Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
Craving a comforting dessert that’s both easy to make and utterly delicious? Look no further! This Bread Pudding II – A simple, no-fuss version that’s perfect for beginners – is the answer. Forget complicated recipes and hours in the kitchen; this recipe comes together quickly with ingredients you likely already have on hand. It’s a family-friendly, budget-friendly way to transform everyday bread into a warm, custardy treat. Perfect for brunch, dessert, or even a special occasion, this bread pudding is guaranteed to be a new favorite!
Why You’ll Love This Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
- Effortless Elegance: This recipe is incredibly simple, even beginners can master it!
- Pantry Staple Hero: Uses ingredients you likely already have in your pantry and fridge.
- Warm & Comforting: The perfect cozy dessert for chilly evenings.
- Customizable: Easily adapt the recipe to your preferences with additions like chocolate chips, nuts, or fruit.
- Kid-Friendly: A delicious and satisfying treat that the whole family will enjoy.
- Budget-Friendly: Uses up leftover bread, reducing waste and saving money.
Ingredients for Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
- 6 cups cubed bread (stale is best! Brioche, sourdough, or even challah work great.)
- 4 large eggs
- 2 cups milk (dairy or non-dairy)
- 1 cup heavy cream (optional, adds richness)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional extras: ½ cup raisins, chocolate chips, or chopped nuts
How to Make Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
Step-by-Step Instructions
- Prep the Bread: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. Cube your bread into roughly 1-inch pieces. If your bread isn’t already stale, you can lightly toast the cubes in the oven for a few minutes to dry them out. This helps them absorb the custard better.
- Whisk the Custard: In a large bowl, whisk together the eggs, milk, heavy cream (if using), granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Make sure all the sugar is dissolved.
- Combine Bread and Custard: Place the cubed bread in the prepared baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Gently press down on the bread to help it soak up the custard.
- Add Extras (Optional): If you’re using any extras like raisins, chocolate chips, or nuts, sprinkle them evenly over the bread pudding.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.
- Cool & Serve: Let the bread pudding cool slightly before serving. It’s delicious served warm!
Pro Tips & Variations
- Stale Bread is Key: Using stale bread prevents the bread pudding from becoming soggy. If your bread isn’t stale, lightly toast it.
- Don’t Overbake: Overbaking will result in a dry bread pudding. The custard should be set, but still slightly jiggly.
- Let it Soak: For an extra moist bread pudding, let the bread soak in the custard for at least 30 minutes before baking.
Variations:
- Vegan Bread Pudding: Use non-dairy milk and a vegan egg replacement.
- Chocolate Bread Pudding: Add ½ cup of cocoa powder to the custard mixture.
- Bread Pudding with Bourbon Sauce: Drizzle bourbon sauce over each serving.
Serving Suggestions
This Bread Pudding II is delicious on its own, but here are a few suggestions to elevate your dessert:
- Vanilla Ice Cream: The classic pairing! The cold ice cream complements the warm bread pudding perfectly.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
- Caramel Sauce: Drizzle with homemade or store-bought caramel sauce for extra sweetness.
- Fresh Berries: Add a pop of color and flavor with fresh berries like raspberries, blueberries, or strawberries.
Storage & Reheating
Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Oven: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Microwave: Microwave individual portions for 30-60 seconds, or until heated through. Be careful not to overheat.
FAQ about Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
Q: Can I use different types of bread?
A: Absolutely! Brioche, challah, croissants, and even sourdough bread work wonderfully. Using leftover Banana Cake Recipe or even Moist Banana Bread can add a delicious twist. Really, any stale bread is perfect for making Bread Pudding!
Q: Can I make this in a crockpot?
A: Yes! You can definitely make Crockpot Bread Pudding. Follow the recipe as written, then transfer to a greased crockpot. Cook on low for 2-3 hours, or until set.
Q: Can I make this recipe ahead of time?
A: Yes! You can assemble the bread pudding up to 24 hours in advance and store it covered in the refrigerator. Add a few minutes to the baking time when you’re ready to bake it.
Q: Can I make this bread pudding savory?
A: Yes! For a Savory Bread Pudding, omit the sugar and vanilla extract. Add savory herbs, cheese, and cooked vegetables like spinach or mushrooms.
Final Thoughts on Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
There you have it! A simple, no-fuss Bread Pudding II that’s sure to become a family favorite. Whether you’re using up leftover bread or just craving a warm and comforting dessert, this recipe is a winner. It’s easily customizable, making it perfect for any occasion.
Now, it’s your turn! Try this recipe and let me know what you think in the comments below. Don’t forget to save this recipe to Pinterest for later, and subscribe to my blog for more delicious and easy recipes. Happy baking!
Bread Pudding II – A Simple, No-Fuss Version That’s Perfect for Beginners
Equipment
- 8×8 inch baking dish
- oven
- Mixing bowl
- – Whisk
Ingredients
- 6 cups cubed bread stale is best! Brioche, sourdough, or challah work great
- 4 large eggs
- 2 cups milk dairy or non-dairy
- 1 cup heavy cream optional, adds richness
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
- ½ cup optional extras (raisins, chocolate chips, or chopped nuts) optional
Instructions
- Prep the Bread: Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. Cube bread into roughly 1-inch pieces. If not stale, lightly toast cubes for a few minutes to dry them out for better custard absorption.
- Whisk the Custard: In a large bowl, whisk eggs, milk, heavy cream (if using), granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and sugar is dissolved.
- Combine Bread and Custard: Place cubed bread in the baking dish. Pour custard over bread, ensuring all bread is moistened. Gently press bread down to help it soak custard.
- Add Extras (Optional): Sprinkle raisins, chocolate chips, or nuts evenly over the bread pudding if using.
- Bake: Bake for 45-55 minutes or until golden brown and custard is set; a knife inserted should come out mostly clean.
- Cool & Serve: Allow to cool slightly before serving. Delicious served warm.
