Basic bread pudding. Isn’t it wonderful? It’s one of my comfort foods. This is my basic recipe for Bread Pudding. Start here. There are ideas for additions and exchanges you might want to use to change it up a little. What do you have handy? Try that.

basic bread pudding

Bread pudding is a dessert as well as a nice breakfast. It packs well so it can be taken to work and warmed up in the microwave.

It’s best to use stale bread. You want the dry bread to absorb the milk and egg mixture as well as the vanilla and cinnamon flavors. If you don’t have stale bread you can cube fresh bread, spread it out on a cookie sheet, and let it dry overnight.

You don’t have to stick to one kind of bread. I like oatmeal, French, a rustic white, and whole wheat. You can combine any number of breads to come up with 12 cups.

Nice additions to the recipe are dried cranberries, raisins, walnuts or pecans, blueberries, slices of banana, and chocolate chips.

You’re going to preheat the oven to 350°. Butter a 9″ x 13″ pan. You’ll need a bowl large enough to hold 12 cups of bread cubes and 5 cups of liquid.

Basic Bread Pudding

Bread pudding starts with a basic recipe. Add to it from here to change the basic recipe’s flavor or by adding nuts, fruits and more.
Course Dessert
Cuisine American
Keyword bread, breakfast, dessert
Author Robin Follette

Ingredients

  • 12 cups bread Stale. 1″ cubes. French, Challah, Brioche, Oatmeal. Any soft white bread is great.
  • 4 cups whole milk
  • 3 eggs beaten
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 cup butter melted

Instructions

  • Cut the stale bread into 1″ cubes.
  • Beat the eggs together.
  • Mix the milk, eggs, sugar, vanilla and cinnamon in a large bowl. Mix until the sugar has dissolved.
  • Add the bread to the bowl and mix well. Let sit for an hour while the bread absorbs the milk mixture.
  • Place the bread into a buttered 9″ x 13″ baking pan. Gently press it together so the bread settles into the pan well.
  • Melt the butter and then drizzle it over the top of the bread.
  • Cover with tin foil and bake for 30 minutes at 350°. Uncover and bake 15 minutes. It is done when the center is firm.

Notes

Exchanges:
   Instead of vanilla extract, use maple or other flavors. Exchange 1/4 to 1/2 cup of milk for an Irish Cream or Kahlua. Be careful of who eats this bread pudding if you add alcohol, of course.
Additions:
   Add 1 cup of raisins (Golden are nice), cranberries, chocolate or butterscotch chips, Toffee chips, apple or pear chunks. Chopped pecans, walnuts, or almonds.
Toppings:
   Warm a cup of jam to drizzle over the top. Whipped cream. Butterscotch sauce. Apple cider or maple syrup. Honey. Ice cream.