Bread pudding is a comforting, versatile dessert that transforms leftover bread into a rich, custardy treat. Perfect for feeding a crowd, this recipe ensures everyone gets a warm, satisfying slice of homemade goodness.
Ingredients
- 10 loaves of day-old bread (about 2 pounds), preferably French or brioche, torn into chunks
- 2 gallons whole milk
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 12 large eggs
- 4 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- Optional: 2 cups raisins or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease two large baking dishes or a 12-inch by 20-inch roasting pan with butter or non-stick spray.
- In a large stockpot, heat the milk until just simmering. Remove from heat and stir in the brown sugar, granulated sugar, cinnamon, nutmeg, and salt until dissolved. Let the mixture cool slightly to warm.
- In a large mixing bowl, whisk together the eggs and vanilla extract. Slowly pour in the warm milk mixture, whisking continuously to combine smoothly.
- Add the melted butter to the custard mixture and stir well.
- Incorporate the torn bread chunks into the custard, gently pressing down to ensure all bread absorbs the liquid. If using raisins or dried cranberries, fold them in now.
- Divide the soaked bread mixture evenly between the prepared baking dishes, spreading out to create an even layer.
- Bake uncovered in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool slightly before serving. For best flavor, let it rest for at least 15 minutes.
Tips
- Use day-old bread or slightly stale bread for better absorption of the custard. Fresh bread may become too soggy.
- For a dairy-free version, substitute the milk with coconut milk or almond milk, and use vegan butter or margarine.
- To add a crunch topping, sprinkle with chopped nuts or a streusel mixture before baking.
- If storing leftovers, let the pudding cool completely before covering tightly with plastic wrap or foil. Reheat in the oven at 350°F for 15-20 minutes for best results.
Serving Suggestions
Serve bread pudding warm, topped with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent finish. It pairs well with fresh berries or a dusting of powdered sugar for a lighter touch.
Variations
For a chocolate twist, fold in 1 cup of chocolate chips before baking. For a fruity flavor, add chopped apples or pears along with the bread. You can also experiment with different spices like ginger or cloves to customize the flavor profile. Gluten-free bread options can be used for a gluten-free version, just ensure the bread is certified gluten-free.
Storage and Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. To reheat, microwave a single serving on high for 1-2 minutes or warm in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, allow it to thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, you can assemble the bread pudding a day in advance, cover it tightly, and refrigerate overnight. Bake it when ready to serve, adding a few extra minutes if it’s cold from the fridge.
Is bread pudding suitable for gluten-free diets?
It can be if you use gluten-free bread. Always check ingredient labels to ensure the bread is certified gluten-free and avoid cross-contamination during preparation.
How do I prevent the bread from becoming too soggy?
Use slightly stale bread that has dried out a bit, and don’t soak the bread for too long. Also, ensure the custard isn’t overly runny; adjusting the milk quantity slightly can help.
Can I add alcohol to bread pudding?
Absolutely. For a boozy twist, fold in ½ to 1 cup of bourbon, rum, or brandy into the custard before baking. Be mindful of the alcohol content if serving to children or those avoiding alcohol.
What’s the best way to serve bread pudding at a large gathering?
Serve it warm from the oven or reheat individual portions. Present it with toppings like whipped cream, caramel sauce, or fresh fruit to enhance the flavor and presentation. Using large, attractive serving dishes makes it easy to serve multiple guests efficiently.
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