This bread pudding recipe is day-old bread baked in vanilla custard. It is not rice pudding or a breakfast casserole.
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Bread Pudding
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Bread Pudding. From Your Daily Hit.
Ingredients
- 6 cups (250g) cubed day-old bread
- 2 cups (480ml) milk
- 3 eggs
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, cut in bits
Instructions
- Heat the oven to 350°F (175°C). Butter a 2-quart dish and add the bread.
- Whisk milk, eggs, sugar, vanilla, cinnamon, and salt. Pour it over the bread. Let it sit 15 minutes.
- Dot with butter.
- Bake 40 to 50 minutes, until the center is just set and the top is brown.
Notes
Stale bread soaks up the custard. Fresh sandwich bread turns to mush.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Bread
A sturdy loaf. Brioche is rich. Plain white bread works if it is dry.
Soak
Fifteen minutes. Dry centers mean it did not sit long enough.
Set
A slight jiggle in the very center is done. A liquid center needs more time.
Serve
Warm, not piping hot. The custard firms as it cools a few minutes.
Nutrition (estimated)
About 340 calories per serving. Estimate only, not a lab test.
FAQ
Fresh bread?
Dry the cubes in a 300°F oven for 10 minutes first.
Raisins?
A half cup, stirred in with the bread.
Sauce?
A spoon of warm cream. A whiskey sauce is optional and not required.
Storage
Refrigerate 3 days. Rewarm covered so it does not dry out.