Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Bread Pudding 4.7 (4,166) 3,315 Reviews 874 Photos My family loves bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream. Submitted by ELLENMARIE Updated on April 22, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 874 874 874 874 874 Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box. TTV78 What Is Bread Pudding? Bread pudding is a dessert made with slightly stale bread and custard. The no-waste dish is so old, nobody knows quite when or where it originated. People in 13th-century England called it "poor man's pudding" because the cooks who made it couldn't afford to throw any ingredients away. How to Make Bread Pudding You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated bread pudding recipe: 1. Place bread cubes in a baking pan, then drizzle them with melted butter. Sprinkle raisins on top, if desired.2. Mix the remaining ingredients together. Pour the mixture over the bread.3. Bake in a preheated oven until the bread is golden brown. Best Bread for Bread Pudding The best bread for bread pudding is a slightly stale loaf that would otherwise go to waste. Of course, some breads are better suited for bread pudding than others. Opt for a hearty and sturdy loaf that can stand up to the rich custard without falling apart. Challah, brioche, sourdough, or French bread are all fantastic choices. Basically, any bread that would work well for French toast will also work well for bread pudding. Allrecipes How to Store Bread Pudding Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days. Can You Freeze Bread Pudding? Yes, you can freeze bread pudding for up to three months. It's best to bake the bread pudding in a foil pan if you plan to freeze it. Allow it to cool, then wrap the whole thing tightly in a layer of storage wrap and at least one layer of foil. Thaw in the refrigerator overnight. Freeze any extra sauce separately. Allrecipes Community Tips and Praise "I really like this recipe as written," says cmadd. "It is easy and I always have ingredients on hand. I love this for breakfast too! Thanks for sharing … it is delicious!" "Wow, this was so good," raves sweettea. "I just made it tonight because I had a loaf of stale sourdough bread and I couldn't bear to keep looking at it. This recipe is great, and I added some cranberries I had in the fridge instead of raisins." "It turned out just perfect," according to Meagan Kellermann-Brown. "We used day-old Italian bread from the bakery and semi-sweet chocolate chips instead of raisins. We didn't change anything else about the recipe." Editorial contributions by Corey Williams Bread Pudding 4.7 (4,166) Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 12 Yield: 1 8-inch square pan Save Rate Print Share Ingredients 6 slices day-old bread, torn into small pieces 2 tablespoons unsalted butter, melted ½ cup raisins (Optional) 2 cups milk ¾ cup white sugar 4 large eggs, beaten 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes. Carson I Made It Print Nutrition Facts (per serving) 165 Calories 5g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 165 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 12% Cholesterol 70mg 23% Sodium 140mg 6% Total Carbohydrate 27g 10% Dietary Fiber 1g 3% Total Sugars 19g Protein 5g 9% Vitamin C 0mg 0% Calcium 81mg 6% Iron 1mg 5% Potassium 150mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved