Bread Pudding Recipe
Baked stale bread soaked in rich cinnamon egg custard until puffed and golden with crisp edges, finished with a warm brown sugar butter drizzle.
Equipment
- 8x8 baking dish
- Mixing Bowl
- Saucepan
- Whisk
Ingredients
Bread Pudding
- 6 slices stale bread
- 3 tablespoons of butter (1 Tablespoon + 2 Tablespoons)
- 4 beaten eggs
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- raisins (optional)
Optional Brown Sugar Butter Drizzle
- 3 tablespoons butter (salted (but unsalted is ok too!))
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (or heavy cream - optional)
Instructions
Bread Pudding
- Heat the oven to 350°F and coat an 8-inch square baking dish with 1 Tablespoon of butter. The buttered corners should look fully covered to help the pudding release cleanly after baking.
- Place the stale bread in the prepared dish, keeping the pieces larger instead of crushing them into crumbs. Leave small spaces between pieces so the custard can flow around and into the bread.
- Melt the remaining 2 tablespoons of butter and pour it over the bread. The bread should glisten lightly, with butter reaching both the top and tucked-in pieces.
- Whisk the beaten eggs with the milk, white sugar, vanilla extract, cinnamon, and raisins (optional). Mix until the sugar and cinnamon are evenly distributed through the pale custard.
- Pour the custard over the bread, moving around the dish so every piece is coated. The bread will begin to soften and absorb the liquid without needing to be pressed down forcefully.
- Bake for 45 minutes. The top should be golden and puffed, and the center should gently spring back when lightly touched with a fork.
Optional Buttery Brown Sugar Sauce
- Melt the 3 tablespoons butter in a small saucepan over high heat, then lower the heat to medium until it turns lightly browned; reduce to a simmer and whisk in the brown sugar and 1-2 tablespoons milk (or heavy cream - optional), then remove from the heat and whisk in the vanilla extract. The finished drizzle should smell nutty and look smooth enough to flow slowly over warm portions.
Notes
Doneness cue: The bread pudding is done when the top is puffed and golden, and the center gently springs back when touched with a fork.
Bread tip: Use sturdy stale bread or lightly dry fresh slices in a 300°F oven for 10 to 15 minutes so they absorb custard without turning mushy.
Storage and reheating: Chill leftovers in an airtight container in the refrigerator at 40°F or below. Reheat gently in the microwave or covered in the oven before adding warm sauce.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.