Decadent Thanksgiving Bread Pudding
Indulge in this decadent Thanksgiving Bread Pudding — a rich, custardy dessert infused with warm spices like cinnamon and nutmeg. Perfectly comforting, this dish transforms leftover bread into a holiday masterpiece that brings the flavors and warmth of Thanksgiving to your table.
Equipment
- Mixing Bowl
- Whisk
- 9×13 inch baking dish
- Oven
Ingredients
Main Ingredients
- 6 cups stale bread cubed (challah, brioche, or sourdough work best)
- 2 cups milk whole milk preferred
- 1 cup heavy cream
- ¾ cup sugar brown or white
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup raisins or chopped nuts (optional) adds texture and flavor
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Add cubed stale bread to the custard mixture and stir gently until all pieces are well coated. Fold in raisins or nuts if desired.
- Pour the mixture into the prepared baking dish, spreading evenly. Let soak for about 15 minutes to absorb the custard.
- Bake for 45–50 minutes, or until golden brown and set. A knife inserted in the center should come out clean.
- Remove from oven and let cool for 10 minutes before serving warm with whipped cream, caramel, or ice cream.
Notes
For a twist, add diced apples, chocolate chips, or orange zest. Use gluten-free bread for a gluten-free version or swap milk and cream with coconut milk for a dairy-free option. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.