Bread Pudding

Name: Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz day-old French bread or brioche, cubed; 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 2/3 cup granulated sugar; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 tbsp unsalted butter, melted; 1/2 cup raisins; 1/4 cup powdered sugar; 2 tbsp bourbon whiskey

A classic Southern comfort dessert that transforms stale bread into a rich, custardy bake perfumed with vanilla and cinnamon. Served warm with a simple vanilla bourbon sauce, it's the ultimate crowd-pleasing treat.

70 minEasyServes 8420 cal/serving

AmericanDessertOvenStandardLow-SodiumPork-FreeNightshade-Free

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Ingredients

12 oz day-old French bread or brioche, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
2/3 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
4 tbsp unsalted butter, melted
1/2 cup raisins
1/4 cup powdered sugar
2 tbsp bourbon whiskey

Instructions

1

Preheat oven to 350°F. Butter a 9x13-inch baking dish.
2

Spread 12 oz cubed day-old French bread or brioche in an even layer in the prepared dish. Scatter 1/2 cup raisins over the top.
3

In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 2/3 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 4 tbsp melted unsalted butter until well combined.
4

Pour the custard mixture evenly over the bread. Press the bread gently with a spatula to submerge it. Let soak for 15 minutes so the bread absorbs the custard.
5

Bake uncovered for 45-50 minutes until the top is golden brown and the custard is set in the center (a knife inserted in the middle should come out clean).
6

While the pudding bakes, whisk together 1/4 cup powdered sugar and 2 tbsp bourbon whiskey to make a simple glaze. Add a splash more bourbon or a teaspoon of water to reach a drizzleable consistency.
7

Let the bread pudding rest 10 minutes before slicing. Drizzle with the bourbon glaze and serve warm.

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Questions

What temperature do I cook Bread Pudding at?

For Bread Pudding, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 50 minutes, in step 5.

What can I use instead of powdered sugar in Bread Pudding?

The entry for Bread Pudding calls for 1/4 cup powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Bread Pudding dairy-free?

Yes. The dairy in Bread Pudding is 2 cups whole milk, 1 cup heavy cream, 4 tbsp unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Bread Pudding gluten-free?

Yes. The gluten in Bread Pudding is 12 oz day-old French bread or brioche, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Bread Pudding contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Bread Pudding ahead?

Yes, it takes well to being made ahead. Store Bread Pudding airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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