What is bread pudding made of and how is it cooked?

Bread pudding is made from stale or day-old bread soaked in a custard mixture of eggs, milk, sugar, butter, cinnamon, and vanilla. The bread absorbs the custard, creating a soft interior with slightly crisp edges once baked. It's typically baked in a buttered dish at 350°F for 40-45 minutes until the custard sets and a knife inserted comes out clean.

Can I use fresh bread to make bread pudding if I don’t have stale bread?

Yes, you can use fresh bread by drying it out first. Toast the bread slices lightly or bake bread cubes in the oven at 350°F for 5-10 minutes until slightly dried but not browned. This helps the bread absorb the custard better, mimicking the texture of stale bread.

How long can I store leftover bread pudding, and can it be frozen?

Leftover bread pudding can be kept in an airtight container in the refrigerator for up to five days. To freeze, allow the pudding to cool completely, then wrap and store it in the freezer for up to two months. Thaw in the refrigerator before reheating gently for best results.

What are some popular sauces or toppings to serve with bread pudding?

Common toppings include buttery brown sugar sauce, vanilla crème anglaise, whipped cream, caramel sauce, and ice cream. Adding raisins, candied nuts, or powdered sugar also complements the flavors. For an adult twist, bourbon can be stirred into the vanilla sauce.

How do I know when bread pudding is fully cooked?

The bread pudding is done when the edges are golden and firm, and a clean knife inserted in the center comes out without wet custard. The center should feel set but soft, not liquid. Cooking at 350°F for 40-45 minutes usually achieves this, but ovens may vary, so check periodically.

Bread Pudding Recipe Classic Comfort Made Easy

Name: Bread Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 6 slices stale bread or about 4-5 cups of broken bread pieces or cubes; 3 tablespoons butter for greasing and melting; 4 beaten eggs; 2 cups milk; 3/4 cup white sugar; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; raisins; 3 tablespoons butter for brown sugar butter drizzle; 1 tablespoon brown sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk or heavy cream

Ingredients

Scale

6 slices stale bread or about 4–5 cups of broken bread pieces or cubes

3 tablespoons butter for greasing and melting

4 beaten eggs

2 cups milk

3/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

raisins

3 tablespoons butter for brown sugar butter drizzle

1 tablespoon brown sugar

1 teaspoon vanilla extract

1–2 tablespoons milk or heavy cream

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Instructions

1-Begin by preheating your oven to 350°F (175°C) and buttering an 8×8 inch baking dish with 1 tablespoon of butter.

2-Next, break the bread into about 1-inch pieces and place them in the baking dish. Drizzle the melted 2 tablespoons of butter over these pieces to add richness.

3-In a separate bowl, mix the beaten eggs, milk, sugar, cinnamon, and vanilla extract until everything blends smoothly.

4-Pour this mixture over the bread, ensuring all pieces are well soaked for that perfect custard effect.

5-Once assembled, bake it uncovered for 45 minutes, or until the top feels springy and a knife inserted comes out clean.

6-For an extra touch, prepare the optional brown sugar butter drizzle by melting butter in a saucepan, browning it, then stirring in brown sugar, milk or cream, and vanilla.

Last Step:

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Notes

🍞 Use stale bread for better custard absorption; fresh bread can be dried in the oven at 350°F for 5-10 minutes without browning to achieve this
🥧 To check doneness, insert a knife into the center; it should come out clean for perfectly cooked pudding
❄️ The pudding can be assembled the night before baking or baked in advance and refrigerated for convenient meal prep

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 316
Sugar: 30g
Sodium: 272mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 9g
Cholesterol: 132mg