Bread pudding is the ultimate “comfort in a bowl” dessert. It’s essentially a magic trick that turns stale, forgotten bread into a rich, custardy masterpiece.
Here is a foolproof recipe for a classic vanilla-cinnamon bread pudding.
🥖 The Essentials
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Bread: 6–7 cups of cubed bread (Challah, Brioche, or French bread work best).
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Butter: 2 tbsp melted (for greasing and drizzling).
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Milk: 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra decadence).
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Eggs: 4 large eggs.
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Sugar: 3/4 cup granulated sugar.
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Flavorings: 1 tsp vanilla extract, 1 tsp ground cinnamon, and a pinch of salt.
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Optional Mix-ins: 1/2 cup raisins, pecans, or chocolate chips.
🥣 Step-by-Step Instructions
1. Prep the Bread
Preheat your oven to 175°C (350°F). Grease an 8×8 inch baking dish with a little butter. Spread your bread cubes evenly in the dish. If you’re using raisins or nuts, sprinkle them over the bread now.
2. Make the Custard
In a medium bowl, whisk together the eggs, milk/cream, sugar, vanilla, and cinnamon.
3. The Soak (Crucial Step!)
Pour the mixture over the bread cubes. Use a fork or your hands to gently press the bread down so every piece is submerged.
Pro Tip: Let it sit for at least 15 minutes before baking. This allows the bread to fully absorb the liquid, ensuring you don’t end up with dry spots.
4. Bake
Drizzle the 2 tbsp of melted butter over the top. Bake for 45–50 minutes, or until the top is golden brown and the center is set (it shouldn’t jiggle too much when shaken).
🍯 The “Elevate It” Sauce
While the pudding is baking, you can whip up a quick vanilla cream sauce:
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1/2 cup butter
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1/2 cup heavy cream
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1/2 cup sugar
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1 tsp vanilla
Melt them together in a small saucepan over medium heat until the sugar dissolves and the sauce thickens slightly. Pour it over the warm pudding right before serving.
Quick Tips for Success
| Feature | Advice |
| Stale is Better | If your bread is fresh, toast the cubes in the oven for 5-10 mins first to dry them out. |
| Texture | For a “breadier” pudding, use more bread. For a “custard” style, use slightly less. |
| Alcohol | A splash of bourbon or rum in the custard adds a lovely depth of flavor. |
