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Bread Pudding
Bread pudding is a classic dessert with flavors of nutmeg and cinnamon. Made with cubed bread and rich custard, and drizzled with caramel sauce.
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Bread pudding is an irresistible classic, old-fashioned dessert. Made with cubed bread and rich custard, bread pudding is a comfort food dessert drizzled with a decadent caramel sauce.
If you love bread pudding you’ll also want to make Peach Bread Pudding, Banana Bread Pudding, and French Toast Casserole.
Bread Pudding Ingredients
You will need:
Bread
- 4 cups French or Italian bread, stale is best
- 8 large eggs
- 3 cups whole milk
- 1 cup sugar
- 1 cup light brown sugar, tightly packed
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
PRO TIP: If the only bread you have is fresh but you really want to make this recipe, then bake 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
Caramel Sauce
- ½ cup light brown sugar, tightly packed
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
Substitutions and Additions
BREAD: Any type of stale bread can be used. This is the perfect way to get rid of stale sandwich bread, hot dog buns, or even croissants. We recommend using stale bread because it soaks up the liquid so much better than fresh bread, giving it the best flavor.
MILK: You could also use 2% milk or a low-fat option in place of the whole milk.
SPICES: While this is a classic bread pudding recipe, bread pudding can actually be made in many different varieties, depending on which spices and flavors you add to it. Some of the most popular are banana bread pudding, pumpkin, apple, chocolate, or vanilla.
MIX-INS: This bread pudding offers so many options for customization. Try adding a cup of raisins, dried fruit, chocolate chips, or chocolate chunks to dress up your dessert.
How to Make Bread Pudding
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Prepare a 9 x 13 dish by spraying with nonstick spray.
PRO TIP: Cut the bread into 1-inch pieces with a serrated bread knife for just the right size for this recipe.
STEP THREE: Spread the cubed bread evenly on the bottom of the baking dish.
STEP FOUR: In a large mixing bowl, whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.
STEP FIVE: Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.
PRO TIP: If any pieces of bread haven’t soaked up the mixture, just press them down into the liquid on the bottom of the pan to make sure they are coated.
STEP SIX: After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
STEP SEVEN: Place the baking dish in the oven and bake for 45 minutes.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread pudding as the suggested baking time approaches.
STEP EIGHT: While the bread pudding is baking, in a medium-sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
STEP NINE: Whisking intermittently, cook the caramel mixture for 5 to 6 minutes.
STEP TEN: Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
STEP ELEVEN: Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.
How to Serve Bread Pudding
Often served around the holidays, traditional bread pudding is yummy served on its own or with a scoop of vanilla ice cream on the side or a spoonful of whipped cream on top. Add a cup of whipped hot chocolate, iced tea, or homemade pumpkin spice latte.
Storage
IN THE FRIDGE: Be sure to store any leftover bread pudding in a sealed container in the fridge to avoid it getting moldy. Store in the refrigerator for up to 5 days.
IN THE FREEZER: For longer storage, you can freeze bread pudding for up to 3 months. Wrap it tightly in plastic and place it in a freezer bag. When ready to enjoy, place it in the fridge to thaw.
Bread pudding is a favorite dessert that is bursting with flavors of nutmeg and cinnamon. This easy bread pudding is made from scratch, just like grandma used to make. Made with just a few basic ingredients, and topped with a decadent caramel sauce, bread pudding is a classic dish that is simple and delicious.
FREQUENTLY ASKED QUESTIONS
What kind of bread is best for this recipe?
Any stale or day-old bread works from regular white bread to croissants in this easy bread pudding recipe.
Can you freeze bread pudding?
The bread pudding will keep well-wrapped in the freezer for up to two months.
Should this be served warm or cold?
Bread pudding is best served warm but would also be delicious cold.
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Bread Pudding
Bread pudding is a classic dessert with flavors of nutmeg and cinnamon. Made with cubed bread and rich custard, and drizzled with caramel sauce.
Ingredients
Bread
- 4 cups French or Italian bread stale is best
- 8 large eggs
- 3 cups whole milk
- 1 cup sugar
- 1 cup light brown sugar tightly packed
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Caramel Sauce
- ½ cup light brown sugar tightly packed
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- Prepare a 9 x 13 dish by spraying with nonstick spray.
- Spread the cubed bread evenly on the bottom of the baking dish.
- In a large mixing bowl, whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.
- Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.
- After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
- Place the baking dish in the oven and bake for 45 minutes.
- While the bread pudding is baking, in a medium-sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
- Whisking intermittently, cook the caramel mixture for 5 to 6 minutes.
- Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
- Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.
Notes
- If the only bread you have is fresh but you really want to make this recipe, then bake 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
- Cut the bread into 1-inch pieces with a serrated bread knife for just the right size for this recipe.
- If any pieces of bread haven’t soaked up the mixture, just press them down into the liquid on the bottom of the pan to make sure they are coated.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread pudding as the suggested baking time approaches.
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