Classic Bread Pudding

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

Yield

1 8-inch diameter pudding Ingredients:

Calories

Approximately 300 calories

Classic Bread Pudding, perfect for turning stale bread into a delightful dessert. Bread Pudding is a comforting, rich, and flavorful dessert that turns simple ingredients into an unforgettable culinary experience. With a smooth texture and a sweet flavor balanced by hints of vanilla and cinnamon, this recipe is perfect for any occasion, from a family dinner to a special celebration. Ideal for those looking for a delicious way to repurpose stale bread, this recipe proves that simplicity can be surprisingly sophisticated.

Ingredients

4 cups (1 quart) of whole milk
3 large eggs
2/3 cup (5oz) of granulated sugar
1 teaspoon (0.17oz) of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated nutmeg
5 cups (about 8.8oz) of stale bread, cut into cubes
1/2 cup (2.6oz) of raisins (optional)

Instructions

Preheat the oven to 350°F and lightly butter a pudding mold.
In a medium saucepan, warm the milk until it’s warm to the touch. Do not boil.
In a large bowl, whisk the eggs with the sugar, vanilla, cinnamon, and nutmeg.
Gradually add the warm milk to the egg mixture, constantly whisking to prevent the eggs from cooking.
Add the bread cubes to the liquid mixture, allowing them to soak up the liquid for about 10 minutes. If desired, add the raisins.
Pour the mixture into the prepared mold and bake for 40 minutes or until the pudding is set and golden on top.
Allow to cool for a few minutes before serving. Can be served warm or cold.

Tips & Tricks

For an extra flavor, add lemon or orange zest to the mixture.
If you prefer a moister pudding, add a bit more milk to the recipe.
For a crispy crust, sprinkle sugar over the pudding in the last 10 minutes of baking.
This pudding can be customized by adding nuts, chocolate chunks, or your choice of dried fruits.

Mise en Place

Ingredients

Utensils

Whole milk
Eggs
Granulated sugar
Vanilla extract
Ground cinnamon
Grated nutmeg
Stale bread
Raisins (optional)

Pudding mold
Large bowl
Medium saucepan
Whisk
Measuring spoon
Measuring cup

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