Traditional Bread Pudding Recipe
This traditional bread pudding recipe transforms simple ingredients into pure comfort magic. Rich custard soaks into tender brioche bread, creating pockets of creamy sweetness that deliver warmth and nostalgia in every spoonful - a treasured family dessert that tastes fancy but uses everyday ingredients.
Print Pin Servings : 12
Calories : 385kcal
Cost : $8.75
Equipment
- 1 9×13 inch baking dish Buttered thoroughly for easy removal and to prevent sticking
- 1 Large mixing bowl To whisk custard mixture until completely smooth
- 1 Whisk For combining custard ingredients smoothly
- 1 Medium saucepan To make the brown sugar sauce
- 1 Oven Preheated to 350°F for baking to golden perfection
Ingredients
- 8 cups brioche bread cut into 1-inch cubes - Day-old bread works best for proper texture
- 2 cups whole milk - For rich custard base
- 1 cup heavy cream - Creates luxurious creamy texture
- ¾ cup granulated sugar - Sweetens the custard mixture
- ½ cup brown sugar packed - Adds depth and caramel notes
- 5 large eggs - Binds custard and creates structure
- 2 teaspoons vanilla extract - Pure vanilla for best flavor
- 1 teaspoon ground cinnamon - Warm spice essential for bread pudding
- ½ teaspoon ground nutmeg - Traditional bread pudding spice
- ¼ teaspoon salt - Enhances all flavors
- ½ cup raisins - Optional - adds chewy sweetness
- ½ cup pecans - chopped | Optional - for crunchy texture
- ¼ cup unsalted butter - For brown sugar sauce
- ½ cup brown sugar packed - For sauce - creates caramel richness
- ¼ cup heavy cream - For sauce - makes it smooth and pourable
- 1 teaspoon vanilla extract - For sauce - complements bread pudding
- 1 pinch salt - For sauce - balances sweetness
Instructions
- Heat oven to 350°F and butter a 9×13-inch baking dish thoroughly. This ensures easy removal and prevents sticking during baking.
- Spread brioche cubes evenly in your prepared dish. Scatter raisins throughout if using, ensuring even distribution for every delicious bite.
- Whisk milk, cream, both sugars, eggs, vanilla, cinnamon, nutmeg, and salt in a large bowl until completely smooth and well combined.
- Pour custard mixture over bread cubes, ensuring every piece gets coated. Press bread down gently and let rest 15 minutes for proper absorption.
- Add chopped pecans on top for extra crunch and visual appeal before baking to golden perfection.
- Bake 45-55 minutes until golden brown and set in center. A toothpick should come out mostly clean when inserted.
- Melt butter in saucepan, stir in brown sugar until dissolved, then slowly add cream. Cook 2-3 minutes until thickened, then stir in vanilla and salt.
- Cut into generous squares and drizzle with warm sauce for the ultimate comfort dessert experience.
Notes
The secret to perfect bread pudding lies in using day-old bread that's slightly stale - fresh bread becomes too soggy and falls apart. Don't rush the soaking time; letting the bread absorb the custard for at least 15 minutes makes all the difference in creating that perfect custardy texture with golden brown top.
Nutrition
Serving : 170g | Calories : 385kcal | Carbohydrates : 48g | Protein : 8g | Fat : 18g | Saturated Fat : 11g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 4g | Cholesterol : 125mg | Sodium : 320mg | Potassium : 185mg | Fiber : 2g | Sugar : 32g | Vitamin A : 520IU | Vitamin C : 2mg | Calcium : 145mg | Iron : 1.8mg