Classic Bread Pudding
This easy, decadent bread pudding recipe comes together with sweet brioche bread baked in a cinnamon custard. This pudding bakes up soft and tender with a delicious crisp topping. Drizzle with some homemade vanilla syrup for the ultimate dessert!
Servings: 8
Equipment
Ingredients
Instructions
- Preheat oven to 250℉.
- Cut the bread to 1/2 inch cubes, and spread into a single layer onto a large baking sheet. Bake at 250 for 10-15 minutes to dry out.
- In a small bowl combine the sugars, add in the eggs and milk, whisk together. Add in the vanilla, cinnamon, nutmeg and salt.
- Pour melted butter into the bottom of a 2 1/2 qt baking dish, make sure to coat the sides and bottom of the dish.
- Add the bread into the dish, stir in the raisins, then pour the egg mixture over the top. Allow this to sit 15-20 minutes to let the bread soak up the mixture.
- Increase oven temperature to 350℉
- Bake at 350℉ for 55-60 mins. Pudding should only have a slight jiggle in the center when the dish is shaken.
Vanilla Syrup
- In a small saucepan bring water to a boil.
- In a small bowl combine the sugar and cornstarch.
- Add the sugar mixture to the boiling water. Whisk together until the sugar dissolves completely in the water.
- Reduce heat to low and continue to cook 4-6 minutes while the sauce thickens, stirring occasionally.
- Remove the sauce from heat, whisk in the cream or whole milk.
- Stir in vanilla and butter, stirring while the butter melts. Allow the sauce to cool for several minutes before serving over the bread pudding.
- Store the sauce in a sealed container in the refrigerator for 5-7 days.
Video
Notes
Serving: Bread pudding can be served warm or at room temperature. Serve with vanilla sauce, ice cream, chocolate or caramel drizzle, or homemade whipped cream.
Storage: Store leftovers covered in the refrigerator. To reheat leftovers, preheat the oven to 350℉, cover the bread pudding with foil, and bake for 5-10 minutes until warm.
Store the sauce in a sealed container in the refrigerator for 5-7 days. Freezing: To freeze bread pudding after baking, allow it to cool fully. Then wrap it well with foil and store it in the freezer for up to 2 months. Defrost overnight in the refrigerator. Reheat it in the oven for best results. Ingredient notes and substitutions:
Store the sauce in a sealed container in the refrigerator for 5-7 days. Freezing: To freeze bread pudding after baking, allow it to cool fully. Then wrap it well with foil and store it in the freezer for up to 2 months. Defrost overnight in the refrigerator. Reheat it in the oven for best results. Ingredient notes and substitutions:
- Stale Bread: Using dry bread allows you to use up leftovers and ensures we don't end up with a soggy pudding. (if your bread is stale you do not need to bake before assembling the pudding.)
- Raisins: The raisins add flavor and become juicy in the pudding. Substitute with dried blueberries, cranberries, or chocolate chips.
- Sugars: You can use white granulated or organic cane sugar.
- Light Brown Sugar: Dark brown sugar is a great substitution that will give a deeper molasses flavor.
- Milk: Use the milk you prefer. Remember that the higher the fat percentage, the creamier the pudding. You can also use a combination of milk and cream.
- Eggs: this creates the custard, giving us a rich and decadent dessert. I do not recommend using a substitute.
- Vanilla: Use vanilla extract or vanilla paste.
- Spices: A combination of cinnamon and nutmeg are my favorite. Feel free to add a small amount of cloves and ginger if desired.
- Butter: Substitute with salted butter and adjust the salt in the recipe as needed.
Nutrition
Serving: 1serving | Calories: 558kcal | Carbohydrates: 79g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 260mg | Fiber: 1g | Sugar: 57g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg