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!
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.
Notes
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.