10x15 Bread Pudding Recipe for a Delicious Dessert

Bread pudding is a comforting, versatile dessert that transforms day-old bread into a rich, custardy treat. This 10×15-inch recipe is perfect for family gatherings or potlucks, offering enough servings to satisfy a crowd while maintaining a luscious, moist texture that everyone loves.

Ingredients

1 loaf (about 16 slices) of day-old French bread or brioche, cut into 1-inch cubes
4 large eggs
2 cups whole milk

<2 cups heavy cream

1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins or dried cranberries (optional)
Butter for greasing the baking dish
Powdered sugar or caramel sauce for serving (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 10×15-inch baking dish thoroughly with butter to prevent sticking.

Place the bread cubes in a large mixing bowl. If using dried fruit, sprinkle it evenly over the bread.
In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Let sit for 10 minutes to allow the bread to absorb the custard.

Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover loosely with foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
Remove from oven and let cool slightly before serving. Dust with powdered sugar or drizzle with caramel sauce if desired.

Tips

Substitutions: Use almond milk or coconut milk for a dairy-free version. Whole wheat bread or croissants can add different textures and flavors.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Common mistakes: Not soaking the bread long enough can result in a dry pudding. Be sure to allow the bread to absorb the custard fully for the best texture.

Enhancements: Add chocolate chips, chopped nuts, or a splash of bourbon to customize your pudding.

Serving Suggestions

Serve bread pudding warm or at room temperature, topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel or chocolate sauce. Fresh berries or sliced bananas also make excellent accompaniments, adding a touch of freshness to this indulgent dessert.

Variations

For a fruity twist, incorporate fresh or frozen berries into the custard before baking. To make a savory bread pudding, omit the sugar and spices, and add cooked vegetables, cheese, and herbs; bake as a main dish. You can also experiment with different bread types, such as cinnamon raisin bread or baguette, for varied flavors and textures.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds or rewarm the entire dish in a 350°F (175°C) oven for about 15 minutes. For best results, serve warm to enjoy the custardy texture and rich flavors.

Frequently Asked Questions

Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding up to 24 hours in advance. After assembling, cover and refrigerate it. Bake just before serving for the freshest taste and texture.

Is bread pudding suitable for gluten-free diets?

Traditional bread pudding uses bread containing gluten. To make it gluten-free, use gluten-free bread options and ensure all other ingredients are gluten-free. The texture may vary slightly depending on the bread used.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for 20-30 minutes.

What are some dairy-free alternatives?

Replace the milk and cream with plant-based options like almond milk, coconut milk, or soy milk. Use coconut cream for richness. Adjust sugar and spices to taste, and consider adding a splash of vanilla extract for flavor.

How do I know when the pudding is done?

The pudding is ready when the top is golden brown, and the custard is set but still moist. You can insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s done. The edges should be slightly pulled away from the sides of the dish.

Can I add alcohol to the recipe?

Absolutely. Adding a splash of bourbon, rum, or brandy to the custard enhances flavor and adds depth. Incorporate it along with the vanilla extract for a boozy twist.

10×15 Bread Pudding Recipe for a Delicious Dessert