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bread pudding recipe

Bread Pudding Recipe (Rich & Custardy!)

5 from 1 vote
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This classic bread pudding is the ultimate comfort dessert! Made with cubes of bread soaked in a rich vanilla-cinnamon custard, it bakes up golden on the edges and perfectly soft and custardy in the middle. It’s simple, cozy, and the best way to turn leftover bread into something seriously delicious.
Prep: 20 minutes
Cook: 27 minutes
Total: 47 minutes
Servings: 9 servings
Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients
 

  • 7 heaped cups (260 g) day old bread - cut into 1-inch cubes. White, loaf style bread works best.
  • 6 tbsps (85 g) unsalted butter
  • 2 cups (480 g) whole milk
  • 1 cup (240 g) heavy cream
  • ⅔ cup (133 g) white granulated sugar
  • ½ tsp salt - omit if using salted butter
  • 1 tbsp vanilla extract/essence
  • 1 tsp ground cinnamon
  • 4 large eggs - room temperature
  • ¼ cup (41 g) raisins - optional

Instructions

  • Preheat your oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and lightly grease an 8x8-inch square baking pan that’s about 3 inches deep. Set it aside for now.
  • Cut your day-old sliced bread into roughly 1-inch cubes and set it aside. To ensure there is enough bread to balance with the custard, I like to weigh my bread and make sure I have around 260g. Too much bread and the pudding can turn out dry, too little and it can become soggy.
  • Next, make the custard. In a saucepan over medium heat, add the butter, milk, and cream. Stir until the mixture just begins to simmer — you don’t want it to boil. Once it’s hot, remove it from the heat and set it aside to cool slightly.
  • While it’s cooling, grab a large bowl and whisk together the eggs, sugar, salt, vanilla, and cinnamon until well combined. Then, while continuously whisking, slowly pour the warm milk mixture into the egg mixture to temper the eggs.
  • Once everything is combined, add in your cubed bread and raisins and gently fold it together until the bread is evenly coated in the custard. Do not overmix otherwise the bread will start to break. Let the mixture sit for 2 minutes so the bread can soak up the custard.
  • Pour the mixture into your prepared baking dish and spread it out evenly. Bake for about 27 to 30 minutes, or until the edges are golden and set but the center still has a slight wobble — it’ll continue to set as it cools.
  • Once baked, let it cool for about 15 minutes, then dust the top with powdered sugar and serve warm. It’s delicious on its own or with a scoop of ice cream or whipped cream on the side!

Video

Notes

Note 1. If using a convection oven with a fan, bake at 160°C (320°F) as the fan speeds up baking.

Nutrition

Calories: 309kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 198mg | Potassium: 185mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 861IU | Vitamin C: 0.4mg | Calcium: 109mg | Iron: 1mg

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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