Prep Time: 10 mins | Cook Time: 40 mins | Soak Time: 15 mins | Total Time: 1 hr 5 mins
Servings: 6
This classic bread pudding is the ultimate comfort food and a brilliant way to reduce food waste. By using stale bread cubes as a base for a rich vanilla and cinnamon custard, you create a dessert that is crispy on top, creamy in the middle, and incredibly satisfying.
Ingredients
- 5 cups stale bread, torn or cut into 1-inch cubes (about 1/2 loaf of fino or toast)
- 2 cups milk
- 2 large eggs, lightly beaten
- 1/2 cup white sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup raisins or chopped nuts (optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized baking dish (an 8×8 inch square pan or a standard Pyrex dish works well) with butter or cooking spray.
Step 2
Place the bread cubes into the prepared baking dish. If using raisins or nuts, scatter them evenly over the bread now.
Step 3
In a medium mixing bowl, whisk together milk, eggs, sugar, melted butter, cinnamon, and vanilla extract until the mixture is smooth and the sugar has dissolved.
Step 4
Pour the milk mixture evenly over the bread cubes. Crucial Step: Let the dish stand for 15 to 20 minutes. This allows the dry bread to absorb the custard, ensuring the pudding is moist and creamy, not dry.
Step 5
Bake in the preheated oven until the custard has set and the top is golden brown, about 35 to 45 minutes. The center should spring back slightly when touched. Serve warm.
Kitchen Tips
- Bread Choice: For a richer pudding, use leftover brioche or croissants. For a frugal everyday version, standard bakery bread works perfectly.
- Test for Doneness: Insert a metal knife into the center of the pudding. If it comes out clean (without liquid milk on it), the pudding is ready.
- Serving: Delicious served with a drizzle of caramel sauce, honey, or a scoop of vanilla ice cream.
Nutrition Facts
(Per Serving)
Calories: 280 | Fat: 9g | Carbs: 42g | Protein: 8g
