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.

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 223

Place the bread cubes in a buttered 9x13" baking dish.
600 g (1 loaf) stale cinnamon raisin bread
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.
3 cups (750ml) whole milk, 6 large eggs, 1/4 cup (50g) granulated sugar, 2 tsp vanilla extract
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.