Here’s a classic Bread Pudding recipe—warm, comforting, and perfect for using up leftover bread 🍞🍮
Bread Pudding (Serves 4–6)
Ingredients
- 6 cups (about 6–8 slices) stale or day-old bread, cubed
- 2 cups (480 ml) milk
- 3 large eggs
- ¾ cup (150 g) sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp nutmeg (optional)
- ¼ cup (60 g) melted butter
- Optional: ½ cup raisins, chocolate chips, or chopped nuts
For serving:
- Powdered sugar, caramel sauce, or whipped cream
Instructions
- Preheat oven
- 180°C / 350°F. Grease a 9×13-inch baking dish.
- Prepare bread
- Place bread cubes in the greased dish.
- Sprinkle optional raisins or chocolate chips over the bread.
- Make custard
- In a bowl, whisk eggs, sugar, milk, melted butter, vanilla, cinnamon, and nutmeg until smooth.
- Combine
- Pour custard evenly over bread cubes.
- Press lightly so the bread absorbs the liquid.
- Let sit 10–15 minutes to soak thoroughly.
- Bake
- Bake 35–45 minutes until top is golden and custard is set (insert a knife; it should come out clean).
- Serve
- Serve warm with powdered sugar, caramel, or whipped cream.
Tips
- Use slightly stale bread for best texture—it absorbs custard better
- Don’t overbake; pudding should be soft, not dry
- Add a splash of rum, bourbon, or orange zest for extra flavor
Variations
- Chocolate bread pudding: Add cocoa powder to custard or chocolate chips
- Fruit-packed: Mix in apples, berries, or dried fruits
- Savory version: Omit sugar, add cheese, herbs, and cooked vegetables
I can also give a quick 30-minute version that’s creamy and soft using fresh bread if you want.
Do you want me to do that?
