Bread pudding is a comforting dessert that transforms day-old bread into a rich, custardy treat. Using 12 eggs ensures a silky, firm texture that holds together beautifully, making it ideal for family gatherings or special occasions. This recipe balances sweetness and custard richness, resulting in a satisfying, crowd-pleasing dessert that can be customized with your favorite add-ins.
Ingredients
- 12 large eggs
- 4 cups whole milk
- 1 cup heavy cream (optional for extra richness)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 8 cups day-old bread, cubed (French bread, brioche, or challah work well)
- Optional add-ins: 1/2 cup raisins, chocolate chips, or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, warm the milk and heavy cream until just heated (about 2 minutes in the microwave). Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Stir in any optional add-ins like raisins or chocolate chips into the bread cubes. Spread the bread evenly in the prepared baking dish.
- Pour the custard mixture over the bread, pressing down gently to submerge the bread cubes. Let sit for 10-15 minutes to allow the bread to soak up the custard.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool slightly before serving. For a caramelized finish, you can broil the top for 1-2 minutes, but watch carefully to prevent burning.
Tips
- Substitutions: Use almond milk or other dairy alternatives if preferred. Whole milk gives the best custard texture, but skim milk can be used for lighter version.
- For a richer pudding: Increase the amount of heavy cream or add a splash of bourbon or rum to the custard.
- Prevent sogginess: Ensure the bread is somewhat stale or dry to absorb the custard without becoming overly mushy.
- Storage tip: If making ahead, cover and refrigerate the unbaked pudding for up to 24 hours before baking. Do not freeze, as the texture may suffer.
Serving Suggestions
Serve bread pudding warm or at room temperature, topped with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a scoop of vanilla ice cream. Fresh berries or sliced bananas also make excellent accompaniments, adding freshness and color to the dish.
Variations
Experiment with different flavors and ingredients to make unique versions of this classic dessert. You can add:
- Coconut bread pudding: Mix shredded coconut into the custard or sprinkle on top before baking.
- Apple cinnamon: Fold in chopped apples and extra cinnamon for a fruity twist.
- Chocolate lovers: Incorporate chocolate chips or drizzle melted chocolate over the finished pudding.
- Vegan version: Use plant-based milk, vegan bread, and egg replacers like flaxseed or chia seed mixture.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions on high for 30-60 seconds until warm, or reheat the entire dish in the oven at 350°F (175°C) for about 15 minutes. For best texture, cover with foil to prevent drying out. Avoid freezing, as the custard may become watery upon thawing.
Frequently Asked Questions
Can I make bread pudding without eggs?
Eggs are essential for binding and creating the custard texture. To make a vegan or egg-free version, consider using silken tofu blended with plant-based milk or commercial egg replacers, but the consistency may differ slightly.
What type of bread is best for bread pudding?
Stale or day-old bread with a firm crumb works best as it absorbs the custard without falling apart. Brioche, challah, French bread, or Texas toast are excellent choices. Soft bread like sandwich bread can become too soggy.
How do I prevent the bread pudding from becoming too dry or too soggy?
Ensure the bread is not overly fresh and absorbs the custard evenly. Let it sit for a few minutes after pouring the custard to allow thorough soaking. Baking at the correct temperature and time also helps achieve the perfect moistness without excess sogginess.
Can I add fruit or nuts?
Absolutely. Dried fruits like raisins, cranberries, or chopped dates add sweetness and texture. Nuts such as pecans or walnuts provide crunch. Fold them into the bread before pouring the custard for even distribution.
Is bread pudding suitable for freezing?
While you can freeze bread pudding, the texture of the custard may change, becoming watery or grainy upon thawing. It’s best enjoyed fresh or refrigerated for up to 3 days. If freezing, wrap tightly and reheat thoroughly.
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