Description
This Old Fashioned Bread Pudding recipe offers a warm, comforting dessert made with chunks of bread soaked in a rich custard flavored with vanilla, cinnamon, and nutmeg, then baked to perfection. Featuring a buttery, sugary base and optional raisins, it is perfect served warm or chilled for a nostalgic treat.
Ingredients
Base
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
Bread Pudding Mixture
- 6 cups bread chunks (stale or fresh bread, preferably stale for authenticity)
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 4 eggs
- 1/2 cup raisins (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F. Place the butter in a 9-inch cake pan or pie plate and put it in the oven for a few minutes until the butter melts.
- Coat pan with butter and sugar: Remove the pan from the oven, swirl the melted butter evenly over the bottom, then sprinkle 2 tablespoons of granulated sugar evenly across the pan’s base. Set aside.
- Mix custard: In a large mixing bowl, whisk together the milk, 1/2 cup granulated sugar, salt, nutmeg, cinnamon, vanilla extract, and eggs until just combined.
- Add bread and raisins: Add the bread chunks to the custard mixture and toss to coat thoroughly. If using, add raisins now and mix in well.
- Soak bread: Stir the mixture to saturate the bread fully. Use your fingers to gently massage the bread so any large chunks break up and absorb the liquid better.
- Assemble pudding: Transfer the soaked bread into the prepared pan, arranging it evenly on the butter and sugar base. Fill any gaps and gently press the top to level it. Pour any leftover custard over the bread.
- Bake: Bake the pudding at 400°F for 15 minutes, then reduce the oven temperature to 300°F and continue baking for another 30 minutes. The pudding is done when a thermometer inserted in the center reads 175°F or when the center jiggles but doesn’t slosh.
- Cool and serve: Remove from oven and cool on a wire rack for 30 minutes. Serve warm, or cool completely to room temperature and refrigerate. The bread pudding deliciously improves in flavor when served chilled.
Notes
- Stale bread works best as it soaks up the custard better without becoming soggy.
- You can substitute raisins with other dried fruits like currants or chopped dates.
- For extra richness, consider using half-and-half or cream in place of some or all the milk.
- The custard mixture should be just combined to avoid overworking the eggs, which can toughen the pudding.
- If you prefer a crisper top, you can broil the pudding for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
