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Bread Pudding: A Timeless Comfort Dessert


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  • Author: Emma
  • Total Time: 1 hour
  • Yield: 6 servings

Description

Bread Pudding is a classic dessert that transforms day-old bread into a rich, custardy delight. With sweet cinnamon, creamy vanilla, and optional raisins, this timeless comfort food is perfect for cozy nights, family gatherings, or satisfying your sweet tooth.


Ingredients

  • 6 slices day-old bread, torn into pieces
  • 2 tablespoons unsalted butter, melted
  • ½ cup raisins (optional)
  • 2 cups milk
  • ¾ cup white sugar
  • 4 large eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Oven and Pan
    • Preheat your oven to 350°F (175°C).
    • Grease an 8-inch square baking pan.
  • Arrange the Bread and Raisins
    • Place the torn bread pieces in the prepared baking pan.
    • Drizzle melted butter over the bread.
    • Sprinkle raisins evenly on top (if using).
  • Make the Custard Mixture
    • In a medium mixing bowl, whisk together milk, sugar, beaten eggs, cinnamon, and vanilla extract until well combined.
  • Pour and Soak
    • Pour the custard mixture evenly over the bread pieces.
    • Use a fork to gently press the bread down, ensuring it soaks up the liquid.
  • Bake
    • Place the baking pan in the preheated oven and bake for about 45 minutes, or until the top is golden brown and springs back when lightly pressed.
  • Cool and Serve
    • Allow the bread pudding to cool slightly before serving.
    • Serve warm on its own or with whipped cream, ice cream, or caramel sauce.

Notes

  • Bread Choices: French bread, brioche, or challah work best for their rich flavor and texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or oven.
  • Make-Ahead Option: Assemble the dish and refrigerate it for up to 4 hours before baking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American