Bread pudding is a comforting dessert that transforms stale bread into a rich, custardy treat. This recipe skips brown sugar, offering a simple, sweet alternative that still delivers on flavor and texture. Perfect for using up leftover bread, it’s easy to customize with your favorite add-ins and toppings.
Ingredients
- 4 cups day-old bread, cubed (such as brioche, French bread, or white sandwich bread)
- 2 cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Optional add-ins: raisins, chopped nuts, chocolate chips, or dried fruit
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
- Place the bread cubes in a large mixing bowl. If using add-ins like raisins or nuts, sprinkle them evenly over the bread.
- In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
- Pour the egg mixture over the bread cubes, ensuring all pieces are soaked. Gently press down with a spatula to help the bread absorb the custard.
- Drizzle the melted butter evenly over the top of the mixture.
- Let the mixture sit for about 10 minutes to allow the bread to fully soak up the custard.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a toothpick inserted in the center should come out clean).
- Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Tips
- For a richer flavor, substitute half of the milk with heavy cream or coconut milk.
- If you prefer a sweeter pudding, increase the sugar to 1 1/4 cups or add a drizzle of honey or maple syrup before baking.
- Use stale bread for best absorption, but if fresh bread is all you have, lightly toast it first to dry it out.
- To make it vegan, replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.
Serving Suggestions
Serve bread pudding warm, topped with a dusting of powdered sugar, fresh berries, or a drizzle of caramel or chocolate sauce. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully with this dessert.
Variations
For a fruity twist, fold in chopped apples, berries, or dried apricots before baking. You can also add a layer of fruit jam or preserves between layers of bread for added flavor. To make it more decadent, incorporate chocolate chips or swirls of Nutella into the custard mixture.
Storage and Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds or warm in a 350°F (175°C) oven for about 10 minutes. For best results, reheat until the pudding is heated through and slightly crispy on top.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, you can prepare the bread pudding a day in advance. Assemble and refrigerate it overnight. When ready to bake, add a few extra minutes to the baking time to ensure it’s heated through and the custard is set.
Can I use different types of bread?
Absolutely. Stale French bread, brioche, challah, or even croissants work well. The goal is to use bread that can absorb the custard without falling apart. Avoid very soft or fresh bread unless you toast or dry it first.
Is bread pudding suitable for gluten-free diets?
It can be, if you use gluten-free bread. Always check that your bread and add-ins are gluten-free to ensure the dish is safe for those with gluten sensitivities or celiac disease.
How can I make this recipe dairy-free?
Replace the milk with almond milk, soy milk, or coconut milk. Use dairy-free margarine or oil instead of butter. The texture may vary slightly, but it will still be delicious.
What if I don’t have ground cinnamon?
You can substitute cinnamon with pumpkin pie spice or a mix of nutmeg, allspice, and cloves for a similar warm flavor. Adjust the quantity to taste.
Can I add alcohol to enhance flavor?
Yes, a splash of bourbon, rum, or brandy can add depth. Mix it into the custard before pouring over the bread, but keep in mind it may slightly alter the texture and flavor profile.
This bread pudding recipe without brown sugar offers a simple yet flavorful dessert that’s easy to customize and perfect for using day-old bread. Whether you’re after a quick treat or a cozy weekend dessert, it’s sure to satisfy your sweet tooth with its warm, comforting taste.
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