Bread pudding is a classic dessert that’s always a hit. Made with simple ingredients like day-old bread, eggs, and milk, this old-fashioned recipe is comforting and easy to make. Whether you’re using leftover bread or craving a sweet treat, this bread pudding is sure to satisfy.
Key Benefits
There’s a reason bread pudding has stood the test of time—it’s the ultimate comforting dessert. This old-fashioned recipe combines the rich flavors of a custard base with the softness of bread, creating a sweet and satisfying treat. Here’s why you’ll love this recipe:
Budget-Friendly: Bread pudding is the perfect way to use up leftover bread. Instead of tossing it out, turn it into a delicious dessert with minimal cost. It’s an economical treat that feels indulgent!
Simple Ingredients: You don’t need fancy or hard-to-find ingredients. With just bread, milk, eggs, sugar, and spices, you can create a homemade dessert that rivals any bakery’s.
Customizable: One of the best parts about bread pudding is how easily you can make it your own. Want to add raisins, nuts, or a touch of vanilla? Go ahead! You can play with flavors to suit your tastes.
Comfort in Every Bite: There’s something magical about the way bread pudding fills your home with a warm, inviting aroma as it bakes. It’s the kind of dessert that makes you feel like you’re wrapped in a cozy blanket, no matter the season.
Perfect for Any Occasion: Whether you’re serving it at a family dinner or making it for a special holiday, this recipe is versatile enough to fit any occasion. Plus, it’s just as good for breakfast as it is for dessert!
Ingredients for old-fashioned bread pudding recipe
For this old-fashioned bread pudding, you only need a few simple ingredients that you probably already have in your kitchen. Here’s what you’ll need:
Day-old bread: Use stale bread like French bread or challah for better custard absorption.
Whole milk: Whole milk makes the custard creamy; lower-fat milk will be less moist.
Heavy cream: Adds richness; you can use more milk if needed.
Eggs: Eggs help set the custard and give it a soft texture.
Granulated sugar: Sugar adds sweetness; using brown sugar changes the flavor.
Vanilla extract: Adds flavor and depth.
Ground cinnamon: Gives warmth to the pudding; nutmeg or allspice can be used, too.
Salt: Balances the sweetness.
Raisins (optional): Adds sweetness and texture but are optional.
Unsalted butter: Used to grease the dish, can substitute with salted butter and reduce salt.
Instructions
Making this old-fashioned bread pudding is easy and requires just a few simple steps. Here’s how you can put it all together:
Preheat the Oven: Heat the oven to 350°F (175°C). Grease a 9×9-inch dish with butter.
Prepare the Bread: Tear the day-old bread into pieces and spread them in the dish.
Mix the Custard: Whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and salt until smooth.
Soak the Bread: Pour the custard over the bread and press down gently. Let it sit for 10 minutes to soak.
Optional Add-ins: Stir in raisins or other mix-ins if desired.
Bake the Pudding: Bake for 45-50 minutes until golden and firm in the center.
Cool and Serve: Let it cool for a few minutes, then serve warm or at room temperature.
Pro Tips
To make sure your old-fashioned bread pudding turns out perfectly every time, here are some helpful tips that will elevate your baking experience:
Use Stale Bread
Fresh bread is too soft and will make the pudding soggy. Day-old or slightly stale bread is perfect because it holds up better in the custard and absorbs all the flavors. If you only have fresh bread, you can dry it out by lightly toasting it in the oven for a few minutes.
Let the Bread Soak
Don’t rush this step! After pouring the custard over the bread, give it time to soak in. Let it sit for at least 10 minutes before baking. If you have extra time, let it soak for up to 30 minutes to ensure a more decadent, custardy texture.
Add Flavor with Spices
While cinnamon is classic, don’t hesitate to experiment with other spices! A pinch of nutmeg or a dash of allspice can add depth to the flavor. You can also try adding a splash of bourbon or rum for an extra kick.
Check for Doneness
Bread pudding is done when the center is firm and no longer jiggly. If you’re unsure, you can insert a toothpick in the center—if it comes out clean, it’s ready to come out of the oven. Keep an eye on it towards the end to avoid overbaking, which could dry it out.
Make it Ahead
This bread pudding actually gets better the next day! Feel free to make it the night before, let it cool, and store it in the fridge. The flavors will continue to develop, and you can simply reheat it before serving.
Top it Off
Serve your bread pudding with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. These additions enhance the sweetness and add a creamy contrast to the soft, baked bread.
Variations
One of the great things about bread pudding is how versatile it is. You can customize this classic old-fashioned recipe to fit your taste or even make use of ingredients you have on hand. Here are some fun variations to consider:
Chocolate Bread Pudding
For a rich, indulgent twist, stir in some chocolate chips or chopped chocolate into the bread mixture before baking. The chocolate melts beautifully, creating pockets of gooey goodness throughout the pudding.
Fruit-Filled Bread Pudding
Add some fresh or dried fruit to your bread pudding for a burst of flavor. Raisins are a classic choice, but why not try adding dried cranberries, chopped apples, or even berries? Just fold them in gently with the bread before pouring the custard over.
Nutty Bread Pudding
Add a little crunch by mixing in nuts like walnuts, pecans, or almonds. They not only add texture but also bring a toasty, nutty flavor that pairs wonderfully with the soft custard and spiced bread.
Serving Suggestions
Bread pudding is a comforting and versatile dessert that can be enjoyed in many ways. Whether you’re serving it for a family gathering or as a special treat after dinner, here are some perfect ways to serve and elevate your old-fashioned bread pudding:
Serve Warm with Ice Cream or Whipped Cream
The classic way to serve bread pudding is warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy coldness of the ice cream contrasts beautifully with the soft, warm texture of the pudding.
Drizzle with Caramel or Chocolate Sauce
For extra sweetness, drizzle a bit of homemade caramel sauce or chocolate sauce over the top. The rich, gooey sauce adds a decadent touch and takes the dessert to the next level.
Top with Fresh Berries
Fresh raspberries, blueberries, or strawberries add a burst of tartness that balances the sweetness of the bread pudding. They also bring a pop of color to your plate, making it more visually appealing.
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FAQs about bread pudding recipe old fashion
Here are some frequently asked questions that can help you make the most of your old-fashioned bread pudding recipe:
Can I use different types of bread for bread pudding?
Absolutely! While traditional bread pudding is made with white bread, you can use a variety of breads for different flavors and textures. Brioche, challah, or even whole wheat bread work wonderfully. Just make sure the bread is a bit stale for the best results.
How do I make bread pudding without eggs?
If you need an egg-free version, you can substitute the eggs with a mixture of cornstarch and almond milk or soy milk. The texture will still be rich and custardy, and the flavor will remain delicious.
Can I make bread pudding in advance?
Yes! Bread pudding actually tastes even better the next day. Simply prepare it the night before, store it in the fridge, and bake it when you’re ready to serve. It’s a great make-ahead dessert for busy days or special occasions.
bread pudding recipe old fashion
Ingredients
- 4 cups of day-old bread French bread or challah work great
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup raisins optional, but they add a lovely touch
- 2 tbsp unsalted butter for greasing the baking dish
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). While it’s heating up, grease a 9×9-inch baking dish with 2 tablespoons of butter to prevent sticking.
Prepare the Bread
- Tear the day-old bread into bite-sized pieces and spread them evenly in the prepared baking dish. The bread should fill the dish, but it’s okay if there are some gaps.
Mix the Custard
- In a separate bowl, whisk together:2 cups of whole milk1/2 cup heavy cream3 large eggs3/4 cup granulated sugar1 tbsp vanilla extract1 tsp ground cinnamonPinch of saltWhisk until the mixture is smooth and fully combined. This custard will soak into the bread, creating that soft, creamy texture we all love.
Soak the Bread
- Pour the custard mixture evenly over the bread. Make sure every piece of bread is soaked—use a spoon to gently press the bread down if necessary. Allow it to sit for 10 minutes to absorb all the custard.
Optional Add-ins
- If you’re adding raisins or any other mix-ins, stir them into the bread mixture now. Raisins add a nice burst of sweetness and texture to every bite.
Bake the Pudding
- Place the baking dish in the oven and bake for 45-50 minutes. The bread pudding should be golden brown on top and firm in the center when gently shaken. If it looks a bit jiggly, give it a few more minutes.
Cool and Serve
- Once it’s done baking, remove it from the oven and let it cool for a few minutes before serving. It’s perfect when served warm, but it’s just as delicious at room temperature.