by Diana Rattray
There is no other dessert that can match the coziness of a traditional bread pudding.
This recipe is ridiculously simple, and the ingredients are ones that you almost certainly already have stocked in your cupboard and refrigerator.
If you do not enjoy raisins, you are free to exclude them from the recipe altogether or substitute some fresh blueberries or another type of dried fruit in their place. Dates are a fantastic stand-in for raisins, or you could try replacing them with some dried cranberries instead.
You can top the warm pudding with maple syrup, vanilla sauce, a fruity syrup, or caramel, or any combination of these. Ice cream sauces are another fantastic option to consider.
How to Store Bread Pudding
Refrigerate bread pudding in a covered container and enjoy it within 3 days. Serve leftovers cold, at room temperature, or warmed.
Recipe Variations
- Instead of raisins, use dried cranberries, chopped dates, or fresh blueberries.
- For an autumn dessert, replace the cinnamon and nutmeg with pumpkin spice blend.
- This recipe is easily doubled and arranged in a larger baking dish, or stack the bread slices in an overlapping pattern.
Simple Old-Fashioned Bread Pudding
- Treat your family to this cozy old-fashioned bread pudding! The dessert is incredibly easy to make and bake, and you probably have all the ingredients!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Desserts, Bread Pudding
Ingredients
- 2 cups milk
- 3 eggs, beaten
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 slices white bread, sliced in half or into strips
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Dash freshly grated nutmeg, optional
- 1/2 cup raisins, optional
Instructions
- Heat the oven to 300 F. Generously butter a 1 1/2-quart baking dish.
- Put the milk in a saucepan and heat it over medium-low heat until hot—it should be steaming and beginning to bubble around the edges.
- While the milk is heating, combine the eggs, sugar, and salt in a bowl and whisk to blend.
- While whisking briskly, gradually add about 1/3 cup of the hot milk to the egg mixture. Whisk in the remaining hot milk and stir in the vanilla.
- Arrange the bread slices in the prepared baking dish. Sprinkle raisins over the bread slices, if using, then pour the milk mixture over all.
- Bake the bread pudding in the preheated oven for 45 to 55 minutes, or until a knife inserted in the center of the pudding comes out clean.
- Serve the bread pudding warm with a caramel sauce, syrup, or vanilla sauce.
