Q: Can I use fresh bread instead of stale bread?

A: Stale bread is best as it absorbs custard better without turning mushy. If you only have fresh bread, lightly toast cubes in the oven at 300°F (150°C) for 10-15 minutes to dry them out first.

Q: How do I know when my bread pudding is done?

A: It's done when golden brown, slightly puffed, and a knife inserted into the center comes out mostly clean. The internal temperature should be around 160°F (71°C).

Q: Can I make this bread pudding ahead of time?

A: Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking, which might require a few extra minutes.

Q: What kind of bread is best for bread pudding?

A: Hearty, slightly dense breads like brioche, challah, or French bread are ideal. Avoid very soft or airy varieties.

Easiest Ever Bread Pudding - Sally's Cozy Recipe

Description

Discover Sally’s Easiest Ever Bread Pudding recipe! Perfectly moist, sweet, and incredibly simple to make, this comforting dessert transforms humble ingredients into something truly magical. A delightful treat for any occasion.

Ingredients

Scale

1 pound (about 8–10 cups) stale bread, cut into 1-inch cubes
4 large eggs
2 cups whole milk
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Optional: 1/2 cup raisins, dried cranberries, or chocolate chips
Optional: Zest of 1 orange or lemon

Instructions

Prep Your Bread & Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Cut stale bread into 1-inch cubes; staler bread absorbs custard better. If needed, lightly toast fresh bread (10-15 min) to dry it out. Spread cubes evenly. If using add-ins, sprinkle them over the bread now.
Whisk the Custard: In a large bowl, whisk together the eggs, whole milk, granulated sugar, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and the sugar has dissolved. This is your magical custard base!
Soak the Bread: Pour the custard evenly over the bread cubes. Gently press down to ensure all pieces are submerged and soak up the liquid. Let the bread soak for at least 15-20 minutes at room temperature. For richer texture, cover and refrigerate for up to 2 hours, or overnight. This step is key for a truly moist pudding!
Bake to Perfection: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until golden brown, puffed up, and a knife inserted into the center comes out mostly clean (internal temperature 160°F / 71°C). If the top browns too quickly, loosely tent with foil.
Cool & Serve: Remove the bread pudding from the oven and let it cool for at least 10-15 minutes before serving. This allows it to set properly and makes for easier serving. Serve warm, perhaps with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of your favorite sauce.

Notes

Using truly stale bread is crucial for the best texture; it absorbs the custard better without becoming mushy.
For an extra rich pudding, use half-and-half instead of whole milk.
Don’t skip the soaking step – it ensures a wonderfully moist interior.
If the top browns too quickly during baking, loosely tent the dish with aluminum foil.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 10g
Cholesterol: 120mg

Keywords: bread pudding, easiest bread pudding, comfort food, dessert, simple dessert, stale bread recipe, easy baking