Easy Bread Pudding
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Easy Bread Pudding is one of our favorite dessert recipes.
This delicious dish is just like Grandma used to make, the perfect bread pudding with simple classic flavors.
We add in raisins (or pecans) and top with a little bit of ice cream and caramel for the perfect end to any meal!
I have partnered with Sara Lee® Bread to bring you the best bread pudding recipe ever!
How to Make Easy Bread Pudding
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Easy Bread Pudding
Bread pudding is a classic dessert that is simple to make with very few ingredients and everyone always loves it!
What is bread pudding?! A traditional bread pudding is made with cubed bread tossed in a simple custard (egg/milk mixture) and baked until golden. There are definitely other types of bread pudding (like the Pumpkin Bread Pudding we serve each fall) but there really is nothing like the classic version.
To make a great bread pudding recipe, having the right ratio of bread to custard is essential to get the right texture. While the ratio is important, the bread you use in your bread pudding can also make or break your dish.
This dish is simple and doesn’t require a lot of ingredients so using quality ingredients really makes it shine.
Since the bread is the base of this recipe, it’s really important to use a great bread! You want a bread that will stand up well (so your dish doesn’t get mushy) and that has great flavor and texture on its own so it actually adds to the flavor of the dessert.
The texture of Sara Lee® Artesano™ Golden Wheat Bread is light enough to absorb all of the creamy custard, and sliced thickly enough to retain that great texture while you bake it! ! I love using this Artesano Golden Wheat Bread because it has a touch of honey, olive oil and sea salt and is made without the use of high fructose corn syrup, artificial colors, or artificial flavors! It’s the perfect base for this delicious homemade bread pudding recipe!
Bread Pudding Sauce
This dessert is often served with a bread pudding sauce. A lot of old fashioned bread pudding recipes add in a rum sauce, but I found that my homemade caramel sauce is the perfect kid friendly drizzle!
My kids absolutely adored this recipe; the proof was in the pudding! :)
How to Make Bread Pudding
Bread pudding is really simple to make! I start by cutting my bread into cubes and letting it bake a few minutes while I mix the custard mixture. This is very similar to a French toast mixture, usually containing eggs, milk, and cinnamon.
Simply toss the bread pudding with the custard mixture (to make sure every morsel gets coated) and spread it into your pan. A little drizzle of butter before baking adds great flavor!
We love raisins but if raisins aren’t your thing, you can substitute pecans, walnuts or coconut.
Bread pudding can be served warm or room temperature. If you happen to have leftovers (which never happens around here) cover it tightly and store it in the refrigerator for up to 3 days. Leftover bread pudding can be frozen for up to 3 months, I keep it in single serving size to make it easy to defrost and enjoy!
Easy Bread Pudding soft bread baked in a delicious custard for the perfect classic dessert.
- 10 slices Artesano Golden Wheat Bread
- 1/2 cup raisins
- 3 eggs
- 1 3/4 cups light cream
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons butter melted
Preheat oven to 350 degrees F. Butter an 8 inch baking dish.
Cut bread into 1″ pieces and place on a baking sheet. Bake 4 minutes (or until slightly dried) and cool.
Meanwhile, in a medium bowl whisk together eggs, cream, sugar, vanilla and cinnamon.
Pour the egg mixture over the bread. Add raisins and toss lightly. (I recommend using your hands for this to avoid bread breaking up).
Place the bread mixture in baking dish. Drizzle butter over the mixture.
Bake 35 – 40 minutes until a knife inserted in the center comes out clean.
Serve warm or room temperature
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.