Perfect Bread Pudding
A warm, comforting bread pudding with hints of cinnamon and vanilla, perfect for using up stale bread and satisfying sweet cravings for family or guests.
Ingredients
Instructions
- Combine milk and eggs; pour over bread cubes.
- Stir in brown sugar, raisins, cinnamon, vanilla, and salt.
- Pour mixture into an 8-inch round baking dish.
- Place in a shallow pan on an oven rack and pour hot water around it, 1 inch deep.
- Bake at 350°F for about 45 minutes or until a knife inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of nutmeg along with the cinnamon. If you don't have raisins, chopped nuts or dried cranberries make excellent substitutes. Using brioche or challah bread can elevate the dish. Ensure the bread is well-coated in the milk mixture for optimal texture. For an extra indulgence, serve with a drizzle of warm caramel sauce or a side of Strawberry Custard Ice Cream.
Serving Suggestions
Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for added decadence. A dusting of powdered sugar can enhance the presentation. This dish pairs beautifully with a hot cup of coffee or tea. For a delightful brunch, consider serving alongside a light fruit salad or a slice of Lemon Pie (Tart).
Storage & Reheating
Allow the bread pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or bake in a preheated oven at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Perfect Bread Pudding contains roughly 866 calories, with 9g protein, 127g carbohydrates, and 32g fat. It is a good source of protein (18% of the Daily Value), calcium (18% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 663mg per serving (29% 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 fresh bread instead of day-old?
Yes, you can use fresh bread, but it may not absorb the liquid as well. To improve absorption, lightly toast the fresh bread cubes before adding them to the mixture, which will help them soak up the custard without becoming too mushy.
Can I make this recipe ahead of time?
Absolutely! You can prepare the bread pudding mixture a day in advance and refrigerate it overnight. Just be sure to allow it to come to room temperature before baking. This way, the flavors meld beautifully, and it saves you time on the day you plan to serve.
How can I make this recipe gluten-free?
To make a gluten-free version of bread pudding, substitute regular bread with gluten-free bread. Ensure all other ingredients, like the milk and sugar, are also gluten-free. This modification retains the deliciousness of the dish while accommodating gluten sensitivities.
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).