bread pudding recipe old fashion
This old-fashioned bread pudding recipe is a comforting and budget-friendly dessert made with simple ingredients like day-old bread, eggs, milk, and cinnamon. Perfect for using leftover bread, it’s a delicious, customizable treat that's as good for breakfast as it is for dessert.
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 9x9-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.