Believe it or not, bread pudding was one of the first recipes I taught myself to make when I first got interested in cooking after college. I love bread pudding. The taste is simple and reminiscent of French toast. The texture is dense and spongy, almost creamy. A simple dessert that is both special and simple. You can also use up stale bread in a delicious way!
Bread pudding has its roots in England (I first had it there), but to me it feels like a dish that could easily be made in the southern United States. It feels like a country dish and reminds me of the Thanksgiving classic’s savory cousin, stuffing.
Related: If you like this, try our French Toast Casserole next.
material
- Bread – Stale bread is best. See note.
- unsalted butter
- egg
- milk
- granulated sugar
- vanilla essence
- cinnamon
How to make bread pudding
Tear the bread into small pieces. Butter or lightly oil a baking dish and add the bread pieces to it.
Melt the butter. Pour half of the melted butter over the bread pieces.
In a medium mixing bowl, add eggs, milk, sugar, vanilla, and cinnamon. Whisk until well mixed. Break the eggs into small pieces so that the yolks and whites are well mixed. Next, add the butter and stir (it should be slightly cooled at this point).
Pour the egg batter over the pan. Press the bread gently to make sure all parts are submerged. It will bounce a little, but that’s okay.
Bake at 350°F for 40-45 minutes. The bread pudding will rise towards the end of baking. It will return to its original size when you remove it from the oven. Let cool for 10-12 minutes before cutting.
Precautions
- You can use any type of bread for this, but I love sourdough. However, sandwich bread, hot dog bread, dinner rolls, etc. all work.
- It’s okay if the bread is stale, but this will allow the egg batter to soak into the bread better and the final dish will be very spongy and delicious. If the bread isn’t stale, toast it in the toaster, air fryer, or oven for a few minutes.
- Use a portion (up to half) of the brown sugar for more flavor.
- Add raisins and you have a classic, old-fashioned bread pudding.
- Add bread pudding glaze. It’s not really necessary, but it’s traditional and easy. Whisk together powdered sugar, a little vanilla extract, and enough milk to make a pourable glaze. Another idea – sprinkle baked goods with powdered sugar.
Other homemade desserts
- best brownie
- funnel cake
- Franc
- red velvet cake
- cream pie
- cinnamon roll
- chocolate chip cookie bar
- Tiramisu
- monkey bread
bread pudding
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material
- 6 slice bread
- 1/4 cup butter
- 4 egg
- 2 cup milk
- 2/3 cup granulated sugar
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
Instructions
-
Tear the bread into small pieces.
-
Butter or lightly oil a baking dish and add the bread pieces to it.
-
Melt the butter. Pour half of the melted butter over the bread pieces.
-
In a medium mixing bowl, add eggs, milk, sugar, vanilla, and cinnamon. Whisk until well mixed. Break the eggs into small pieces so that the yolks and whites are well mixed.
-
Next, add the butter and stir (it should be slightly cooled at this point).
-
Pour the egg batter over the pan. Press the bread gently to make sure all parts are submerged. It will bounce a little, but that’s okay.
-
Bake at 350°F for 40-45 minutes. The bread pudding will rise towards the end of baking. It will return to its original size when you remove it from the oven.
-
Let cool for 10-12 minutes before cutting.
Precautions
- You can use any type of bread for this, but I love sourdough. However, sandwich bread, hot dog bread, dinner rolls, etc. all work.
- The bread can be stale, but this will allow the egg batter to absorb better and the final dish will be very spongy and delicious. If the bread isn’t stale, toast it in the toaster, air fryer, or oven for a few minutes.
- Use a portion (up to half) of the brown sugar for more flavor.
- Add raisins and you have a classic, old-fashioned bread pudding.
- Add bread pudding glaze. It’s not really necessary, but it’s traditional and easy. Whisk together powdered sugar, a little vanilla extract, and enough milk to make a pourable glaze. Another idea – sprinkle baked goods with powdered sugar.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
