Bread Pudding For A Crowd
A warm, comforting bread pudding with a rich custard flavor, perfect for feeding a crowd and adaptable with optional raisins for added sweetness.
Ingredients
Instructions
- Butter the bread slices and arrange them buttered side down in a greased 9 x 13-inch cake pan, six slices per layer.
- Combine milk, sugar, salt, and eggs in a large bowl and mix well.
- Pour the milk mixture evenly over the bread in the pan.
- Use a large spoon to press the bread down just enough to ensure all slices are soaked with the milk mixture.
- Let the mixture set for 30 minutes.
- Preheat oven to 325°F (160°C). Cover the pan with foil and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 30 minutes, or until golden and set.
- If desired, sprinkle raisins between the layers before baking.
Tips & Substitutions
For best results, use slightly stale bread as it absorbs the milk mixture better. You can substitute half of the white bread with brioche for a richer flavor. Adding a teaspoon of vanilla extract or a sprinkle of nutmeg can enhance the taste. If you prefer a fruitier pudding, consider incorporating chopped apples or pears along with the optional raisins.
Serving Suggestions
Serve warm, optionally drizzled with a sauce like caramel or a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a complete dessert experience, consider serving alongside Cherry Icebox Cookies for a delightful contrast in flavors.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding For A Crowd contains roughly 510 calories, with 10g protein, 104g carbohydrates, and 7g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 793mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat bread instead of white bread?
Yes, whole wheat bread can be used as a healthier alternative. It will add a nuttier flavor and slightly different texture to the bread pudding. Just ensure the bread is stale enough to absorb the liquid properly.
How can I make this recipe gluten-free?
To make this bread pudding gluten-free, substitute the white bread with a gluten-free bread variety. Check that all other ingredients, particularly the milk and sugar, are also gluten-free to ensure the dish meets dietary needs.
Can I prepare this bread pudding in advance?
Absolutely! You can assemble the bread pudding the night before, cover it, and refrigerate it. Just add an additional 10-15 minutes to the baking time if baking straight from the fridge. This makes it perfect for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).