Bread pudding is the ultimate comfort dessert, a humble yet indulgent creation born from the desire to transform leftover bread into something spectacular.
Much like Yorkshire Pudding’s airy rise or the tropical allure of Coconut Pudding, this dish carries a rich history spanning British kitchens to Southern soul food tables.
A perfect pairing for chilly nights or lazy brunches, bread pudding is nostalgia baked into every bite. It’s as at home in an upscale bistro as it is in a cozy Southern kitchen, proving that great cooking is all about technique, not just fancy ingredients.
Flavor Bomb Alert!
- “First bite, instant warmth” – There’s something about the mix of cinnamon, vanilla, and custard-soaked bread that feels like a hug in dessert form.
- “From waste to wow” – It’s fascinating how a dish born from leftover bread can rival even the most sophisticated pastries.
- “The mix-in playground” – Raisins? Chocolate chips? A splash of rum? Every variation creates a new experience, making this a recipe you’ll never tire of.
- “Unexpected brunch hero” – Pair it with coffee and fresh fruit, and suddenly, dessert is the main event of your morning.
- “Silky, crispy, dreamy” – That contrast between the golden, slightly crunchy top and the soft, custardy center is pure magic.
Bread Pudding Recipe
Bread pudding is a comforting dessert made from cubed bread soaked in a mixture of milk, sugar, eggs, cinnamon, and vanilla, then baked until golden and fluffy. It’s simple to make, with a delightful combination of textures and flavors. Raisins add a burst of sweetness.
Equipment
- Medium mixing bowl
- Oven
- 8-inch square baking pan
- Measuring cups and spoons
- Fork
- Whisk
- Ladle
- Cooling rack
Ingredients
- 1 tsp vanilla extract
- 6 slices day-old bread, torn into small pieces
- 4 large eggs, beaten
- 1 tsp ground cinnamon
- ¾ cup white sugar
- 2 cups milk
- 2 tbsp unsalted butter, melted
- ½ cup raisins
Instructions
- Start by preheating the oven to 350°F (175°C).
- Place the bread pieces into the baking pan, drizzle melted butter over them, and sprinkle the raisins on top.
- In a separate bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla.
- Pour this mixture over the bread, pressing lightly with a fork to ensure the bread soaks up the liquid.
- Bake for around 45 minutes, or until golden brown, and the top springs back when lightly pressed.
Notes
- Consider using a dense egg bread or moist white loaf.
- Let the bread pudding cool slightly before serving for better texture and flavor absorption.
- If you like extra texture, you can substitute half the raisins with chopped nuts.
- Adjust the sugar amount to your taste preference; you can even add a pinch of salt for balance.
| Nutrition | Value |
| Calories | 165kcal |
| Carbohydrates | 27g |
| Fibre | 1g |
| Fat | 5g |
| Protein | 5g |
| Cholesterol | 70g |
