Here’s a classic, comforting Bread Pudding recipe that’s rich, custardy, and easy to make:
🍞 Ingredients
For the pudding:
- 6 cups day-old bread, cubed (French bread, brioche, or challah work best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup raisins or chocolate chips (optional)
- 3 tbsp unsalted butter, melted
For the sauce (optional but delicious):
- ½ cup unsalted butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
🍮 Instructions
1. Prepare the bread:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter.
- Place cubed bread in the dish; if using raisins or chocolate chips, sprinkle them between layers.
2. Make the custard:
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg.
- Pour mixture evenly over the bread cubes. Press lightly to help bread soak up the custard.
- Drizzle melted butter on top.
3. Bake the pudding:
- Let the mixture sit 10–15 minutes so the bread absorbs the custard.
- Bake uncovered for 45–55 minutes, until the top is golden and the custard is set (a knife inserted should come out clean).
4. Make the sauce (optional):
- Melt butter in a small saucepan over low heat.
- Stir in powdered sugar, milk, and vanilla until smooth.
- Drizzle warm sauce over individual servings or the whole pudding.
Tips for Perfect Bread Pudding:
- Use stale bread—fresh bread can become too soggy.
- Customize with your favorite mix-ins: nuts, dried fruits, or chocolate.
- Serve warm with whipped cream, caramel sauce, or ice cream for extra indulgence.
If you want, I can also give you a quick 30-minute microwave bread pudding version that’s perfect for a fast dessert.
Do you want me to share that version too?
