Here’s a classic Bread Pudding recipe—rich, custardy, and perfect for dessert. 🍞🍮
Ingredients
For the Bread Pudding
- 6 cups stale bread, cut into cubes (white, brioche, or challah work well)
- 2 cups milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup raisins or chocolate chips (optional)
- 2 tbsp butter, melted
For the Sauce (Optional)
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Prepare Custard
- In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
- Stir in melted butter.
3. Assemble
- Place bread cubes in the prepared baking dish.
- Sprinkle raisins or chocolate chips over the bread.
- Pour custard mixture evenly over the bread.
- Press bread gently so it absorbs the custard.
- Let sit 10–15 minutes for best soaking.
4. Bake
- Bake 45–50 minutes, until the custard is set and the top is golden brown.
5. Make Sauce (Optional)
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar and cook 2–3 minutes.
- Add heavy cream and vanilla; simmer 2–3 minutes until smooth.
- Pour over warm bread pudding when serving.
Tips
- Bread choice: Slightly stale bread works best to absorb custard.
- Flavor variations: Add orange zest, nutmeg, or bourbon for extra richness.
- Serving: Serve warm with whipped cream, ice cream, or the optional sauce.
I can also provide a mini bread pudding recipe baked in ramekins for individual servings if you want a more elegant presentation.
Do you want me to give that version?
