Classic Cookbooks: Bread Pudding Recipe Recipe

Name: Classic Cookbooks: Bread Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing the baking dish; 12 to 16 ounces white bread, stale but not hard, crusts removed, cut into 1/2 inch cubes; 3/4 cup raisins (optional); 4 large eggs; 3/4 cup sugar; 1 teaspoon vanilla; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated or ground nutmeg; 1/2 teaspoon salt; 3 cups whole or low-fat milk; Turbinado sugar (optional); Whipped cream, milk, or heavy or light cream

Servings: persons

Butter for greasing the baking dish
12 to 16 ounces white bread, stale but not hard, crusts removed, cut into 1/2 inch cubes
3/4 cup raisins (optional)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon salt
3 cups whole or low-fat milk
Turbinado sugar (optional)
Whipped cream, milk, or heavy or light cream

1
Butter a 2-quart baking dish. Spread the bread cubes in the prepared baking dish. (My bread was fresh, so I first put the cubes in a 200u00b0F oven for 15 minutes to make them a little less soft. I can't say whether this was strictly necessary.) If you are using the raisins (I did not), scatter them over the top.
2
Thoroughly whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. (I used 1/2 cup white sugar and 1/4 cup brown because I love brown sugar. Also, I didn't have any nutmeg and didn't miss it.) Whisk in the milk. Pour this mixture over the bread and let stand for 30 minutes, periodically pressing the bread down to help it absorb the liquid. Preheat the oven to 350u00b0F.
3
Put a rack, a folded dishtowel or a couple of paper towels in the bottom of a baking dish or roasting pan large enough to hold the dish of bread pudding. Set the bread pudding atop the rack or towel and prepare a kettle full of hot but not boiling water. (I scattered turbinado sugar over the surface of my pudding at this point.) Open the oven, set the nested pans on a rack, and quickly pour the scalding water into the outer pan so that it reaches 1/2-2/3 up the outside of the bread pudding pan. Bake until puffed and firm in the center, about 1 1/4 hours. Serve warm or cold with the whipped cream, milk, or cream.
4
The pudding can be made several days ahead. Cover with aluminum foil and refrigerate. To reheat, bake for 15 minutes in a 325u00b0F oven.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter for greasing the baking dish, 12 to 16 ounces white bread, stale but not hard, crusts removed, cut into 1/2 inch cubes, 3/4 cup raisins (optional), 4 large eggs, and more.

Yes, Classic Cookbooks: Bread Pudding Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Cookbooks: Bread Pudding Recipe

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