Bread pudding is a comforting, versatile dessert that transforms simple bread into a rich, custardy treat. Using 8 eggs ensures a silky, custard-like texture that binds the bread perfectly, making this recipe a reliable favorite for both casual family dinners and special occasions.
Ingredients
- 8 large eggs
- 4 cups (about 1 loaf) of day-old bread, cubed (white, brioche, or challah work well)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional toppings: raisins, chocolate chips, chopped nuts, or dried fruits
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish generously with butter or non-stick spray.
- 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 slightly (about 30 seconds in the microwave) to help dissolve the sugar. Gradually add the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Add the bread cubes to a large mixing bowl or a shallow dish. Pour the custard mixture over the bread, ensuring all pieces are soaked. Gently press the bread down to submerge fully if needed. Let sit for 10-15 minutes to allow the bread to absorb the custard.
- If desired, fold in optional toppings like raisins, chocolate chips, or nuts into the soaked bread mixture.
- Transfer the bread and custard mixture into the prepared baking dish, spreading evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly for about 10 minutes before serving. The pudding should be custardy and moist but set enough to hold its shape.
Tips
- Substitutions: You can substitute whole milk with almond milk or soy milk for dairy-free options. Use gluten-free bread if needed.
- Crusty bread: Slightly stale bread works best as it absorbs more custard without falling apart. Fresh bread can also be used but may be softer.
- Prevent sogginess: Don’t over-soak the bread. Let it sit just long enough to absorb the custard without becoming overly mushy.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Serving Suggestions
Serve bread pudding warm with a drizzle of caramel or vanilla sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or sliced fruits add a bright contrast to the richness.
Variations
- Chocolate bread pudding: Add chocolate chips or a swirl of chocolate sauce into the custard before baking.
- Fruity twist: Incorporate fresh or dried fruits like apples, berries, or raisins into the bread mixture.
- Spiced version: Increase cinnamon and nutmeg or add a pinch of cloves or ginger for a more spiced profile.
- Vegan adaptation: Use plant-based milk (almond, coconut) and egg replacer or silken tofu blended with the custard mixture.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and warm in 30-second intervals until heated through, or reheat in a 350°F (175°C) oven for about 10-15 minutes. For best texture, reheat gently to prevent drying out or overcooking.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, you can assemble the bread pudding a day in advance and refrigerate it overnight. Let it sit at room temperature for 15-20 minutes before baking to ensure even cooking.
What type of bread is best for bread pudding?
Slightly stale bread like brioche, challah, French bread, or even croissants work best because they absorb custard well and hold their shape during baking. Avoid very soft or fresh bread unless you dry it out first.
How do I prevent bread pudding from becoming too soggy?
Ensure the bread isn’t over-soaked and that the custard mixture isn’t too runny. Allow enough time for the bread to absorb the custard but not so long that it turns mushy. Baking at the right temperature also helps set the pudding properly.
Can I freeze bread pudding?
Yes, once cooled, wrap individual portions or the entire dish tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.
Is bread pudding suitable for gluten-free diets?
It can be, if you use gluten-free bread. Check all ingredients, especially toppings and add-ins, to ensure they are gluten-free. The custard ingredients are naturally gluten-free.
What toppings go well with bread pudding?
Popular toppings include whipped cream, vanilla or caramel sauce, fresh berries, sliced bananas, or chopped nuts. These add flavor and texture contrast to the soft pudding.
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