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Bread Pudding

Made from bread soaked in creamy vanilla custard mixture, this classic bread pudding is perfect for breakfast or brunch. It’s wonderfully sweet with a touch of cinnamon and comes together with just a few ingredients you probably have in your kitchen.
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Course: Breakfast, Dessert
Cuisine: French
Keyword: Bread Pudding, Classic Bread Pudding, French Bread Pudding, How To Make Bread Pudding
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 servings

Ingredients

  • 8 slices (8oz) day-old bread*, see my note
  • 2 tablespoons (28g) unsalted butter, melted
  • 3 large eggs, beaten
  • 1 cup (240ml) whole milk*, room temperature
  • 1 cup (240ml) heavy cream*, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (or other dried fruits, pecan, chocolate chips)

Instructions

  • Grease an 8-inch cast iron skillet (or an 8-inch baking dish) and set aside.
  • Cut bread slices into 1-inch cubes and place them in an even layer into a prepared skillet (or preferred baking dish). Sprinkle with raisins, or preferred dried fruit if desired.
  • In a large bowl, whisk eggs and sugar. Add milk, heavy cream, ground cinnamon and vanilla extract, and whisk until combined. Pour cream mixture over bread mixture in the prepared skillet or baking pan, making sure all of the bread is coated. You can use a spatula to press pieces down into the mixture to make sure that they are fully coated. Drizzle melted butter on top. Allow the bread to sit and soak up the mixture for about 30 minutes, but if you're in a hurry, bake it right away.
  • Preheat oven to 350°F/175°C. Bake for 40-45 minutes or until custard has set and the top is golden brown, or when a knife inserted in the center comes out clean. Let the pudding cool slightly before serving.
  • Bread pudding can be served warm or cold and will freeze well for up to 3 months.

Notes

*You can use whole milk, dairy-free milk, half & half or heavy cream instead of combination.
*Stale bread is recommended. If your bread is fresh then cube it into 1-inch pieces, place them on a baking sheet and bake 350F for 10 minutes until the bread is dried out. This will help it soak up more custard.
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