Deliciously Crusty Bread Pudding Recipe
Ingredients
Directions
- In a large bowl, whisk together the eggs and sugar. Whisk in the milk, vanilla, cinnamon, and nutmeg. Stir in the raisins.
- Generously butter the bread with the softened butter. Submerge the bread in the egg mixture and set aside for a least 20 minutes. Use your hands or a large spoon to break the soaked bread into smaller chunks.
- Preheat the oven to 180°C 350°F and generously butter a 9x11 inch baking dish.
- Transfer the bread mixture to the baking dish and drizzle with the melted butter.
- Bake in the preheated oven until the top of the pudding puffs and browns and a knife inserted in the center comes out clean. 50 minutes to 1 hour.
- Serve warm or at room temperature topped with vanilla ice cream.
Adapted from a Recipe by: Jerry Carreiro, Tip for Tops'n Restaurant *
Frequently Asked Questions
Can I substitute the whole milk with a different type of milk?
Yes, you can substitute whole milk with any plant-based milk like almond milk or oat milk, or low-fat milk if you prefer. Just keep in mind that it may slightly alter the richness and texture of the pudding.
How should I store leftovers of this bread pudding?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months.
What can I do if my bread pudding comes out too dry?
If your bread pudding turns out dry, it may need more milk or eggs next time. You can also try adding more butter or serve it with a warm sauce, custard, or extra vanilla ice cream to help moisten it.
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Comments (7)
Hi Lorna, if you are going to freeze it, do it after baking it, place the bread pudding in a few freezer bags and perhaps some plastic wrap as well. I don't recommend freezing it as there will be a bit of frost on the bread pudding, and there's no way around it.