Basic Bread Pudding
Basic Bread Pudding
Try this quick and easy bread pudding recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 8 servings
  • 3 tablespoons melted Butter, plus extra for brushing the pan
  • 4 cups day-old Bread cubes, cut into ¾-inch (20 mm) dice
  • 2 large Eggs
  • 1 Egg yolk
  • ½ cup granulated Sugar
  • 1½ cups Milk
  • 1 cup Whipping cream (35%)
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon ground Nutmeg
  • Pinch Salt
  • ½ cup Raisins, soaked in hot water and drained (optional)
  • Cinnamon sugar, for sprinkling
  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 tablespoons (45 g) over the day-old bread and toss in a large bowl
  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
  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

The bread pudding can be served warm or chilled

Tagged Under

Recipes to consider