Classic Bread Pudding Recipe
There’s something special about the kind of dessert that feels like a hug in a bowl, and bread pudding is exactly that. This old-fashioned treat has been cherished for generations, turning simple pantry staples into a rich and comforting dish. Made with tender cubes of bread soaked in a sweet custard and baked to golden perfection, it’s proof that the most humble ingredients can create the most satisfying flavors. Whether you enjoy it plain, drizzled with a warm vanilla sauce, or topped with a scoop of ice cream, classic bread pudding is the kind of dessert that never goes out of style.
Ingredients:
- 6 cups day-old bread, cubed (French bread or brioche works best)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins (optional)
- 2 tbsp unsalted butter, melted
Optional Sauce (for serving):
- ½ cup unsalted butter
- 1 cup sugar
- 1 egg, beaten
- 2 tsp vanilla extract
- ¼ cup water
Instructions:
- Prepare Bread:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place cubed bread evenly in the dish. If using raisins, scatter them among the bread cubes.
- Make Custard Mixture:
- In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour evenly over the bread cubes, pressing gently so the bread absorbs the custard. Let sit for 10 minutes.
- Bake:
- Drizzle melted butter over the top.
- Bake for 45–55 minutes, or until golden brown and a knife inserted in the center comes out clean.
- Optional Sauce:
- In a saucepan, melt butter over medium heat. Stir in sugar and water, cooking until sugar dissolves.
- Whisk in beaten egg quickly, then remove from heat and stir in vanilla.
- Pour warm sauce over each serving of bread pudding.
Serving:
Best served warm, with or without the sweet vanilla sauce. It’s also delicious with whipped cream or a scoop of vanilla ice cream.