Bread Pudding Easy

So you’re craving something warm, sweet, and comforting but the idea of spending hours in the kitchen sounds like a form of torture? Yeah, me too. Luckily, I’ve got your back with a recipe so easy, you’ll wonder why you ever bought those fancy bakery puddings. Get ready for the easiest, most delicious bread pudding you’ll ever whip up!

Why This Recipe is Awesome

Let’s be real, life’s too short for complicated desserts. This bread pudding recipe is your new best friend because it’s practically **idiot-proof**. Seriously, even if your culinary skills are limited to microwaving popcorn, you can nail this. It takes minimal effort, uses ingredients you probably already have lurking in your pantry, and transforms stale bread into a glorious, custardy hug in a bowl. Plus, it smells absolutely divine while baking, which is a bonus point for tricking guests into thinking you’re a gourmet chef.

Ingredients You’ll Need

• **Stale Bread (about 6-8 cups cubed):** This is your hero! Any old bread will do – challah, brioche, sourdough, even plain white sandwich bread. The staler, the better, honestly. It soaks up all the good stuff like a sponge.
• **Eggs (3 large):** The glue that holds our custardy dreams together. Don’t skip ’em.
• **Milk (2 cups):** Whole milk is best for richness, but 2% works fine. Let’s not get too snobby here.
• **Heavy Cream (1/2 cup):** Because sometimes you just gotta indulge. This is where the “pudding” part gets extra decadent.
• **Granulated Sugar (1/2 cup):** Sweetness! Feel free to adjust to your sweet tooth’s desire.
• **Vanilla Extract (1 teaspoon):** A non-negotiable flavor booster. Get the good stuff.
• **Cinnamon (1/2 teaspoon):** The warm, cozy spice that makes everything better.
• **Pinch of Salt:** Don’t forget this! It really brightens all the other flavors.
• **Butter (1-2 tablespoons, melted):** For greasing your baking dish and a little extra richness in the mix.
• **Optional Mix-ins:** Raisins, chocolate chips, dried cranberries, chopped nuts – go wild! Or don’t. Your pudding, your rules.

Step-by-Step Instructions

1. **Prep Your Pan & Bread:** First things first, preheat your oven to **350°F (175°C)**. Grease an 8×8 or similar-sized baking dish with a bit of melted butter. Cube your stale bread and scatter it evenly in the prepared dish. If you’re using optional mix-ins, now’s the time to sprinkle them over the bread.
2. **Whisk the Custard:** In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until everything is well combined and the sugar has dissolved. Give it a good whisk – you want it smooth.
3. **Soak the Bread:** Pour the liquid custard mixture evenly over the bread cubes in your baking dish. Gently press down the bread with a spatula or spoon to make sure all the pieces are soaking up that delicious eggy goodness. Let it sit for about **10-15 minutes**; this is crucial for a perfectly tender pudding.
4. **Bake It Up:** Pop the baking dish into your preheated oven. Bake for **35-45 minutes**, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the middle should come out mostly clean. Don’t overbake, or it might get dry!
5. **Cool & Serve:** Once out of the oven, let your masterpiece cool for at least **10-15 minutes** before diving in. This allows it to set a bit more. Serve warm with a scoop of ice cream, a dollop of whipped cream, or a drizzle of caramel sauce if you’re feeling fancy. Enjoy your creation!

Common Mistakes to Avoid

• **Using Fresh Bread:** Rookie move! Fresh bread turns mushy. **Stale bread is key** for that glorious texture that soaks up the custard without dissolving into a sad paste.
• **Not Soaking Long Enough:** Patience, young padawan! If you don’t let the bread soak, you’ll end up with dry spots. Give it those **10-15 minutes** to fully absorb the liquid.
• **Overbaking:** This ain’t a cracker! Overbaking leads to a dry, rubbery pudding. Keep an eye on it; it should be set but still have a slight jiggle.
• **Forgetting the Salt:** Seriously, don’t. A pinch of salt elevates all the sweet flavors and keeps it from tasting flat. It’s like the secret weapon of baking.
• **Thinking you don’t need to preheat the oven:** C’mon, we’re not baking in the stone age. **Always preheat!** It ensures even baking from the get-go.

Alternatives & Substitutions

• **Bread Swap:** No stale challah? No problem! Brioche, croissants (oh, hello decadence!), French bread, or even gluten-free bread can work wonders. Just avoid anything too dense or rye-like, IMO.
• **Milk & Cream:** You can go all milk (whole milk for richness) or all cream for ultimate indulgence. Nut milks like almond or oat milk can also work for a dairy-free version, though the texture might be slightly different. Coconut milk would add a lovely tropical twist!
• **Sugar Swaps:** Brown sugar adds a lovely caramel note. Maple syrup or honey can also be used, but you might want to slightly reduce the liquid content to compensate.
• **Spice It Up:** Cardamom, nutmeg, or a hint of allspice can join cinnamon for a more complex spice profile. A dash of ginger could be interesting!
• **Boozy Boost:** A splash of rum, brandy, or bourbon in the custard? Yes, please! Especially good with raisins or dried cranberries.
• **Chocolate Lover’s Dream:** Add a handful of dark chocolate chips or chunks. Because chocolate. Enough said.

FAQ (Frequently Asked Questions)

Can I use fresh bread?

Well, you could, but why would you want to ruin a good thing? Fresh bread tends to get mushy. For best results, let that bread get nice and stale. If you’re in a pinch, you can lightly toast fresh bread cubes in the oven for 10-15 minutes to dry them out.

What if I don’t have heavy cream?

No heavy cream? Sad, but not a deal-breaker. You can totally use all milk. The pudding will just be slightly less rich, but still delish. Maybe add an extra tablespoon of butter to compensate for some of that lost fat.

Can I make this ahead of time?

Absolutely! You can assemble the whole thing, pour the custard over the bread, cover it, and refrigerate it for up to 12 hours before baking. Just bring it to room temp for about 30 minutes before baking, or add an extra 5-10 minutes to the bake time.

How do I store leftovers?

If there *are* any leftovers (a big IF!), cover them tightly and store them in the fridge for up to 3-4 days. Reheat gently in the microwave or oven.

Is this good for breakfast?

Is the sky blue? Bread pudding for breakfast is basically dessert for breakfast, and that’s a win in my book. Especially good with a strong coffee.

Can I add fruit?

Oh, for sure! Fresh berries added in the last 15-20 minutes of baking can be lovely. Diced apples or pears can also be tossed in with the bread, but make sure they’re not too watery, or they’ll make your pudding soggy.

Final Thoughts

And there you have it, folks! Your new go-to dessert for when you want maximum flavor with minimum fuss. This easy bread pudding is truly a culinary superhero, transforming humble ingredients into something spectacular. So go ahead, whip up a batch, impress your friends (or just yourself, because you deserve it!), and bask in the glory of your new baking prowess. You’ve earned it!