Bread pudding is a comforting, versatile dessert that transforms stale bread into a rich, custardy treat loved by many. This recipe is scaled to serve 25 people, making it ideal for large gatherings, potlucks, or family celebrations. Its creamy texture and warm flavors make it a guaranteed hit at any event.
Ingredients
- 2.5 pounds day-old bread (such as French bread or brioche), cubed
- 12 large eggs
- 4 cups whole milk
- 2 cups heavy cream
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: 1 cup raisins or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a large 9×13-inch baking dish or a similarly sized deep baking pan to prevent sticking.
- Place the bread cubes in a large mixing bowl. If using raisins or nuts, sprinkle them evenly over the bread.
- In a separate large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula or spoon to ensure the bread absorbs the liquid. Let sit for 10-15 minutes to allow the bread to soak thoroughly.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from oven and let cool slightly before serving. The pudding should be warm, moist, and custardy inside.
Tips
- Substitutions: You can substitute half-and-half for heavy cream for a lighter version. Whole wheat bread can add a nuttier flavor, but avoid very soft bread that may become mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Common mistakes: Not soaking the bread long enough can lead to a dry pudding. Overbaking can cause it to become too firm; keep an eye on the baking time.
- Enhancements: Add a splash of bourbon or orange liqueur to the custard for extra flavor. Top with whipped cream or caramel sauce before serving for an indulgent touch.
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 dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries for added freshness and contrast.
Variations
- Chocolate Bread Pudding: Mix in chocolate chips or chunks into the bread before soaking for a decadent twist.
- Apple Cinnamon Bread Pudding: Add sautéed apples and extra cinnamon to the custard mixture for a fruity variation.
- Vegan Version: Use plant-based milk (like almond or coconut) and egg replacers (such as flaxseed or commercial egg substitutes) to accommodate dietary needs.
- Savory Bread Pudding: Omit the sugar and vanilla, adding cheese, herbs, and cooked vegetables for a savory side dish or brunch item.
Storage and Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices or portions in a baking dish and warm in a 350°F (175°C) oven for 10-15 minutes until heated through. Alternatively, reheat individual servings in the microwave at 30-second intervals, checking for even warmth. For best results, avoid over-reheating, which can dry out the pudding.
Frequently Asked Questions
Can I prepare the bread pudding ahead of time?
Yes, you can assemble the bread pudding a few hours or even the night before, cover it tightly with plastic wrap, and refrigerate. Allow it to come to room temperature for about 30 minutes before baking to ensure even cooking.
What kind of bread is best for bread pudding?
Stale or day-old bread works best because it absorbs the custard without falling apart. Brioche, French bread, challah, or Texas toast are excellent choices due to their sturdiness and flavor. Avoid very soft bread that may become mushy.
Can I freeze bread pudding?
Yes, bread pudding freezes well. Wrap individual portions or the whole dish tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
How do I know when the bread pudding is done?
It’s done when the top is golden brown and a knife inserted into the center comes out clean. The custard should be set but still slightly moist inside. Overbaking can lead to a dry texture, so keep an eye on the timing.
Can I make this recipe gluten-free?
Yes, substitute gluten-free bread for the regular bread, ensuring it’s sturdy enough to absorb the custard. Always check ingredients for hidden gluten if using processed products.
What variations can I try if I want a less sweet pudding?
Reduce the sugar to ¾ cup or 1 cup, and consider adding more spices like cardamom or ginger for flavor. You can also serve with fresh fruit instead of sweet toppings for a less sugary dessert.
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