Our Favorite Foolproof Bread Pudding Recipe For A Decadent Dessert
I'm a huge dessert enthusiast — there's just something utterly magical a perfectly crafted dessert! From rich, velvety chocolate cakes that melt in your mouth to delicate fruit tarts bursting with the flavors of summer, I've always believed that life's sweetest moments are celebrated through dessert. But not all desserts need to be complicated and time-consuming to create. In fact, some of the most divine sweet treats emerge from the simplest of ingredients and the coziest of kitchen rituals. And that brings us to one of my all-time favorites: bread pudding.
Bread pudding's origins may lie in frugality, serving as a way to repurpose stale bread, but it's evolved into a beloved comfort food over time. And let's be honest, there's something utterly captivating about taking basic ingredients — bread, milk, eggs, sugar — and transforming them into a dessert that's not just delicious but also deeply satisfying on a soulful level.
Now, if you've never experienced the sheer delight of a well-made bread pudding, I'm about to introduce you to a dessert that's not only nostalgic and heartwarming, but also incredibly easy to make. Here's my favorite foolproof bread pudding recipe — let's start baking!
Ingredients:
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- 4 cups of stale bread, cubed (use any type of bread you have)
- 2 cups of milk
- 3/4 cup of granulated sugar
- 3 large eggs
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of raisins or chopped dried fruit (optional)
- Butter for greasing the baking dish
- Powdered sugar for dusting
Instructions:
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- Prepare the Bread Cubes:
- Start by preheating your oven to 350°F (175°C).
- Grease a 9x9-inch (23x23 cm) baking dish with butter.
- Cut the stale bread into 1-inch cubes and place them in the greased baking dish.
- Mix the Wet Ingredients:
- In a medium-sized bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Heat the Milk:
- In a saucepan, warm the milk over medium heat until it's steaming but not boiling. Remove it from the heat.
- Combine the Wet and Dry Ingredients:
- Slowly pour the warm milk into the egg and sugar mixture, whisking continuously. This will temper the eggs and create a creamy custard.
- Add Raisins or Dried Fruit (Optional):
- If you're using raisins or dried fruit, sprinkle them evenly over the bread cubes in the baking dish.
- Pour the Custard Over the Bread:
- Pour the milk and egg mixture evenly over the bread cubes, making sure all the bread is soaked. Gently press down on the bread to ensure it absorbs the custard.
- Bake the Pudding:
- Place the baking dish in the preheated oven and bake for about 35-45 minutes, or until the top is golden brown and the pudding is set. You can check for doneness by inserting a knife into the center – if it comes out clean, it's done.
- Cool and Serve:
- Remove the bread pudding from the oven and allow it to cool for a few minutes before serving.
- If desired, dust the top with powdered sugar for a decorative touch.
- Serve warm as is or with a dollop of whipped cream or my favorite, a scoop of vanilla ice cream.
Tips To Keep In Mind
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- Be careful not to over-saturate the bread. It should be moist but not swimming in the custard. Press it down gently to help it absorb the mixture.
- To prevent the top from overcooking or cracking, consider using a bain-marie (a water bath). Place the baking dish inside a larger pan filled with hot water before baking.
- Whether you cover your bread pudding while baking depends on the texture you desire. Covering it with foil for part of the baking time will result in a softer, more custardy pudding. Leaving it uncovered will create a firmer, crustier top.
- Bread pudding often tastes even better the next day as the flavors have had more time to meld. Reheat it gently in the oven or microwave.
- Soak raisins in warm water or your favorite liquor like rum for extra flavor.
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Header image via Joanna Lopez/ Unsplash
