Classic Bread Pudding
Classic Bread Pudding is a nostalgic dessert featuring a golden, crispy top and soft, custardy interior, perfect for utilizing leftover bread.
Ingredients
Main Ingredients
- 6 cups challah, brioche, or French bread, cubed Use slightly stale bread for best results.
- 4 cups milk Can substitute with almond or oat milk for dairy-free.
- 1 cup heavy cream Coconut cream can be used for a non-dairy alternative.
- 4 large eggs Flaxseed meal mixed with water can substitute for a vegan option.
- 1 cup sugar Coconut sugar is a suitable substitute.
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Butter, for greasing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
- Cube the bread into bite-sized pieces.
- Add the cubed bread to the custard mixture and soak for about 15 minutes.
- Pour the mixture into the prepared baking dish, spreading the bread evenly.
- Bake for 45-50 minutes until the top is golden brown and the custard is set.
- Allow to cool slightly for 10-15 minutes before serving.
- Serve warm, optionally drizzled with caramel sauce or topped with vanilla ice cream.
Notes
Serve with whipped cream, fresh fruits, or a dusting of powdered sugar. Refrigerate leftovers for 3-4 days or freeze for up to 2 months.