Basic Bread Pudding

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 08/17/22
Bread Pudding
Phil Denton/Flickr/ CC 2.0
Prep: 35 mins
Cook: 45 mins
Total: 80 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
364 Calories
24g Fat
33g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 364
% Daily Value*
Total Fat 24g 30%
Saturated Fat 11g 56%
Cholesterol 107mg 36%
Sodium 228mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 20g
Protein 8g
Vitamin C 1mg 3%
Calcium 106mg 8%
Iron 2mg 9%
Potassium 233mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's amazing how such simple ingredients, including stale French bread, can make such a rich dessert. This basic bread pudding recipe also includes nuts and dried fruit.

Ingredients

  • 5 large eggs

  • 3/4 cup sugar

  • 2 1/2 cups milk

  • 2 1/2 cups heavy cream

  • 1 tablespoon pure vanilla extract

  • 3/4 teaspoon cinnamon, or freshly ground nutmeg

  • 1/4 teaspoon salt

  • 8 cups day-old French bread, divided

  • 3/4 cup raisins*, or other dried fruit

  • 1 cup chopped nuts, such as pecans, walnuts, or hazelnuts, lightly toasted

  • 2 tablespoons unsalted butter

  • 3 tablespoons cinnamon sugar, store-bought or homemade

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F.

  3. Grease a 13 x 9-inch pan. 

  4. With a hand mixer or wire whisk, beat eggs until lemon colored.

  5. Add sugar and beat until dissolved. Next, add milk and cream. Combine.

  6. Add vanilla, cinnamon, and salt.

  7. Stir in 6 cups of bread.

  8. Allow to rest for 20 minutes.

  9. Stir in dried fruit* and nuts.

  10. Dump bread mixture into prepared pan. Top with remaining bread. Press bread down.

  11. Brush dry bread pieces with melted butter. Sprinkle with the cinnamon-sugar mixture (see in Recipe Variations below).

  12. Bake for 45 minutes or until edges are done and center still shakes a little. Allow it to cool for 30 minutes before serving.

  13. Enjoy!

Tip

Recipe Variations

  • If you want more flavorful raisins, plump them. Cover the raisins with very warm water and allow sit for 10 minutes. Instead of water, liquor or juice can also be used. If using room temperature liquid, soak raisins for 25 minutes.
  • Instead of purchasing the cinnamon-sugar mixture, you can make your own. Mix 2 tablespoons of sugar with 1 tablespoon cinnamon. More or less cinnamon may be used. Just be sure to keep the total amount the same.