tightly in plastic wrap or foil, then place it in a freezer bag.
• Reheating: To reheat, pop individual servings in the microwave for about 30 seconds to 1 minute. For larger portions, heat it in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to keep it moist.

Frequently Asked Questions

How long can I store bread pudding?

You can store leftover bread pudding in the fridge for up to 3 days. Just make sure to keep it in an airtight container to keep it fresh.

Can I use fresh bread instead of stale bread?

While stale bread works best because it soaks up the custard more effectively, fresh bread can be used. Just make sure to let it sit out for a few hours to dry out a bit before using it in the recipe.

Can I make bread pudding in advance?

Yes! You can prepare the bread pudding the night before, cover it with plastic wrap, and store it in the fridge. When you’re ready to bake it, just pop it in the oven. It might need an extra 5-10 minutes of baking time if it’s cold from the fridge.

Can I make bread pudding without eggs?

Yes! You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a store-bought egg replacer for an egg-free version. The texture might be slightly different, but it will still taste delicious.

Can I add other fruits to this recipe?

Absolutely! Feel free to get creative by adding fresh fruits like apples, pears, or bananas. You can also mix in dried fruits like cranberries or apricots for an extra burst of flavor.

How do I know when bread pudding is done baking?

The bread pudding is done when it’s golden brown on top and a knife inserted into the center comes out clean. If you want a crispier top, just bake it a little longer, but be careful not to overdo it!

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Did you try this recipe? Let me know in the comments how it turned out!

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