Old Fashioned Bread Pudding Uses Soft Bread Cubes
Indulge in the timeless comfort of Old Fashioned Bread Pudding, a classic dessert that transforms soft bread cubes into a luscious custard delight. This recipe is crafted with pantry staples like warming spices—cinnamon and nutmeg—rich heavy cream, and a touch of both granulated and brown sugar for depth of flavor. The bread absorbs a silky custard of milk, eggs, and vanilla before baking to golden perfection, delivering a soft texture with a hint of crispness on top. Optional raisins add bursts of sweetness, while serving suggestions like caramel sauce or whipped cream elevate this nostalgic treat. Perfect for cozy family gatherings or a simple dessert any day, this easy-to-make bread pudding is a heartwarming way to use up leftover bread and bring classic flavors to your table.
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Recipe Information
Ingredients
- 6 cups soft bread (cubed)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 4 large eggs
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with butter or nonstick spray.
Place the soft bread cubes into the prepared baking dish, spreading them out evenly. If using raisins, sprinkle them over the bread cubes.
In a medium saucepan, heat the milk and heavy cream over medium-low heat until warmed through but not boiling. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Slowly pour the warmed milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Pour the custard mixture evenly over the bread cubes. Use the back of a spoon or your hands to press the bread into the liquid to ensure it absorbs the custard.
Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard completely.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving. Serve warm, optionally with a drizzle of caramel sauce or a dollop of whipped cream.
Nutrition Facts
Calories |
5067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 757.2 g | 275% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 343.6 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1429 mg | 110% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2645 mg | 56% | |
*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.
