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Basic Bread Pudding

Prep Time
15 min
Cook Time
1h
Yields
8 servings

A simple recipe to make a classic bread pudding.

You might also like Anna Olson’s Ultimate Classic Baking Recipes.

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ingredients

3
tbsp butter, melted, plus extra for brushing the pan
4
cups day-old bread cubes, cut into 3/4inch (20mm) dice
2
large eggs
1
egg yolk
½
cup granulated sugar
1 ½
cups milk
1
cup whipping cream (35%)
1
tsp vanilla extract
¼
tsp ground nutmeg
A pinch of salt
½
cup raisins, soaked in hot water and drained (optional)
Cinnamon sugar, for sprinkling
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directions

Step 1

Preheat the oven to 350 °F (180 °C). Brush a 6 to 8-cup (1.5 – 2 L) baking dish with melted butter, and pour 3 Tbsp (45 g) over the day-old bread and toss in a large bowl.

Step 2

In a separate bowl, whisk the eggs, yolk and sugar and then whisk in the milk, cream, vanilla, nutmeg and salt. Pour this over the bread, toss to coat, and let sit for about 15 minutes, stirring once or twice. It may look like a lot of liquid, but it all balances out. After sitting for the required time, use a potato masher or slotted spoon to break down the bread pieces a bit.

Step 3

Drain the soaking raisins and stir them into the pudding mixture. Pour this into the buttered baking dish and sprinkle with cinnamon sugar. Bake, uncovered, for about 60 minutes, until the pudding soufflés a little and the top turn a golden brown. Allow the pudding to cool for at least 15 minutes before serving.

Step 4

The bread pudding can be served warm or chilled.

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