Classic Bread Pudding Recipe
There’s something irresistibly comforting about a classic bread pudding recipe, isn’t there? With its rich, custardy interior and tantalizingly crispy edges, this dessert feels like a warm hug for your taste buds. Whether you’re serving it on a rainy day or as a show-stopping finale for your dinner party, this timeless dish never fails to impress and satisfy.
When I think back to my childhood, bread pudding always reminds me of Sunday afternoons in my grandmother’s kitchen. She would gather us around, letting each of us tear the bread into pieces and sneak a few pinches of sugar. The aroma of cinnamon and vanilla swirling through the air meant family and connection. It’s a tradition that I’ve proudly carried on with my own family, baking this sweet delight on special occasions.
Why You’ll Love This Recipe
This bread pudding recipe is especially cherished because of its simplicity and adaptability. With just a few basic ingredients, you create a dish that feels luxurious yet incredibly easy to prepare. Its texture is perfectly balanced—creamy and smooth on the inside, with a golden crust that adds just the right amount of bite. A drizzle of caramel sauce or a scoop of vanilla ice cream can take it to another level, turning a humble pudding into a gourmet experience. Plus, it’s a fantastic way to use up leftover bread, promoting a no-waste kitchen.
Ingredients Notes
The magic of this recipe lies in its ingredients, each contributing to a mouthwatering dessert. Opt for day-old bread; it’s the best at soaking up the custard, ensuring a rich and flavorful interior. If you’re out of heavy cream, whole milk can be a suitable substitute, though the result will be slightly lighter. Make sure to use real vanilla extract for that authentic flavor. Don’t skimp on the cinnamon, as it provides warmth and depth to the dish.
Recipe Steps
Step 1
Begin by preheating your oven to 350°F (175°C). Generously butter a 9×13 inch baking dish, ensuring all sides and corners are coated.
Step 2
In a large mixing bowl, combine the milk, heavy cream, sugar, eggs, vanilla extract, and cinnamon. Whisk together until the mixture is smooth and the sugar is fully dissolved.
Step 3
Add the cubed bread to the liquid mixture, ensuring each piece is thoroughly soaked. Let it sit for about 10 minutes, giving the bread ample time to absorb the flavors.
Step 4
Transfer the soaked bread into the prepared baking dish, spreading it evenly. Pour any remaining liquid over the top, pressing down any dry pieces of bread gently with the back of a spoon.
Step 5
Bake the pudding for 45-50 minutes, or until the top is golden brown and the edges are set. Let it cool slightly before serving, allowing the custard to fully firm up.
Storage Options
To store leftovers, tightly cover the bread pudding with plastic wrap or place it in an airtight container. It will last in the refrigerator for up to four days. If you’d like to freeze it, wrap portions individually in plastic wrap and foil, then store in a freezer-safe bag for up to three months. To reheat, thaw overnight in the refrigerator if frozen, and warm in the oven at 300°F (150°C) until heated through.
Variations & Substitutions
For a delightful twist, consider adding a handful of chocolate chips or a splash of bourbon to the custard mix. If you’re catering to dietary needs, swap the dairy milk with coconut milk and try a gluten-free bread alternative, which still holds up wonderfully in this recipe. For a seasonal flair, incorporate fresh berries or sliced apples before baking.
Frequently Asked Questions
Can I prepare this bread pudding in advance? Yes, you can prepare the bread pudding a day ahead. Simply follow all the steps up until baking, cover the dish tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes and then pop it in the oven as instructed.
What type of bread works best for this recipe? Sturdy breads like brioche, challah, or a good sourdough are excellent choices for bread pudding. Their texture absorbs the custard well and lends a rich flavor. Avoid very light breads as they may become too mushy.
Can I make this recipe vegan? Absolutely! By replacing the eggs with a flaxseed meal and water mixture (1 tablespoon ground flaxseed with 3 tablespoons water equals one egg), and swapping dairy products with plant-based alternatives like almond milk and coconut cream, you can enjoy a delicious vegan version.
Remember it later
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Classic Bread Pudding Recipe
Ingredients
Main Ingredients
- 6 cups stale bread cubes preferably French or Italian bread
- 3.5 cups milk
- 1 cup sugar
- 4 large eggs lightly beaten
- 2 tsp vanilla extract
- 1 tsp cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, soak the bread cubes in milk for about 10 minutes.
- In another bowl, mix sugar, eggs, vanilla, and cinnamon. Pour over soaked bread and mix gently.
- Pour mixture into the prepared baking dish and bake for 45 minutes or until set.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
