Best Easy Homemade Bread Pudding

September 11, 2021

This best British Bread Pudding recipe is the only bread pudding recipe you will ever need! It's foolproof and yields a rich and creamy bread pudding that's impossible to resist!

This traditional bread pudding recipe is a must-have in the recipe repertoire of anyone enthusiastic about minimizing food waste. The easy bread pudding is decadent and delicious.

Other than being a deliciously easy way to use stale bread, the recipe is also quick (cooking the sauce and the pudding takes less than an hour!) and can be made on the weekend to be enjoyed the whole week.

Bread PuddingPhoto By Canva
Taste Score: %90
Difficulty Easy
Servings 8 people
Preparation 70 mins
Cooking 60 mins
Total 130 mins

Tips

  • To make this bourbon bread pudding alcohol-free, substitute bourbon with a mixture of 1/2 cup water, 1 tablespoon vanilla extract, and 2 tablespoons of cider or white vinegar in the sauce and use water to soak the raisins.
  • Old and slightly dry bread is required for this best bread pudding recipe. If you just have fresh bread, cut it into cubes and spread them out on a sheet pan. Bake for 10 minutes at 200°F until the bread is pale-colored but dry to touch.
  • The raisins need to be soaked for a minimum of 1-2 hours, but you can also soak them a day or so ahead of time.
  • You can substitute raisins with other dried fruits like cranberries and cherries or just leave them out and use chopped pecans, hazelnuts, walnuts, or chocolate chips instead.
  • Avoid using pre-sliced bread for this easy bread pudding recipe. Use a rustic French or Italian loaf to get 6-7 cups of large bread cubes.
  • It is necessary to use stale bread that is at least a day old for this recipe, as fresh bread is likely to fall apart and turn into mush when soaked. Stale bread holds its shape better.
  • Cook the bourbon sauce on low heat to prevent the eggs in the mixture from curdling. If your sauce curdles, blend it in a blender until smooth.
  • To make this bread pudding ahead of time, assemble it in a casserole dish and cover and refrigerate until ready to bake. To bake, bring to room temperature while the oven preheats and continue as directed.
  • Soak the bread for longer than directed in this recipe for a softer and more custard-like bread pudding.
  • If making the sauce in advance, whisk it before serving for a creamy and smooth consistency.
  • To make eggless bread pudding, substitute each egg in this recipe with a mixture of one tablespoon of finely ground flax meal and 3 tablespoons of warm water.
  • If you're wondering how to make bread pudding without an oven, soak the bread in a butter-coated skillet and transfer it to the stove. Cover and cook for about 15 minutes before flipping and cooking the other side for 10 minutes.

Ingredients

Directions

  1. Add the raisins and a quarter cup of bourbon to a small bowl. Allow the raisins to soak up the majority of the bourbon by covering and leaving alone for 1-2 hours.
  2. Set your oven to 350 °F and pour 4 cups of milk into a large mixing bowl. Add the cut squares of bread and press until they absorb all the milk.
  3. Whisk 3 large eggs in another bowl and add sugar, vanilla, allspice, and cinnamon. Continue whisking till combined and pour over the milk-soaked bread. Add soaked raisins with their liquid (or without if preferred) and stir gently until combined.
  4. Prepare a 9x13 inch baking pan by pouring melted butter into its bottom and using the butter to coat the sides and bottom.
  5. Transfer the bread, milk, and egg mixture to the prepared pan and place it inside the oven, baking for 35 to 45 minutes at 350 °F until the liquid sets and the edges brown and pull away from the pan.
  6. In the meantime, melt half a cup of butter on low heat in a medium-sized saucepan and add one cup of sugar and one large egg. Whisk till well-combined and cook the mixture on low heat while stirring constantly until it is thick enough to coat the back of a spoon.
  7. Remove from heat and whisk in half a cup or so of Kentucky bourbon whiskey, adjusting to taste. Serve your easy bread pudding warm or at room temperature with this soft and smooth bourbon sauce poured on top.
Nutrition Facts
Serving Size 1 Bread Pudding
Serves 8
Amount Per Serving
Calories635
% Daily Value*
Protein 12 g24%
Total Fat 18 g23.1%
Cholesterol 116 mg38.7%
Sodium 465 mg20.2%
Potassium 368 mg7.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Bread Pudding?

Bread pudding is a popular bread-based dessert made with stale bread, milk, eggs, and sugar. Bread pudding's origin can be traced back to the early 11th and 12th centuries, when it was invented as a way to use stale bread.

How to Make Easy Bread Pudding?

Make easy bread pudding by soaking cubes of stale bread in milk and adding a mix of whisked eggs, sugar, vanilla, allspice, and cinnamon. Transfer to a buttered baking pan after adding bourbon-soaked raisins and bake for 35-45 minutes at 350°F. Pour a sauce of butter, sugar, egg, and bourbon over this cooked bread pudding and serve.

What to Serve with Bread Pudding?

Serve your bread pudding (warm or cold as per your preference) with whipped cream, berries, banana slices, caramel sauce, chocolate shavings, and ice cream for a truly amazing dessert experience.

Here are some our delicious recipes that you can serve with Bread Pudding:

How to Store Bread Pudding?

Store this best bread pudding recipe for up to five days in the refrigerator. Reheat in the microwave in one-minute bursts and drizzle the separately stored and heated sauce on top before consumption. Avoid freezing to maintain flavor and consistency.

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