|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 18g|
|Vitamin C 1mg||3%|
|*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.|
There are endless ways to breathe new life into a stale loaf of bread: Croutons. Stuffing. Breadcrumbs. But one of the best and most comforting is by far bread pudding. It's truly amazing how such simple ingredients—a day-old baguette, milk, heavy cream, eggs—can come together to form a rich, crowd-pleasing dessert.
This classic bread pudding recipe includes nuts and dried raisins, both of which require a bit of prep. The raisins get a quick soak in water (or booze if you so choose) to rehydrate and plump up, while the nuts are lightly toasted so they don't get soggy during baking. Trust us, these additional steps make a big difference, adding small pops of sweetness and crunch to a luscious bread pudding.
Tips for the Best Ever Bread Pudding
To make the best bread pudding, you have to plan ahead and give your French bread a day to grow stale. Old bread is able to absorb the custard without falling apart, giving you the luscious texture that bread pudding is known for. Allowing the bread to soak is another essential step—the longer the bread sits in the custard mixture, the creamier the interior with will.
How to Prep Fresh Bread for Bread Pudding
If you don't have time to let your loaf sit for a day, you can dry out the bread by giving it a quick bake. Once you have the bread cut into cubes, place them on a baking tray and toast in a 300 F oven until dry for around 10 to 15 minutes. They should still be pale so make sure to keep a close eye on them.
Bread Pudding Sauce Ideas
While bread pudding is delicious on its own, you can make it even more decadent with a sauce, such as:
"Studded with raisins and toasted nuts, this bread pudding is as classic as it gets. The custard-soaked French bread gets wonderfully creamy after baking and isn't too sweet. Some of the loaf is reserved to sprinkle on top, giving the casserole a lovely crunchy top. I enjoyed a piece warm, but it's just as delicious the next day straight out of the fridge." —Patty Lee
1 loaf day-old French bread (such as a baguette)
5 large eggs
3/4 cup, plus 2 tablespoons sugar, divided
2 cups milk
2 cups heavy cream
1 tablespoon pure vanilla extract
1 tablespoon, plus 3/4 teaspoon cinnamon, divided
1/4 teaspoon salt
3/4 cup raisins, or other dried fruit
1 cup chopped nuts, such as pecans, walnuts, or hazelnuts
2 tablespoons unsalted butter
Steps to Make It
Gather the ingredients.
Cut up the French bread into 1-inch cubes.
In a large bowl, beat eggs with a hand mixer or wire whisk until lemon colored.
Add the 3/4 cup of sugar and beat until dissolved. Add the milk and cream and whisk to combine. Add the vanilla, the 3/4 teaspoon of cinnamon, and salt.
Stir in 6 cups of the bread. Allow the mixture to rest for 20 minutes.
Preheat the oven to 325 F. Grease a 9 x 13-inch pan.
In a small bowl, cover the raisins with very warm water and allow to sit for 10 minutes. Instead of water, liquor, or juice can also be used. If using room temperature liquid, soak raisins for 25 minutes.
Place the chopped nuts in a single layer on a rimmed baking sheet. Bake, stirring occasionally, under for 10 minutes, or until golden brown. Let cool.
In a separate small bowl, combine the remaining 1 tablespoon of cinnamon with the remaining 2 tablespoons of sugar.
Melt the butter in the microwave.
Stir the dried fruit and toasted nuts into the bread mixture.
Pour the mixture into the prepared pan. Top with the remaining bread and press down gently.
Brush the dry bread pieces with melted butter. Sprinkle on the cinnamon-sugar mixture.
Bake for 45 minutes or until edges are done and center still shakes a little. Let cool for 30 minutes before serving.
How to Store and Reheat Bread Pudding
Bread pudding can be stored in an airtight container for up to 4 days. To reheat, cover the bread pudding with a piece of aluminum foil and place in a 350 F oven for 10 to 15 minutes. You can also reheat in the microwave (or simply enjoy cold!).