Introduction
Bread Pudding is a classic comfort dessert, perfect for family gatherings, holiday meals, or cozy evenings. Its custardy, tender interior and golden, caramelized top, infused with warm vanilla flavors, deliver a rich, satisfying treat. Served in a white ceramic baking dish, dusted with powdered sugar and drizzled with caramel sauce, this bread pudding creates a warm, inviting aesthetic. This recipe delivers a classic Bread Pudding, adaptable for dietary preferences, best served warm for a luxurious, heartwarming experience.
Ingredients
For the Bread Pudding:
- 1 lb brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/2 cup raisins (optional)
- 2 tbsp unsalted butter, melted
Baking:
-
Cooking spray
For Serving:
- Optional: Powdered sugar, caramel sauce
- Suggested Accompaniments: Vanilla ice cream, whipped cream
- Suggested Pairings: Coffee, dessert wine
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 9×13-inch baking dish, large mixing bowl
Step-by-Step Process
- Prepare Bread: If bread is fresh, spread cubes on a baking sheet and bake at 300°F for 10-12 minutes to dry slightly. Let cool.
- Make Custard: In a large mixing bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Stir in raisins if using.
- Assemble: Lightly coat a 9×13-inch baking dish with cooking spray. Place bread cubes in the dish. Pour custard evenly over bread, pressing gently to ensure all pieces are soaked. Cover and refrigerate for 30 minutes to 1 hour to absorb.
- Preheat Oven: Preheat oven to 350°F.
- Bake: Drizzle melted butter over the top. Bake uncovered for 40-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The center should be set but slightly jiggly.
- Serve: Let cool for 5-10 minutes. Dust with powdered sugar and drizzle with caramel sauce. Serve warm from the white ceramic baking dish with vanilla ice cream, whipped cream, coffee, or dessert wine.
Tips for Better Bread Pudding
- Use day-old or slightly stale bread for better custard absorption; fresh bread may become soggy.
- Soak bread thoroughly to ensure an even texture; press down gently during soaking.
- Adjust sugar to taste; reduce to 1/2 cup for less sweetness.
- Check doneness with a toothpick; overbaking can dry out the pudding.
- Use brioche or challah for a richer flavor; white bread works, but is less decadent.
- Melt butter evenly over the top for a crisp, golden crust.
- Serve warm for the best texture; reheating restores creaminess.
- Enhance aesthetic: Dust powdered sugar lightly, drizzle caramel sparingly, and serve in a white ceramic dish for a cozy look.
Variations and Customization
- Chocolate Bread Pudding: Add 1 cup chocolate chips to bread cubes.
- Gluten-Free Bread Pudding: Use gluten-free brioche or bread, and ensure all ingredients are gluten-free.
- Vegan Bread Pudding: Replace eggs with 1 cup silken tofu (blended), use plant-based milk and cream, and vegan butter.
- Bourbon Bread Pudding: Add 2 tbsp bourbon to the custard and serve with bourbon sauce.
- Apple Bread Pudding: Add 1 cup diced apples with raisins.
- Low-Sugar Bread Pudding: Use 1/2 cup sugar substitute (e.g., erythritol) and omit raisins.
- Pumpkin Bread Pudding: Add 1/2 cup pumpkin puree and 1/2 tsp pumpkin pie spice to the custard.
- Savory Bread Pudding: Omit sugar, cinnamon, nutmeg, and raisins; add 1 cup shredded cheese and 1/2 cup bacon.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 4 days.
- Reheat in a 325°F oven for 10-15 minutes or microwave for 30-60 seconds per serving.
- Freeze baked pudding, wrapped tightly, for 2 months; thaw in the fridge and reheat in the oven.
- Serve warm for the best texture; cold pudding is denser.
- Use leftovers as a base for breakfast casseroles or parfaits.
- Don’t leave at room temperature for over 2 hours.
- Pair with light accompaniments, like ice cream, to balance richness.
- Presented in a white ceramic dish with powdered sugar and caramel for an inviting charm.
Nutritional Information
Based on 8 servings (1/8 of the dish, without toppings):
- Calories: 360 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 320mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 9g
- Vitamin A: 15% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 15% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in fat and sugar; try vegan or low-sugar versions. Serve with fruit for balance.
Conclusion
This Bread Pudding recipe offers a warm, indulgent dessert perfect for any occasion. It turns simple ingredients into a classic. Its easy preparation and inviting presentation make it a favorite. The custardy texture and caramelized top, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Bread Pudding Recipe: Warm and Indulgent
Warm bread pudding with vanilla custard.
Ingredients
- 1 lb brioche cubed
- 4 eggs
- 2 cups milk
- 1 cup heavy cream
- ¾ cup sugar
- 2 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup raisins optional
- 2 tbsp butter melted
- Cooking spray
- Optional: Powdered sugar caramel sauce
- Suggested Pairings: Ice cream coffee
Instructions
- Dry bread cubes at 300°F for 10-12 minutes if fresh.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt; add raisins.
- Place bread in a greased 9x13-inch dish; pour custard over and soak for 30 minutes.
- Preheat oven to 350°F; drizzle with butter.
- Bake for 40-50 minutes until set.
- Dust with sugar, drizzle caramel; serve with ice cream and coffee.
Notes
- Use stale bread.
- Store in fridge for 4 days or freeze for 2 months.
- Try a chocolate variation.
- Pair with wine.
