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This classic bread pudding turns leftover bread into a cozy, wallet-friendly treat everyone will want seconds of. The blend of bread soaked with milk, eggs, and warming spices bakes up soft on the inside with a dreamy golden crust.
I whip this up whenever I find stale bread in my kitchen. What started as a way to not waste food is now my kids’ number one request—they actually hope the bread gets old so we can bake this.
Luscious Ingredients
- 1/4 cup raisins: They plump up and turn juicy as it bakes
- 1/2 teaspoon nutmeg: Brings a wonderful warming aroma
- 1 teaspoon vanilla extract: Go for real vanilla for a nicer taste
- Pinch of salt: Really brings all the flavors together
- 4 eggs: These make the pudding airy and fluffy
- 1/2 cup sugar: Sweeten it up, or use less if you want
- 1/4 cup melted butter: Adds richness and keeps it moist
- 4 cups warm milk: You want it warm so the bread soaks up the goodness, but don’t let it boil or it’ll scramble the eggs
- 4 cups day-old bread, cut in 1-inch chunks: Slightly hard bread soaks up the milk better and doesn’t get too mushy
Step-by-Step Cozy Directions
- Bake Time:
- Pop your pan into the center of a hot oven at 350°F. Bake 45-60 minutes. It’s done when it’s kind of jiggly in the middle but set on top. Stick a knife in—if it comes out mostly clean, you’re good.
- Pudding Assembly:
- Slowly pour the custard over all the bread in the pan, making sure every piece is soaked. Press down with a spatula so nothing's left dry, then sprinkle nutmeg generously over the top for a flavorful crust.
- Creamy Mix Prep:
- Whip the eggs in a big bowl until they’re frothy. Add salt, butter, and sugar and stir smooth. Drop in the vanilla. Now slowly stream in the hot milk while you whisk the whole time so you don’t end up scrambling the eggs.
- Pan Setup:
- Grab an 8 x 10 pan and coat it well with butter so nothing sticks. Scatter the bread pieces inside, then toss the raisins over so they’re nice and even in every bite.
My grandma always added a pinch of cinnamon with the nutmeg. That tiny secret completely changed the flavors—one bite instantly brought back lazy Sunday memories with my family.
Storing and Reheating Tips
Cover leftovers and pop the bread pudding in the fridge. It will keep for up to five days. The flavors get better the longer it sits—lots of folks even prefer it on day two. Warm it up in a 300°F oven for about 15 minutes or zap a slice in the microwave for 30 to 45 seconds.
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Tasty Twists
Raisins aren’t the only way to go. Mix in dried cranberries, diced apricots, or chunks of fresh apple. Want extra richness? Toss in a half cup of chocolate chips or swap white sugar for brown to get that caramel vibe. Switch up the flavor with a little orange zest or splash of rum instead of vanilla.
Perfect Matches
It’s amazing plain, but truly next level warm with a pour of maple syrup. You could go fancier with vanilla ice cream, a big cloud of whipped cream, or drizzle on some homemade caramel sauce. Want it for brunch? Serve with juicy berries and a dollop of Greek yogurt.
Simple Nutrition Info
This classic comfort dessert is more balanced than you might think. Bread gives you complex carbs, eggs add solid protein, and milk packs in the calcium. To make it lighter, grab low-fat milk and halve the sugar—add a spoonful of honey for sweetness.
Frequently Asked Questions
- → Can I swap stale bread for another type?
Yes, feel free to use other types like brioche or whole-grain bread for a slightly different flavor.
- → Is it okay to skip the raisins?
Of course, raisins are optional! Swap them for chocolate chips or nuts based on your taste.
- → How long can bread pudding be stored?
Once it cools, keep it in the fridge for 3 to 4 days in a sealed container.
- → How do I prevent eggs from cooking when adding warm milk?
To avoid this, slowly pour the warm milk in while whisking constantly so the eggs don’t clump up.
- → Can bread pudding be served cold?
Sure, it's good warm, at room temperature, or chilled. Top it with syrup for more flavor!