Bread Pudding

5 from 82 votes

This classic Bread Pudding recipe is so easy to make with inexpensive ingredients, but elevated enough to serve for any occasion.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American, English

Servings:

Calories: 324kcal

Author: Lauren Allen

Cost: 7

Equipment

8x11 inch pan , or similar size

Ingredients

2 cups half and half (454g)
2 Tablespoons butter
1 teaspoon vanilla extract
1/3 cup granulated sugar (67g)
pinch salt
3 eggs , beaten
1/2 teaspoon ground cinnamon
1 loaf day old brioche bread or challah bread , cut into 1-inch cubes, (about 7 cups)
Vanilla Cream Sauce , for serving

Instructions

Preheat oven to 350 degrees F (180°C). Grease a shallow casserole baking dish, around 8x11'' or similar size.
Batter: In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted. Add the beaten eggs and cinnamon to the milk mixture then whisk well to combine.
2 cups half and half, 2 Tablespoons butter, 1 teaspoon vanilla extract, 1/3 cup granulated sugar, pinch salt, 3 eggs, 1/2 teaspoon ground cinnamon
Add bread to bowl and stir to coat. Pour mixture into prepared pan.
1 loaf day old brioche bread or challah bread
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
Serve warm or at room temperature. Drizzle with vanilla cream sauce, if desired.
Vanilla Cream Sauce

Video

Notes

Make Ahead Instructions: Assemble bread pudding and store in the fridge a few hours ahead or overnight, until ready to bake. Alternately, dry the bread cubes and make the batter and store seperatly (batter in the fridge) for several days ahead of time.

To Freeze: Allow baked bread pudding to cool completely, then cover well with aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Nutrition

Recipe Link

Recipe Video