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

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.

Questions

Can I make Bread Pudding dairy-free?

Yes. The dairy in this entry 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 this entry 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.

Can I make Bread Pudding ahead?

Yes, it takes well to being made ahead. Store it 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.

Can I halve or double Bread Pudding?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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