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This classic bread pudding is an easy-to-make, comforting dessert that transforms simple pantry staples into a rich, custardy treat. With warm notes of cinnamon and nutmeg, this is the ultimate recipe for using up day-old bread while creating something truly special.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Why You’ll Love Making It
- Rich & Comforting – The custard-soaked bread bakes into a soft, creamy texture with a golden, slightly crisp top.
- Easy to Make – Uses simple pantry staples and requires minimal effort.
- Great for Using Leftover Bread – A delicious way to repurpose day-old bread into a satisfying dessert.
- Customizable – Add raisins, chocolate chips, or nuts for extra flavor and texture.
Ingredients
- 1 loaf day-old challah bread, cubed into 1-inch pieces – Slightly stale bread works best as it absorbs the custard mixture without becoming too soggy.
- 5 large eggs, lightly beaten – Creates a rich custard that binds the bread pudding together.
- 1 cup (200g) granulated sugar – Sweetens the pudding and adds slight caramelization to the top.
- 4 cups (960ml) whole milk – Gives the custard a creamy texture. You can substitute half-and-half for a richer version.
- 1 teaspoon pure vanilla extract – Enhances the overall flavor with warm, aromatic notes.
- 1 teaspoon ground cinnamon – Adds warmth and depth to complement the vanilla.
- 1 teaspoon ground nutmeg – Brings a subtle spiced flavor that pairs well with the cinnamon.
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Instructions
Step 1: Prepare the Baking Dish & Bread
Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed challah bread evenly into the dish, ensuring the pieces are spread out in a single layer. Set aside.
Step 2: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon, and nutmeg until smooth and fully combined. The mixture should be well-blended with no streaks of egg.
Step 3: Soak the Bread
Pour the custard mixture evenly over the cubed bread, ensuring all pieces are coated. Press the bread down gently with a spoon or spatula to help it absorb the liquid. Let it sit for 15 minutes to allow the bread to soak up the flavors.
Step 4: Preheat the Oven
While the bread is soaking, preheat your oven to 350°F (177°C). This ensures even baking and a perfectly set custard.
Step 5: Bake the Bread Pudding
Once the soaking time is complete, place the baking dish on the center rack of the oven. Bake for 45 to 50 minutes, or until the top is golden brown and the pudding is set. To check for doneness, insert a knife in the center—if it comes out clean or with only a slight custard coating, it’s ready.
Step 6: Cool & Serve
Remove the bread pudding from the oven and let it cool for about 10 minutes before serving. This allows it to firm up slightly while staying warm and soft inside. Serve as is, or top with vanilla ice cream, caramel sauce, or a dusting of powdered sugar for extra indulgence.
FAQs
Can I make bread pudding ahead of time?
Yes! You can assemble the bread pudding and let it soak in the refrigerator for up to 8 hours before baking. When ready, remove it from the fridge, let it sit at room temperature for 15 minutes, and bake as directed.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices for 30 seconds or warm in the oven at 300°F (150°C) for 10–15 minutes.
