Bread pudding is a classic comfort dessert that transforms day-old bread into a rich, custardy treat. Perfect for large gatherings, this recipe ensures everyone leaves satisfied with its warm, gooey texture and comforting flavors. It’s simple to make in advance and can be customized with various add-ins, making it an ideal choice for serving a crowd.
Ingredients
- 15 loaves of day-old bread (about 1500 grams each), preferably French or brioche
- 5 gallons (18.9 liters) whole milk
- 150 large eggs
- 6 cups granulated sugar
- 1 cup vanilla extract
- 3 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1 teaspoon salt
- 4 cups raisins or dried cranberries (optional)
- 1 cup unsalted butter, melted
Instructions
- Prepare the bread: Cut the bread into roughly 1-inch cubes. Spread them evenly on baking sheets and toast at 350°F (175°C) for 15-20 minutes until slightly crispy. This helps absorb the custard and prevents sogginess.
- Make the custard mixture: In a large, heavy-duty mixing container or very large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Gradually add the milk, whisking constantly to combine completely.
- Combine bread and custard: Place the toasted bread cubes in large, deep roasting pans or multiple large baking dishes. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Gently press down on the bread to submerge it fully. Let sit for 20-30 minutes to allow the bread to absorb the custard.
- Add optional ingredients: If using raisins or dried cranberries, sprinkle them evenly over the soaked bread.
- Bake the pudding: Preheat your oven to 350°F (175°C). Place the pans on the middle rack and bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Finish with butter: Once baked, drizzle the melted butter over the top for added richness and flavor. Allow to cool slightly before serving.
Tips
- Substitutions: For a dairy-free version, use coconut milk or almond milk and vegan butter. Whole wheat bread or gluten-free options can be used, but adjust cooking time accordingly.
- Storage: Allow the bread pudding to cool completely before storing. It can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently in the oven or microwave before serving.
- Avoid sogginess: Toasting the bread and letting it soak up the custard for a sufficient time helps prevent the pudding from becoming too watery.
- Uniform baking: Use multiple pans if necessary to ensure even baking; overcrowding can lead to uneven cooking.
Serving Suggestions
Serve the bread pudding warm, topped with a dusting of powdered sugar, a dollop of whipped cream, or vanilla ice cream. For a touch of elegance, drizzle caramel or chocolate sauce over individual servings. It pairs beautifully with a cup of coffee or a glass of dessert wine for adult guests.
Variations
- Chocolate bread pudding: Add 2 cups of chocolate chips or chopped dark chocolate into the custard before pouring over the bread.
- Apple cinnamon: Mix in 2 cups of diced apples and increase cinnamon to 2 teaspoons for an apple pie flavor.
- Savory bread pudding: Omit sugar and vanilla, add cooked bacon, cheese, and herbs for a savory twist suitable for brunch or side dish.
- Nutty variation: Incorporate chopped pecans or walnuts into the bread mixture for added crunch and flavor.
Storage and Reheating
Allow the bread pudding to cool completely at room temperature, then cover tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 325°F (160°C) and warm the pudding for 15-20 minutes until heated through. Alternatively, microwave individual portions for 1-2 minutes, checking frequently to prevent overheating. For best results, reheat in the oven to preserve the custardy texture and prevent it from becoming soggy.
Frequently Asked Questions
How do I scale this recipe for fewer or more people?
This recipe is specifically designed for 75 servings. To adjust for smaller groups, divide the ingredient quantities proportionally. For larger gatherings, simply multiply the quantities accordingly. Using large commercial pans or multiple baking dishes makes scaling easier.
Can I prepare bread pudding ahead of time?
Yes, bread pudding can be assembled a day in advance. After baking, let it cool completely, then store covered in the refrigerator. Reheat before serving, either in the oven or microwave, to regain its warm, custardy texture.
What type of bread works best for bread pudding?
Stale or day-old bread is ideal because it absorbs the custard better without becoming too soggy. Rich breads like brioche or challah add extra flavor and a softer texture, but sturdy white bread or French bread also work well. Avoid very soft bread that may disintegrate during baking.
Can I make this gluten-free?
Yes, substitute the bread with gluten-free bread options. Be mindful that gluten-free bread may have a different texture and absorbency, so you might need to adjust the soaking time or custard volume slightly.
What can I do if the pudding turns out too dry or too wet?
If too dry, bake it a little longer or add a splash of milk and reheat. If too wet, try baking uncovered for a few extra minutes to allow excess moisture to evaporate. Properly toasted bread and sufficient soaking time help prevent these issues.
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Is bread pudding suitable for special diets?
It can be adapted for vegans or those with dairy allergies by using plant-based milk, vegan butter, and dairy-free bread. Always check ingredient labels to ensure compatibility with specific dietary needs.
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Enjoying bread pudding for a large crowd doesn’t have to be complicated. With this recipe, you can serve a warm, satisfying dessert that’s sure to impress your guests and make your event memorable. Whether for a holiday, party, or community gathering, this bread pudding recipe guarantees comfort and deliciousness in every bite.
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