a simple recipe for bread pudding!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 cup brown sugar
- ¼ cup butter, melted
- ½ teaspoon ground cinnamon
- 3 cups bread cubes
- 2 cups milk
- 2 eggs, beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
- Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
- Bake in the preheated oven until golden and set, about 45 minutes.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 178 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 13 g |
| Sodium | 474 mg |
| Sugars | 56 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made it twice. the second was better I used cherries soaked in brandy for 2 hours and added nutmeg and a dash of creme of tartar and made a sauce of condensed milk and vanilla with whipped cream
It tasted amazing!
I am going to make this with 2 additions: going to add the “missing” raisins & will add 2 more eggs to have it be more custardly !!
Great start. But add a small cubed apple and a third cup of raisins. Also a merengue on top is heavenly.
Based on other reviews, I used 4 cups of bread cubes instead of 3, and I cooked it for about an hour. It tasted like cinnamon toast and made a delicious dessert with pantry ingredients and stale bakery bread.
I’ve made this recipe twice, but with a few changes. Each time I used a big bowl of bread cubes (enough to fill a large baking dish) and basically doubled the rest of the recipe. I also substituted Splenda for sugar, used almond milk, and used a generous covering of cinnamon (much more than called for.) One time I omitted one cup of milk because my gut told me to… do not omit any of the milk — it is better with it all in. Yumm! We added chopped dried figs and loved it.
Delicious version of bread pudding. I doubled the recipe and added 2 tsp vanilla. Will definitely make again.
Great recipe. Very moist, and had to make it 3 times in 3 weeks.
This is a great bread pudding. I made it almost as stated. The only thing I did different was I used 4 cups of bread that I crumbled up myself from a loaf I had. I did everything else the same . I cooked it 45 minutes & that was good enough.
My husband said this was good enough to be in a restaurant. Was delicious but I prefer a dryer bread pudding. This one is on the juicy side I’ll definitely make it again. But adjust accordingly.
Really good base to customize and add raisins or toppings. I added extra bread like other reviewser suggested plus a rum sauce and it was amazing.
First time making any bread pudding. I can’t believe I waited so long. I did copy the “how to” of the recipe, just added.I’m a huge fan of vanilla so, I did add that and an extra cup of bread. Threw in some pecans as well. Just so happen to have left over icing, so why not. Lol.
I increased bread to about 6 cups of loosely packed bread cubes and increased milk an additional cipup and added one more egg. Then sprinkled the top with sugar and cinnamon. I used a spatula to flip it over so the wonderful broepwn sugar and butter glaze was on top..
I used 2 day old cinnamon rolls and added pecans!!! Yum
This dish is crunchy on the outside and a pudding texture on the inside, not soggy. It had excellent flavor. I used evaporated milk and almond milk. I also added vanilla and a splash of maple extract. I added eggs to the sugar, butter and cinnamon, then I folded in the bread crumbs, about 6 cups worth. I ended up using a 9 by 13 in. dish and cooked it for 45 min. I included raisins in the mixture and chopped pecans. It is a winner!
very good and easy
Smells yummmy lol
I used the recipe as listed. It tasted very good but was very soggy. I will make it again using two more bread slices and let them dry out first.
Because I love bread pudding, I’ve made way too many bread pudding recipes. None have ever tasted this good! Creamy custard bits in the middle, crispy brown sugar bits on the edge. Wow. I am a convert. (Oh, and I did cut the sugar in half.)
Absolutely loved it. Added a bit more bread and vanilla per other’s suggestions. Definitely on the keeper list!
I made this today and it was good! I didn’t measure anything but the butter. Just eyeballed everything else until it was well saturated. I also added raisins and craisins. Like another reviewer I baked it for an hour.