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? This Bread Pudding II is a family-friendly, budget-friendly way to transform everyday bread into a warm, custardy treat. Perfect for brunch, dessert, or a special occasion, this bread pudding is guaranteed to be a new favorite!
Equipment
- 8x8 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 8x8 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.
Notes
Use stale bread for best texture; lightly toast if bread is fresh. Let bread soak in custard 30 minutes prior for extra moist pudding. Variations include vegan substitutions, adding cocoa powder for chocolate version, or serving with bourbon sauce.