Bread Pudding
Bread Pudding is a classic for good reason — bread does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Serves 12
- Level Easy
Ingredients
- 6 slice Bread, with or without crusts. Slightly stale or new bread is acceptable.
- 30 g (2 tbsp) butter, melted
- 80 g 80 g (½ cup) raisins (optional), ½ cup) raisins (optional
- 4 Eggs
- 150 g (0.75 cup) white granulated sugar
- 475 ml (2 cups) milk
- 2 g (1 tsp) ground cinnamon
- 5 ml (1 tsp) vanilla extract
Method
- Heat oven to 175°C (350°F).
- Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.
- Pour melted butter over the bread.
- In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.
- Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.
- Bake in preheated oven for 45 minutes.
- Remove and let cool.
- Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve.
Tips for the best Bread Pudding
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Bread Pudding ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Bread Pudding recipe serve?
As written it serves 12. The quantities scale up or down in a straight line, so double everything for 12×2.
Is this Bread Pudding recipe medium to make?
It is rated medium: 8 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How long does Bread Pudding take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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