Bread Pudding With Ice Cream

So, you’ve got some stale bread eyeing you judgmentally from the counter, and a sweet tooth that’s louder than your alarm clock? Welcome to the club. Today, my friend, we’re turning that bread into something legendary, something that screams “I tried… but not too hard.” Get ready for Bread Pudding with Ice Cream, because life’s too short for boring desserts!

Why This Recipe is Awesome

Listen, life’s too short for complicated desserts and this one? It’s basically a hug in a bowl, plus it magically uses up that bread you were probably going to toss. **Zero waste, maximum deliciousness.** It’s comforting, it’s warm, it’s sweet, and it pairs perfectly with a scoop (or three) of cold ice cream. The contrast is just *chef’s kiss*. Also, it’s ridiculously easy. If I can do it without setting off the smoke alarm, you definitely can. Trust me, it’s idiot-proof. (No offense, just saying.)

Ingredients You’ll Need

Gather ’round, my sweet-toothed companion. Here’s your shopping list (or rather, your “raid the pantry” list):

• Stale Bread: About 6-8 cups, torn or cubed. The older, the wiser… and better for this recipe. Think brioche, challah, or just good ol’ white sandwich bread. Whatever’s lurking.
• Large Eggs: 3 of ’em. The magical glue that holds our dreams together.
• Whole Milk (or a mix with Cream): 2 cups. Whole milk for richness, or swap half a cup for heavy cream if you’re feeling extra fancy (and want extra calories, no judgment).
• Granulated Sugar: 1/2 cup. Sweetness, obviously.
• Vanilla Extract: 1 teaspoon. Because everything’s better with vanilla, right? Don’t skimp!
• Ground Cinnamon (Optional but highly recommended): 1/2 teaspoon. A little spice, a lot of nice for those cozy vibes.
• Melted Butter: 2 tablespoons. For greasing the dish and adding a touch of richness to the pudding itself.
• Raisins or Chocolate Chips (Optional): 1/2 cup. Pick your fighter: classic fruity goodness or chocolatey heaven. Or both, live a little!
• Ice Cream: Your favorite flavor (vanilla is classic, but you do you!) This isn’t optional. It’s mandatory.

Step-by-Step Instructions

Alright, apron on (or don’t, I won’t tell), let’s do this!

1. Prep Your Bread: Tear or cut your stale bread into 1-inch cubes. Seriously, make ’em wonky. Spread them evenly in a generously buttered 8×8 or 9×9 inch baking dish.
2. Whisk Up the Custard: In a large bowl, whisk together the eggs, milk (or milk/cream combo), sugar, vanilla extract, and cinnamon (if you’re using it). Whisk until everything is well combined and the sugar has dissolved.
3. Give That Bread a Bath: Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press the bread down to make sure every single piece gets soaked. If you’re adding raisins or chocolate chips, sprinkle them in now.
4. Let It Soak (Important!): Now for the hardest part: waiting. Let the bread soak up all that custardy goodness for at least 20-30 minutes at room temperature. For an even more luxurious pudding, you can cover it and pop it in the fridge for a few hours or even overnight. **The longer it soaks, the creamier it gets!**
5. Bake It Up: While your bread is soaking, preheat your oven to 350°F (175°C). Once soaked, transfer the baking dish to the preheated oven. Bake for 40-50 minutes, or until the top is golden brown and the center is set (a knife inserted in the middle should come out mostly clean).
6. Serve and Devour: Let the bread pudding cool for about 10-15 minutes. This lets it set a bit and prevents you from burning your tongue. Scoop generous portions into bowls and, for the love of all that is delicious, top it with a big scoop (or two) of your favorite ice cream. Enjoy immediately!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some classic pitfalls, right?

• Using Fresh Bread: Rookie mistake! Too fresh, and you’ll end up with soggy sadness that just can’t absorb the custard properly. **Stale is the goal!** It’s like a sponge, but for deliciousness.
• Not Letting It Soak Enough: Patience, young padawan! If you skip the soak, the bread won’t get fully saturated, leading to dry, un-custardy bits. Give it time to drink it all in.
• Overbaking: Dry bread pudding is a tragedy. Keep an eye on your oven! You want it golden and set, not hard and crunchy. A little jiggle in the center is okay; it’ll firm up as it cools.
• Skipping the Ice Cream: Is that even a mistake? More like a crime against dessert. The warm pudding with cold, melting ice cream is pure bliss. Don’t deprive yourself!

Alternatives & Substitutions

Feeling creative? Or just out of something? No worries, we’ve got options!

• Bread Swaps: Brioche or challah make for an extra rich pudding, but plain old white sandwich bread works just fine. Got leftover croissants or even a panettone? Use ’em!
• Dairy Choices: You can totally use almond milk or oat milk for a dairy-free version, but be warned, it won’t be as rich and creamy. Or, go full heavy cream for ultimate decadence!
• Sweeteners: Brown sugar instead of granulated sugar adds a lovely, deeper caramel note. Maple syrup or honey could also work, just adjust to your taste.
• Mix-ins Galore: Instead of raisins or chocolate chips, try dried cranberries, chopped pecans or walnuts, shredded coconut, or even white chocolate chips. Your pudding, your rules!
• A Boozy Kick: For the grown-ups, a splash of rum, brandy, or even an orange liqueur (like Grand Marnier) in the custard mix before baking is a game-changer. **Chef’s kiss.**

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use fresh bread? Well, technically yes, but it won’t absorb as much liquid and might be less custardy. For the best results, **stale bread is queen here!**
• How long does it keep? In the fridge, it’ll last about 3-4 days. But honestly, it’s usually gone before day 2, IMO. Reheat gently in the microwave or oven.
• Can I make it ahead? Absolutely! You can assemble the whole thing and let it soak in the fridge overnight. Just bring it out to room temperature for about 30 minutes before baking.
• What kind of ice cream is best with bread pudding? Vanilla is the classic choice for a reason – it lets the pudding shine! But don’t limit yourself; salted caramel, coffee, or even plain chocolate are stellar contenders.
• My bread pudding turned out rubbery, what went wrong? You probably overbaked it! Or didn’t let the bread soak enough to get super custardy. Next time, keep a closer eye on that oven and pull it out when it’s just set.
• Can I make individual portions? You bet! Bake it in ramekins for adorable, single-serving puddings. Adjust baking time down, usually around 25-35 minutes.

Final Thoughts

See? Told you it was easy. You just took some forgotten bread and turned it into a warm, gooey, ice-cream-topped masterpiece. You, my friend, are a culinary wizard! Now go impress someone—or just yourself—with your new skills. You’ve earned it! Seriously, you just turned something old into something gold. Pat yourself on the back, then go grab a spoon (and maybe a second helping). You deserve it!