Irresistible Bread Pudding

Irresistible Bread Pudding is a warm, simple dessert that uses day-old bread and a sweet custard.

Irresistible Bread Pudding — Introduction

This Irresistible Bread Pudding is easy to make and feels like a hug on a plate.
It uses basic pantry items and comes out golden and comforting every time.
If you enjoy bread-based treats, try a savory option like Hot Honey Prosciutto Garlic Brie Bread for another tasty idea.

Irresistible Bread Pudding — Why make this recipe

Make this Irresistible Bread Pudding because it wastes no bread and needs little work.
It feeds a crowd and works for breakfast, dessert, or a cozy snack.

Irresistible Bread Pudding — How to make Irresistible Bread Pudding

Follow simple steps to make this Irresistible Bread Pudding.
The custard soaks into the bread and bakes into a soft, golden pudding.
This gentle baking method is like other comforting bakes such as Bacon and Runny Egg on Tiger Bread, which also celebrates bread in a new way.

Irresistible Bread Pudding Ingredients

• 6 cups day-old bread, cubed
• 4 cups milk
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)
• 1/2 cup butter, melted

Irresistible Bread Pudding — Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the bread cubes and raisins.
3. In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.
4. Pour the milk mixture over the bread and let it soak for about 15 minutes.
5. Stir in the melted butter.
6. Transfer the mixture to a greased baking dish.
7. Bake for 45-50 minutes until the top is golden brown and the pudding is set.
8. Let it cool slightly before serving. Enjoy!

Irresistible Bread Pudding — How to serve Irresistible Bread Pudding

Serve this Irresistible Bread Pudding warm with a scoop of ice cream or a drizzle of cream.
A dusting of powdered sugar or a spoonful of jam also works well.
For another bread-based serving idea, see this Baked Brie in Bread Bowl with Cranberry Sauce and Thyme.

Irresistible Bread Pudding — How to store Irresistible Bread Pudding

Cool the Irresistible Bread Pudding completely before storing.
Cover and refrigerate for up to 4 days. Reheat in the oven at 300°F (150°C) until warm.
You can also freeze portions in airtight containers for up to 1 month.

Irresistible Bread Pudding — Tips to make Irresistible Bread Pudding

• Use day-old or stale bread for best texture.
• Cut bread into even cubes so it soaks evenly.
• Let the bread soak at least 15 minutes to absorb the custard.
• If top browns too fast, cover loosely with foil during baking.
• Stir in raisins or nuts if you like extra texture.

Irresistible Bread Pudding — Variation

Try these simple variations to change the Irresistible Bread Pudding:

• Add chopped apples or pears for a fruit version.
• Use maple syrup or brown sugar instead of granulated sugar for deeper flavor.
• Swap raisins for dried cranberries or chopped dates.

Irresistible Bread Pudding — FAQs

Q: Can I use milk alternatives for this Irresistible Bread Pudding?
A: Yes. Use almond, soy, or oat milk in the same amount for a dairy-free version.

Q: Can I prepare Irresistible Bread Pudding ahead of time?
A: Yes. Assemble the pudding, cover, and refrigerate for up to 24 hours before baking.

Q: What pan should I bake Irresistible Bread Pudding in and where can I buy one?
A: A 9×13-inch baking dish or similar casserole works well. Buy it here.

Q: Can I skip the raisins in Irresistible Bread Pudding?
A: Yes. Raisins are optional and you can leave them out or replace them with nuts or chocolate chips.

Q: How do I know when the Irresistible Bread Pudding is done?
A: The center should be set and not jiggly. The top will be golden brown and a knife inserted near the center should come out mostly clean.

Irresistible Bread Pudding

A warm, comforting dessert made with day-old bread and a sweet custard that feeds a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 6 cups day-old bread, cubed Use stale bread for best texture.
• 4 cups milk Can use milk alternatives for a dairy-free version.
• 1 cup granulated sugar Can be substituted with brown sugar or maple syrup for deeper flavor.
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins (optional) Can be replaced with nuts or chocolate chips.
• 1/2 cup butter, melted

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the bread cubes and raisins.
• In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.
• Pour the milk mixture over the bread and let it soak for about 15 minutes.
• Stir in the melted butter.
• Transfer the mixture to a greased baking dish.

Baking

• Bake for 45-50 minutes until the top is golden brown and the pudding is set.
• Let it cool slightly before serving.

Notes

Serve warm with a scoop of ice cream or a drizzle of cream. Can be covered and refrigerated for up to 4 days; reheat at 300°F (150°C). Freeze portions for up to 1 month.

Keyword Bread Pudding, Comfort Food, Custard Dessert, Easy Recipe, Warm Dessert