Bread Pudding
Bread Pudding is rated
out of
5 by
8.
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
8
A simple bread pudding is the perfect use for a day-old baguette or coarse country loaf. These breads have a similar texture and both have a rather bland flavor when stale, the perfect foil for a flavorful custard. Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces are perfect for soaking up all the custard yet still hold together well enough to give the dessert some texture.
Ingredients:
- 12 slices day-old baguette, cut into 3/4-inch
cubes - 4 eggs, at room temperature
- 1/2 cup firmly packed light brown sugar
- 3/4 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 4 cups milk
- 1/4 cup dried cranberries or raisins
- Confectioners’ sugar for dusting
Directions:
Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat an oven to 350°F.
Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.
In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat an oven to 350°F.
Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.
Adapted from
Williams-Sonoma Collection Series,
Dessert,
by Abigail Johnson Dodge
(Simon & Schuster, 2002).
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$47.95
Rated 5 out of
5
by
S Hwang from
Perfect bread pudding recipe!
This is a perfect base recipe for a bread pudding! I had a near full loaf of "many days old" baguette. Managed to chop it up into chunks and fit it into an 8x8 baking dish. Followed the recipe as is - including the warm bath when baking. I like how the bread pudding itself is not too sweet. As noted in the other reviews, you can dress it up with syrup, or simply enjoy as is.
Date published: 2022-12-31
Rated 5 out of
5
by
smittycdm from
Delicious & Easy
My husband of 30-yrs loves bread pudding. Long ago, I tried making it, what a disaster! I looked on WS for a recipe, Success :) He was in heaven. PS. It’s even better the next day reheated in oven.
Date published: 2019-12-21
Rated 5 out of
5
by
DolceDana from
Bread Pudding to Die For!
I had some day old baguettes and wanted to make bread pudding. After searching, I found this recipe online. I followed the recipe as written and I did add the optional raisins. This recipe is delicious! I love it because it has the cinnamon and nutmeg which other recipes didn't call for. I will definitely use this recipe again! My family loved it!
Date published: 2017-12-18
Rated 5 out of
5
by
Jane from
Fantastic bread pudding
I made this super easy and delicious pudding with a loaf of maple French toast bread. ( not quite the whole thing , minus about 4 slices ,,, I used Pepperidge Farm bread ). It turned out REALLY , REALLY YUMMY !!!!!! I also made it with diluted evaporated milk .
Date published: 2017-02-26
Rated 5 out of
5
by
rondamac from
Even my non-cranberry eating man liked it!
This is so good! I replaced the sugar with Splenda and added a Tablespoon of maple syrup.
I made a Vanilla sauce of sugar free french vanilla creamer, corn starch,butter and vanilla. Poured it over the warm bread pudding and a drizzle of sugar free caramel ice cream topping!
It was yummy!
Date published: 2015-11-21
Rated 5 out of
5
by
RachB from
Substituted Challah, came out great!
I used Challah bread for the recipe and omitted the dried fruit. Came out delicious. I will definitely be making this again. It was so easy and all the ingredients were already in my kitchen.
Date published: 2015-03-24
Rated 5 out of
5
by
Aerynsage from
Best I've ever made
I had some left over french bread I made croutons for stuffing at Thanksgiving and didn't know what else to make with it. Thought bread pudding and googled, found this recipe. It's the best I've ever made. Other ones I've made were too 'eggie" this one is perfect! Never thought about baking with a water bath. It's wonderful as it is, haven't yet tried with fruits and chocolate. I purposely buy a couple loaves of french bread and let them dry out for a few days then cut them up.
Date published: 2014-12-28
Rated 4 out of
5
by
craftdiva from
Great Base~mix it up
Had a hunkering for bread pudding and googled. This was a perfect base and easy to add what you like.
~ I used fresh subrolls, cubed & left out over night to stale.
~baked in 9X13, so increased eggs to 6, kept milk to 4 cups
~soaked 1 cup raisins in rum
~used the rest of the rum in milk, egg mixture :0)
I can imagine with peaches and brandy, banana bread with rum and maybe chocolate chips....yummy!
I'm eating HOT out of oven right now & its really good! If it wasn't 10am i'd have vanilla bean ice cream with it. Can't wait to try it cold.
Date published: 2012-03-01