Bread Pudding Recipe for 11x7 Pan: Easy & Delicious

Bread pudding is a comforting dessert that transforms stale bread into a rich, custardy treat. Perfect for using up day-old bread, this recipe yields a moist, flavorful pudding that everyone will love. Its simple ingredients and straightforward steps make it a go-to dessert for both beginner and experienced bakers alike.

Ingredients

6 cups of day-old bread, cubed (about 1 loaf, such as French bread or brioche)
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Optional: 1/2 cup raisins or chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease the 11×7-inch baking dish with butter or non-stick spray to prevent sticking.

Place the bread cubes in a large mixing bowl. If using raisins or chocolate chips, sprinkle them evenly over the bread.
In a medium saucepan, combine the milk, heavy cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
In a separate bowl, whisk together the eggs and vanilla extract until well combined.

Gradually pour the warm milk mixture into the eggs while whisking constantly to temper the eggs, preventing curdling.
Pour the custard mixture over the bread cubes, ensuring all pieces are submerged. Gently press down to soak the bread evenly.
Let the mixture sit for about 10 minutes to allow the bread to absorb the custard fully.

Transfer everything into the prepared 11×7-inch dish, spreading evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let it cool slightly before serving. For a richer presentation, dust with powdered sugar or serve with a drizzle of caramel or vanilla sauce.

Tips

Substitutions: Use almond milk or half-and-half instead of heavy cream for a lighter version. Whole wheat bread can be used for added fiber, but it may change the texture slightly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals until warm.
Common Mistakes: Not soaking the bread long enough can result in a dry pudding. Ensure the custard fully absorbs into the bread before baking for best texture.
Additional Flavorings: Consider adding citrus zest, chopped nuts, or a splash of bourbon or rum to customize the flavor.

Serving Suggestions

Serve bread pudding warm or at room temperature. It pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. For a more decadent treat, add a dollop of mascarpone or cream cheese frosting on top.

Variations

Experiment with different bread types like croissants or challah for a richer flavor. Incorporate seasonal fruits such as berries, apples, or pears to add freshness. For a chocolate lover’s version, mix in chocolate chips or swirls of Nutella before baking. You can also make it vegan by substituting eggs with flaxseed meal and using plant-based milk.

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 until warm. For larger quantities, reheat in a 350°F (175°C) oven for about 15 minutes, covered with foil to prevent drying out. It’s best enjoyed fresh, but reheating preserves much of its moistness and flavor.

Frequently Asked Questions

Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding a day in advance. After assembling, cover and refrigerate overnight. Bake it fresh the next day for best results, but it can also be baked cold, adding a few extra minutes to the baking time.

Can I freeze bread pudding?

Absolutely. Once cooled, wrap individual portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or oven.

What type of bread works best?

Stale or day-old bread works best because it absorbs the custard without falling apart. Breads like French bread, brioche, challah, or Texas toast are ideal due to their sturdy texture and flavor.

Can I make this recipe gluten-free?

Yes, substitute the bread with gluten-free bread or baked gluten-free slices. Ensure the bread is sturdy enough to soak up the custard and doesn’t fall apart during baking.

How do I prevent the pudding from being too dry or too wet?

Use the correct amount of custard to bread ratio—about 1:1 or slightly more liquid. Let the bread soak for at least 10 minutes before baking to ensure proper absorption. Baking until just set and golden also helps achieve the perfect moistness.

Is bread pudding suitable for a vegan diet?

Yes, by using plant-based milk (like almond or soy), flaxseed or chia seed eggs, and vegan bread, you can easily adapt this recipe to be vegan-friendly without sacrificing flavor or texture.

Bread Pudding Recipe for 11×7 Pan: Easy & Delicious