I hated throwing away leftover bread that was starting to get a little stale, my daughter suggested that i make Bread Pudding. The first time I turned it into dessert, I honestly could not believe something so simple could taste that good.
The bread soaks up a rich vanilla custard and bakes into a soft, comforting dessert with golden edges and a creamy center. It feels like one of those old-fashioned recipes that has stuck around for a reason. I’ve made it for family dinners, holiday desserts, and honestly random weekends when I had extra bread that needed to be used. If you already enjoy recipes like Pumpkin Trifle, Strawberry Cheesecake Trifle, or Chocolate Chip Crumble Cake, this bread pudding fits perfectly into that homemade dessert rotation.
Why You Will Love This Bread Pudding
What I love most about this recipe is how it transforms simple ingredients into something that tastes much more special.
The inside stays soft and custardy while the top develops a lightly golden texture.
Another thing I like is that it’s a great way to use bread that might otherwise go to waste.
It’s also easy to customize with raisins, chocolate chips, nuts, or different spices.
What You Will Need For Bread Pudding
A baking dish works best because it allows the custard to bake evenly around the bread.
You’ll also need a large mixing bowl for preparing the custard mixture.
A whisk helps combine the eggs and milk smoothly.
If you want cleaner serving pieces, letting the pudding cool slightly honestly helps.
Ingredients For Bread Pudding
- 6 cups bread, cubed
- 2 cups milk
- 4 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons melted butter
- ½ cup raisins (optional)
How To Make Bread Pudding
Preheat the oven to 180°C (350°F).
Grease a baking dish lightly.
Place the bread cubes into the baking dish.
In a large bowl, whisk together milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter.
Pour the custard mixture evenly over the bread.
Let the bread sit for about 10 minutes to absorb some of the liquid.
Sprinkle raisins over the top if using.
Bake for 40 to 45 minutes until golden and set.
Allow the bread pudding to cool slightly before serving.
I usually serve this warm because honestly that is when the texture is at its best. This bread pudding also goes really well with
Peach Mint Iced Tea, Lemon Vanilla Iced Tea, or a hot cup of coffee after dinner.
Tips For Bread Pudding
Slightly stale bread works best because it absorbs the custard more easily.
Do not skip the resting time before baking.
Brioche, challah, or French bread all work really well here.
A drizzle of caramel sauce honestly makes this dessert even better.
Bread Pudding
Description
The bread soaks up a rich vanilla custard and bakes into a soft, comforting dessert with golden edges and a creamy center. It feels like one of those old-fashioned recipes that has stuck around for a reason. I’ve made it for family dinners, holiday desserts, and honestly random weekends when I had extra bread that needed to be used.
Ingredients
Instructions
-
Preheat the oven to 180°C (350°F).
-
Grease a baking dish lightly.
-
Place the bread cubes into the baking dish.
-
In a large bowl, whisk together milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter.
-
Pour the custard mixture evenly over the bread.
-
Let the bread sit for about 10 minutes to absorb some of the liquid.
-
Sprinkle raisins over the top if using.
-
Bake for 40 to 45 minutes until golden and set.
-
Allow the bread pudding to cool slightly before serving.
