Bread pudding is a classic dessert that transforms stale bread into a warm, custardy treat. Perfect for two, this recipe offers a cozy, satisfying finish to any meal and is easily customizable with your favorite add-ins.
Ingredients
- 4 slices of day-old bread (about 1 cup cubed), preferably brioche, challah, or French bread
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- A pinch of salt
- 2 tablespoons unsalted butter, melted
- Optional add-ins: 1/4 cup raisins, chocolate chips, chopped nuts, or dried fruits
Instructions
- Preheat your oven to 350°F (175°C). Grease a small baking dish or ramekin suitable for two servings with butter or non-stick spray.
- Cut the bread into 1-inch cubes and place them in the prepared dish. If using add-ins like raisins or chocolate chips, sprinkle them evenly over the bread cubes.
- In a mixing bowl, whisk together the milk, heavy cream, sugar, egg, vanilla extract, cinnamon (if using), and salt until well combined.
- Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Let sit for about 5 minutes to allow the bread to soak up the custard.
- Drizzle the melted butter over the top of the pudding for added richness and flavor.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the custard is set but still slightly creamy in the center.
- Remove from the oven and allow to cool for a few minutes before serving. Serve warm, optionally topped with whipped cream, a dusting of powdered sugar, or a drizzle of caramel or chocolate sauce.
Tips
- Substitutions: Use almond milk or coconut milk for a dairy-free version. Whole bread works best, but you can also use slightly stale sliced bread or brioche for a richer flavor.
- Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving.
- Common mistakes: Not soaking the bread long enough can result in a custard that’s too dry. Overbaking can make the pudding dry and tough—keep an eye on it around the 25-minute mark.
- Enhancements: For a caramelized top, sprinkle a little brown sugar on before baking. You can also add a splash of bourbon or rum in the custard for extra flavor.
Serving Suggestions
Serve bread pudding warm as a comforting dessert. Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for extra indulgence. It also pairs well with fresh berries or sliced bananas for a fruity contrast.
Variations
Experiment with different flavors to customize your bread pudding. Add cocoa powder to the custard for a chocolate version, or mix in chopped apples and cinnamon for an apple cinnamon twist. For a tropical flavor, incorporate shredded coconut and chopped pineapple. Vegan options can be made using plant-based milk and egg substitutes like flaxseed meal or silken tofu.
Storage and Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place individual portions in the microwave for 20-30 seconds or reheat the entire dish in a 350°F (175°C) oven for about 10 minutes until warmed through. For best results, reheat gently to prevent drying out.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, you can prepare the bread pudding a few hours ahead and refrigerate it before baking. Let it sit at room temperature for about 10-15 minutes before baking to ensure even cooking.
What type of bread is best for bread pudding?
Stale or day-old bread works best because it absorbs the custard without falling apart. Rich breads like brioche or challah add extra flavor and texture, but basic white or French bread also works well.
Can I freeze bread pudding?
Yes, bread pudding freezes well. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave before serving.
Is bread pudding suitable for a gluten-free diet?
Only if you use gluten-free bread. Regular bread contains gluten, so opt for gluten-free bread varieties if needed. The custard ingredients are naturally gluten-free.
How do I know when the bread pudding is done?
Look for a golden top and a custard that’s set but still slightly creamy in the center. The baking time of 25-30 minutes is usually sufficient, but a toothpick inserted near the center should come out clean or with moist crumbs.
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