Looking for more dessert recipes? Try Panna Cotta, Lemon Mousse, or Blackberry Cobbler!
Why I love this pudding:
Easy – This dessert is such an easy one to throw together, but will still impress any guests. If you love this one, try my Sticky Toffee Pudding! Vanilla Sauce – The vanilla cream sauce is the perfect compliment to this homemade Bread Pudding and tastes good enough I could eat it with a spoon! Feeds a Crowd – If you’re looking to serve a group, this dessert is perfect. It fills a 9×13 or similar size baking dish.
How to make Bread Pudding:
Dry Breadcrumbs: Cut loaf of bread into 1 inch cubes. Dry on baking sheet on counter until stale, or dry out on a large baking sheet in a 250 degree oven for 30 minutes, tossing every 10 minutes until dry. Make Milk Mixture: In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted. Add Eggs: Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine. Combine with Bread: Add the bread to the bowl and stir to coat. Pour the mixture into a greased baking dish large enough to fit the mixture. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned. Serve homemade bread pudding warm or at room temperature.
Make Ahead and Freezing Instructions:
To Make Ahead: This whole recipe can be made ahead of time and assembled. Keep covered in the fridge for a few hours, or overnight. Bake as instructed in recipe. To Freeze: Bread pudding can be frozen successfully, just don’t add the vanilla cream sauce until ready to heat and enjoy. Store covered in the freezer for up to 2 months. Thaw in the refrigerator overnight before re-heating in the oven.
Recipe Variations:
Raspberry Bread Pudding
More Pudding Recipes:
Banana Pudding Tapioca Pudding Baked Rice Pudding Raspberry Bread Pudding Sticky Toffee Pudding Arroz con Leche
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