Here’s a classic, comforting bread pudding recipe—rich, custardy, and perfect as a dessert or even breakfast 🍞🍮
🍞 Classic Bread Pudding
Ingredients
- 6 cups stale bread, cubed (any type: white, challah, brioche, or even sandwich bread)
- 2 cups milk (whole milk preferred)
- 3/4 cup heavy cream (optional, makes it richer)
- 3/4 cup sugar (brown or white)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins or other dried fruit (optional)
- 2 tablespoons butter, melted
Instructions
1️⃣ Preheat oven
- 350°F (175°C).
- Grease a 9×13-inch baking dish or similar oven-safe dish.
2️⃣ Prepare bread
- Cut bread into 1-inch cubes
- Place in the greased baking dish
- If using raisins, sprinkle them evenly
3️⃣ Make custard
- In a bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and melted butter
4️⃣ Combine
- Pour custard over bread cubes
- Press lightly so bread soaks in liquid
- Let sit 10–15 minutes if bread is very dry
5️⃣ Bake
- 40–45 minutes until top is golden and custard is set (slight jiggle in the center is fine)
- Optional: drizzle with caramel sauce or dust with powdered sugar before serving
✅ Tips for Best Bread Pudding
- Use stale bread — it soaks custard better than fresh bread
- Don’t overmix — bread should remain in cubes, not mush
- Customize — add chocolate chips, nuts, or a splash of bourbon/rum to the custard
🍮 Optional Sauce: Easy Vanilla or Caramel
- Caramel sauce: melt 1/2 cup sugar until golden, stir in 2 tbsp butter and 1/4 cup cream
- Vanilla sauce: heat 1 cup milk with 2 tbsp sugar and 1 tsp vanilla; drizzle over slices
If you want, I can also give you:
- Crockpot bread pudding (set-and-forget method)
- Mini muffin bread puddings (great for single servings)
- Sugar-free or keto-friendly version
Do you want me to do one of these versions?
