Bread pudding, when made properly, is one of the comfort food desserts that’s straight from the God’s! You can serve it any time of year and I love how easy and inexpensive it is to make. I particularly like to make bread pudding when we have guests staying with us, or on special occasions and holidays. I often add berries (fresh or frozen) to my bread pudding to make it extra special and delicious, and the vanilla cream sauce that goes on top really makes the dessert complete!
To make this easy bread pudding recipe, first combine the egg, sugar, cream, and vanilla in a large bowl. Next, cut the aged bread into 1 inch cubes and add them to the cream mixture, tossing to coat. Add half of the mixture to the bottom of your baking dish. Sprinkle a handful of fresh or frozen berries on top. Spoon the rest of the bread pudding into the pan, and sprinkle with a few more berries. Bake your bread pudding in the oven for about 40 minutes or until set around the edges but still a little wobbly and the edges of the bread have lightly browned. The custard within the bread pudding will continue to set up as it cools.
For old fashioned bread pudding, you need aged white bread, meaning white bread that’s a few days old and stale. Any white bread will work but I highly recommend using a heavier bread. Some popular breads to use for bread pudding include; brioche, challah, and sourdough bread. If you don’t have time to let your bread dry out and get stale, don’t worry; you can dry it out in the oven. Place the bread cubes on a large baking sheet and bake in a 250 degree oven for about 30 minutes, tossing every 10 minutes, until it’s dry. Using stale bread for bread pudding is the best to achieve the right texture you want.
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