bread pudding recipe

This mushroom and spinach bread pudding recipe is a hearty make-ahead brunch dish is full of the good stuff: bread, cheese, and more cheese. Serve it at your Christmas brunch to become the holiday's MVP.

Mushroom And Spinach Bread Pudding

tbsp. olive oil,

lb. cremini mushrooms, sliced

eggs

c. milk

Dijon mustard

tsp. nutmeg

Kosher salt

Pepper

sourdough bread,

curly spinach

shallots, thinly sliced

Mushroom and Spinach Bread Pudding

A deliciously flavorful breakfast or dessert this Chocolate Covered Strawberry Bread Pudding is easy to make and covered in a delicious chocolate sauce!

CHOCOLATE COVERED STRAWBERRY BREAD PUDDING

bread

sugar

milk

heavy cream

tsp vanilla extract

cinnamon

chocolate chips

strawberries

oz semi-sweet chocolate chips

unsalted butter

heavy whipping cream

Strawberries

Preheat the oven to 350F degrees.

Spray a 9"x13" baking dish with non-stick cooking spray, set aside.

Cut the bread into 1"-2" squares and add to a large bowl, set aside.

In another bowl whisk together the milk, cream, eggs, sugar, vanilla and cinnamon.

Pour mixture over the bread then add chocolate chips and strawberries and stir gently to coat.

Let the bread mixture soak for 20 minutes.

Spread the bread mixture into the prepared baking dish and bake in the oven for about 50-60 minutes until the center is set.

In a double boiler, melt chocolate chips and the butter.

Once melted add the vanilla. Stir until smooth.

Add the heavy cream about 1/4 cup at a time stirring well until you get your desired pouring consistency.

Pour desired amount over individual slices or over the whole dish before serving.

Chocolate Sauce:

A wonderfully rich and comforting dessert.

Bread Pudding with Whiskey Sauce

FOR THE BREAD PUDDING:

sourdough artisan bread (~7 slices)

vanilla

cinnamon (optional)

pecans

FOR THE WHISKEY SAUCE:

whiskey

First, you need to ensure your bread is...

First, you need to ensure your bread is stale. I do this by chopping it into 1” cubes and letting it sit out overnight on the counter. If you’re in a hurry, toast the bread cubes in a low oven (200°) until the bread is dry throughout.

Butter a glass baking dish that has a...

Butter a glass baking dish that has a 3-cup capacity. Arrange the stale bread cubes in the dish evenly.

Next, whisk together in a medium bowl the...

Next, whisk together in a medium bowl the eggs, milk, vanilla, sugar and cinnamon (if using). Pour this mixture slowly over the bread cubes and press the cubes down into the custard. Sprinkle the pecan pieces on top.

Let it soak while you preheat the oven...

Let it soak while you preheat the oven to 325°.

Place the baking dish on a small sheet...

Place the baking dish on a small sheet pan and bake for 30-40 minutes. Baking time varies based on staleness of bread. It’s done when the edges are light brown, the middle is slightly puffed and a few pricks reveal no runny egginess.

Let cool while you make the sauce.

Melt the butter, sugar and heavy cream together...

Melt the butter, sugar and heavy cream together in a small saucepan over low-heat. Once the sugar is dissolved, turn off the heat and stir in the whiskey. Serve the sauce with the bread pudding while warm.

This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family's favorite recipes and perfect served with a big scoop of ice cream!

Grandma's Bread Pudding

eggs (lightly beaten)

(200 grams) granulated sugar

(960 ml) whole milk

vanilla extract

nutmeg

Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.

In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.

Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.

Remove from the oven and allow to cool slightly before serving.

https://embed.mediavine.com/videos/ngtq8morhoqiie0w8cav

This bread pudding recipe is easy to make with just a few simple ingredients.  This is one of our family’s favorite recipes and is perfect served with a big scoop of ice cream!

This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.

Bread Pudding Recipe

1 18 to 20-inch French baguette, torn into 1-inch pieces ((10 cups))

raisins

bourbon (divided)

brown sugar

cinnamon (divided)

salt

cornstarch

Preheat oven to 450 degrees F. Butter a 9x13-inch baking dish; set aside.

Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.

Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.

In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.

Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.

Meanwhile, mix the granulated sugar and remaining ½ teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is just set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes.

Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve alone or with Bourbon Sauce (I strongly recommend the bourbon sauce).

Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.

Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in the cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.

Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.

This old-fashioned bread pudding recipe is so easy, traditional, and is the custard dessert recipe we all love! Plus, an optional vanilla sauce to drizzle on top!

The BEST Bread Pudding Recipe

Tablespoons of butter (1 Tbsp + 2 Tbsp)

Beaten Eggs

Milk

white sugar

butter (salted (but unsalted is ok too!))

Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.

Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.

Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.

In a bowl, mix remaining ingredients (don't forget to beat your eggs first) until mixed well.

Pour this mixture over the bread, making sure to evenly coat each piece.

Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.

Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.Once melted, turned it down to medium heat and wait a bit to let the butter brown.

Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.

Optional Vanilla Sauce

https://embed.mediavine.com/videos/of75wlovw5a0vdzmntm6

This delicious and easy bread pudding recipe uses simple ingredients like milk, eggs, sugar, vanilla, and bread -- items you probably already have on hand! After this old-fashioned recipe has baked in the oven it creates a custard-like dessert that you'll LOVE!
Plus, it's ready in less than an hour!

Bread Pudding

Bread pudding is a classic dessert made with cubed bread and rich custard, baked to perfection and topped off with a gooey caramel sauce.

brown sugar (tightly packed)

butter (melted)

butter

Preheat the oven to 350°F.

Prepare a 9 x 13 dish by spraying with nonstick spray

Spread the cubed bread evenly in the bottom of the baking dish.

In a large mixing bowl whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.

Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.

After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.

Place the baking dish in the oven and bake for 45 minutes.

While the bread pudding is baking, in a medium sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.

Whisking intermittently, cook the carmel mixture for 5 to 6 minutes .

Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.

Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.

https://embed.mediavine.com/videos/ld6dm0vr4tr0m3xghmq1

Bread pudding is an old-fashioned dish that’s a favorite of many. This simple recipe will have you whipping up this homemade classic of bread soaked in a sweet and creamy custard mixture and topped with a decadent caramel sauce, in no time at all!

If you are a fan of single serving desserts, then you will fall in love with this Air Fryer Bread Pudding. Great for breakfast or dessert, this comes together in no time!

Air Fryer Bread Pudding

vanilla almond milk

brown sugar (firmly packed)

Tablespoons salted butter (melted)

walnuts (chopped)

milk chocolate chips

Whisk the vanilla almond milk, brown sugar, melted butter, and egg together in a large mixing bowl.

Add the bread cubes, chopped walnuts, and milk chocolate chips to the bowl.

Pour your liquid mixture over your bread and stir, let sit for about 5 minutes.

Prepare the air fryer by preheating it to 330 degrees Fahrenheit and spray 4 (4 ounce) ramekins with cooking spray.

Spoon the bread mixture into the ramekins and bake in the air fryer for 12-14 minutes or until the top is golden brown and an inserted toothpick comes out clean.

Plate and serve warm.

This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.

white bread (I typically use an 18 oz loaf)

flour

butter, (melted)

Grease a 3-quart (9x13 inch) casserole pan.

Cut the bread into cubes and place in the greased pan.

In a very large bowl, whisk the eggs.

Then whisk in the sugar, milk, vanilla extract, cinnamon, &amp; nutmeg. 

Pour the egg mixture over top of the bread, tossing the bread as necessary so that it&#39;s all covered in the egg mixture.

Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.

Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.

Let it cool for at least 10 minutes before slicing it into pieces and serving. 

Mix together the brown sugar, flour, and cinnamon. Add it to a medium saucepan along with the egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.

Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle over your warm bread pudding.

https://content.jwplatform.com/videos/gEe95nxB.mp4

Bread Pudding Is A Simple, Easy Dessert Made With Fluffy White Bread And Simple, Everyday Ingredients. It’s An Old-Fashioned Recipe That Your Whole Family Will Love.

This bread pudding is undeniably the best! It&rsquo;s loaded with warm cinnamon, nutmeg, vanilla and topped with an orange custard sauce.&nbsp;

(72 g) raisins

(113 g) unsalted butter, melted and cooled

(150 g) granulated sugar

(360 ml) heavy cream

(360 ml) milk

(180 ml) heavy cream

(60 ml) orange juice

(50 g) granulated sugar

Place raisins in a small bowl and cover...

Place raisins in a small bowl and cover with boiling water. Set aside.

In a large bowl, whisk the butter, eggs,...

In a large bowl, whisk the butter, eggs, sugar, cinnamon, and nutmeg together until the eggs are fully broken up.

Whisk in the heavy cream, milk, and vanilla.

Add the cubed French bread to the bowl...

Add the cubed French bread to the bowl and press down so all the bread is submerged into the liquid. Cover and let sit for 30-35 minutes.

Meanwhile, Preheat the oven to 325°F. Lightly butter...

Meanwhile, Preheat the oven to 325°F. Lightly butter a 9-inch square pan or a 2-quart casserole dish. 

After the bread has finished soaking, drain the...

After the bread has finished soaking, drain the raisins and stir them into the bread mixture.

Transfer everything to the prepared pan and press...

Transfer everything to the prepared pan and press down with the back of the spoon to make everything fit into the pan.

Bake for 45-50 minutes, until the top is...

Bake for 45-50 minutes, until the top is golden and set.

Cool to room temperature then refrigerate for 6-8...

Cool to room temperature then refrigerate for 6-8 hours, preferably overnight,  before serving.

Bring the cream and orange juice to a...

Bring the cream and orange juice to a simmer over medium-low heat.

Whisk the egg yolks and sugar together. Slowly...

Whisk the egg yolks and sugar together. Slowly drizzle in the warm cream mixture while whisking continuously.

Return the mixture to the pot and cook...

Return the mixture to the pot and cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of warm pudding.

Remove from the heat and stir in the...

Remove from the heat and stir in the vanilla extract. 

Transfer the sauce to a bowl, cover with...

Transfer the sauce to a bowl, cover with plastic wrap, and refrigerate for 3 hours.

Serve over slices of bread pudding

https://mediavine-res.cloudinary.com/video/upload/ohrtf7vmuf7cuf0g21wn.mp4

This bread pudding is undeniably the best! It's loaded with warm cinnamon, nutmeg, vanilla and topped with an orange custard sauce.

The best Bread Pudding recipe has the perfect texture and is warm and comforting. It is easy to make, uses pantry ingredients, and is drizzled with a perfect vanilla sauce.

half and half

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Grandma's Bread Pudding

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The most viewed bread pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine