Bread Pudding

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Bread pudding is a yummy dessert that turns old bread into something special. You can make it with French, brioche, or challah bread. This recipe makes 8 servings of warm, cinnamon-flavored bread pudding topped with a rich brown sugar sauce. It’s easy to make and tastes great.

You only need a few simple steps to create this comforting treat. First, you soak bread cubes in a mix of eggs, sugar, milk, and spices. Then you bake it until it’s golden brown. While it’s in the oven, you can make a quick sauce to pour on top. The whole thing takes about an hour from start to finish.

Exact Ingredients List

Here’s what you’ll need to make this yummy bread pudding:

For the pudding:

• 2 tablespoons unsalted butter
• 1 pound day-old bread (French, brioche, or challah), cubed
• 1 cup raisins or chocolate chips (optional)
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 cups whole milk
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the brown sugar sauce:

• 1 cup dark brown sugar
• 1/2 cup heavy cream
• 2 tablespoons salted butter

This recipe serves 8 people and takes about 10 minutes to prep and 45 minutes to cook. Each serving has about 720 calories. You’ll end up with a warm, cozy dessert that’s perfect for chilly evenings or family gatherings.

Instructions

Grease a 9×13-inch baking dish with butter. Spread the bread cubes in the dish and add raisins or chocolate chips if you like.

In a big bowl, mix eggs, sugars, milk, cream, vanilla, cinnamon, nutmeg, and salt. Pour this mix over the bread. Press the bread down so it soaks up the liquid.

Let it sit for 30 minutes or put it in the fridge overnight. When you’re ready to bake, heat the oven to 350°F.

Bake for 40-50 minutes until golden brown on top. It should bounce back when you press it gently.

While it bakes, make the sauce. Put sugar, cream, and butter in a small pot on medium heat. Stir until the sugar melts.

Take the pudding out and let it cool for 10 minutes. Serve it warm with the sauce on top. Yum!

Tips:

• Use day-old bread for best results
• Don’t overmix the custard
• Check the pudding at 40 minutes to avoid overbaking

Possible Substitutes List

You can easily swap out ingredients in this bread pudding recipe. Here are some tasty options:

Bread: Try sourdough, white bread, or even croissants for a richer taste.

Milk: Swap whole milk for almond milk or coconut milk for a dairy-free version.

Cream: Use half-and-half or more milk instead of heavy cream to cut calories.

Sweetener: Replace sugar with honey or maple syrup for a different flavor.

Mix-ins: Instead of raisins or chocolate chips, try:

• Chopped nuts (pecans, walnuts)
• Dried cranberries
• Diced apples
• Blueberries

Spices: Experiment with:

• Cardamom
• Ginger
• Pumpkin pie spice

For the sauce, you can use light brown sugar or coconut sugar. You might also like a caramel or vanilla sauce instead.

Remember, these swaps may change the texture and flavor of your bread pudding. Start with small changes and adjust to your taste.

How To Make It Diabetes-Friendly

To make this bread pudding more suitable for people with diabetes, you can try these changes:

Use whole wheat bread instead of white bread. This adds more fiber and nutrients.

Cut the sugar amounts in half. Try 1/4 cup granulated sugar and 2 tablespoons brown sugar in the pudding.

Replace whole milk and cream with low-fat milk. Use 4 cups of 1% or 2% milk total.

Skip the raisins or chocolate chips. These add extra sugar and carbs.

For the sauce, use a sugar-free brown sugar substitute. Mix it with 1/4 cup half-and-half and 1 tablespoon butter.

Add extra cinnamon and vanilla for flavor without sugar. Try 2 teaspoons cinnamon and 1 tablespoon vanilla.

Use egg whites instead of whole eggs. Replace the 4 eggs with 8 egg whites.

These swaps will lower the carbs, sugar, and fat in the recipe. The bread pudding will still taste good, but be easier on your blood sugar.

Remember to check with your doctor or dietitian about fitting this dessert into your meal plan. Eat a small portion and pair it with a meal for better blood sugar control.

Tips, Tricks & Storing

Use stale bread for the best results. It soaks up the custard better than fresh bread. If you only have fresh bread, cut it into cubes and let it dry out for a few hours.

Don’t skip the soaking step. Let the bread soak in the custard for at least 30 minutes. This lets the bread absorb all the yummy flavors.

Try different mix-ins. Raisins and chocolate chips are great, but you can also use nuts, dried fruit, or even fresh berries.

Make sure your eggs are at room temperature. This helps them mix better with the other ingredients.

Store leftover bread pudding in the fridge. Put it in an airtight container and it will stay good for 3-4 days.

To reheat, pop a slice in the microwave for 30 seconds. Or, heat it in the oven at 350°F for about 10 minutes.

You can freeze bread pudding too. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

The brown sugar sauce can be stored separately in the fridge. Warm it up before serving.

For a crispy top, broil the pudding for a minute or two at the end of baking. Keep a close eye on it to avoid burning.