Easy Bread Pudding
This easy version of an old-fashioned bread pudding is made with cinnamon raisin bread baked in a silky custard that’s lightly scented with vanilla. It has all the flavors of a classic bread pudding with half the work.
What is bread pudding?
Bread pudding is a casserole-style dish made with stale bread soaked in a custard mixture made with milk, sugar, and eggs. It’s then baked or steamed until the custard is set. It’s commonly served for breakfast, brunch, or as a dessert.
Bread pudding originated in England back in the 13th century. It was a way to use up stale bread and used to be called “poor man’s pudding”. Nowadays, it can be made lavish by using special bread and fancy ingredients.
Why this recipe is so great:
- Just 5 simple ingredients – The use of cinnamon raisin bread makes this recipe so much easier because it already has the raisins and all the spices baked into the bread. So then all you have to do is make the custard, which is simply milk, eggs, sugar, and vanilla extract.
- Can be made in advance – This bread pudding recipe can be made the night before, so then all you have to do is pop it in the oven the next day.
- Makes for a great breakfast or dessert – This easy bread pudding is wholesome enough for breakfast and yummy enough for dessert. Serve it warm with maple syrup for breakfast or with ice cream for an indulgent dessert.
The texture is soft in the center with crunchy toasted edges. The custard is delicate and silky. The taste is lightly sweet with warm notes of cinnamon and vanilla. It has a rustic charm and makes enough to serve a crowd.
How to make bread pudding:
- Place a loaf of cubed cinnamon raisin bread in a buttered 9×13″ baking dish.
- In a large bowl, whisk together some milk, eggs, granulated sugar, and a splash of vanilla.
- Pour the milk mixture over the bread. Cover and let stand for 1 hour or overnight in the fridge.
- When ready to serve, bake in a 350F preheated oven for 45 minutes.
How to serve:
The wonderful thing about bread pudding is that you can serve it any way you want. Feel free to serve it with a hard sauce like a brandy, bourbon, or rum butter sauce. You can also serve it with some vanilla sauce or with my favorite, maple syrup. I even like it served warm with some melty vanilla ice cream on top for a fun treat. It’s really up to you.
How to store bread pudding:
Once completely cooled, tightly cover, and store in the fridge for up to 5 days.
How to reheat bread pudding:
You can reheat bread pudding in the oven or microwave. The oven is best for reheating a large batch. The microwave is best for reheating a small batch or single serving.
Oven method – Preheat oven to 350F. If the bread pudding appears a little dry, spoon a little milk over top. Cover with aluminum foil and bake for 10-20 minutes until heated through. Uncover and broil for 1 minute to toast the top.
Microwave method – Place the bread pudding in a microwave-safe dish and reheat for 30-60 seconds per serving until warm.
Why is stale bread better for bread pudding?
It’s better for soaking up the custard mixture. Also, the concept of bread pudding originated as a way to use up old bread, but fresh bread works too.
How do you tell if bread pudding is done?
Bread pudding is done when it’s puffed up and a thin knife inserted into the center comes out clean.
Can you freeze bread pudding?
Yes, it can be tightly wrapped and stored in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave or oven before serving.
Does bread pudding need to be refrigerated?
Yes, bread pudding needs to be refrigerated to keep the custard fresh.
You might also like:
- Croissant Bread Pudding
- Chocolate Chip Bread Pudding
- Eggnog Bread Pudding
- Oatmeal Raisin Cookies
- Sticky Toffee Pudding
Did you make this recipe? Please kindly leave a comment with your star rating below.
This easy version of an old-fashioned bread pudding is made with cinnamon raisin bread baked in a silky custard that’s lightly scented with vanilla.
- 1 loaf (roughly 600g) stale cinnamon raisin bread, cubed and omit the end pieces
- 3 cups (750ml) whole milk
- 6 large eggs
- 1/4 cup (50g) granulated sugar
- 2 tsp (10ml) vanilla extract
- Place the bread cubes in a buttered 9×13″ baking dish.
- In a large bowl, whisk together the rest of the ingredients. Slowly and evenly pour over top of the bread. Using a rubber spatula, gently press down on the bread so all of it gets soaked into the egg mixture. Cover and refrigerate for 1 hour or overnight.
- Preheat oven to 350F. Uncover the bread pudding and bake for about 45 minutes or until a knife inserted into the center comes out clean. Let cool briefly before serving.
Leftovers can be covered and stored in the fridge for up to 5 days.
- Category: breakfast, dessert
- Method: bake
- Cuisine: American
Keywords: bread pudding recipe, easy bread pudding, cinnamon raisin bread pudding