Here’s a classic, comforting Bread Pudding recipe—soft, custardy, and perfect for dessert 🍞🍮
Classic Bread Pudding
Ingredients (serves 6–8)
- 6 cups day-old bread, cubed (French, brioche, or challah work best)
- 2 cups milk
- ½ cup heavy cream
- 3 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ½ cup raisins or chocolate chips (optional)
- 2 tbsp butter, cut into small pieces
Optional Sauce:
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- 1 tsp vanilla
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare bread
- Place cubed bread in the dish. Sprinkle raisins or chocolate chips if using.
- Make custard
- In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg.
- Combine
- Pour custard over bread, pressing lightly to soak evenly.
- Dot the top with butter.
- Bake
- Bake 45–50 minutes until golden and set in the center.
- Optional sauce
- In a small saucepan, melt butter with brown sugar and cream over low heat. Stir until smooth, then add vanilla. Drizzle over warm bread pudding.
- Serve
- Enjoy warm, with sauce or a scoop of ice cream if desired.
Tips & Variations
- Extra custardy: Use brioche or challah for a richer texture.
- Fruit twist: Add chopped apples, berries, or dried apricots.
- Spices: Nutmeg, cardamom, or allspice enhance flavor.
- Make ahead: Assemble ahead and refrigerate overnight; bake before serving.
If you want, I can give you a boozy rum bread pudding, a chocolate-stuffed version, or a quick 30-minute version.
