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Bread Pudding

A comforting bread pudding that transforms stale bread into a delicious dessert, enriched with flavors and memories.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Bread Pudding Base
  • 6 cups Stale Bread, torn into pieces Brioche or French bread adds richness.
  • 4 large Eggs Can substitute with silken tofu for a vegan option.
  • 2 cups Milk Almond or oat milk for lactose-free.
  • 1 cup Sugar Coconut sugar is a great substitute.
  • 2 teaspoons Vanilla Extract Use fresh vanilla beans for a luxurious touch.
  • 1 teaspoon Cinnamon Nutmeg or cardamom also works well.
  • 1 cup Raisins Can substitute with dried cranberries or fresh berries.
  • 1/4 cup Butter For a dairy-free option, use olive oil.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Tear the bread into pieces and place in a greased baking dish.
  3. In a bowl, whisk together the milk, eggs, sugar, vanilla extract, and cinnamon.
  4. Pour the mixture over the bread, ensuring it’s well coated.
  5. Sprinkle raisins on top and dot with butter.
Baking
  1. Bake for 30-40 minutes until set and golden.
  2. Let cool slightly before serving.

Notes

Serve with warm caramel sauce or a scoop of vanilla ice cream. Store in an airtight container in the refrigerator for up to five days. You can freeze for up to three months by wrapping tightly.