Bread Pudding Recipe for 50 People: Easy & Delicious

Bread pudding is a comforting, versatile dessert that transforms leftover bread into a rich, custardy treat. Perfect for large gatherings, this recipe ensures everyone gets a warm, satisfying slice.

Ingredients

• 10 pounds day-old bread (such as brioche, French bread, or challah), cubed
• 4 quarts whole milk
• 2 pounds granulated sugar
• 12 large eggs
• 4 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted
• Optional toppings: raisins, chocolate chips, nuts, or berries (about 2 cups total)

Instructions

1. Preheat your oven to 350°F (175°C). Grease multiple large baking dishes or a convection oven-safe tray to accommodate the volume.
2. Place the cubed bread in a large mixing container or several large bowls. If using optional add-ins like raisins or chocolate chips, sprinkle them evenly over the bread cubes.
3. In a large saucepan, combine the milk, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until the mixture is steaming but not boiling, then remove from heat.
4. In a separate large bowl, whisk the eggs thoroughly. Slowly pour the warm milk mixture into the eggs, whisking constantly to temper the eggs and prevent curdling.
5. Add the vanilla extract and melted butter to the custard mixture, stirring well.
6. Pour the custard evenly over the bread cubes, ensuring all pieces are soaked. Gently press the bread down to submerge it fully in the custard.
7. Let the mixture sit for 15-20 minutes, allowing the bread to absorb the custard completely.
8. Transfer the soaked bread mixture into prepared baking dishes, spreading evenly. Cover with foil if baking multiple trays or to prevent drying out.
9. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown. Remove the foil during the last 10 minutes for a crispier top.
10. Allow the bread pudding to cool slightly before serving. For best results, serve warm or at room temperature with your preferred toppings.

Tips

• Substitutions: Use milk alternatives like almond or soy milk for dairy-free options. You can also substitute brown sugar for a deeper flavor.
• Stale bread: The drier the bread, the better it absorbs the custard, so day-old or slightly stale bread is ideal.
• Prevent sogginess: Do not oversoak the bread; 15-20 minutes is sufficient. Too much liquid can make the pudding too dense or soggy.
• Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes for best texture.

Serving Suggestions

Serve bread pudding warm with a drizzle of caramel or chocolate sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. Fresh berries or sliced bananas also complement the dish beautifully, adding a fresh contrast to the rich custard.

Variations

• Chocolate bread pudding: Mix in chocolate chips or cocoa powder into the custard for a decadent twist.
• Fruit-studded: Add chopped apples, pears, or dried fruits like apricots for added flavor and texture.
• Savory version: Omit sugar and spices, add cheese, herbs, and cooked vegetables for a savory bread pudding suitable as a side dish or brunch item.
• Vegan: Use plant-based milk (like coconut or almond milk), vegan butter, and replace eggs with applesauce or flaxseed meal mixed with water.

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 in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Alternatively, microwave individual portions for 1-2 minutes, but note that the texture may be slightly softer. For best results, reheat gently to preserve the custard’s creamy consistency.

Frequently Asked Questions

Can I prepare bread pudding ahead of time?

Yes, you can assemble the bread pudding a day in advance, cover it tightly, and refrigerate overnight. Bake it fresh before serving for the best texture and flavor. This allows the bread to fully absorb the custard and makes serving easier for large gatherings.

What types of bread are best for bread pudding?

Stale or day-old bread works best because it absorbs the custard without becoming too mushy. Brioche, challah, French bread, or Italian bread are excellent choices due to their texture and flavor. Avoid very soft bread like sandwich bread unless toasted or dried slightly beforehand.

How do I know when the bread pudding is done?

The pudding is ready when the custard is set and a knife inserted into the center comes out clean. The top should be golden brown and slightly crispy. The baking time is approximately 45-50 minutes at 350°F, but oven variations may require adjustments.

Can I make this recipe gluten-free?

Yes, substitute the bread with gluten-free bread or slices. Ensure the bread is sturdy enough to absorb the custard without falling apart. Gluten-free options may require a slightly longer soaking time or a gentle touch when mixing.

Is bread pudding suitable for gluten-free diets?

Only if made with gluten-free bread. Regular bread contains gluten, so always check labels or use certified gluten-free varieties if needed. The custard ingredients are naturally gluten-free.

How can I make this dessert healthier?

You can reduce the sugar or substitute with natural sweeteners like honey or maple syrup. Use low-fat milk or plant-based alternatives, and incorporate fresh fruits to add natural sweetness and fiber. Keep in mind that modifications may slightly alter the traditional texture.

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