Description
This classic Vanilla Bread Pudding is a warm, comforting dessert made with cubed stale bread soaked in a rich custard of milk, cream, eggs, sugar, and vanilla, then baked to golden perfection. Aromatic cinnamon and optional raisins add depth and texture, making it an irresistible treat perfect for cozy gatherings or a delightful family dessert.
Ingredients
Scale
Custard Mixture
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Bread Pudding Base
- 5 cups cubed stale bread
- 1/4 cup unsalted butter, melted
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Heat Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to prevent scorching.
- Remove from Heat: Take the saucepan off the heat once the milk and cream mixture is heated through.
- Mix Eggs and Flavorings: In a large mixing bowl, whisk together the granulated sugar, vanilla extract, eggs, ground cinnamon, and salt until the mixture is smooth and fully combined.
- Combine Custards: Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling and ensure a smooth custard.
- Add Bread: Add the cubed stale bread to the bowl and gently stir to coat all the bread evenly with the custard mixture.
- Soak Bread: Let the bread soak in the custard mixture for about 10 minutes, stirring occasionally to make sure all pieces absorb the custard fully.
- Prepare Baking Dish: Grease a 9×9-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Transfer to Dish: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Add Butter: Drizzle the melted unsalted butter over the top of the bread pudding mixture for richness and flavor.
- Add Raisins: If using, sprinkle the raisins evenly over the top to add a sweet, chewy texture.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. The pudding is done when the top is golden brown and a knife inserted into the center comes out clean.
- Cool: Remove the bread pudding from the oven and let it cool for 10-15 minutes before serving to allow the custard to set.
Notes
- Using stale bread helps absorb the custard better without becoming mushy.
- You can substitute raisins with other dried fruits like cranberries or chopped dates if preferred.
- For an extra touch, serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Ensure to whisk the hot milk mixture slowly into the eggs to prevent scrambling.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
