Classic Bread Pudding
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4 reviews
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Classic Bread Pudding
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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!
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Ingredients
- 6-7 cups brioche bread cubed (20 ounce loaf, or challah bread
- ½ cup raisins
- ½ cup sugar
- ½ cup light brown sugar
- 4 cups milk whole
- 4 egg large
- 1 tbsp vanilla extract or vanilla paste
- 1 tsp cinnamon
- 1 tsp nutmeg
- pinch salt
- 3 tbsp butter unsalted
Vanilla Syrup
- 1 cup water
- 1 cup sugar
- 2 tbsp cornstarch
- ¼ cup butter unsalted
- ¼ tsp salt
- 1 tbsp vanilla
- ¼ cup heavy cream
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.
Equipments used:
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:
- 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.
- 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 Information
Show Details
Serving
1serving
Calories
558kcal
(28%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
49mg
(16%)
Sodium
225mg
(9%)
Potassium
260mg
(6%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
617IU
(12%)
Vitamin C
1mg
(1%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 558kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 49mg | 16% |
| Sodium | 225mg | 9% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 617IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
3
4 reviews
Average
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