Description
Enjoy a decadent Custard Bread Pudding made with day-old bread, eggs, milk, and cream. Baked to a golden finish, this versatile dessert can be served warm or cold, and is perfect with toppings like powdered sugar, caramel sauce, or ice cream.
Ingredients
Scale
- 6 cups of day-old bread, cubed
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of raisins or chocolate chips (optional)
- Butter, for greasing the baking dish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl. If desired, add raisins or chocolate chips.
- In a separate bowl, whisk together the eggs until frothy.
- Add the whole milk and heavy cream to the eggs, mixing well.
- Stir in the granulated sugar until fully dissolved.
- Add the vanilla extract, ground cinnamon, and salt, whisking until smooth.
- Pour the custard mixture over the cubed bread and gently fold to coat all pieces.
- Let the mixture sit for 15-20 minutes to absorb the custard.
- Butter a 9×13-inch baking dish generously.
- After soaking, give the mixture a gentle stir and pour it into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let cool for 10-15 minutes before serving.
- Cut into squares or rectangles, dust with powdered sugar if desired, and serve warm with caramel sauce or ice cream.
Notes
- For added flavor, consider incorporating spices like nutmeg or cardamom.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes