Classic Bread Pudding is a timeless dessert that transforms simple ingredients into a warm, comforting dish. Made with cubes of bread soaked in a rich custard mixture, baked until golden, and often enhanced with raisins or dried fruits, this pudding is both rustic and indulgent. The creamy custard layer contrasts beautifully with the slightly crisp crust, creating a texture that is soft, moist, and flavorful. It is a dish that evokes homeliness and tradition, often served with a drizzle of cream or a spoonful of custard sauce. Perfect for family gatherings, festive occasions, or as a cozy treat on a quiet evening, bread pudding is a versatile dessert that celebrates simplicity and flavor.
INGREDIENTS
- 6 cups day-old bread, cut into cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins or dried fruit
- 2 tablespoons unsalted butter, melted
- Pinch of salt
INSTRUCTION
- Prepare the bread Cut day-old bread into cubes and place them in a greased baking dish. The slightly stale texture helps absorb the custard mixture better.
- Make the custard In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until smooth.
- Combine bread and custard Pour the custard mixture evenly over the bread cubes. Gently press down with a spoon to ensure the bread absorbs the liquid. Scatter raisins or dried fruit throughout the mixture.
- Rest before baking Allow the mixture to sit for 20–30 minutes so the bread fully soaks up the custard.
- Bake the pudding Preheat the oven to 350°F (175°C). Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Finish and serve Remove from the oven and let cool slightly. Serve warm, optionally topped with cream, custard sauce, or a dusting of powdered sugar.
SERVINGS
Serves 6–8 people.
NOTE
- Day-old bread works best, as fresh bread may become too soggy.
- You can substitute raisins with dried cranberries, apricots, or chopped dates for variation.
- For added richness, drizzle melted butter over the bread before pouring in the custard.
- Bread pudding can be served warm or chilled, depending on preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.