Why You’ll Love This Bread Pudding Recipe
One of the best things about this bread pudding recipe is how effortlessly it transforms simple, stale bread into a warm, comforting dessert.
I love how it brings together familiar flavors of cinnamon and nutmeg, creating an inviting aroma that fills my kitchen. Plus, it’s incredibly easy to make—perfect for unexpected guests or a cozy family dinner.
The texture is delightful; it’s soft yet has just the right amount of crustiness. I can’t resist serving it warm, often drizzled with a bit of cream.
Trust me, once you try it, you’ll find yourself craving this comforting treat again and again!
Ingredients of Bread Pudding
When it comes to making bread pudding, having the right ingredients is key to achieving that comforting, delicious dessert we all crave. Thankfully, you don’t need a fancy pantry to whip up this delightful treat. Most of the ingredients are likely already hanging out in your kitchen, especially if you’ve got some stale bread lying around.
Let’s take a look at what you’ll need to gather.
- 2 cups stale bread, torn into pieces
- 2 cups milk, scalded and still hot
- 2 tablespoons butter
- 3 eggs
- 3/4 cup sugar
- 2 cups cold milk
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Now, a little note about the ingredients: don’t stress too much about the kind of bread you use. Whether it’s white, whole grain, or even that fancy artisan loaf you splurged on, any stale bread will do.
As for the spices, cinnamon and nutmeg are classic choices, but feel free to get creative. Maybe throw in a splash of vanilla extract or even some dried fruit if you’re feeling adventurous.
Just remember, the beauty of bread pudding is its versatility. It can be whatever you want it to be—sweet or even a bit savory. And trust me, your taste buds will thank you for taking those delicious liberties.
How to Make Bread Pudding
Making bread pudding is a delightful journey—one that fills your kitchen with warmth and sweet aromas. So let’s roll up our sleeves and plunge into the process.
First things first, grab 2 cups of stale bread and tear it into pieces. Don’t worry about making them perfectly uniform; rustic is the name of the game here.
Next, take 2 cups of milk and scald it until it’s hot but not boiling. Pour that hot milk over the bread pieces along with 2 tablespoons of butter. Give it a good stir, and then set it aside to cool. This is the time to take a deep breath and maybe have a sip of coffee while you wait—let’s be honest, cooking should also be a relaxed affair.
Now, while your bread mixture is cooling, it’s time to whip up the egg mixture. In a bowl, beat 3 eggs until they’re light and frothy. Add in 3/4 cup of sugar and 2 cups of cold milk, stirring until everything is well combined.
Here’s where you can get a little adventurous; toss in 1 teaspoon each of nutmeg and cinnamon if you’re feeling it. This is your moment to shine!
Once the bread mixture is cool enough to handle, mix it with the egg mixture until everything is combined nicely. It’s a bit like a culinary hug, really.
Now, pour this luscious mixture into a buttered casserole dish—because no one wants a sticky situation later—and pop it into a preheated oven at 350 degrees. Set a timer for 30 minutes, and take a moment to clean up. Or, if you’re like me, use that time to sneak a taste of the leftover bread soaked in milk.
As the pudding bakes, you’ll start to notice a lovely golden brown color forming, and your kitchen will smell absolutely divine.
When the timer goes off, check to see if it’s set; it should be firm but still slightly wobbly in the center. If it’s looking good, take it out and let it cool just a bit before serving.
Trust me, there’s nothing quite like enjoying a warm slice of homemade bread pudding, especially when you know you made it from scratch. So grab a spoon, dig in, and enjoy the cozy comfort of this classic dessert.
Bread Pudding Substitutions & Variations
Bread pudding is wonderfully versatile, and you can easily customize it to suit your tastes or what you have on hand.
For instance, instead of using white bread, try brioche or croissants for a richer flavor. You can also substitute the milk with almond or coconut milk for a dairy-free option.
If you want to add some zing, toss in dried fruits like raisins or cranberries, or even chocolate chips.
Spices can be adjusted too; swap nutmeg for cardamom or include a splash of vanilla extract.
The possibilities are endless, so feel free to get creative with your ingredients!
Additional Tips & Notes
While experimenting with bread pudding, I’ve discovered a few tips that can elevate the dish.
First, using a mix of bread types adds depth; I love combining brioche and sourdough.
Don’t rush the cooling process for the bread mixture—it helps the flavors meld.
If you prefer a richer pudding, try adding a splash of vanilla extract or even a bit of bourbon.
Keep an eye on the baking time; every oven is different.
Finally, serving it with a drizzle of warm caramel or a scoop of vanilla ice cream takes it to another level.
Enjoy your delicious creation!