Bread Pudding(25 People)
A rich and comforting bread pudding with warm spices, sweet raisins, and vanilla, perfect for gatherings and satisfying dessert lovers of all ages.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix sugar, salt, nutmeg, vanilla, raisins, bread, beaten eggs, and milk in the order listed.
- Pour the mixture into two greased 9x13-inch pans.
- Bake for about 1 hour or until a knife inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or rum to the mixture. If you have leftover bread, any type will work, but brioche or challah yields a more decadent texture. You can substitute raisins with dried cranberries or chopped nuts for a different twist. Ensure the bread is stale for better absorption of the egg and milk mixture.
Serving Suggestions
Serve warm with a drizzle of caramel sauce or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with Aunt Selma's Spoon Bread for a comforting meal. Consider serving with a scoop of vanilla ice cream on the side for an extra touch of sweetness.
Storage & Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(25 People) contains roughly 545 calories, with 7g protein, 116g carbohydrates, and 9g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 544mg per serving (24% 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 mixture a day in advance and refrigerate it overnight. Just pour it into the pans and bake when ready to serve. This allows the flavors to meld and results in a more flavorful pudding.
What type of bread is best for bread pudding?
Stale bread works best, as it absorbs the egg and milk mixture without becoming too soggy. Brioche, challah, or French bread are excellent choices, but you can use any leftover bread you have on hand.
Can I freeze bread pudding?
Yes, you can freeze bread pudding. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven.
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).