Bread Pudding
Bread Pudding is a classic comfort food dessert featuring chunks of bread baked in a flavored custard. Easy to make and chock full of warm vanilla and cinnamon flavor.
If you ever find yourself competing on an episode of Chopped you need to know how to make a Bread Pudding. In all the years we have been watching that show, it seems like this is the most common dessert recipe. Now we know why, easy to make and chock full of warm vanilla and cinnamon flavor, this Bread Pudding recipe is a classic comfort food. It features chunks of french bread cooked in a vanilla custard and topped with raisins and vanilla sauce. So yummy!
How to make the Custard Mixture
Step 1: Add eggs to a bowl and whisk together.
Step 2: Add sugar, cinnamon, and vanilla to the bowl and mix together until combined.
Step 3: Add cream to the mixture.
Step 4: Mix until completely combined and set aside.
How to Assemble the Bread Pudding
Step 5: Cut the French Bread Loaf into bite-sized pieces.
Step 6: Prepare a 9×14″ baking dish with butter or baking spray.
Step 7: Add the bread pieces to the baking dish.
Step 8: Pour the egg mixture over the bread pieces, making sure all the top pieces have been covered with the egg mixture.
Baking Instructions
Step 9: Sprinkle the raisins over the top of the bread pudding.
Step 10: Bake in an oven preheated to 325 degrees for 55-60 minutes or until golden brown on the top. When the bread pudding is done, a toothpick pressed into the pudding should come out clean.
How to make the Vanilla Sauce
Step 11: Bread Pudding is great with Vanilla icing or sauce. If you want something a little stronger, you can add a splash of Rum or Whiskey to the icing. To make a basic vanilla sauce, melt 4 tablespoons of butter in the microwave. Add 2 cups of powdered sugar to the butter and stir until mixed. Add 2 teaspoons of Vanilla or Rum Extract or the alcohol of your choice. Then add some milk or cream, 1 tablespoon at a time until the sauce is the right consistency.
Expert Tips and FAQS
You can store any leftovers in the refrigerator in an airtight container for 2-3 days. Because of the egg custard, you should not leave the Bread Pudding out for longer than a couple of hours, especially in hot weather.
You want a dense bread so the Bread Pudding doesn’t get too mushy. We use the fresh French Bread loaves that you can buy in the bakery at our local Grocery Store. But you can use your favorite bread – sourdough, challah, or ciabatta – would all work well.
Other Classic Dessert Recipes
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Bread Pudding
Bread Pudding is a classic comfort food dessert featuring chunks of bread baked in a flavored custard. Easy to make and chock full of warm vanilla and cinnamon flavor.
Ingredients
Bread Pudding
- 1 French Bread Loaf
- 8 eggs
- 4 cups Heavy Whipping Cream
- 1 1/2 cups Sugar
- 2 tablespoons Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1/4 cup Raisins
Icing
- 4 tablespoons Butter
- 3 tablespoons Milk or Cream
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract or Rum Extract
Instructions
Bread Pudding
- Add eggs to a bowl and whisk together.
- Add sugar, cinnamon, and vanilla to the bowl and mix together until combined.
- Add cream to the mixture.
- Mix until completely combined and set aside.
- Cut the French Bread Loaf into bite-sized pieces.
- Prepare a 9x14" baking dish with butter or baking spray.
- Add the bread pieces to the baking dish.
- Pour the egg mixture over the bread pieces, making sure all the top pieces have been covered with the egg mixture.
- Sprinkle the raisins over the top of the bread pudding.
- Bake in an oven preheated to 325 degrees for 55-60 minutes or until golden brown on the top. A toothpick pressed into the pudding should come out clean.
- Serve warm with an icing or hard sauce.
Icing
- Melt 4 tablespoons of butter in the microwave.
- Add 2 cups of powdered sugar and stir until mixed.
- Add 2 teaspoons of Vanilla or Rum Extract. Then add some milk or cream, 1 tablespoon at a time until the icing is the right consistency.
Notes
Storing Leftover Bread Pudding: You can store any leftovers in the refrigerator in an airtight container for 2-3 days. Because of the egg custard, you should not leave the Bread Pudding out for longer than a couple of hours, especially in hot weather.
Type of Bread to use: You want a dense bread so the Bread Pudding doesn't get too mushy. We use the fresh French Bread loaves that you can buy in the bakery at our local Grocery Store. But you can use your favorite bread – sourdough, challah, or ciabatta – would all work well.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
