Moist Bread Pudding Recipe

So you’re craving something warm, comforting, and ridiculously easy to make, but your brain is already planning its next Netflix binge, not a culinary marathon, right? Good. Because we’re about to make magic with stale bread, and trust me, it’s going to be epic.

Why This Recipe is Awesome

First off, it’s practically a no-brainer. If you can mix things in a bowl and operate an oven without setting off the smoke alarm, you’re golden. Secondly, it’s the ultimate “don’t waste that bread” dessert. And thirdly, it tastes like a warm hug from a cloud. No exaggeration. Plus, it’s super forgiving. Mess up a little? Probably still delicious. IMO, that’s a win-win-win.

Ingredients You’ll Need

• Stale bread: The older, the better, baby! We’re talking day-old, two-day-old, maybe even “what’s that loaf doing in the back?” old. Cut it into cubes, roughly 1-inch. Think of it as a redemption story for your forgotten carb.
• Eggs: The binders of our dreams. Large ones, please.
• Whole milk (or a mix of milk and cream): For that rich, creamy goodness. Don’t skimp here unless you *want* a sad pudding.
• Granulated sugar: Sweetness, duh. Adjust to your sweet tooth’s desire.
• Melted butter: Because everything’s better with butter. Fact.
• Vanilla extract: Adds that little ‘oomph’ of warmth and flavor.
• Cinnamon (and maybe a pinch of nutmeg): Spice it up! Or don’t, if you’re a cinnamon-hater (we can still be friends, I guess).
• Raisins/Chocolate chips/Nuts (optional): Your playground! Add what makes your heart sing. Or don’t, if you’re a purist.

Step-by-Step Instructions

1. Preheat & Prep: Get that oven cranked up to 350°F (175°C) and lightly butter a 9×13 inch baking dish. Don’t skip the buttering, unless you enjoy scraping dessert off the bottom of a pan.
2. Bread Time: Toss your bread cubes into the prepared dish. Try to make it somewhat even, but don’t overthink it.
3. Whisk It Good: In a large bowl, whisk together the eggs, milk (or milk/cream mix), sugar, melted butter, vanilla, and cinnamon until it’s all happy and combined. No lumpy bits, please.
4. Pour Over Perfection: Gently pour the egg mixture evenly over the bread. Make sure every piece of bread gets a good soak. You want moist, not dry, pudding, right?
5. Add-ins (If You Dare): If you’re using raisins, chocolate chips, or nuts, sprinkle them over the bread now. Give it a gentle press so they sink in a bit.
6. Bake Away: Bake for 45-55 minutes, or until the top is golden brown and the center is set (a knife inserted comes out mostly clean). Don’t poke it too much, it’s not a voodoo doll.
7. Cool & Serve: Let it cool for a bit before serving. It helps it set and prevents tongue burns. Serve warm, maybe with some whipped cream, ice cream, or a drizzle of caramel sauce. You’re a chef now!

Common Mistakes to Avoid

• Using fresh bread: Seriously, don’t. Fresh bread just turns into a soggy mess. We want stale for structure and soakability. It’s science, kinda.
• Not soaking enough: Dry bread means dry pudding. Ensure every cube gets a good bath in that custardy goodness.
• Overbaking: This is the enemy of ‘moist’. Keep an eye on it. The top should be golden, not burnt offerings, and the center shouldn’t jiggle like Jell-O but also shouldn’t be dry.
• Skipping the butter: A lightly buttered dish helps with that lovely golden crust and, you know, not sticking.

Alternatives & Substitutions

• Bread: Brioche? Challah? Croissants? Yes, yes, and HECK YES. They’ll make it extra decadent. Sourdough can work too for a tangier twist, but avoid anything super dense or heavily seeded.
• Milk: Want to lighten it up a tad? Use 2% milk. Want to go full indulgence? Use all half-and-half or even heavy cream for half the liquid. Coconut milk for a tropical vibe? Go for it!
• Add-ins: Dried cranberries, diced apples, pecans, walnuts, orange zest… the world is your oyster! Or, you know, your pudding.
• Spices: Cardamom, ginger, pumpkin pie spice mix – experiment! Your kitchen, your rules.

FAQ (Frequently Asked Questions)

• “Do I really *have* to use stale bread? Like, can’t I just toast fresh bread?” Technically, yes, you *could* lightly toast fresh bread. But the beauty of stale bread is its ability to soak up all that custardy goodness without turning into mush. Stale bread has already lost some moisture, making it a sponge. Trust the process, my friend.
• “Can I use margarine instead of butter?” Well, technically you *can*, but why hurt your soul like that? Butter adds incredible flavor and richness that margarine just can’t replicate. Treat yourself!
• “How long does it keep?” If you manage not to devour it all in one sitting (impressive!), it’ll keep in an airtight container in the fridge for 3-4 days. But let’s be real, it rarely lasts that long.
• “Can I make it ahead of time?” Absolutely! You can assemble it the night before, cover it, and refrigerate. Just let it sit out for about 30 minutes before baking, or add 10-15 minutes to the baking time.
• “What if I don’t have a 9×13 dish?” A slightly smaller or larger dish will work; you might just need to adjust baking time. Smaller dish means thicker pudding, longer bake. Larger dish, thinner, shorter bake. Keep an eye on it!
• “What’s the best way to reheat it?” A quick zap in the microwave is totally fine for a single serving. For a larger portion, cover it loosely with foil and pop it in a preheated oven (around 300°F/150°C) until warm through.

Final Thoughts

See? Told you it was easy! Now you’ve got a ridiculously delicious, moist bread pudding that will make you feel like a culinary genius, even if all you really did was mix stuff and press a button. Go ahead, bask in the glory. And maybe, just maybe, make an extra batch. You know, for ‘research’ purposes. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!