Traditional Bread Pudding
Is there anything more comforting than a warm, fragrant bread pudding fresh from the oven? This recipe for Traditional Bread Pudding – A timeless recipe featuring day-old bread, eggs, milk, sugar, and raisins, is a family favorite, passed down through generations. It's the perfect way to use up that leftover bread, transforming it into a decadent dessert that everyone will love. Simple, satisfying, and utterly delicious, this Bread Pudding is a dish to cherish.
Equipment
- oven
- 9x13-inch baking dish,
- Large bowl
- - Whisk
Ingredients
- 6 cups day-old bread, cubed (French bread, brioche, challah, or even sourdough work well)
- 4 large eggs
- 3 cups milk (whole milk or 2% work best)
- 1 cup granulated sugar
- 1/2 cup heavy cream (optional, for extra richness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Prepare the Bread: Arrange the cubed bread in the prepared baking dish. If the bread isn't already stale, you can dry it out slightly in a low oven for 10-15 minutes.
- Whisk the Custard: In a large bowl, whisk together the eggs, milk, sugar, heavy cream (if using), vanilla extract, cinnamon, and nutmeg until well combined. This is your custard base.
- Add Raisins: Stir in the raisins (or your preferred substitute) into the custard mixture.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to make sure it's fully saturated with the custard. Let it sit for at least 30 minutes (or up to an hour) to allow the bread to absorb the liquid.
- Add Butter: Drizzle the melted butter evenly over the top of the soaked bread. This will help create a golden-brown crust.
- 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 clean.
- Cool Slightly: Let the bread pudding cool for at least 15 minutes before serving. The pudding will continue to set as it cools.
- Serve & Enjoy: Serve warm and enjoy your delicious Traditional Bread Pudding.
Notes
This Traditional Bread Pudding recipe is more than just a dessert; it's a hug in a bowl. It's a reminder of simpler times, family gatherings, and the joy of transforming humble ingredients into something truly special. Making your own Best Bread Pudding Recipe is easier than you think, and I hope this recipe becomes a cherished tradition in your household.
Feel free to customize with different spices, fruits, or nuts to suit your taste. For a dairy-free version, use almond or oat milk; substitute coconut sugar or maple syrup for granulated sugar; use gluten-free bread if needed; and swap raisins with dried cranberries, chocolate chips, or nuts.