Bread Pudding

5 from 4 votes

Old fashioned bread pudding has bread soaked with a custard and raisin that's baked and served with syrup.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 380kcal

Cut the bread into 1-inch cubes. There should be 7-8 cups of bread..
Soak the bread and raisins with the milk. It may not absorb all of the milk, but it should be saturated.
In small bowl melt 2 Tablespoons of butter in the microwave.
Whisk melted butter, vanilla, eggs, sugar, and spices in a medium bowl. Pour the egg mixture over the bread. Stir to incorporate. Allow to sit for 20 minutes while the oven preheats. If you would like it to be softer and more custardy, you can allow it to sit for longer.
Preheat your oven to 350 degrees.
Melt remaining 2 Tablespoons of butter in the microwave. Pour melted butter into a 9x13 baking dish and swirl butter to coat the bottom and sides.
Transfer the bread and egg mixture to the pan. Place in preheated oven.
Bake for 30-45 minutes or until the custard is set and the top is brown, and it pulls slightly away from the sides.
Cut into slices and serve immediately with maple syrup if desired.

You can use a variety of breads for this. I like a rustic Sourdough or Italian. You can also use a brioche, challah or any type of bread that is good for French toast. Just be sure to use slightly stale bread for the best results!
Once the bread pudding is cooled, store it in an airtight container and then placed it in the refrigerator. It will keep in the refrigerator for four to five days.
Cool the bread pudding then place it in a freezer bag or container. It will keep in the freezer for three months.
If it is frozen thaw it at room temperature, place in a baking dish and then warm it up in a 350°F oven until warmed through.
If it is in the refrigerator bake in oven too. You an also microwave it but the best result will be when you bake it.