Bread Pudding
Warm, sweet, and irresistibly cozy — this classic bread pudding turns simple ingredients like bread, milk, and eggs into the ultimate comfort dessert! Perfect for breakfast, brunch, or dessert, it’s rich, custardy, and full of nostalgic flavor.
Ingredients
- Core Ingredients:
- 6 cups bread cubes brioche, challah, or French bread; day-old or slightly stale
- 4 large eggs
- 2 cups milk or heavy cream
- ½ cup granulated sugar
- ¼ cup melted butter
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Optional Add-Ins:
- ½ cup raisins or dried cranberries
- ½ cup chopped nuts pecans, walnuts, or almonds
- ½ cup chocolate chips or chopped fruit
- Toppings optional:
- Powdered sugar
- Caramel or chocolate drizzle
- Whipped cream or vanilla ice cream
Instructions
- Step 1 – Prepare the Bread
- Cut the bread into cubes or tear into bite-sized pieces. If it’s fresh, lightly toast in the oven for 5–10 minutes to dry it out.
- Step 2 – Make the Custard
- In a large bowl, whisk together eggs, milk, sugar, melted butter, vanilla extract, cinnamon, and nutmeg until smooth.
- Step 3 – Combine Bread and Custard
- Add the bread cubes to a greased 9x13-inch baking dish. Pour the custard mixture evenly over the top, pressing gently so the bread soaks up all the liquid. Let it rest for 10–15 minutes.
- Step 4 – Add Mix-Ins
- Fold in any optional ingredients like dried fruits, nuts, or chocolate chips.
- Step 5 – Bake
- Preheat oven to 350°F (175°C).
- Bake for 45–60 minutes, or until golden brown and the custard is set (the center should jiggle slightly).
- Step 6 – Serve
- Cool slightly before serving. Top with caramel sauce, powdered sugar, or a scoop of ice cream for a decadent touch.
Notes
- Use slightly stale bread for better custard absorption.
- Don’t overbake — a little jiggle means the custard is perfect!
- Add citrus zest, cardamom, or rum for a gourmet twist.
- For a firmer texture, bake longer; for a softer pudding, bake less.