Scrummy Very Rich Easy Bread Pudding
Indulge in the cozy, nostalgic flavors of **Scrummy Very Rich Easy Bread Pudding**, a decadently simple dessert that transforms stale bread into a luscious masterpiece. Featuring a luxurious custard made from whole milk, heavy cream, and melted butter, sweetened with a blend of granulated and brown sugars, and scented with vanilla, cinnamon, and a hint of nutmeg, this recipe delivers unmatched richness and warmth in every bite. The optional addition of plump raisins provides bursts of fruity sweetness, while the golden, caramelized top adds a delightful crunch. With just 15 minutes of prep time and ingredients you likely have on hand, this easy bread pudding is perfect for last-minute gatherings or weeknight treats. Serve it warm, dusted with powdered sugar, and elevate it further with whipped cream, caramel sauce, or a scoop of vanilla ice cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 6 cups stale bread (white, brioche, or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.25 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup raisins (optional)
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a small amount of butter or non-stick spray.
Cut the stale bread into 1-inch cubes and place them in the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined and smooth.
Pour the milk mixture evenly over the bread cubes, ensuring all the bread is fully soaked. Use a spatula or the back of a spoon to gently press the bread into the liquid.
Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard fully.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
Dust the top with powdered sugar and serve warm. Optionally, pair with whipped cream, caramel sauce, or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 61.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 464 mg | 10% | |
*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.
