A crowd favorite, because… who doesn’t like bread?? Bread pudding is so customizable – the bread can be swapped for other tasty bread-like treats (cakes, cinnamon rolls, etc) and any kind of mix-in could be added too. It can be made in almost any pan (no springform pan/pans with removable bottoms – I made this mistake) so it can be in any shape.
For a large crowd, bread pudding can be made in a large casserole dish or for a celebration I like to make a bread pudding in a pie dish or cake pan for that “birthday cake” vibe. It helps to have an immersion blender to make the custard, but it isn’t required. This bread pudding recipe is an excellent base for a custard-y bread pudding that isn’t overwhelmingly sweet. I usually like to pair it with a fun, sometimes boozy, whipped cream to further play with the textures.
Bread Pudding
Equipment
- immersion blender optional
Ingredients
- 8 cups "bread"
- 2 cups heavy cream
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch of salt
Instructions
- Cut or rip your "breads" into smaller bite size pieces. I like to use a mix of sandwich bread, sourdough, and even leftover cake.
- In a separate container, blend or mix together the eggs, heavy cream, salt, sugar, vanilla, and cinnamon.
- Add bread to your baking dish and cover with the liquid custard mixture.
- Bake at 350F for 45 minutes or until center is set and no longer jiggly. If the top is getting too brown, tent with foil.
- Serve straight from the oven or at room temperature!
More desserts? Have some Peach Galette or Chocolate Chip Walnut Cookies.