Bread Pudding Recipe
Bread pudding is a soft, sweet, slightly spiced treat to warm you up on cool mornings. This easy bread pudding recipe incorporates simple kitchen ingredients to make a wonderful and easy breakfast everyone will love.
If you have never tried bread pudding, it has such an incredibly soft and custardy inside with a lightly crunchy top. We like to enjoy it plain, or topped with maple syrup. Bread pudding is essentially french toast baked into a casserole dish. I prefer this to traditional french toast, as it is much easier and faster to whip this up (I personally think it tastes better too)!
This bread pudding recipe can be made immediately before baking, or prepared the night before. I usually like to prepare this while dinner is cooking and chill it overnight. The next morning, I simply bake it while I enjoy my coffee.
Ingredients
Only 8 very simple staple ingredients for this bread pudding:
Bread – the secret to a great bread pudding, of course, is the bread. Day old (or older) bread is best because it will soak up the egg mixture more evenly. I prefer to use my homemade sourdough bread for this recipe, but use any plain bread you have on hand. If the bread isn’t quite dry, I like to cut (or break) it into pieces and bake it at 300°F for about 10 minutes, or just until it’s dried out a bit.
Butter – I prefer to use unsalted butter, but you can use unsalted if that’s all you have.
Milk – I always use whole milk because that’s what we have on hand, but you can use 2%, 1%, or half and half.
Eggs – it helps to beat the eggs to an even consistency before adding the milk.
Sugar –
Vanilla
Cinnamon
Nutmeg
Raisins (optional) – you could also use craisins, or any fresh in season fruit like peaches, pears, apples, plums, etc.
Method
Preheat oven to 350°F and lightly grease a 9 x 13 baking dish. Cut or tear bread into small pieces and place a layer of bread and a layer of raisins in the dish.
Repeat the layers of bread and raisins to ensure even distribution throughout the dish and drizzle butter over the top.
Whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Pour over the top and press bread into the custard mixture.
Bake for 45-55 minutes or until a knife inserted in the center comes out clean.
I hope you enjoy this delicious easy bread pudding recipe!
Bread Pudding
Equipment
- 1 9×13 baking dish
- 1 mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- large knife
Ingredients
- 1 loaf bread, cubed old, stale bread works best
- 4 tbsp unsalted butter melted
- 9 large eggs
- 4 c milk (whole milk is best)
- 1½ c sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 c raisins (optional)
Instructions
- Preheat oven to 350℉.
- Grease a 9×13 baking dish and slice bread into 1" cubes.
- In a mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
- Place half the bread in the baking dish, add half the raisins, then top with the remaining bread and raisins. Drizzle melted butter over the top.
- Pour egg mixture over the top. Use a fork to press the bread down to soak up the mixture.
- Bake for 45-55 minutes or until a knife inserted in the center comes out clean.
- Allow to cool for 10 minutes. Enjoy!