Classic bread pudding is a comforting dessert that transforms leftover bread into a deliciously satisfying treat. This simple yet decadent dish combines a few humble ingredients to create a warm, custardy pudding that is both sweet and satisfying. Baked to perfection, it boasts a crispy top and a soft, creamy interior, making it a versatile dessert that can be enjoyed year-round. Whether you’re looking to make use of stale bread or simply indulge in a classic recipe, this bread pudding is sure to please.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 7 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 300 mg
Why Make This Classic Bread Pudding Recipe
This classic bread pudding recipe is a wonderful way to repurpose stale bread into something delightful. Not only is it easy to make, but it also requires minimal ingredients, making it a great option for a quick dessert. The combination of warm spices like cinnamon, a hint of vanilla, and the richness of eggs and cream creates a comforting flavor profile that brings back nostalgic memories for many. Plus, it’s easily customizable—feel free to add your favorite ingredients like chocolate chips or dried fruits for a personal touch.
How to Make Classic Bread Pudding Recipe
Ingredients:
- 16 oz stale Challah or brioche bread, cut into 1-inch cubes
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp vanilla extract
- 1 ½ tsp ground cinnamon
- ¾ tsp table salt
- 5 large eggs
- 1 ½ cups (354 ml) whole milk
- 1 cup (236 ml) heavy cream
- 2 tbsp (28 g) cold butter, cut into small pieces
- 2 tbsp turbinado sugar (optional, for topping)
- 4 tbsp (57 g) unsalted butter
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) heavy cream
- ⅛ tsp salt
- ½ tsp vanilla extract
Directions:
Step 1: Preparation
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This step ensures your bread pudding doesn’t stick to the pan and makes for easier serving.
Step 2: Mixing
In a large bowl, combine the stale bread cubes. In a separate bowl, whisk together the light brown sugar, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt. Add in the eggs one at a time, mixing well after each addition. Gradually pour in the whole milk and heavy cream, continuing to mix until everything is thoroughly combined.
Step 3: Cooking
Pour the custard mixture over the bread cubes, gently folding them to ensure the bread absorbs the liquid. Let the mixture sit for about 10 minutes, allowing the bread to soak up the custard. After soaking, transfer the mixture to the prepared baking dish. Dot the top with small pieces of cold butter, and sprinkle the optional turbinado sugar for added crunch.
Step 4: Finishing
Bake the bread pudding for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and let it cool for a few minutes before serving.
How to Serve Classic Bread Pudding Recipe
Serve the bread pudding warm, drizzled with a buttery sauce made by melting butter, light brown sugar, granulated sugar, heavy cream, salt, and vanilla extract together. Pour this rich sauce over each serving for an extra indulgent experience. Add a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast and a beautiful presentation.
How to Store Classic Bread Pudding Recipe
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for a few seconds or warm it in the oven at 350°F (175°C) until heated through. If you have leftover buttery sauce, store it separately in the refrigerator and give it a gentle warm-up before serving.
Expert Tips for Perfect Classic Bread Pudding Recipe
- Use Stale Bread: The staler your bread, the better it will absorb the custard. If your bread is fresh, let it sit out for a day or lightly toast it in the oven.
- Eggs at Room Temperature: For a fluffier texture, use room-temperature eggs. Just take them out of the fridge about 30 minutes before mixing.
- Flavor Variations: Customize your pudding by adding chocolate chips, raisins, or nuts. For a richer flavor, try drizzling in some maple syrup or bourbon.
- Don’t Overbake: Keep an eye on your bread pudding as it bakes. Overbaking can lead to a dry texture.
Delicious Variations
- Chocolate Bread Pudding: Stir in a cup of chocolate chips for a decadent twist.
- Fruit-Studded Bread Pudding: Add dried fruits such as cranberries or apricots for a pop of color and flavor.
- Nutty Bread Pudding: Incorporate chopped nuts like pecans or walnuts for added crunch.
Frequently Asked Questions
-
Can I use other types of bread?
Yes! Although Challah and brioche are preferred for their density and sweetness, you can use any bread you have on hand, like sourdough or even bagels. -
Can I make it ahead of time?
Absolutely! You can prepare the bread pudding mixture the night before, cover it, and store it in the fridge until it’s ready to bake. Allow it to sit at room temperature for about 30 minutes before baking. -
Is bread pudding best served warm or cold?
Bread pudding is typically best served warm with a drizzle of sauce. However, it can also be enjoyed chilled if preferred. -
Can I freeze bread pudding?
Yes, bread pudding can be frozen! Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm it in the oven. -
What’s the difference between bread pudding and bread pie?
Bread pudding is baked in a custard base, resulting in a softer, creamier texture. In contrast, bread pie often has a firmer crust and is not designed to absorb liquid like bread pudding.
Conclusion
Classic bread pudding is more than just a dessert; it’s a warm, loving embrace from your kitchen. With its easy preparation and the ability to customize to your taste, this recipe is perfect for family gatherings or a cozy night in. The combination of the soft custard with a crisp topping delivers both comfort and joy. So, gather your ingredients, whip up this classic recipe, and indulge in the sweet nostalgia it brings. Enjoy every bite!
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Classic Bread Pudding
- Total Time: 65
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, custardy dessert made from leftover bread, featuring a crispy top and soft interior. Perfect for year-round enjoyment.
Ingredients
- 16 oz stale Challah or brioche bread, cut into 1-inch cubes
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp vanilla extract
- 1 ½ tsp ground cinnamon
- ¾ tsp table salt
- 5 large eggs
- 1 ½ cups (354 ml) whole milk
- 1 cup (236 ml) heavy cream
- 2 tbsp (28 g) cold butter, cut into small pieces
- 2 tbsp turbinado sugar (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, mix the stale bread cubes. In another bowl, whisk together light brown sugar, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt. Add the eggs one at a time, mixing well. Gradually add whole milk and heavy cream until well combined.
- Pour the custard mixture over the bread cubes, gently folding to ensure absorption. Let it soak for about 10 minutes, then transfer to the greased baking dish. Dot the top with cold butter pieces and sprinkle with optional turbinado sugar.
- Bake for 45 minutes, or until the top is golden brown and a toothpick comes out clean. Allow to cool slightly before serving.
Notes
Serve warm with a buttery sauce or a scoop of vanilla ice cream for a delightful experience. Customize with chocolate chips or dried fruits as desired.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
