Classic Bread Pudding Recipe
This Classic Bread Pudding Recipe is warm, soft, and full of sweet flavor. It is a great way to use leftover or stale bread instead of throwing it away. The bread soaks in a creamy milk and egg mixture, then bakes until golden on top. You can enjoy it for dessert or even for a sweet breakfast.
Ingredients
- 6 cups stale bread cut into cubes (brioche or challah works best)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins optional
Instructions
Step 1: Prepare the Bread
- Preheat your oven to 350°F (175°C).
- Place the bread cubes in a baking dish. If your bread is fresh, bake it in the oven for 10 minutes to dry it slightly.
Step 2: Make the Custard
- In a large bowl, whisk together milk, cream, sugar, eggs, egg yolks, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
Step 3: Combine
- Pour the custard mixture over the bread cubes. Press the bread gently so it soaks up the liquid. Let it sit for 15 minutes. Add raisins if using.
Step 4: Bake
- Brush melted butter over the top. Bake for 45 to 50 minutes, or until the top is golden brown and the center is set.
Step 5: Cool and Serve
- Let it cool for about 20 minutes before serving. Serve warm.
Notes
Optional Add-Ins
You can make this recipe your own by adding:- Chopped nuts
- Chocolate chips
- Dried cranberries
- Caramel drizzle
- Vanilla sauce
How to Store
- Let the pudding cool completely. Cover and store in the refrigerator for up to 3 days.
- To reheat, bake at 350°F for about 10–15 minutes until warm.