This bread pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you’ve ever had! It’s frugal and cheap to make, but the flavor is divine.
I love dishes that use leftovers and turn it into something completely new and delicious. For me, there is nothing worse than wasting food in the kitchen! We try to eat all our leftovers, but sometimes we don’t feel like eating the same meal 3 times in a row! So if I’m making Air Fryer Chicken Breast, I want to turn that chicken into shredded chicken tacos and epic chicken salad the next day!
Easy Bread Pudding
Bread pudding is one of my favorite desserts! I know what you’re thinking, it’s just bread with eggs. But it’s so much more than that! It’s about using leftovers you might otherwise throw away wisely and making a delicious French toast-like breakfast casserole that’s easy and delicious. It’s so full of warm flavor and I love how the egg mixture makes the bread almost like custard. He is perfect!
I love a good cream dessert, like crème brûlée! And I also love French toast because it’s really easy for my kids to make in the morning and I know they’ll be full until lunch. That’s probably why I love bread pudding so much! It truly is the best of both worlds (just like that French toast with creme brulee you have to try!). You will fall in love with the ease and simplicity of this breakfast dessert.
Ingredients
The best part about this recipe is that you use ingredients you already have at home and use stale bread that you would probably just throw away. Some people add raisins, chocolate chips, cherries, blueberries or walnuts! You can add whatever you want, I just kept mine the classic recipe. See recipe card below for exact measurements.
bread pudding
- Stale bread : The bread should dry out for at least a day. Fresh bread cubes will become mushy and not hold their shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit before making bread pudding.
- Butter: The fat in the butter helps everything stick together and taste delicious!
- Eggs: Eggs also help everything stay together and provide great texture and flavor. I always use large grade A eggs.
- Milk: Think about French toast and how you add the egg and milk to make a nice batter for the bread. That’s exactly what you’re doing here.
- Granulated sugar: Helps get a nice caramel and brown color to the dish, and of course adds sweetness.
- Vanilla extract: A little vanilla makes this bread pudding taste like a dessert!
- Cinnamon: Cinnamon pairs perfectly with bread pudding and adds a warm spice.
- Cardamom: This has a piney, fruity flavor that really brightens up the dish.
Vanilla Sauce
- Heavy whipped cream: The perfect base for this sauce! It makes it so rich and creamy.
- Whole milk : Whole milk will help the sauce become thicker if you use a milk with less fat the sauce won’t be as creamy.
- Sugar: Gives a sweet flavor and also helps the sauce thicken.
- Cornstarch: The cornstarch will help the sauce set and thicken.
- Vanilla extract: It really helps bring out all the flavors in the sauce. And gives it its vanilla taste!
Bread pudding recipe
It really doesn’t get much easier than this recipe. Bread pudding is simple to make and has so much flavor. It really is like the gooey inside of a cinnamon roll, but that’s the whole thing! This recipe makes an 8×8 inch pan, if you want it to fill a 9×13 inch pan you will want to double the recipe.
How to make bread pudding
- Preparation: Preheat your oven to 350℉ and prepare an 8-inch square baking dish, brushing it with 1 tablespoon of butter.
- To cut: Cut your stale bread into roughly 2-inch pieces and place them in a bowl.
- To mix together: Melt your remaining 3 tablespoons of butter and pour over your bread, toss to coat evenly and place in your buttered dish.
- Whip: In a separate bowl with a hand mixer, whisk your eggs for about 3 minutes. Add the rest of your ingredients and mix well.
- To pay: Pour your egg mixture over your bread, making sure to coat evenly, soaking each piece. Let the liquid soak into the bread for a few minutes before baking.
- Bake: Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed with a spoon or fork.
How to make vanilla sauce
- Combine: In a small saucepan over medium-high heat, combine your whipped cream, milk and sugar. Bring to a boil, stirring continuously, until the sugar has dissolved.
- Whip: Stir in your cornstarch until there are no lumps, reduce the heat to low and continue cooking until your sauce thickens, about 5 minutes.
- Cool: Once the sauce has thickened to the consistency you like, remove from the heat and stir in your vanilla. Allow the sauce to cool slightly before pouring it over your bread pudding.
Types of bread to use
You can literally use whatever you have on hand! You want to make sure it’s had at least a day to dry out, but any bread will do. Imagine the possibilities!
- Increasing: The croissant bread pudding is delicious! Flaky and buttery croissant bread is probably one of my favorite breads for making bread pudding.
- Leaven: Sourdough bread can be easier on the stomach and has a sweet and sour flavor that makes bread pudding unique and so delicious! I love making sourdough bread, and if there’s enough left, I love making bread pudding.
- French bread: French bread is rich and moist and perfectly golden brown on the outside. It also makes a great bread for bread pudding!
- Pumpkin bread: Pumpkin bread pudding is my all time favorite. The sweetness of pumpkin and the warmth of spice is all I want in a fall dish.
Storing leftovers
Leftover bread pudding is a treat! It reheats well and is just as delicious the next day. Follow these tips to get the most out of your bread pudding recipe.
- In the refrigerator: Store your bread pudding in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Store your bread pudding wrapped in plastic wrap or in an airtight container for up to 3 months in the freezer. Put it in the refrigerator the day before serving to let it thaw.
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bread pudding
This bread pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you’ve ever had! It’s frugal and cheap to make, but the flavor is divine.
Servings 4 people
calories 1008calories
Ingredients
- 6 cups stale bread cut into 2″ pieces
- 4 soup spoons Butter 1 for coating the mold 3 for the pudding
- 4 eggs
- 2 cups Milk
- 1 Chopped off Granulated sugar
- 2 coffee spoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
Vanilla sauce:
- 1 Chopped off heavy whipped cream
- ½ Chopped off whole milk
- ½ Chopped off sugar
- 2 soup spoons cornstarch
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350℉ and prepare an 8-inch square baking dish, brushing it with 1 tablespoon of butter.
Cut your stale bread into roughly 2-inch pieces and place them in a bowl.
Melt your remaining 3 tablespoons of butter and pour over your bread, toss to coat evenly and place in your buttered dish.
In a separate bowl with a hand mixer, whisk your eggs for about 3 minutes. Add the rest of your ingredients and mix well.
Pour your egg mixture over your bread, making sure to coat evenly, soaking each piece. Let the liquid soak into the bread for a few minutes before baking.
Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed with a spoon or fork.
Vanilla sauce:
In a small saucepan over medium-high heat, combine your whipped cream, milk and sugar. Bring to a boil, stirring continuously, until the sugar has dissolved.
Stir in your cornstarch until there are no lumps, reduce the heat to low and continue cooking until your sauce thickens, about 5 minutes.
Once the sauce has thickened to the consistency you like, remove from the heat and stir in your vanilla. Allow the sauce to cool slightly before pouring it over your bread pudding.
Nutrition
calories: 1008calories | Carbohydrates: 129g | Protein: 21g | Big: 46g | Saturated fat: 26g | Polyunsaturated fats: 4g | Monounsaturated fat: 12g | Trans fat: 1g | Cholesterol: 279mg | Sodium: 626mg | Potassium: 482mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1712UI | Vitamin C: 1mg | Calcium: 367mg | The iron: 4mg
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