Bread Pudding
Bread Pudding balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
Bread Pudding needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓6 slices stale bread
- ✓3 tablespoons of 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)
- ✓vanilla sauce
- ✓3 tablespoons butter (salted (but unsalted is ok too!))
- ✓1 tablespoon brown sugar
- ✓1-2 tablespoons milk (or heavy cream - optional)
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 inch square baking dish.
- 2
Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
- 3
Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
- 4
In a bowl, mix remaining ingredients until mixed well.
- 5
Pour this mixture over the bread, making sure to evenly coat each piece.
- 6
Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
- 7
Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.Once melted, turned it down to medium heat and wait a bit to let the butter brown.
- 8
Turn down to a simmer. Then, add in a tablespoon of brown sugar and the 1 to 2 tablespoons of milk/cream.Whisk to combine and simmer/whisk for 1-2 minutes. Remove from heat and whisk in vanilla.Serve over entire bread pudding in dish before serving or over individual servings.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Bread Pudding
Serve Bread Pudding with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make Bread Pudding ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 316 kcal
- Carbohydrates: 43 g
- Cholesterol: 132 mg
- Fiber: 1 g
- Protein: 9 g
- Sodium: 272 mg
- Sugar: 30 g
- Fat: 12 g
- Saturated Fat: 6 g