Old Fashioned Bread Pudding
Old Fashioned Bread Pudding
A comforting classic dessert made with soft bread, creamy custard, and warm spices. This Old Fashioned Bread Pudding is perfect for using up day-old bread and is delicious served warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Ingredients
For the Bread Pudding:
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6 cups (about 6–7 slices) day-old bread, cubed (white, brioche, or challah work well)
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4 large eggs
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2 cups (480 ml) whole milk
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1 cup (240 ml) heavy cream
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3/4 cup (150 g) granulated sugar
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1/2 cup (100 g) brown sugar, packed
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2 tsp vanilla extract
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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Pinch of salt
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1/2 cup (60 g) raisins or chopped nuts (optional)
For the Sauce (Optional):
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1/2 cup (100 g) granulated sugar
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1/2 cup (120 ml) heavy cream
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4 tbsp (60 g) unsalted butter
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1 tsp vanilla extract
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. -
Prepare Bread:
Cube the bread into roughly 1-inch pieces and place in the prepared baking dish. Sprinkle raisins or nuts if using. -
Make Custard:
In a medium bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined. -
Combine:
Pour the custard evenly over the bread cubes, pressing lightly to ensure all bread absorbs the liquid. Let sit for 10–15 minutes to soak. -
Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, or until the top is golden brown and a knife inserted comes out clean. -
Make Sauce (Optional):
In a small saucepan over medium heat, combine sugar, butter, and heavy cream. Stir until smooth and simmer for 3–4 minutes. Remove from heat and stir in vanilla. Serve warm over the bread pudding.
Equipment
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9×13-inch baking dish
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Medium mixing bowl
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Whisk
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Measuring cups and spoons
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Saucepan (for optional sauce)
Timing
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Prep Time: 15 minutes
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Cook Time: 50–55 minutes
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Total Time: 1 hour 10 minutes
Serving Size
Serves 8–10
Old Fashioned Bread Pudding
Equipment
- 9x13-inch baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan (for optional sauce)
Ingredients
- For the Bread Pudding:
- 6 cups about 6–7 slices day-old bread, cubed (white, brioche, or challah work well)
- 4 large eggs
- 2 cups 480 ml whole milk
- 1 cup 240 ml heavy cream
- 3/4 cup 150 g granulated sugar
- 1/2 cup 100 g brown sugar, packed
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/2 cup 60 g raisins or chopped nuts (optional)
- For the Sauce Optional:
- 1/2 cup 100 g granulated sugar
- 1/2 cup 120 ml heavy cream
- 4 tbsp 60 g unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare Bread:
- Cube the bread into roughly 1-inch pieces and place in the prepared baking dish. Sprinkle raisins or nuts if using.
- Make Custard:
- In a medium bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
- Combine:
- Pour the custard evenly over the bread cubes, pressing lightly to ensure all bread absorbs the liquid. Let sit for 10–15 minutes to soak.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, or until the top is golden brown and a knife inserted comes out clean.
- Make Sauce (Optional):
- In a small saucepan over medium heat, combine sugar, butter, and heavy cream. Stir until smooth and simmer for 3–4 minutes. Remove from heat and stir in vanilla. Serve warm over the bread pudding.
Frequently Asked Questions (FAQs)
1. Can I use fresh bread instead of day-old bread?
Yes, but slightly stale bread absorbs the custard better. If using fresh bread, lightly toast it to help it hold the custard.
2. Can I make this bread pudding dairy-free?
Yes. Substitute milk and cream with unsweetened almond, soy, or oat milk, and use a dairy-free butter for the sauce.
3. Can I add other mix-ins?
Absolutely! Chocolate chips, dried cranberries, or chopped apples work beautifully in place of or alongside raisins or nuts.
4. Can I prepare it ahead of time?
Yes. Assemble the bread and custard in the baking dish, cover, and refrigerate overnight. Bake the next day, adding a few extra minutes if baking cold.
5. How do I know when it’s done?
The top should be golden brown, and a knife inserted in the center should come out mostly clean (a few moist crumbs are okay).
6. Can I freeze bread pudding?
Yes. Bake first, then wrap cooled portions tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
7. Can I use a different type of bread?
Yes. Brioche, challah, French bread, or even croissants work wonderfully, each adding a unique texture and flavor.
8. Can I skip the sauce?
Yes. The bread pudding is delicious on its own, but a caramel, bourbon, or vanilla sauce enhances the flavor.
9. Can I make it gluten-free?
Yes. Use a gluten-free bread that can hold up to custard soaking. Texture may be slightly different.
10. How can I reheat leftovers?
Reheat in the oven at 325°F (165°C) for 10–15 minutes or microwave individual portions for 30–60 seconds until warm.
How To Store Old Fashioned Bread Pudding
Room Temperature:
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Store cooled bread pudding in an airtight container for up to 2 days.
Refrigerator:
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Keep in an airtight container for 4–5 days. Reheat before serving.
Freezer:
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Wrap cooled portions tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
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Thaw overnight in the refrigerator and reheat before serving.
Tips for Best Texture:
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Let the bread pudding cool slightly before slicing to maintain structure.
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Warm gently when reheating to preserve creaminess without drying out.
