Description
“What’s the best bread for bread pudding?” The #1 question you’re probably asking if you’re making bread pudding this December, well, don't panic, I have great bread options below and a delicious and easy old-fashioned bread pudding recipe for you.
Ingredients
20-ounce loaf of day-old, stale bread of choice. Cut into cubes (about 4 cups)
5 large eggs (beaten)
1 cup white granulated sugar (you can use less sugar if you prefer)
4 cups whole milk
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
maple syrup and vanilla ice cream to serve
Instructions
Prep the bread:
Grease a 9" x 13" casserole dish. Add the cubed bread (about 4 cups) into the dish and spread it out evenly.
Make the custard:
In a large bowl, whisk together the beaten eggs, sugar, milk, vanilla, salt, and cinnamon until smooth.
Soak the bread:
Pour the custard mixture all over the bread cubes, pressing down lightly with a spatula to help the bread absorb the liquid. Let it sit for 10–15 minutes so it gets fully soaked.
Add the butter:
Cut the unsalted butter into small pieces and scatter them over the top of the bread pudding.
Bake:
Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and the center is set but still slightly soft.
Serve:
Serve warm with maple syrup and a big scoop of vanilla ice cream.
Notes
HOW TO STORE LEFTOVERS? Store bread pudding covered in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
CAN YOU FREEZE BREAD PUDDING? Freeze it well-wrapped for up to 3 months, then thaw in the fridge and reheat before serving.
HOW TO REHEAT? Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 30–60 seconds until warm.
TIPS AND TRICKS:
Press the bread down after pouring the custard so every piece absorbs it.
Bake uncovered so the top gets golden and crisp.
Don’t overbake — the center should be slightly jiggly.
- Cuisine: American