Bread Pudding

A nostalgic and comforting dessert made from stale bread mixed with a creamy custard, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

5 cups cubed bread Stale bread works best as it soaks up the custard without becoming mushy.
4 large eggs Essential for binding; substitute with flaxseed or chia seed mixed with water for a vegan option.
2 cups milk Any type will do; almond or oat milk are great alternatives for a dairy-free option.
1 cup sugar Brown sugar adds a lovely caramel flavor that enhances the richness.
1 teaspoon vanilla extract A must for flavor; try using almond extract for a twist!
1 teaspoon cinnamon This warm spice brings autumn flavors; nutmeg is another good option.
1/2 cup raisins Optional; swap it out for nuts or fresh berries instead.
1/4 cup butter, melted Adds richness; can be replaced with coconut oil to keep it dairy-free.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon.
Add the cubed bread and raisins (if using) and combine well.
Pour the melted butter into the baking dish, then add the bread mixture over it.

Baking

Bake in the preheated oven for 45-50 minutes or until the top is golden and a knife inserted in the center comes out clean.
Let it cool slightly before serving.

Notes

Bread Pudding is best served warm with a scoop of vanilla ice cream or whipped cream. Let it sit in the fridge overnight for richer flavors. Top with powdered sugar or caramel sauce before serving.