Rebecca'S Bread Pudding
A comforting bread pudding with rich flavors of cinnamon, nutmeg, raisins, and a custardy texture, perfect for dessert or brunch for family and friends.
Ingredients
Instructions
- Remove crusts from the bread.
- Butter the bread slices heavily on one side.
- Stack the buttered bread slices in a deep loaf dish or pan.
- Between each layer of bread, sprinkle raisins.
- Beat the eggs until creamy.
- Add sugar, cinnamon, and nutmeg to the beaten eggs.
- Add enough milk mixed with eggs to cover the bread.
- Bake at 350°F (175°C) until the top is golden brown and the pudding is set.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread instead of regular bread; their texture will enhance the pudding. You can substitute the raisins with dried cranberries or chopped nuts for a different twist. Adjust sugar according to your taste, and sprinkle a bit of sea salt to balance the sweetness. Adding a splash of vanilla extract can elevate the flavor profile. This recipe is perfect for using up stale bread.
Serving Suggestions
Serve warm, optionally drizzling with a sauce like caramel or cream for added decadence. It pairs beautifully with Jacquies Fudge for dessert or can be enjoyed as a sweet breakfast dish with a dollop of maple blended butter. Fresh fruit or whipped cream can also enhance the serving experience.
Storage & Reheating
To store leftovers, allow the bread pudding to cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, place individual portions in the microwave for about 30-45 seconds or warm it in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rebecca'S Bread Pudding contains roughly 243 calories, with 4g protein, 45g carbohydrates, and 6g fat. It is a good source of calcium (10% 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 this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance. Just assemble it and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What type of bread is best for this recipe?
While you can use any bread, day-old or stale bread works best for absorbing the custard mixture. Brioche or challah will yield a more luxurious texture, but feel free to use whatever bread you have on hand.
Can I freeze leftover bread pudding?
Absolutely! To freeze, cut the bread pudding into portions and wrap them tightly in plastic wrap before placing them in an airtight container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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).