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Turn your stale bread into a warm, cozy treat that’ll make everyone smile. Dunk those bread chunks in milk, toss with some eggs and cozy spices, and you get something soft and pillowy inside with a crispy golden top. It’s easy on your wallet too.
I whip up this bread dessert anytime we’ve got hard bread sitting around. What started as a way to not waste food totally turned into my kids’ favorite. Now they actually hope the bread goes stale so I’ll make this for them.
Tasty Ingredients
- 1/4 cup raisins: gets plump and juicy in the oven
- 1/2 teaspoon nutmeg: gives that perfect spicy warmth
- 1 teaspoon vanilla: real extract brings out the flavor
- 1 pinch salt: brightens up all the flavors
- 4 eggs: makes the pudding fluffy and hold together
- 1/2 cup sugar: tweak it to your liking
- 1/4 cup melted butter: adds richness and keeps it moist
- 4 cups hot milk: needs to be hot so the bread soaks it up, but not so hot you cook the eggs
- 4 cups roughly chopped stale bread: a bit dry bread works best—it won’t get mushy
Easy Step-By-Step Directions
- Nailing the bake:
- Pop the dish into the center of an oven that’s already at 350°F. Let it bake anywhere between 45 to 60 minutes. When it’s done, the middle will jiggle a bit but feel set, and a knife poked in should come out mostly clean.
- Pour and press:
- Carefully pour the wet mix all over the bread so it’s soaked through. Give it a gentle press with a spatula. Sprinkle nutmeg across the top for a fragrant, crisp crust.
- Mix up the custard:
- Crack eggs into a big bowl and beat til fluffy. Mix in salt, melted butter, and sugar. Stir in the vanilla. Very slowly add the hot milk while you keep stirring so the eggs don’t scramble.
- Prep your dish:
- Thickly grease an 8 x 10 pan so nothing sticks. Arrange bread cubes evenly, then toss raisins over the top for a good spread.
My grandma always tossed in a pinch of cinnamon on top of the nutmeg. That little extra touch made the flavor really pop and always brought back memories of lazy Sundays with family around the table.
Storage and Ways To Use Leftovers
Keep your bread pudding covered in the fridge for up to five days. It only gets better as it sits. Lots of people say it tastes even sweeter after a couple days. Warm it up in the oven at 300°F for about 15 minutes, or zap single servings in the microwave for 30 to 45 seconds.
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Fun Twists To Try
You don’t have to stick with raisins! Try dried cranberries, diced fresh apples, or chopped apricots. For an extra treat, toss in half a cup of chocolate chips or use brown sugar for a caramel vibe. Want a flavor switch? Swap the vanilla for orange zest or rum.
Best Things To Serve With It
This bread pudding is great as is, but it’s next-level when you serve it warm and drizzle on some pure maple syrup. Or, pair it with a scoop of vanilla ice cream, a big spoonful of whipped cream, or homemade caramel sauce. For a fancier brunch, try it with Greek yogurt and fresh berries.
Eating Well Info
This old-school dessert is actually more balanced than you’d think. The bread gives you some good carbs, eggs offer solid protein, and the milk boosts the calcium. Want a lighter version? Go for low-fat milk and cut the sugar in half, then add a tablespoon of honey for sweetness.
Frequently Asked Questions
- → Can I use a different type of bread?
Yes, nearly any kind of bread works, like brioche or whole-grain bread, for a unique flavor twist.
- → Do I have to use raisins?
Nope, raisins are optional. Swap them for chocolate chips or nuts if you’d like.
- → How long does bread pudding keep?
Once cooked and cooled, you can store it in an airtight container in the fridge for 3 to 4 days.
- → How do I stop eggs from cooking when adding hot milk?
Slowly pour the milk while whisking constantly to keep the eggs from scrambling.
- → Can bread pudding be served cold?
Sure! You can enjoy it warm, room temp, or cold. Add some maple syrup for extra flavor if you like!