Classic Bread Pudding

Classic Bread Pudding

2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)

2 tbsp raisins

1 tbsp butter

1 egg, beaten

½ cup milk

3 tbsp sugar

¼ tsp cinnamon

¼ tsp vanilla

Toss bread and raisins in an oven-safe 4 cup casserole.

In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.

Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean.

Serve warm or cold.  Drizzle with caramel sauce if desired.

3 servings, 260 calories per serving

Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.

Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.

Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.

 

 

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10 Replies to “Classic Bread Pudding”

  1. Thank you so much for sharing this amazing recipe. I can really use this for the upcoming Thanksgiving dinner. I just love the fact that all the listed ingredients are the basic pantry staples and I can just whop them up and tada an amazing dessert. Thanks again for sharing the recipe and the tips, I think it will be even better if I just top that with ice creams 🙂 

    1. Ice cream makes everything better!!  😉 I do try to keep things simple and use ingredients that are easy to find.  Thank you for your kind comments and have a Happy Thanksgiving!

  2. Hi Cynthia, this sounds blooming lovely! I am definitely going to have to try out this recipe! Especially with the caramel drizzle sauce like you’ve recommended. I am going to bookmark your page as I see that you share some really easy to do and yummy food! Thank you 🙏 

  3. I didn’t know Stale bread worked as well. I don’t mind waiting at least 30 minutes to bake so the liquid can soften the bread. I also didn’t know that bread pudding could be made a day ahead, refrigerated overnight and baked before serving. Alternatively, we can bake it ahead and keep it in the refrigerator for one to two days, then reheat it in the oven.

    1. I don’t like to throw anything so I was happy to find out that stale bread works fine!  I also love how versatile this recipe is in regard to when it can be put together and cooked.  That’s what makes it great for gatherings!

  4. I love your blog post. Looks yummy. I’m very hungry now. Some bread, butter, milk, sugar, some eggs, some cinnamon, vanilla and raisins in their right measurement. Should taste really delicious.

    A really go to site for cool recipes. Thank you so much.

    this is wonderful really wonderful. Trying this out would be fun.

  5. I love your blog post. Looks yummy. I’m very hungry now. Some bread, butter, milk, sugar, some eggs, some cinnamon, vanilla and raisins in their right measurement. Should taste really delicious.

    A really go to site for cool recipes. Thank you so much.

    this is wonderful really wonderful. Trying this out would be fun.

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