Description
A classic, comforting vanilla bread pudding made with stale bread soaked in a creamy custard infused with vanilla and cinnamon, then baked to golden perfection. This easy dessert is perfect for using leftover bread and can be customized with optional raisins for added sweetness.
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 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.
- Remove from Heat: Take the saucepan off the heat once the milk and cream mixture is hot to prevent overcooking.
- Mix Eggs and Flavorings: In a large mixing bowl, whisk together the granulated sugar, vanilla extract, eggs, ground cinnamon, and salt until smooth and fully combined.
- Temper Eggs: Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Add Bread: Stir in the cubed stale bread gently to coat evenly with the custard mixture.
- Soak Bread: Allow the bread to soak for about 10 minutes, stirring occasionally to ensure thorough 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 and custard mixture into the prepared baking dish, spreading evenly.
- Add Butter: Drizzle the melted unsalted butter over the top to add richness and help form a golden crust.
- Add Raisins (Optional): Sprinkle raisins evenly on top if using, for added sweetness and texture.
- Bake: Bake in the preheated oven for 45-50 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- Cool: Remove from the oven and let the pudding cool for 10-15 minutes before serving to allow it to set.
Notes
- Use stale or day-old bread for the best texture as it absorbs the custard better without becoming mushy.
- Raisins are optional; you can substitute with other dried fruits like cranberries or omit entirely.
- For a richer pudding, use half-and-half instead of milk or add a splash of bourbon or rum to the custard mixture.
- Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an indulgent treat.
- Store leftovers covered in the refrigerator and consume within 2-3 days; reheat gently in the oven or microwave.
