Easy Bread Pudding Recipe (Print Version)
# Ingredients:
→ For the Bread Pudding
01 -
6 cups of day-old bread, torn or cut into roughly 2-inch chunks (brioche or challah work beautifully here)
02 -
2 cups whole milk
03 -
½ cup white sugar
04 -
3 tablespoons butter, plus extra for greasing the pan
05 -
1 teaspoon cinnamon
06 -
½ teaspoon salt
07 -
3 eggs
08 -
1 tablespoon vanilla extract
→ For the Creamy Vanilla Sauce
09 -
1 cup whole milk
10 -
1 cup heavy cream
11 -
½ cup light brown sugar, packed down
12 -
2 tablespoons butter
13 -
2 tablespoons cornstarch
14 -
1 tablespoon vanilla extract or vanilla paste
15 -
Pinch of salt (if you like)
# Instructions:
01 -
Start by heating your oven to 350°F so it's nice and hot when you're ready to bake.
02 -
Grab a medium pot and toss in the milk, sugar, butter, cinnamon, and salt. Heat it over medium, stirring now and then until the butter melts completely. Take it off the heat and let it cool down for about 10 minutes.
03 -
While that's cooling, rub some butter around the inside of an 8-inch square baking dish. Pile all your bread cubes into the dish.
04 -
Once the milk mixture feels just warm when you touch it, whisk in your eggs one by one, then add the vanilla. Pour this custard all over the bread, making sure you get those dry pieces on top. Here's a tip: let it sit for 20 to 30 minutes so the bread really soaks up all that goodness.
05 -
Pop it in the oven for 40 to 45 minutes. You'll know it's done when the top turns a beautiful golden brown and a knife poked in the middle comes out clean.
06 -
While your pudding bakes, put the milk, cream, sugar, and butter in a medium saucepan over medium heat. Stir every so often until everything melts and the mixture starts steaming.
07 -
Mix your cornstarch with ¼ cup of water (or go wild with bourbon or rum for a boozy twist). Once the milk mixture is steaming, pour in the cornstarch slurry and keep stirring constantly until it thickens up nicely. Pull it off the heat and stir in the vanilla and a pinch of salt if you want.
08 -
Drizzle some of that warm vanilla sauce over the bread pudding while it's still hot. Put the extra sauce on the table so everyone can add more as they please.
# Notes:
01 -
Day-old or stale bread works best because it soaks up the custard without getting mushy. Fresh bread? Just leave it out overnight or cube it and dry it in a 250°F oven for about 10 minutes.
02 -
Give the bread time to really soak in that custard before baking - those 20 to 30 minutes make all the difference for a fluffy, creamy texture.
03 -
This recipe fills an 8x8-inch pan perfectly, but it's super easy to double. Just use a 9x13-inch pan and add 5 to 10 minutes to the baking time.
04 -
Want to get ahead? Make two batches, bake one in a disposable pan, let it cool, wrap it up tight, and freeze it for up to 2 months. Perfect for busy times or surprise guests.
05 -
Feel free to throw in toasted pecans, coconut flakes, raisins, or chocolate chips. Almost any fruit or nut combination works beautifully here.
06 -
For a grown-up twist, add anywhere from 1 tablespoon to ¼ cup of brandy, rum, or bourbon to the sauce after it thickens.