Name: Bread Pudding Recipe
Prep time: 90 min
Ingredients: 1 tablespoon Butter (for greasing); 1 Loaf day-old Challah bread; 4 Eggs; 3/4 cups 150g Sugar; 4 cups 1L Milk; 1 teaspoon Vanilla extract; 1 teaspoon Cinnamon; 3/4 cup Raisins; 4 tablespoons 60g Butter; 1/2 cup 100g Sugar; 1 cup 240ml Heavy cream; 1 tablespoon cornstarch; 1 teaspoon Vanilla extract

Bread Pudding Recipe

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This bread pudding recipe is soft, rich and extremely delicious. If you stuck with leftover bread at home, and you are looking for a simple and easy dessert, you definitely should make this bread pudding. I made this bread pudding recipe with challah bread, but you also can use brioche bread or any other bread that you like. Serve this bread pudding with rich and creamy vanilla sauce and enjoy amazing dessert.

A close-up of a square serving of glazed cinnamon roll casserole on a white plate. The dish has layers of cinnamon swirls topped with a glossy glaze. Another plate with the same casserole is blurred in the background, along with a large serving dish.

Bread Pudding Recipe

4 from 12 votes

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Prep Time 1 30

WORK TIME 15

DIFFICULTY Easy

Cuisine American

Servings yields

Ingredients

For the bread pudding:

1 tablespoon Butter for greasing
1 Loaf day-old Challah bread
4 Eggs
¾ cups 150g Sugar
4 cups 1L Milk
1 teaspoon Vanilla extract
1 teaspoon Cinnamon

Optional additions:

¾ cup Raisins

For the sauce:

4 tablespoons 60g Butter
½ cup 100g Sugar
1 cup 240ml Heavy cream
1 tablespoon cornstarch
1 teaspoon Vanilla extract

Instructions

DIRECTIONS
1. Soak the raisins: if you are using raisins, place them in medium sized bowl, pour 1 cup hot water and let soak for 1 hour. If you are not using raisins, skip this step.
2. Make the bread pudding: Preheat oven to 350F (180C). grease 12-inch (30cm) round baking pan or 13*9-inch (33*22cm) rectangle pan with butter and set aside.
3. Cut challah bread into 1-inch pieces and spread the pieces into an even layer.
4. In a large mixing bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon. Pour the mixture over the bread, make sure all the bread is coated. Add soaked raisins and stir to combine. Allow to sit for 15-20 minutes.
5. Bake for 45-55 minutes, until golden brown.
6. Make the sauce: in a small sauce pan, whisk sugar, cornstarch and heavy cream. Add the butter and heat until butter melts and the mixture starts to boil. Cook until slightly thickens, turn the heat off and stir in vanilla extract.
7. Serve warm sauce over the bread pudding and serve!