My memories with my grandma include the bread pudding recipe I am going to talk about. And it has been one of the best childhood memories that still gives me comfort whenever I make this deliciousness.
But when I say pudding, I don’t mean it in the standard pudding you are thinking of. This recipe uses leftover bread soaked in a sweet and creamy custard that you bake and serve with something like ice cream.
The pudding is warm, custardy, and it’s one of the best comfort foods of all time. The outside of this custard dessert is slightly crunchy, while the insides are soft and creamy. And it is the best way to use leftover bread in your pantry.
I have seen a lot of different recipes for this classic bread pudding, but the one I am going to share with you is tried and true.
Why You’ll Love This Bread Pudding
- This old-fashioned bread pudding has a soft and custardy center, while the top is golden and crisp, both of which translate to a comforting, warm dessert.
- To make this easy bread pudding, all you need are simple ingredients that are probably lying in your kitchen pantry anyway.
- You can make it as a dessert for the holidays or any other day, as well as a brunch dish. It’s that versatile!
- This holiday dessert is great for any kind of family gathering, where everyone can enjoy this baked bread pudding dessert.
- You are bound to find the bread pudding texture and taste mouthwatering from the minute you smell it baking in the oven.
Ingredients for Bread Pudding
- Bread: This stale bread dessert needs to be made with leftover bread that has gone a bit stale. But if you use fresh bread, you can always cut the bread up into cubes and bake it in the oven for a few minutes to get the moisture out. You can actually use any kind of bread you like. But for this recipe, I use Brioche bread. You can also use Italian bread or French bread for this. It really is up to you which bread you’d prefer.
- Butter: The dish you will put in the oven needs to be coated in melted butter before you put the bread and the vanilla custard on it. Other than that, you need melted butter to make the custard, too.
- Eggs: To make this homemade bread pudding, you will need to use 4 large eggs and 2 egg yolks to give the custard the right texture. Make sure the eggs you are using are set at room temperature when mixing.
- Granulated Sugar: You will definitely need sugar to make this dessert. I use granulated sugar, which I whisk with the custard mixture.
- Powdered Sugar: When the dessert is baked, and you take it out of the oven, you can use powdered sugar as a garnish.
- Milk: The moisture this dessert needs comes from the milk, which makes the center texture creamy. You can use any kind of milk, but I use whole milk.
- Heavy Cream: The heavy cream in the custard will give it a richer flavor and make the dessert creamier.
- Cinnamon: Using a bit of cinnamon powder or ground cinnamon gives the leftover bread recipe a spicy kick. Apart from the cinnamon, nutmeg is another great addition if you want a nuttier flavor.
- Salt: Most desserts need a little salt to balance the sweetness.
- Vanilla Essence: A lot of people like to make an extra vanilla sauce to use at the end, but I like to keep it simple and add vanilla essence to the custard.
Expert Tips for Perfect Bread Pudding
- If you don’t want your pudding to come out dry, you have to make sure that you use stale bread, make proper custard ratios, and bake carefully.
- To get that creamy, custardy center, you need to use the right amount of milk and heavy cream in the custard.
- The best pan or dish size you use should be 8×12 inches. And you need to preheat the oven to 300°F or 150°C.
- When you pour the custard onto the bread, you need to soak it for at least 10 minutes, but you can always go for longer.
- You need to make sure you don’t bake the dessert for too long, and check in between until you get that golden baked top. Otherwise, you might end up overbrowning the bread.
Variations
- If you want extra sweetness and richness, you can make a vanilla sauce and pour it over the bread when it’s done baking.
- You can always add chocolate chips to the custard if you’re craving a chocolatey version of this dessert.
- There are a lot of variations you can make for this recipe by adding things like apple slices or raisins.
- If you want to make a dairy-free or egg-free version for health and lifestyle reasons, you can always use substitutes.
- You can make a spiced or holiday-style bread pudding by adding a bit of pumpkin spice, nutmeg, or a bit more cinnamon.
How To Serve
- You can serve this right out of the oven when it’s still warm. Or you can let it cool down to room temperature before you get a taste of this deliciousness.
- If you want to add any kind of sauces or toppings, you can always go with vanilla sauce, caramel sauce, or cream.
- This bread pudding pairs well with vanilla ice cream. But you can also have it as is for brunch.
Storage, Reheating & Make-Ahead Tips
- You can easily keep the leftovers in the fridge and eat them for days. You need to refrigerate it because of the custard. Make sure you put plastic wrap on the baking dish, or simply put the leftovers in an airtight container. Then, you can refrigerate it, and it will stay good for about 4 days.
- When you need to serve the leftovers, you need to reheat them. Just put it in an oven-safe dish if it’s not already on one, and bake it in the oven for about 20-30 minutes at 350°F.
- This is one of the best recipes for making ahead of time. You can make the custard and pour it on the bread, and refrigerate that. When you need to serve, just pop it in the oven.
- When you store the leftovers, the texture will become a little stiffer and drier. But when you reheat it properly, it can come back to its previous glory.
Bread Pudding Recipe (Classic, Comforting & Easy to Make)
Ingredients
- 500 gm Brioche Bread
- 4 large Eggs
- 2 large Egg Yolks
- ½ cup Sugar
- 500 gm milk
- 500 gm Heavy Cream
- 1 tsp Cinnamon
- ¼ tsp Salt
- 1 tbsp Vanilla Essence
Instructions
Prepare the Bread
- Take your bread, Brioche, French, or any other kind, and cut it into roughly 2-inch cubes.
- Spread them out on an oven-safe tray and bake for 7 to 8 minutes at 300°F or 150°C.
- Now, take a baking dish of 8×12-inch size and grease it with butter.
- Then, you have to distribute all the bread cubes evenly across the greased-up oven-proof dish.
Make the Custard Mixture
- Take a different bowl and add 4 large eggs, as well as 2 egg yolks.
- Add the sugar to the eggs and whisk well.
- Now, add your melted butter to the sugary eggs and whisk them again.
- Add the milk and heavy cream and keep whisking.
- This is the time to add a teaspoon of cinnamon, a bit of salt, and a tablespoon of vanilla essence before mixing it all until it’s well combined.
Assemble the Bread Pudding
- Now, you have to add the custard mixture over the bread cubes you placed in the oven-safe dish.
- You have to use a spatula to press down and coat all the bread cubes evenly with your custard.
- Let that rest and soak for at least 10 minutes.
Bake Until Golden and Set
- Preheat the oven to 340°F or 170°C.
- Put the custard-soaked bread cubes into the oven and bake for about 40 to 45 minutes until the outer layer is golden.
- Take the dish out of the oven and let the dessert cool down for a bit before garnishing it with powdered sugar.
- Cut out slices, put vanilla ice cream on top, and serve.
Video
This mouthwatering bread pudding recipe is one of the easiest things to make and one of the biggest comfort foods. There’s no doubt that you and your family will enjoy having this over brunch or as a holiday dessert.
Now, if you want to add anything to the recipe, comment below. I love hearing from you! And if you tried the recipe and love it, don’t forget to leave a rating and share the recipe.
Recipe FAQs
What type of bread is best for bread pudding?
You can use any kind of bread you like, but I recommend using Brioche bread or French bread for the best results.
Why is my bread pudding dry or soggy?
If you use too much milk and heavy cream, your pudding might come out too soggy. And overbaking it might make the texture too dry.
Can I make bread pudding without eggs?
Yes, you can absolutely make this bread pudding without eggs. In this case, you will have to use baking powder and vegetable oil instead.
Can I make this dessert ahead of time?
Yes, you can actually make this dessert ahead of time. Just prepare the bread and custard, pour the custard over the bread and coat it well, then leave it in the fridge before you need to bake.
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