Introduction
There’s something special about the smell of warm bread pudding wafting through the house, giving that cozy feeling that wraps around you like a favorite blanket. Each bite takes me back to Sunday dinners at Grandma’s house, where we always gathered for laughter and comfort food. This easy-to-make Bread Pudding is a go-to recipe that can brighten any day with its sweet and spiced goodness.
Why You’ll Love This
- Quick & Simple: Perfect for beginners and family-friendly.
- Budget-Friendly: Uses leftovers like bread to save on waste.
- Satisfying: Creamy, sweet, and filling—one piece won’t be enough!
- Customizable: Add your own twist with spices or toppings.
- Great for Any Occasion: Perfect for brunch, dessert, or even as a snack.
Quick Recipe Snapshot
- Servings: 8-10
- Prep time: 20 minutes
- Cook time: 50-65 minutes
- Total time: 1 hour 15 minutes
- Skill level: Easy
- Taste: Sweet + spiced
With this approach, you’ll feel empowered to create your own homemade Bread Pudding that’s comforting and delicious!
Ingredients You’ll Need
- 16 oz. hearty French bread, sliced into 1-inch cubes
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 2 egg yolks
- 2 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
Chef Notes:
- “Stale bread works great here!”
- “Use fresh nutmeg for a pop of flavor.”
- “Whole milk ensures creaminess.”
How to Make It
- Preheat your oven to 350°F (175°C). This step begins the magic!
- Spread the bread cubes evenly on a rimmed baking sheet. Bake until they’re nearly dried, around 10 minutes, then let them cool.
- Lower the oven temperature to 300°F (150°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, and nutmeg until well mixed.
- Next, add the eggs and egg yolks, whisking until fully integrated.
- Blend in the whole milk, heavy cream, and vanilla extract until smooth.
- Pour this mixture over the bread cubes, tossing them gently until each piece is coated. Let it rest for 15-30 minutes; this allows the bread to soak up that creamy goodness.
- Meanwhile, spread the melted butter into a casserole dish.
- Pour the soaked bread mixture into the dish, spreading it evenly.
- Bake in the preheated oven until the center is set, about 50-65 minutes. It should have a golden-brown top and a slightly jiggly center.
- Let it cool for about 10 minutes before cutting into squares. Serve warm, perhaps with a drizzle of sauce or a dollop of whipped cream if you’re feeling indulgent!
Kitchen Tips (From My Kitchen)
- Time-Saver: Use day-old bread for better soaking and flavor.
- Common Mistake: Overbaking can dry it out; check for doneness around 50 minutes.
- Simple Variation: Add raisins or chocolate chips for a sweet surprise!
Serving Ideas
- Weeknight Dinner: Serve as a cozy finish to any meal.
- Brunch: Pair it with coffee and fresh fruit for a lovely spread.
- Holidays: Delight guests at your next family gathering.
- Snacktime: Perfect for a sweet afternoon treat!
Storing & Leftovers
- Fridge storage: Keep it in an airtight container for up to 3-5 days.
- Freezer option: Yes, freeze if you need to save it longer—just wrap well!
- Reheat method: Gently microwave or bake with a little milk to maintain texture.
Leftover idea: Use it in a breakfast bowl topped with yogurt and berries.
Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). This step begins the magic!
- Spread the bread cubes evenly on a rimmed baking sheet. Bake until they’re nearly dried, around 10 minutes, then let them cool.
- Lower the oven temperature to 300°F (150°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, and nutmeg until well mixed.
- Next, add the eggs and egg yolks, whisking until fully integrated.
- Blend in the whole milk, heavy cream, and vanilla extract until smooth.
- Pour this mixture over the bread cubes, tossing them gently until each piece is coated. Let it rest for 15-30 minutes; this allows the bread to soak up that creamy goodness.
- Meanwhile, spread the melted butter into a casserole dish.
- Pour the soaked bread mixture into the dish, spreading it evenly.
- Bake in the preheated oven until the center is set, about 50-65 minutes. It should have a golden-brown top and a slightly jiggly center.
- Let it cool for about 10 minutes before cutting into squares. Serve warm, perhaps with a drizzle of sauce or a dollop of whipped cream if you’re feeling indulgent!
Notes
FAQs
Can I make the Bread Pudding ahead of time?
Absolutely! Prepare it the night before and bake it the next day for easier serving.
What substitutions can I use?
You can swap in almond milk for dairy-free or replace the sugar with maple syrup for a different sweetness.
How to know it’s done?
When the edges are golden and the center feels slightly firm to the touch—it should not jiggle like custard.
Can I freeze it?
Yes, Bread Pudding freezes nicely. Just thaw before reheating!
Final Thoughts
This Bread Pudding recipe is more than just dessert; it’s a hug in a dish. I encourage you to try it, tweak it, and make it your own. Comfort food like this always brings smiles to faces, so gather your loved ones and enjoy a warm slice of Bread Pudding!
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