This Bread Pudding is a simple dessert for the holidays or weekend brunch. Made with pantry staples and stale bread, this dish is delicious served with custard sauce, powdered sugar, or dessert syrup!
Why You'll Love This Recipe
Who would have thought you can turn stale bread into one delicious dessert? The English did, centuries ago! Cooks always had a bowl on the table for bread scraps that will be turned into pudding. Now, this easy dessert is popular during Christmas, Easter, or any other holiday. You can make it for a special occasion or simply for weekend brunch.
- bread: brioche, French or Italian; best if it's stale or dried overnight;
- eggs: you will need 4 large eggs for this recipe;
- whole milk or half and half: to make a rich custard; this is a dessert after all!
- sugar: to sweeten the dish;
- butter: adds rich flavor and promotes browning;
- vanilla extract and cinnamon: both add flavor to the dish.
What is bread pudding?
By definition, it is a dessert made with stale bread baked in a custard mixture of eggs, milk, sugar, spices, and dried fruit. It has been popular in England for centuries and now almost every cuisine has its own version.
How to make Bread Pudding?
- Start by slicing your bread thick. Cut into cubes and let it sit overnight on the counter.
- Butter a 2-quart baking dish and preheat the oven to 350 degrees Fahrenheit.
- Place bread in the dish. Mix all remaining ingredients in a large bowl and pour over the bread.
- Press it down with a spoon so every piece of bread gets soaked in the egg mixture.
- Bake for 55 minutes to 1 hour.
- Let the bread pudding cool for 15 minutes or so, then cut into servings.
- Dust with powdered sugar before serving or serve with syrup or sauce.
How to serve bread pudding?
Bread pudding can be served with custard sauce, dusted with powdered sugar, drizzled with maple syrup, caramel, or other dessert syrup. You can serve it warm or cold.
What bread is best for bread pudding?
For this dish, you need thick bread that will soak up the egg mixture without falling apart. Drying it out or letting it go stale ensure this even more. I use brioche bread, French or Italian bread. I don't trim the edges off, just simply slice it into thick cubes. I do not recommend sandwich bread or sourdough.
- savory: add chopped ham and grated cheese to egg mixture, reduce the sugar amount; use Italian or French bread instead of sweet brioche;
- chocolate: add cocoa powder to egg mixture and chopped chocolate or chocolate chips to bread before baking;
- with berries: add frozen blueberries or raspberries just before baking;
- dried fruit and nuts: add cranberries, raisins, almond slices, pecan or walnut pieces.
You can assemble the pudding and refrigerate it overnight. The next day, while the oven preheats, let the dish with bread pudding sit at room temperature to warm up. Do not put a cold dish in a hot oven!
Since bread pudding is made with eggs and milk mixture, it does not freeze well. The texture will change since it will have too much moisture from thawing.
Any leftovers should be stored in the fridge since this dish contains dairy and eggs. Place it in containers with lids or cover with plastic wrap to ensure it stays fresh and doesn't dry out.
You can reheat bread pudding in the microwave or toaster oven.
More dessert recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Bread Pudding Recipe
- 14 oz stale bread about 5 cups cubed
- 3 cups whole milk or half and half see note
- 4 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- butter for greasing the dish
- Butter a 2-quart baking dish. A 13" x 9" casserold dish will work too.butter
- Place cubed bread in the dish. See note below on drying bread if yours is fresh.14 oz stale bread
- In a large bowl, mix eggs, half and half, sugar, vanilla, cinnamon and salt. Whisk until the sugar is dissolved and eggs are mix well.3 cups whole milk or half and half, 4 large eggs, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Pour over the bread. Press bread down with a spoon so every piece is soaked in the egg mixture.
- Let the dish sit while the oven preheats to 350° Fahrenhite.
- Bake pudding for 55 minutes to 1 hour. Remove from oven and let stand for 15 minutes or so.
- Serve warm, dusted with powdered sugar or drizzled with dessert sauce, like custard sauce or caramel.
- If you have a fresh loaf of bread, slice it thick, then cube it into about 1" pieces. Spread them on a large baking dish and let sit on the counter overnight or bake in 200 degrees F for 10 minutes, or until dry.
- I highly recommend using half and half for this recipe. It adds richness since it's part cream. You can also use a combination of whole milk and half and half. I do not recommend skim milk.
- I use brioche bread, French or Italian bread. I don’t trim the edges off, just simply cut slice it into thick cubes. I do not recommend sandwich bread or sourdough.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.