Classic Bread Pudding
Classic Bread Pudding
Ingredients
For the Bread Pudding
- 4 cups day-old bread, challah or brioche, cut into 1-inch cubes
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- butter, for greasing ramekins, as needed
For Serving (Optional)
- powdered sugar, for dusting, as needed
- maple syrup, for drizzling, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease four 6-ounce ramekins with butter. Place the greased ramekins into a larger 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the large eggs, granulated sugar, whole milk, heavy cream, vanilla extract, ground cinnamon, freshly grated nutmeg, and salt until well combined and the sugar has dissolved.
⏱️ 5 min
- 3
Add the 1-inch bread cubes to the custard mixture. Gently toss to coat all the bread pieces thoroughly. Let the bread soak in the custard for 15 minutes, stirring occasionally to ensure even absorption.
⏱️ 15 min
- 4
Divide the soaked bread mixture evenly among the prepared ramekins. Drizzle the melted unsalted butter over the top of the bread pudding in each ramekin.
⏱️ 5 min
- 5
Carefully pour hot water into the larger baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins. This creates a water bath (bain-marie) which helps the bread pudding cook evenly and prevents it from drying out.
⏱️ 2 min
- 6
Bake for 40-45 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean. The internal temperature should reach 160°F.
⏱️ 45 min•🌡️ 350
- 7
Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for 10 minutes, then transfer them to a wire rack to cool further. Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Bread Pudding
Ingredients
For the Bread Pudding
- 4 cups day-old bread, challah or brioche, cut into 1-inch cubes
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- butter, for greasing ramekins, as needed
For Serving (Optional)
- powdered sugar, for dusting, as needed
- maple syrup, for drizzling, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease four 6-ounce ramekins with butter. Place the greased ramekins into a larger 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the large eggs, granulated sugar, whole milk, heavy cream, vanilla extract, ground cinnamon, freshly grated nutmeg, and salt until well combined and the sugar has dissolved.
⏱️ 5 min - 3
Add the 1-inch bread cubes to the custard mixture. Gently toss to coat all the bread pieces thoroughly. Let the bread soak in the custard for 15 minutes, stirring occasionally to ensure even absorption.
⏱️ 15 min - 4
Divide the soaked bread mixture evenly among the prepared ramekins. Drizzle the melted unsalted butter over the top of the bread pudding in each ramekin.
⏱️ 5 min - 5
Carefully pour hot water into the larger baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins. This creates a water bath (bain-marie) which helps the bread pudding cook evenly and prevents it from drying out.
⏱️ 2 min - 6
Bake for 40-45 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean. The internal temperature should reach 160°F.
⏱️ 45 min•🌡️ 350 - 7
Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for 10 minutes, then transfer them to a wire rack to cool further. Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
⏱️ 10 min