This classic bread pudding recipe delivers pure comfort in every warm, custardy bite. Ready in just 40 minutes, it transforms day-old bread into a rich, soul-warming dessert that’s both elegant and economical.
With a perfect balance of 38g carbohydrates and 9g protein per serving, this heavenly treat strikes the ideal mix of nutrition and indulgence. The velvety texture and golden-brown top create an irresistible dessert that’s perfect for family gatherings or cozy weeknight treats.
Core Ingredients
- Half and Half: 2 cups, at room temperature for better blending
- Butter: 2 tablespoons, adds richness to the pudding
- Brioche/Challah Bread: 1 loaf (7 cups when cubed), day-old works best for absorption
- Eggs: 3 large, beaten until smooth
- Sugar: 1/3 cup granulated, perfect for balanced sweetness
- Vanilla Extract: 1 teaspoon, for aromatic flavor
- Cinnamon: 1/2 teaspoon, adds warm spice notes
- Salt: A pinch, enhances overall flavors
Step-by-Step Instructions
- Prep Work: Heat your oven to 350°F and grease your baking dish (8×11″ works perfectly)
- Create Base Mixture: Combine half and half, butter, vanilla, sugar, and salt in a large bowl. Microwave until butter melts (about 1 minute)
- Add Eggs: Whisk in beaten eggs and cinnamon until well combined
- Bread Integration: Add bread cubes and gently toss until each piece is coated
- Transfer: Pour mixture into your prepared baking dish, ensuring even distribution
- Baking: Bake 30-45 minutes until custard sets but still has a slight wobble
- Serving: Enjoy warm or at room temperature with vanilla cream sauce drizzled on top
Storage Tips
This bread pudding keeps beautifully! Pop any leftovers in an airtight container and store them in your fridge for up to 4 days. When you’re ready for another serving, warm it up in the microwave for about 30 seconds. The pudding might seem a bit firm straight from the fridge, but a quick warmup brings back that lovely, soft texture we all love.
Variations
Love making this dish your own? Try these simple twists! Add a handful of raisins or dried cranberries before baking for extra sweetness. Chocolate lovers can toss in some chocolate chips – they get all melty and amazing.
Want something nutty? Sprinkle in some chopped pecans or walnuts. You can also swap the cinnamon for other warm spices like nutmeg or cardamom, or use both for an extra cozy flavor.
Serving Suggestions
While this bread pudding is delicious on its own, a few special touches can make it even better! The vanilla cream sauce is a classic choice, but you might also like it with:
- A scoop of vanilla ice cream
- Fresh berries on top
- A drizzle of warm maple syrup
- A dollop of whipped cream
Serve it warm at brunch, or enjoy it as a cozy dessert after dinner. It’s wonderful both ways!
Bread Pudding
Equipment
- Baking Dish
- Large Bowl
- Microwave
Ingredients
- 2 cups half and half
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 pinch salt
- 3 eggs beaten
- 1/2 teaspoon ground cinnamon
- 1 loaf brioche bread or challah bread day old, cut into 1-inch cubes (about 7 cups)
Instructions
- Heat oven to 350 degrees F.
- In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8×11” pan).
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
- Serve warm or at room temperature. Drizzle with vanilla cream sauce, if desired.
