The BEST Bread Pudding Recipe
This old-fashioned bread pudding recipe is so easy, traditional, and is the custard dessert recipe we all love! Plus, an optional vanilla sauce to drizzle on top!
Servings: 6 servings
Calories: 316kcal
Equipment
- 1 Mixing bowl
- 1 Saucepan Only if making sauce
- 1 Whisk Only if making sauce
Ingredients
- 6 slices stale bread (Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
- 3 tablespoons (42 grams) of butter 1 Tablespoon + 2 Tablespoons
- 4 (200-240 grams) beaten eggs
- 2 cups (480 ml) milk
- ¾ cup (150 grams) white sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (2.6 grams) cinnamon
- raisins optional
Optional Creamy Vanilla Sauce
- vanilla sauce get my vanilla sauce recipe
Optional Brown Sugar Sauce
- 3 tablespoon (42 grams) butter salted (but unsalted is ok too!)
- 1 tablespoon (12.5 grams) brown sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 inch square baking dish.
- Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
- Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
- In a bowl, mix remaining ingredients (don't forget to beat your eggs first) until mixed well.4 (200-240 grams) beaten eggs, 2 cups (480 ml) milk, ¾ cup (150 grams) white sugar, 1 teaspoon (5 ml) vanilla extract, 1 teaspoon (2.6 grams) cinnamon
- Pour this mixture over the bread, making sure to evenly coat each piece.
- Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Optional Buttery Brown Sugar Sauce
- Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.Once melted, turned it down to medium heat and wait a bit to let the butter brown.
- Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.
Video
Notes
Helpful Info:
- Which sauce to make? This bread pudding is great even without an optional sauce. However, if you want a sauce, I recommend picking one of the two, although using both may be incredible!
- How do you know when bread pudding is done? Just like almost any dessert, or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
- Can you freeze bread pudding? Yes! Bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
- Can I prepare bread pudding the night before? Yes! You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate.
- How to store leftovers For best results, store it in an airtight container for up to 5 days, in the refrigerator.
Nutrition
Serving: 1serving (⅙ recipe) | Calories: 316kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 272mg | Potassium: 198mg | Fiber: 1g | Sugar: 30g | Vitamin A: 465IU | Calcium: 152mg | Iron: 1.5mg
