Description
This classic Vanilla Bread Pudding is a comforting dessert made with cubed stale bread soaked in a rich custard of milk, heavy cream, eggs, vanilla, and cinnamon. Baked until golden and topped with melted butter and optional raisins, it’s a warm, nostalgic treat perfect for any occasion.
Ingredients
Scale
Custard Mixture
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Other Ingredients
- 5 cups cubed stale bread
- 1/4 cup unsalted butter, melted
- 1/2 cup raisins (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Heat milk and cream: In a medium saucepan, combine the milk and heavy cream and heat over medium heat until hot but not boiling, stirring occasionally to prevent scorching.
- Remove from heat: Once hot, remove the milk and cream mixture from the heat.
- Mix eggs and sugar: In a large bowl, whisk together the granulated sugar, vanilla extract, eggs, ground cinnamon, and salt until smooth and fully combined.
- Combine hot milk with egg mixture: Slowly pour the hot milk and cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Add bread cubes: Add the cubed stale bread to the custard mixture and gently stir to coat all the bread evenly.
- Soak bread: Let the bread soak for about 10 minutes, stirring occasionally to ensure full absorption of the custard.
- Prepare baking dish: Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Transfer mixture: Pour the soaked bread custard into the prepared baking dish and spread it out evenly.
- Add melted butter: Drizzle the melted unsalted butter evenly over the top of the pudding mixture.
- Add raisins if using: Sprinkle raisins evenly over the top of the pudding for added sweetness and texture.
- Bake: Bake for 45-50 minutes in the preheated oven until the top is golden brown and a knife inserted in the center comes out clean.
- Cool: Remove from the oven and let the bread pudding cool for 10-15 minutes before serving to allow it to set.
Notes
- Using stale bread is essential as it will better absorb the custard without becoming mushy.
- Raisins are optional but add a nice contrast of sweetness and texture.
- For extra flavor, sprinkle a little nutmeg or orange zest into the custard mixture.
- Serve warm with cream or ice cream for a delightful dessert.
- Ensure the custard mixture isn’t too hot when mixing with eggs to avoid scrambling.
