Bread Pudding Bread
Indulge in the comforting flavors of Bread Pudding Bread, a delightful twist on the classic dessert that transforms day-old bread into a rich, custardy loaf perfect for breakfast, brunch, or dessert. This recipe combines warm notes of vanilla, cinnamon, and a hint of nutmeg with a luscious mixture of whole milk, heavy cream, and two types of sugar for just the right balance of sweetness. With every bite, you'll enjoy the golden, buttery crust paired with a soft, creamy interior, enhanced further by optional plump raisins for added texture. Easy to prepare and baked to perfection in just an hour, this bread pudding loaf can be served warm with caramel sauce, powdered sugar, or whipped cream for an irresistible treat. Whether you're craving a nostalgic dessert or a unique centerpiece for your next gathering, this Bread Pudding Bread is a must-try recipe!
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Raisins (optional)
- 2 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and set aside.
In a large mixing bowl, combine the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and well combined.
Add the bread cubes to the mixture, gently folding them in until all pieces are evenly coated. If using, add the raisins and mix to distribute them evenly.
Allow the mixture to sit for 10-15 minutes to let the bread soak up the custard.
Pour the bread mixture into the prepared loaf pan, smoothing the top with a spatula. Drizzle the melted butter over the top to promote a golden crust.
Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread pudding loaf to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.
Once cool, slice and serve as-is, or with a drizzle of caramel sauce, a dusting of powdered sugar, or a dollop of whipped cream.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 260.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 844 mg | 65% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
