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.
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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.
Servings: 10 servings