Homemade Bread Pudding

This classic dessert is like a warm hug in a bowl. Chunks of soft bread are soaked in a creamy custard, then baked until golden brown. A sprinkle of cinnamon adds a touch of warmth, while raisins offer bursts of sweetness. It's the perfect way to use up stale bread and create a delightful dessert that everyone will love.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 50

Cook Time: 50

Sitting Time: 9

Total Time: 10 40

Servings: servings

Calories: 1069kcal

Author: Michelle

Ingredients

7 cups French bread in one inch cubes
3 eggs
1 egg yolk
3 cups milk divided
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 cup raisins
1 Granny Smith apple
2 tablespoons cornstarch
1/4 cup sugar
2 teaspoons vanilla divided

Instructions

Cut the bread into 1 inch cubes, and let them sit out for several hours or overnight until they are dried out and stale. If you forget, you can bake them in your oven at the lowest temperature you can for a half hour or so.
Soak your raisins in 2 cups of milk for several hours in the fridge, which will help them get nice and plump later. Grease an 8×8 glass pan.
1/2 cup raisins, 3 cups milk
Strain the raisins from the milk, and cut your apple into small bites. Mix the apple with the raisins and bread cubes gently and place into your greased pan.
1 Granny Smith apple, 7 cups French bread
In a separate bowl, whisk the 3 eggs until well-beaten. Slowly add the 2 cups of milk and then the brown sugar. Add the cinnamon, nutmeg, and 1 teaspoon vanilla to the milk and mix well.
3 eggs, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 2 teaspoons vanilla
Pour the milk mixture evenly over the bread. Use a spatula to push the bread down gently. Let this sit for ten to fifteen minutes, then stir it gently to get the well-soaked pieces to the top and the drier pieces to the bottom. Let it sit another ten or so minutes, then stir again and all should be well-soaked.
Preheat your oven to 350 degrees. Bake this for 40-45 minutes until the top is starting to turn very lightly golden brown. The top of the bread pudding will spring back gently when pushed, rather than simply mushing down, too.
Let the bread pudding cool some before serving so that it firms up well and cuts nicely.
While the bread pudding is baking, make the custard sauce. Mix together the egg yolk, 1/4 cup sugar and cornstarch on the top of a double boiler. Slowly add the reserved 1 cup milk while whisking, which will help keep it from getting lumpy.
1 egg yolk, 1/4 cup sugar, 2 tablespoons cornstarch
Keep whisking until it thickens, which will take a little over five minutes once the water has boiled so that nothing scorches. Once it is thick, remove it from the heat, add the last 1 teaspoon vanilla and stir until it is incorporated.
Serve the bread pudding either warmed or at room temperature, same with the sauce. Don’t put the sauce atop the bread pudding until it is being served so that the bread pudding doesn’t get all mushy.

Equipment

8x8 Glass Baking Dish

Spatula Set

Double Boiler

Notes

In mixing the sugar with the milk, be sure there are no clumps of brown sugar remaining, but know that the brown sugar won’t completely dissolve at this point and that’s okay.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.