Bread pudding is the comfort foods of desserts. It uses up leftover bread and it's really easy to make. You can add other ingredients to the mix to vary it or take it to the next level. This is your basic bread pudding recipe - a blank slate for you to work with.
Author: The Blue Jean Chef, Meredith Laurence
¾cupgranulated or brown sugar
1½teaspoonspure vanilla extract
12cupscubed challah or briocheor other egg-based bread, cut into 1-inch cubes (about 1-pound loaf)
Grease a 7-inch by 11-inch baking pan (ceramic or metal) with butter.
Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. Beat well. Add the milk and whisk.
Toss the bread cubes and flavoring ingredient together and place into the greased baking pan. Pour the egg custard over the top. Press down on the bread cubes to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. In the meantime, pre-heat the oven to 350ºF.
Transfer the bread pudding to the oven and bake in the 350ºF oven for one hour, or until a skewer inserted in the center of the pudding comes out clean, the top is nicely browned and springs back when you touch it.
Let the pudding cool to an edible temperature. Then serve with some maple syrup, whipped cream or a sauce.
Basic Bread Pudding
Amount Per Serving
Calories 387Calories from Fat 81
% Daily Value*
Saturated Fat 3g15%
Vitamin A 455IU9%
* Percent Daily Values are based on a 2000 calorie diet.