New England Bread Pudding
Indulge in the classic comfort of New England Bread Pudding, a decadent dessert that transforms day-old bread into a warm, custardy masterpiece. Featuring a rich blend of whole milk, heavy cream, and a hint of cinnamon and nutmeg, this recipe creates the perfect balance of sweetness and spice. The addition of raisins or dried cranberries gives a delightful burst of flavor, while a dusting of confectioners' sugar adds an elegant finishing touch. Baked until golden brown, with a luscious custard that soaks into the bread, this traditional dish is simple to prepare yet irresistibly satisfying. Serve it warm for a nostalgic treat, and elevate it further with a drizzle of vanilla sauce or a scoop of ice cream for an unforgettable dessert experience. Perfect for gatherings or cozy evenings, this bread pudding recipe is a timeless New England favorite!
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (French, brioche, or country loaf)
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 0.25 cup (packed) light brown sugar
- 4 whole large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon grated nutmeg
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing)
- 0.5 cup raisins or dried cranberries (optional)
- (optional) confectioners' sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with unsalted butter.
Place the cubed bread into the greased baking dish. If desired, sprinkle raisins or dried cranberries evenly over the bread.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Pour the custard mixture evenly over the bread cubes, ensuring all the bread is soaked. Push down any pieces of bread that remain dry so they absorb the custard.
Let the mixture sit for 10-15 minutes to allow the bread to fully soak in the custard.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove from the oven and let the bread pudding cool slightly before serving.
Optional: Dust the top with confectioners' sugar before serving for an elegant finish.
Serve warm as is, or pair it with a drizzle of warm vanilla sauce or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
8492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1503 mg | 501% | |
| Sodium | 11251 mg | 489% | |
| Total Carbohydrate | 1363.4 g | 496% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 434.4 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 1915 mg | 147% | |
| Iron | 54.0 mg | 300% | |
| Potassium | 4093 mg | 87% | |
*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.
