Clean Out the Bread Box Pudding
Transform your leftover bread into a comforting dessert with this "Clean Out the Bread Box Pudding." This versatile recipe is the perfect way to repurpose stale bread of any type—whether it's crusty baguettes, soft sandwich loaves, or even mixed varieties—for a rich, custard-soaked treat. With warm spices like cinnamon and nutmeg, a luscious blend of milk and cream, and optional add-ins such as raisins, chocolate chips, or nuts, this pudding is a customizable delight. Simple to prepare in just 20 minutes of hands-on time and baked to golden perfection, it’s ideal for cozy family dinners or as a crowd-pleasing centerpiece for brunch. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an irresistible dessert packed with nostalgic flavors. Keywords: bread pudding recipe, leftover bread dessert, easy pudding recipe, warm cinnamon dessert, homemade comfort food.
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Recipe Information
Ingredients
- 6 cups stale bread (any type, mixed is fine)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon butter (for greasing the pan)
- 0.5 cup optional: raisins or dried fruit
- 0.5 cup optional: chocolate chips or nuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter and set aside.
Tear the stale bread into bite-sized pieces and place them in a large mixing bowl. If using multiple types of bread, mix them together evenly.
In a medium saucepan, warm the milk and heavy cream over medium heat until just hot—not boiling. Remove from heat and let cool slightly.
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Slowly pour the warmed milk mixture into the sugar and egg mixture while whisking continuously to prevent the eggs from scrambling.
Pour the custard mixture over the torn bread in the large bowl. Gently mix to coat all the bread pieces evenly. Allow the mixture to sit for 10-15 minutes so the bread can absorb the custard.
If desired, fold in raisins, dried fruit, chocolate chips, or nuts for added flavor and texture.
Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. A toothpick inserted into the center should come out clean.
Remove from the oven and let cool slightly before serving. Serve warm, optionally with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 63.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 483 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 588 mg | 13% | |
*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.
