This easy bread pudding recipe is warm, custardy, and filled with rich flavors of cinnamon, vanilla, and butter-soaked bread. Perfect for using up leftover bread, this classic dessert is simple to make and delicious with a drizzle of caramel or vanilla sauce!
0
Add to Favorites
Bread Pudding Recipe
Description
This easy bread pudding recipe is warm, custardy, and filled with rich flavors of cinnamon, vanilla, and butter-soaked bread. Perfect for using up leftover bread, this classic dessert is simple to make and delicious with a drizzle of caramel or vanilla sauce!
Ingredients
Optional Creamy Vanilla Sauce
Optional Brown Sugar Sauce
Instructions
Video
- Preheat the oven to 350 degrees, and use 1 tablespoon of butter to coat the inside of your 8-inch square baking dish.
- Break your bread (I made larger pieces rather than crumbling it up) into the buttered baking dish.
- Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
- In a bowl, mix remaining ingredients (don't forget to beat your eggs first) until mixed well.
- 4 beaten eggs, 2 cups milk, ¾ cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
- Pour this mixture over the bread, making sure to evenly coat each piece.
- Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Optional: buttery brown sugar sauce.
- Grab a small saucepan, and melt (on high) 3 tablespoons of salted butter.
- Once melted, turn it down to medium heat and wait a bit to let the butter brown.
- Then, I add in a tablespoon of brown sugar and a teaspoon of vanilla extract.
- Stir to combine and remove from heat. Let it rest for about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture, and pour it on top of the cooked bread pudding.
- The little chunks of brown sugar candied and let out a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 316kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 132mg44%
- Sodium 272mg12%
- Potassium 198mg6%
- Total Carbohydrate 43g15%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 9g18%
- Vitamin A 465 IU
- Calcium 152 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Which sauce to make? This bread pudding is excellent even without an optional sauce. However, if you want a sauce, I recommend picking one of the two, although using both may be incredible!
- How do you know when bread pudding is done? Just like almost any dessert or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
- Can you freeze bread pudding? Yes! Bake it as normal, and once cooled, place it in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
- Can I prepare bread pudding the night before? Yes! You can either mix it all together and refrigerate it overnight before baking or bake it, let it cool, and then refrigerate.
- How to store leftovers For best results, store it in an airtight container for up to 5 days in the refrigerator.
