Absolutely! Bread pudding is a warm, comforting dessert that’s soft, custardy, and lightly sweet. Here’s a classic recipe:
Ingredients (for 6–8 servings)
For the pudding:
- 6 cups day-old bread, cubed (French bread, brioche, or challah work best)
- 2 cups milk (whole milk preferred)
- ½ cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp nutmeg (optional)
- ½ cup raisins or chocolate chips (optional)
For the sauce (optional but delicious):
- ½ cup butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Prep the bread:
- Cut the bread into 1-inch cubes and place in a greased 9×13-inch baking dish.
- If using raisins or chocolate chips, sprinkle them evenly over the bread.
- Make the custard:
- In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg.
- Combine:
- Pour the custard evenly over the bread cubes.
- Press down gently with a spatula to help the bread soak up the liquid.
- Let it sit for 10–15 minutes to absorb fully.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake uncovered for 45–55 minutes, until the custard is set and the top is golden brown.
- A knife inserted in the center should come out mostly clean.
- Optional sauce:
- Melt butter in a small saucepan.
- Whisk in powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm bread pudding before serving.
Tips for perfection
- Use stale or day-old bread—it absorbs the custard better without turning mushy.
- For extra richness, substitute half the milk with cream.
- Add a splash of bourbon or rum to the custard for a boozy twist.
- Serve warm with ice cream or whipped cream for ultimate comfort.
If you want, I can also give a quick 20-minute microwave version that’s still creamy and delicious—perfect when you want dessert fast.
