Description
Bread pudding delivers pure comfort straight from Grandma’s kitchen with minimal fuss. Warm cinnamon, creamy custard, and golden-brown edges make your dessert dreams come true in one simple, satisfying pan.
Ingredients
Scale
Main Ingredients:
- 4 cups bread
- 3 large eggs
- 2 cups whole milk
- 2 tablespoons butter
Supporting Ingredients:
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Spice and Seasoning:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins or chopped nuts
Instructions
- Preheat the oven to 350°F and grease an 8×8 inch baking dish with 1 tablespoon melted butter. Scatter 4 cups of cubed stale bread across the dish.
- Sprinkle ½ cup raisins or chopped nuts evenly over the bread cubes if desired.
- Whisk 3 large eggs in a large bowl until smooth and light yellow.
- Add ¾ cup granulated sugar to the eggs and blend thoroughly.
- Mix in 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Pour 2 cups whole milk and ½ cup heavy cream into the egg mixture, stirring until completely combined.
- Drizzle 1 tablespoon melted butter into the custard and whisk gently.
- Pour the entire custard mixture over the bread cubes, pressing softly so bread absorbs the liquid.
- Let the bread soak for 15 minutes at room temperature.
- Bake for 45-50 minutes until the top turns golden brown and the center remains slightly soft.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve warm with optional vanilla sauce or a light dusting of powdered sugar.
Notes
- Bread selection matters more than technique, so choose dense, slightly stale breads like brioche or challah for best texture and absorption.
- Let the bread soak in the custard for 10-15 minutes before baking to ensure maximum flavor penetration and a creamy, consistent result.
- Check doneness carefully by inserting a knife in the center, aiming for a slightly moist result that indicates a perfectly creamy pudding.
- For dietary adaptations, swap whole milk with almond or oat milk, and use gluten-free bread to create versions suitable for different nutritional needs.
- Prep Time: 20-25 minutes
- Cook Time: 45-50 minutes
- Category: Puddings
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 313 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg