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Bread Pudding
Bread pudding is a classic dessert made with cubed bread and rich custard, baked to perfection and topped off with a gooey caramel sauce.
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Bread pudding is an old-fashioned dish that’s a favorite of many. This simple recipe will have you whipping up this homemade classic of bread soaked in a sweet and creamy custard mixture and topped with a decadent caramel sauce, in no time at all!
If you enjoy this delicious dish, you’ll love our gooey, caramel Monkey Bread. Also, once you’ve mastered this recipe, be sure to try Banana Bread Pudding.
BREAD PUDDING INGREDIENTS
You’ll need:
For the Bread
- 4 cups of cubed Italian or French bread, stale is best
- 8 large eggs
- 3 cups whole milk
- 1 cup sugar
- 1 cup light brown sugar, tightly packed
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
PRO TIP:
If the only bread you have is fresh but you really want to make this recipe then bake 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
For the Caramel Sauce
- ½ cup light brown sugar, tightly packed
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
SUBSTITUTIONS AND ADDITIONS
BREAD: Any type of stale bread can be used. This is the perfect way to get rid of stale sandwich bread, hot dog buns, or even croissants. We recommend using stale bread because it soaks up the liquid so much better than fresh bread, giving it the best flavor.
MILK: You could also use 2% milk or a low-fat option in place of the whole milk.
SPICES: While this is a classic bread pudding recipe, bread pudding can actually be made in many different varieties, depending on which spices and flavors you add to it. Some of the most popular are banana bread pudding, pumpkin, apple, chocolate, or vanilla.
MIX-INS: This bread pudding offers so many options for customization. Try adding a cup of raisins, dried fruit, chocolate chips, or chocolate chunks to dress up your dessert.
HOW TO MAKE THIS BREAD PUDDING RECIPE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.
PRO TIP:
Cut the bread into 1-inch pieces with a serrated bread knife for just the right size for this recipe.
STEP THREE: Place bread cubes evenly in the bottom of the baking dish.
STEP FOUR: In a large mixing bowl whisk together the eggs, milk, both sugars, cinnamon, nutmeg, and vanilla extract until all ingredients are well incorporated.
STEP FIVE: Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes so that the bread can soak up the egg and milk mixture.
PRO TIP:
If any pieces of bread haven’t soaked up the mixture, just press them down into the liquid on the bottom of the pan to make sure they are coated.
STEP SIX: After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
STEP SEVEN: Place the casserole dish in the preheated oven and bake for 45 minutes.
STEP EIGHT: While the bread pudding is baking, in a medium saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
STEP NINE: Whisking intermittently, cook the caramel mixture for 5 to 6 minutes.
STEP TEN: Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
STEP ELEVEN: Pour the caramel sauce over the bread pudding immediately after removing the pudding from the oven. Serve while warm.
HOW TO SERVE
This perfect bread pudding is so yummy served on its own or with a scoop of vanilla ice cream on the side if you’d like to make it extra decadent. Add a cup of coffee or a yummy homemade pumpkin spice latte.
MORE BREAD RECIPES
STORAGE
IN THE FRIDGE: Be sure to store any leftover bread pudding in a sealed container in the fridge to avoid it getting moldy. Store in the refrigerator for up to 5 days.
IN THE FREEZER: For longer storage, you can freeze bread pudding for up to 3 months. Wrap it tightly in plastic and place it in a freezer bag. When ready to enjoy, place it in the fridge to thaw.
This simple bread pudding recipe is bursting with flavors of nutmeg and cinnamon. The gooey homemade caramel sauce on the top is a delicious final touch. It’s the perfect holiday dessert, evoking feelings of tradition and comfort. With this easy recipe, you can make a classic dish with simple ingredients that everyone is sure to love.
FREQUENTLY ASKED QUESTIONS
What kind of bread is best for this recipe?
Any stale or day-old bread works from regular white bread to croissants in this easy bread pudding recipe.
Can you freeze bread pudding?
Bread pudding will keep well-wrapped in the freezer for up to two months
Should this be served warm or cold?
Bread pudding is best served warm but would also be delicious cold.
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Bread Pudding
Bread pudding is a classic dessert made with cubed bread and rich custard, baked to perfection and topped off with a gooey caramel sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Ingredients
Bread
- 4 cup French or Italian bread stale is best
- 8 large eggs
- 3 cup whole milk
- 1 cup sugar
- 1 cup light brown sugar tightly packed
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Caramel Sauce
- ½ cup light brown sugar tightly packed
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- Prepare a 9 x 13 dish by spraying with nonstick spray
- Spread the cubed bread evenly in the bottom of the baking dish.
- In a large mixing bowl whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.
- Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.
- After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
- Place the baking dish in the oven and bake for 45 minutes.
- While the bread pudding is baking, in a medium sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
- Whisking intermittently, cook the carmel mixture for 5 to 6 minutes .
- Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
- Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.
Video
Notes
TIP: If the only bread you have is fresh but you really want to make this recipe then bake 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
TIP: Cut the bread into 1-inch pieces with a serrated bread knife for just the right size for this recipe.
TIP: If any pieces of bread haven’t soaked up the mixture, just press them down
Nutrition
Calories: 493kcal | Carbohydrates: 63g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 197mg | Sodium: 225mg | Potassium: 229mg | Fiber: 1g | Sugar: 59g | Vitamin A: 793IU | Calcium: 146mg | Iron: 1mg
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Comments
Layne Kangas says
I love this bread pudding, it’s so easy and delicious!
Gloria says
Love this bread pudding! The sauce is so good, too!