Ingredients Needed For Bread Pudding
This recipe uses ingredients you likely already have, turning stale bread into something delicious instead of tossing it out. You can mix in extras, like raisins, chocolate chips, fruit, or nuts—though I kept mine classic. Check the recipe card below for exact measurements.
Bread Pudding
Stale Bread: The bread needs to dry for at least a day. Fresh bread cubes will get mushy and not hold it’s shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit before making bread pudding. Butter: The fat in the butter helps everything stick together and taste delicious! Eggs: Eggs also help everything stay together and gives great texture and flavor. I always use large grade-A eggs. Milk: Think of French toast and how you add the egg and milk to make a nice batter for the bread. That is exactly what you are doing here. Granulated Sugar: Helps to get a nice caramel and brown color to the dish and, of course, adds sweetness. Vanilla Extract: A little vanilla makes this bread pudding taste like a dessert! Cinnamon: Cinnamon goes perfectly with bread pudding and adds a warm spice. Cardamom: This has a piney and fruity flavor that really brightens up the dish.
Vanilla Sauce
Heavy Whipping Cream: The perfect base for this sauce! It makes it so rich and creamy. Whole Milk: Whole milk will help the sauce get thicker than if you were using a milk with less fat the sauce won’t be as creamy. Sugar: Gives the recipe a sweet flavor and also helps the sauce thicken. Cornstarch: Cornstarch will help the sauce to set up and thicken. Vanilla Extract: This really helps to bring out all of the flavors in the sauce. And gives it it’s vanilla flavor!
Bread Pudding Recipe
It really doesn’t get much easier than this recipe. Bread pudding is simple to make but oh so good! It really is like the gooey insides of a cinnamon roll! This recipe makes an 8×8-inch pan; if you want it to fill a 9×13-inch pan, double the recipe.
How to Make Bread Pudding
How to Make Vanilla Sauce
Croissant: Croissant bread pudding is out of this world delicious! Flaky and buttery croissant bread is probably one of my favorite breads for making bread pudding. Sourdough: Sourdough bread can be easier on the stomach and has a tangy sour flavor that makes bread pudding unique and oh so yummy! I love making sourdough bread, and if there is enough leftover I love making bread pudding with it. French Bread: French bread is rich, chewy, perfectly golden, and delicious on the outside. It also makes a great bread for bread pudding! Pumpkin Bread: Pumpkin bread pudding is my all-time fall favorite. The sweetness of the pumpkin and the warmth from the spices is everything I want in a fall dish.
In the Refrigerator: Store your bread pudding in an airtight container in the refrigerator for up to 5 days. In the Freezer: Store your bread pudding wrapped in plastic wrap or an airtight container for up to 3 months in the freezer. Put it in the refrigerator the night before serving to let it thaw.
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