Bread pudding is a comforting and delicious dessert that’s perfect for using up leftover bread. Here’s a recipe for a classic and indulgent bread pudding:
Ingredients:
- 6 cups stale bread, cut into cubes (French bread or brioche works well)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins or chocolate chips (optional)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the stale bread cubes to the bowl, along with the raisins or chocolate chips if using. Gently toss until the bread is evenly coated with the egg mixture.
- Let the mixture sit for about 15-20 minutes, allowing the bread to absorb the liquid.
- Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
- Place the baking dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. This helps create a moist baking environment and prevents the pudding from drying out.
- Bake the bread pudding in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. It should still have a slight jiggle in the center.
- Remove the bread pudding from the oven and let it cool slightly before serving.
- Dust the top of the bread pudding with powdered sugar if desired.
- Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy the rich and comforting flavors of this classic bread pudding! It’s perfect for serving as a dessert or sweet treat any time of the year.
