Buttery Bread Pudding
A rich, buttery bread pudding with raisins and cinnamon, perfect for cozy gatherings and dessert lovers seeking comforting, sweet flavors with a custardy texture.
Ingredients
Instructions
- In a buttered 9 x 9-inch casserole dish, put the bread cubes.
- Sprinkle melted butter over the bread.
- Sprinkle raisins over the bread.
- Sprinkle cinnamon over the raisins.
- Mix eggs, sugar, salt, vanilla, and milk; pour the mixture over the bread.
- Sprinkle a little more cinnamon over the top.
- Do not stir.
- Bake at 350°F for 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you want to reduce sugar, you can substitute with maple syrup or honey, keeping in mind that these will alter the liquid ratio. Adding a pinch of nutmeg can elevate the spice profile. Feel free to mix in nuts or other dried fruits like cranberries for added texture. Remember, stale bread works best for this dish.
Serving Suggestions
Serve this buttery bread pudding warm, optionally drizzled with a homemade vanilla sauce or a scoop of vanilla ice cream on the side for a delightful contrast. It pairs beautifully with Lemonade Icebox Pie for dessert lovers looking for a sweet finish. Fresh berries or a sprinkle of powdered sugar can also enhance presentation and flavor.
Storage & Reheating
Leftover bread pudding can be covered tightly and stored in the refrigerator for up to 3 days. To reheat, slice individual portions and warm them in the microwave or oven at 350°F until heated through. You may add a splash of milk before reheating to maintain moisture. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Buttery Bread Pudding contains roughly 650 calories, with 8g protein, 107g carbohydrates, and 22g fat. It is a good source of vitamin A (17% of the Daily Value), protein (16% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1671mg per serving (73% 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 different types of bread for this recipe?
Absolutely! While traditional white bread works well, you can experiment with different types like whole wheat, sourdough, or even leftover pastries. Each will impart a unique flavor and texture to your bread pudding. Just ensure the bread is stale for the best absorption of the custard mixture.
How do I know when the bread pudding is done baking?
The bread pudding is done when the top is golden brown and a knife inserted into the center comes out clean. The custard should be set but still slightly jiggly. Keep an eye on it, as ovens can vary; check it around the 45-minute mark to avoid overbaking.
Can I make this ahead of time?
Yes, you can prepare the bread pudding a day in advance by assembling it in the baking dish and covering it with plastic wrap. Refrigerate overnight, then bake it the next day. This allows the flavors to meld beautifully. Just remember to let it come to room temperature before baking for even cooking.
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).