Description
This classic Bread Pudding recipe uses stale bread soaked in a rich custard mixture of eggs, milk, sugar, and cinnamon, baked to perfection for a comforting and delicious dessert. Topped with an optional buttery brown sugar vanilla sauce, it’s a warm treat that’s perfect for any occasion.
Ingredients
Bread Pudding
- 6 slices stale bread
- 3 tablespoons butter (1 Tablespoon + 2 Tablespoons)
- 4 beaten eggs
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Raisins (optional)
Buttery Brown Sugar Sauce (Optional)
- 3 tablespoons salted butter (unsalted is also fine)
- 1 tablespoon brown sugar
- 1-2 tablespoons milk or heavy cream (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Use 1 tablespoon of butter to thoroughly coat the inside of an 8-inch square baking dish to prevent sticking.
- Prepare the Bread: Break the stale bread into larger pieces rather than crumbling it. Place the bread pieces evenly into the buttered baking dish.
- Butter the Bread: Melt the remaining 2 tablespoons of butter and drizzle it over the bread pieces to add flavor and moisture.
- Mix Custard: In a separate bowl, beat the 4 eggs thoroughly, then add the milk, white sugar, vanilla extract, and cinnamon. Mix well until all ingredients are combined. Add raisins if desired.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread, making sure each piece is well coated and soaked.
- Bake: Place the baking dish in the oven and bake for 45 minutes. The bread pudding is done when the top springs back lightly to the touch, indicating it’s set and cooked through.
- Prepare Buttery Brown Sugar Sauce (Optional): In a small saucepan, melt 3 tablespoons of salted butter over high heat. Once melted, reduce the heat to medium and allow the butter to brown slightly. Then reduce to a simmer.
- Add Sauce Ingredients: Stir in 1 tablespoon brown sugar and 1 to 2 tablespoons of milk or heavy cream. Whisk the mixture continuously as it simmers for 1 to 2 minutes until combined and slightly thickened. Remove from heat and whisk in 1 teaspoon vanilla extract.
- Serve: Pour the warm buttery brown sugar sauce over the entire bread pudding in the baking dish or individual servings just before serving for added richness and flavor.
Notes
- Using stale bread is ideal as it soaks up the custard better without becoming mushy.
- The optional raisins add a nice texture and sweetness, but can be omitted for a plain version.
- For a richer sauce, use heavy cream instead of milk in the sauce.
- Ensure not to overbake; the pudding should be set but still moist inside.
- Leftovers can be refrigerated and gently reheated before serving.
