Servings & Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour
Nutritional Info (Approx. per serving)
- Calories: ~290
- Fat: ~12 g
- Carbohydrates: ~38 g
- Protein: ~7 g
(Values vary by bread and milk used.)
Ingredients
For the Bread Pudding
- 4 cups day-old bread, cut into chunks (brioche, challah, or white bread)
- 2 cups milk (whole milk recommended)
- 3 large eggs
- ¾ cup sugar
- 3 tbsp melted butter (plus more for greasing)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Optional Add-Ins
- ½ cup raisins
- ½ cup chopped dates or apples
- ¼ cup chopped nuts (walnuts or pecans)
Tools You’ll Need
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Oven
How to Make Bread Pudding
1. Prepare the Dish
Preheat oven to 350°F (175°C).
Generously butter an 8×8-inch baking dish.
2. Add the Bread
Spread the bread cubes evenly in the prepared dish. Add any optional mix-ins if using.
3. Make the Custard
In a bowl, whisk together milk, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Assemble
Pour the custard evenly over the bread. Press gently so all pieces absorb liquid.
Let sit 10 minutes for a softer, custardy texture.
- Bake
Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. - Rest & Serve
Let cool for 10 minutes before slicing.
🍯 Serving Ideas
Serve warm with vanilla ice cream
Drizzle with caramel or maple syrup
Dust lightly with powdered sugar
Pair with coffee or tea
💡 Tips for Best Results
Use day-old bread so it absorbs custard without turning mushy
For a crispier top, broil for 1–2 minutes at the end
Whole milk gives the richest flavor, but almond or oat milk also work
Letting it rest before baking improves texture
🧊 Storage Instructions
Refrigerator:
Store covered for up to 3 days.
Reheating:
Warm in the oven at 300°F or microwave individual portions.
