Fruit Nut Bread Pudding
Indulge in the cozy, comforting flavors of Fruit Nut Bread Pudding, a timeless dessert that's both decadent and delightfully simple to make. This recipe transforms humble day-old bread into a luscious custard base, enhanced with the warm spices of cinnamon and nutmeg. Each bite is studded with bursts of chewy dried fruits—think raisins, cranberries, or apricots—and the satisfying crunch of chopped nuts like pecans or walnuts, creating a perfect balance of textures. With just 15 minutes of prep time and an irresistibly golden-brown top, this dessert is ideal for family gatherings, potlucks, or a special treat to end a holiday dinner. Serve it warm and elevate the indulgence with a dollop of whipped cream, a scoop of ice cream, or a decadent drizzle of caramel. Perfect for those searching for "easy bread pudding recipe," "desserts with dried fruits and nuts," or "classic comfort food desserts."
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (white or whole grain)
- 2 cups milk
- 1 cup heavy cream
- 0.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup dried fruits (raisins, cranberries, or chopped apricots)
- 0.5 cup chopped nuts (pecans, walnuts, or almonds)
- 2 tablespoons (melted for greasing) unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish with the melted butter.
Place the cubed bread into the prepared baking dish and spread it out evenly.
In a large mixing bowl, combine the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Whisk thoroughly until well blended.
Stir the dried fruits and chopped nuts into the custard mixture.
Pour the custard mixture evenly over the bread cubes, pressing down lightly with the back of a spoon to ensure the bread absorbs the liquid.
Let the mixture sit for about 10 minutes to allow the bread to soak up the custard.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
Remove the pudding from the oven and let it cool slightly before serving.
Serve warm, optionally topped with whipped cream, ice cream, or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 35.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 329 mg | 7% | |
*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.
