Mom'S Bread Pudding
Mom's Bread Pudding is a comforting dessert featuring tender bread cubes soaked in a sweet, cinnamon-spiced custard with raisins. Baked to golden perfection, it offers warm, nostalgic flavors ideal for family gatherings or cozy weekend treats. Its rich, moist texture makes it a timeless favorite.
Ingredients
Instructions
- Heat milk until it is scalding with bubbles around the edge of the pan.
- Pour the hot milk over the bread cubes and let it soak.
- Cool the mixture slightly, then add the remaining ingredients: melted butter, sugar, eggs, raisins, and cinnamon or nutmeg.
- Pour the mixture into a buttered 1 1/2-quart casserole dish.
- Bake at 350°F for 40 to 45 minutes until the top is golden and a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using whole milk or a combination of milk and cream. If you don't have raisins, you can substitute them with dried cranberries or chopped nuts. Adding a splash of vanilla extract can enhance the sweetness, and for a twist, try incorporating chocolate chips. To prevent the bread from becoming too soggy, ensure the bread cubes are slightly stale.
Serving Suggestions
Serve warm with a drizzle of cream or a scoop of ice cream for a decadent dessert. It pairs beautifully with Butterscotch Whole Wheat Squares for a delightful spread. For breakfast, try it with a side of fresh fruit or a dollop of yogurt. A dusting of powdered sugar on top can add a lovely finishing touch.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for about 30 seconds or warm it in a 350°F oven for 10-15 minutes until heated through. Adding a drizzle of cream or a scoop of ice cream while reheating can elevate the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Bread Pudding contains roughly 347 calories, with 5g protein, 65g carbohydrates, and 9g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 fresh bread instead of day-old bread?
While day-old bread is preferred for better absorption, you can use fresh bread. To mimic the texture, lightly toast the fresh bread cubes in the oven for a few minutes before soaking them in milk. This will help prevent them from becoming too mushy.
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 in the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil to prevent burning while the center finishes cooking.
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance. Cover it and store it in the refrigerator, then bake it fresh the next day. This allows the flavors to meld beautifully, making it an excellent choice for gatherings or holidays.
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).