Easy Bread Pudding Recipe
User Reviews
5
Easy Bread Pudding Recipe
Description
The recipe starts by greasing a casserole pan and cubing an 18-ounce loaf of white bread. The bread sits in a rich custard made from eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg, which it soaks up during a 20-minute rest before baking. Covered in foil at 350°F, the pudding bakes softly for 20 minutes, then bakes uncovered for another 20-25 minutes to form a golden surface. Cooling before slicing ensures it holds shape.
The caramel sauce is cooked slowly on low heat with brown sugar, flour, cinnamon, egg, butter, milk, and vanilla, stirred constantly to achieve a smooth texture suitable for drizzling over warm pudding. This pairing balances creamy texture and sweet-spiced flavor.
Leftovers store well in the refrigerator and are best served warm. They can be reheated gently in the microwave or oven to restore softness and richness.
Ingredients
- 1 large loaf white bread I typically use an 18 oz loaf
- 6 large egg
- 4 cups milk whole
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
Caramel Sauce
- ½ cup brown sugar
- 1 tablespoon flour
- ¼ teaspoon cinnamon
- 1 egg
- 2 tablespoons butter melted
- 1¼ cups milk
- 1 tablespoon vanilla
Instructions
Bread Pudding
- Grease a 3-quart (9x13 inch) casserole pan.
- Cut loaf of bread into cubes and place in the greased pan.
- In a very large bowl, whisk eggs.
- Whisk in sugar, milk, vanilla extract, cinnamon, and nutmeg.
- Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
- Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.
- Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
- Let it cool for at least 10 minutes before slicing it into pieces and serving.
Caramel Sauce
- Mix brown sugar, flour, and cinnamon.
- Add it to a medium saucepan along with the egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.
- Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle over your warm bread pudding.
Notes
- Store leftover bread pudding covered in the refrigerator to maintain moisture.
- Reheat pudding in the microwave or cover and warm in a 350°F oven for about 10 minutes before serving to restore softness.
- Serving the bread pudding warm enhances its creamy texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 370mg | 15% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 283mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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