Easy Bread Pudding Recipe
This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.
Servings: 12 people
Equipment
Ingredients
- 1 large loaf white bread, I typically use an 18 oz loaf
- 6 large eggs
- 4 cups whole milk
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
Caramel Sauce
- ½ cup brown sugar
- 1 tablespoon flour
- ¼ teaspoon cinnamon
- 1 egg
- 2 tablespoons butter, melted
- 1¼ cups milk
- 1 tablespoon vanilla
Instructions
Bread Pudding
- Grease a 3-quart (9x13 inch) casserole pan.
- Cut loaf of bread into cubes and place in the greased pan.
- In a very large bowl, whisk eggs.
- Whisk in sugar, milk, vanilla extract, cinnamon, and nutmeg.
- Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
- Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.
- Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
- Let it cool for at least 10 minutes before slicing it into pieces and serving.
Caramel Sauce
- Mix brown sugar, flour, and cinnamon.
- Add it to a medium saucepan along with the egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.
- Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle over your warm bread pudding.
Video
Notes
STORE leftovers covered in the fridge. Bread pudding is best served warm. You can either warm it up in the microwave or preheat the oven to 350°F and bake covered for 10 minutes to warm it up.
Nutrition
Calories: 384kcal | Carbohydrates: 60g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 370mg | Potassium: 286mg | Fiber: 2g | Sugar: 34g | Vitamin A: 389IU | Vitamin C: 0.03mg | Calcium: 283mg | Iron: 3mg