Bread pudding is a comforting, classic dessert that transforms simple stale bread into a rich, custardy treat. Using French bread adds great texture and flavor, as its sturdy crumb soaks up the custard perfectly without becoming mushy. This recipe offers a straightforward approach to making a delicious bread pudding that’s perfect for any occasion.
Ingredients
- 6 cups French bread, cubed (preferably day-old or slightly stale)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins or dried cranberries (optional)
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
- Cut the French bread into roughly 1-inch cubes. Stale or day-old bread works best because it absorbs the custard without falling apart.
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, milk, and heavy cream until fully combined and smooth.
- Add the cubed bread and raisins (if using) to the custard mixture. Gently toss or stir to coat all the bread pieces evenly. Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
- Transfer the soaked bread mixture to the prepared baking dish. Spread it out evenly and drizzle the melted butter over the top.
- Bake uncovered in the preheated oven for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
- Remove from the oven and let cool slightly, about 10 minutes. Dust with powdered sugar if desired before serving.
Tips
- Substitutions: If you don’t have French bread, a sturdy white bread like Italian or sourdough can work, but avoid very soft sandwich breads as they can become too mushy.
- Raisin alternatives: Swap raisins for dried cranberries, chopped dates, or even chopped nuts for added texture and flavor.
- Custard soaking: Don’t skip the 10-15 minute soak time; it ensures the bread absorbs the custard fully, giving a creamy interior while maintaining a slight crust on top.
- Common mistake: Overbaking can dry out the pudding. Start checking at 45 minutes and remove as soon as the custard is set but still slightly wobbly in the center.
Serving Suggestions
Bread pudding is delicious served warm or at room temperature. For a classic touch, serve with a drizzle of vanilla sauce, caramel sauce, or a scoop of vanilla ice cream. Fresh whipped cream or a sprinkle of toasted nuts also pairs beautifully. For brunch, try it alongside fresh fruit or a light salad to balance the richness.
Variations
You can easily customize bread pudding with different flavors and add-ins. For a chocolate twist, stir in 1/2 cup of mini chocolate chips before baking. For a tropical version, add chopped pineapple and shredded coconut. To make it boozy, soak the raisins in rum or bourbon for 30 minutes prior to mixing. For a spiced version, increase cinnamon and add a pinch of cloves or allspice. Savory bread pudding is also an option by omitting sugar and vanilla and adding cheese, herbs, and cooked vegetables.
Storage and Reheating
Store leftover bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds until warm or reheat the entire dish in a 325°F (160°C) oven for about 15-20 minutes. If frozen, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh bread instead of stale French bread?
Yes, but fresh bread may absorb the custard too quickly and become overly soggy. To mimic stale bread, you can dry fresh bread cubes in a low oven (250°F/120°C) for 15-20 minutes before using.
Is it necessary to use both milk and cream?
Using a combination of milk and heavy cream creates a rich custard with a creamy texture. You can substitute all milk or all cream if desired, but all cream will be richer and all milk lighter and less custardy.
How do I know when the bread pudding is done?
The pudding is done when the custard is set and the top is golden brown. Insert a knife or toothpick in the center; it should come out mostly clean with a slight moistness but not liquid. Avoid overbaking to keep it tender.
Can I prepare bread pudding ahead of time?
Yes, you can assemble the pudding up to 24 hours in advance. Cover and refrigerate before baking. When ready to bake, let it sit at room temperature for 20 minutes and then bake as directed, adding a few extra minutes if needed.
What are good toppings or sauces for bread pudding?
Classic toppings include vanilla sauce, caramel sauce, or a simple dusting of powdered sugar. Fresh whipped cream or ice cream adds creaminess. For a fruity twist, serve with warm berry compote or sliced fresh fruit.
Can I make bread pudding gluten-free?
Yes, substitute the French bread with a gluten-free bread that holds up well when soaked. Be aware that gluten-free breads vary in texture and may absorb custard differently, so adjust soaking times accordingly.
With its simple ingredients and flexible nature, bread pudding is a wonderful way to use up leftover French bread and create a warm, satisfying dessert or breakfast dish. This recipe balances custard richness with the sturdy texture of French bread for a crowd-pleasing classic.
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