Bread Pudding
Bread pudding is a delightful, comforting dessert that transforms stale bread into a creamy, custard-like treat. With hints of nutmeg and sweet raisins, it's perfect for using up leftovers and suits anyone craving a warm, homey dessert.
Ingredients
Instructions
- Beat the eggs and add sugar, milk, and nutmeg.
- Butter a baking dish.
- Arrange the bread in the dish and pour the liquid over it.
- Let stand until the bread has been thoroughly soaked.
- Add raisins.
- Bake in a moderate oven at 350° for 25 to 30 minutes.
Tips & Substitutions
To enhance the flavors of your bread pudding, consider adding a splash of vanilla extract or a sprinkle of cinnamon along with the nutmeg. If you don’t have raisins, any dried fruit like cranberries or chopped dates can work well. Using Homemade Bread will elevate the dish, providing a richer taste. Ensure your bread is sufficiently stale; fresher bread may result in a soggy texture.
Serving Suggestions
Serve warm, drizzled with a simple custard sauce or whipped cream for added indulgence. This bread pudding pairs beautifully with Soft Cinnamon Rolls for a comforting brunch spread. Consider adding a side of fresh fruit or a light salad to balance the richness of the dish. A scoop of vanilla ice cream on top can make it a delightful dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds, or warm in the oven at 350°F for 10-15 minutes until heated through. This allows the pudding to regain some of its original texture while keeping it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding contains roughly 793 calories, with 11g protein, 137g carbohydrates, and 25g fat. It is an excellent source of vitamin C (36% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 537mg per serving (23% 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 make bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just pour it over the bread and let it sit for about 30 minutes before baking. This allows the bread to absorb the liquid fully, enhancing the flavor and texture.
What type of bread is best for bread pudding?
Stale bread works best for bread pudding, as it absorbs the custard without falling apart. A rich brioche or challah is excellent, but you can also use day-old white or whole grain bread. Avoid soft sandwich bread, as it may result in a mushy texture.
Can I make this recipe vegan?
Absolutely! Substitute the eggs with a mixture of 1/4 cup of unsweetened applesauce or 1/2 mashed banana per egg. Use almond, soy, or oat milk instead of dairy milk, and replace sugar with maple syrup or agave nectar for a vegan-friendly version.
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).