Bread Pudding Thanksgiving
Transform your Thanksgiving dessert table with this indulgent Bread Pudding Thanksgiving recipe—an irresistible blend of cozy holiday flavors and comforting textures. Made with cubes of day-old bread soaked in a rich custard of milk, heavy cream, and melted butter, this decadent dish is infused with aromatic spices like cinnamon and nutmeg and sweetened with granulated and brown sugar for the perfect balance of warmth and sweetness. Raisins or dried cranberries add a delightful pop of fruity tartness, while the golden-baked top delivers a satisfying crunch. Simple to prepare in just 15 minutes, this classic dessert bakes to perfection and serves a crowd with its inviting, warm flavors. Serve it straight from the oven with whipped cream or a drizzle of caramel sauce for a show-stopping holiday finale sure to become a Thanksgiving tradition.
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Recipe Information
Ingredients
- 10 cups (cubed) day-old bread
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 4 tablespoons (melted) unsalted butter
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup raisins or dried cranberries
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Place the cubed bread into a large mixing bowl. If the bread is not slightly dry, lightly toast it in the oven for 5-7 minutes before cubing.
In a separate large mixing bowl, whisk together the milk, heavy cream, granulated sugar, light brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture over the cubed bread. Gently toss the bread to ensure all pieces are soaked in the custard. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Fold in the raisins or dried cranberries, ensuring they are well distributed throughout the mixture.
Transfer the soaked bread mixture to the greased baking dish, spreading it out into an even layer.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
Remove the bread pudding from the oven and let it cool slightly before serving. Serve warm, optionally topped with whipped cream, vanilla sauce, or a drizzle of caramel.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 68.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 621 mg | 48% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 690 mg | 15% | |
*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.
