Easy Bread Pudding

4.99 from 52 ratings

This easy bread pudding recipe is the perfect balance of creamy and cakey. It is rich and custardy, with a crunchy cinnamon-sugar topping, served with a drizzle of hard sauce for a phenomenal dessert!

Prep Time20

Cook Time40

Soaking Time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Chef Lindsey

Ingredients

For the Bread Pudding:

5 cups bread cut into ½” cubes (I have use raisin bread and hot crossed buns)
2 cups whole milk
3 eggs extra large, lightly beaten
¾ cup granulated sugar
¼ cup unsalted butter melted
¼ teaspoon kosher salt
⅛ teaspoon nutmeg freshly grated
½ cup heavy cream
½ cup raisins or tart cherries

For the Topping:

1 cup bread cut into ½” cubes
1 tablespoon granulated sugar
1 tablespoon unsalted butter melted
¼ teaspoon ground cinnamon
1 pinch kosher salt

For the Hard Sauce:

¼ cup unsalted butter
1 cup powdered sugar sifted
1 pinch kosher salt
2 tablespoon brandy
1 whole egg see notes

US Customary - Metric

Instructions

Make the Bread Pudding:

Preheat the oven to 325°F. Butter or spray an 8 x 8-inch baking dish.
In a large bowl, whisk the eggs until smooth. Whisk in milk, cream, sugar, butter, salt, and freshly grated nutmeg until incorporated.
Add the 5 cups of cubed bread to the custard and mix with a wooden spoon or spatula until all the bread is coated and has begun to absorb the liquid. Mix in the raisins. Pour carefully into an 8-inch square baking dish, cover with plastic wrap, and allow to sit on the counter for about 30 minutes.

Make the sugar topping:

In a small bowl, whisk together sugar, melted butter, cinnamon, and a pinch of kosher salt. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
Bake in the preheated oven for 40-50 minutes, or until the custard is set and jiggles like cheesecake. I like to press gently on the center of the pudding; you should feel some resistance.
Let cool on a wire rack for at least 20 minutes before serving. You can serve it warm, at room temperature, or cold. I prefer it warm or at room temperature.

Make The Hard Sauce

While the pudding is cooking, make the sauce. Cream the butter until it is very soft. Add the sugar gradually, then the salt, and beat these ingredients until they have a smooth, soft consistency.
Beat in the brandy and egg, and chill the sauce thoroughly.
Serve warm, at room temperature, or cold with a drizzle of hard sauce or a scoop of vanilla ice cream

Video

Notes

Yield – 8x8 pan

Flavor Tips – You can definitely taste the Brandy in the hard sauce, so choose one that you enjoy.

Variations – Add different spices like this speculoos spice mix or this apple pie spice!

Storage – Store baked bread pudding well-wrapped in the refrigerator for up to 7 days or in the freezer for up to 2 months.

Nutrition