Bread pudding is a comforting dessert that transforms leftover bread into a warm, custardy treat. This version without heavy cream offers a lighter, yet equally flavorful alternative perfect for those seeking a creamy dessert without the richness of heavy cream.
Ingredients
- 4 cups day-old bread, cubed (about 6-8 slices or 200 grams)
- 2 ½ cups whole milk or plant-based milk (almond, soy, oat)
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- ½ cup raisins or dried cranberries (optional)
- Butter or non-stick spray for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or non-stick spray to prevent sticking.
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
- Gradually pour in the milk, whisking constantly to create a smooth custard mixture.
- Add the bread cubes and dried fruit (if using) to the custard mixture. Gently fold to ensure all bread is soaked evenly. Let sit for about 10 minutes so the bread absorbs the custard.
- Transfer the mixture into the prepared baking dish, spreading evenly with a spatula.
- Bake in the preheated oven for 40-45 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. The pudding will set further as it cools.
Tips
- Substitutions: You can substitute the milk with coconut milk or any plant-based milk for a dairy-free version. For added flavor, consider using flavored milks like vanilla or almond.
- Bread types: Day-old brioche, challah, or French bread work best, but any sturdy bread will do. Avoid very soft bread that may turn mushy.
- Moisture control: If your bread is very dry, soak it a little longer in the custard mixture. If it’s too moist, bake a few extra minutes to firm it up.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Serving Suggestions
Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream. Fresh berries or sliced bananas also complement the flavors beautifully. For a more decadent treat, add a scoop of vanilla ice cream on top.
Variations
- Chocolate bread pudding: Mix in ½ cup of chocolate chips or cocoa powder into the custard for a chocolatey twist.
- Apple cinnamon version: Fold in diced apples and increase cinnamon to 1 teaspoon for a fruity, spiced variation.
- Nutty bread pudding: Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Vegan version: Use plant-based milk, substitute eggs with flaxseed or chia seed mixture (1 tablespoon ground seeds + 3 tablespoons water per egg), and replace butter with coconut oil or vegan margarine.
Storage and Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or reheat the entire dish in a 350°F (175°C) oven for about 10-15 minutes until warmed through. For best results, reheat gently to prevent drying out the pudding.
Frequently Asked Questions
Can I make bread pudding without eggs?
Yes, you can substitute eggs with a flaxseed or chia seed mixture—combine 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water, let it sit until thickened, then use it in place of eggs. The texture may be slightly different but still delicious.
Is bread pudding suitable for vegans?
Absolutely. Use plant-based milk, vegan butter or coconut oil, and a flaxseed or chia seed substitute for eggs. Many recipes are easily adaptable to vegan preferences without sacrificing flavor.
Can I freeze bread pudding?
Yes, bread pudding freezes well. Wrap individual portions tightly in plastic wrap and place in a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or oven.
What type of bread is best for bread pudding?
Sturdy, slightly stale bread works best because it absorbs the custard without falling apart. Challah, brioche, French bread, or Italian bread are excellent choices. Avoid very soft bread like sandwich bread unless it’s slightly dried out.
Can I add alcohol to bread pudding?
Yes, a splash of bourbon, rum, or brandy can add depth of flavor. Add it to the custard mixture or drizzle over the pudding before baking or serving for an adult twist.
How do I know when the bread pudding is done?
The pudding is ready when the top is golden brown and a toothpick inserted into the center comes out clean. It should be slightly firm but still moist inside. Baking times may vary based on oven and bread type.
This bread pudding recipe offers a comforting, versatile dessert that’s easy to customize and perfect for a cozy night in or a casual gathering. Its simplicity and delicious flavor make it a great choice for both beginner and experienced bakers alike.
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