This homemade bread pudding recipe is just like Grandma used to make!
This recipe is made with sweet bread and raisins soaked in an easy custard and baked until golden.
This is a sponsored recipe created on behalf of Sara Lee® Bread.
What is Bread Pudding?
Bread pudding is an easy dessert recipe. There are different types of bread pudding; this version is similar to French toast in flavor and texture with a sweet caramel sauce.
- Simple ingredients: Stale bread, eggs, dairy, and butter are mixed with spices. Simple and delicious.
- Versatile: This version of bread pudding welcomes additions like chopped apples, egg nog in place of dairy. Swap the raisins for other dried fruit like apricots or dried cranberries.
- Brunch or Dessert: We most often enjoy bread pudding for dessert with ice cream, but it can be served for brunch as well.
Ingredients for Bread Pudding
Bread – Use any variety of thickly sliced stale or day-old bread like Sara Lee Artisano bread. Dry bread cubes will soak up the egg mixture. Any bread will work but we love French bread, challah, or brioche. If your bread is fresh, dry it in the oven or let it sit out uncovered overnight.
Custard Mixture – Large eggs, and half and half (or light cream) are whisked with brown sugar and spices. In addition to cinnamon, you can add a pinch of cloves, nutmeg, or allspice for a more fragrant and spicy dish. Pumpkin pie spice or apple pie spice? Yes, please!
Variations – Bread pudding is a versatile ‘base’ for other add-ins like walnuts, pecans, coconut, cranberries, diced apples, or chocolate chips.
How to Make Bread Pudding
- Whisk eggs, cream, brown sugar, and spices per the recipe below.
- Toss with the bread cubes and gently stir in raisins.
- Place mixture into a casserole dish and drizzle with melted butter.
- Bake until a knife inserted in the center is clean.
Sauce for Bread Pudding
While bread pudding is often served with vanilla sauce, we love a quick and easy homemade caramel and a scoop of vanilla ice cream of course. Feel free to add some rum to make a rum sauce.
Bread pudding can be served warm or room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Freeze in single serving size to make it easy to thaw and enjoy!
Ingredients
For the Bread Pudding
- 10 slices thickly sliced bread stale or slightly dried
- 3 large eggs
- 1 ¾ cups half and half or light cream
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup raisins
- 2 tablespoons butter melted
For the Sauce
- ⅔ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350°F. Butter an 8-inch baking dish.
- Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6 minutes (or until slightly dried). Cool completely.
- Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.
- Pour the egg mixture over the bread. Add raisins and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.
- Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.
- Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.
- Drizzle the caramel sauce over the baked bread pudding and serve warm.
Notes
Store leftover bread pudding in the fridge in a covered container for up to 3 to 4 days. You can freeze it for up to 2 to 3 months.
You can replace the cream with egg nog.
Nuts are a great addition to this recipe.
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Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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