Bread Pudding

Bread Pudding Blog


Recipe: 

Ingredients

  • ½  loaf of stale bread (I recommend the challah recipe from the earlier blog) 

  • 2 cups Milk

  • 4 Eggs

  • 1 cups sugar

  • 1 teaspoons Cinnamon

  • 1 Tablespoon Vanilla

  • ½ teaspoon of salt

  • 1=1/2 cup raisins 

Directions: 

  1. Preheat oven to 350°F

  2. Cut bread into 1 inch cubes.

  3. Place bread in a casserole dish

  4. Sprinkle raisins over the bread

  5. Whip eggs with a whisk or the whip attachment of your stand mixer. 

  6. Add in milk, sugar, cinnamon, vanilla and salt and mix until well combined. 

  7. Pour milk and egg mixture over the bread and press the bread gently to make sure it soaks in. 

  8. Sometimes depending on how dry your bread is, you may need to add more liquid. Mix the liquid in the following ratio: 

    1. 1 cup milk

    2. 2 eggs

    3. ½ cup sugar

  9. Bake at 350°F for 45 minutes to one hour. Jiggle the pan and if it is not too jiggly you are good to go. 




Bread Pudding recipes are something you can customize a lot. A lot of times, it is just indicated by what type of bread you have that needs to be used up. You can make bread pudding with any yeast bread. It does need to be a yeast bread because a quick bread like banana bread or biscuits will pretty much dissolve when the liquid is added. Yeast breads have gluten developed which allows enough structure for the yeast to blow bubbles in the dough, but also can make it tough or chewy. (tough and chewy is desirable in some breads, however.) The tough and chewy aspect of bread makes excellent bread pudding. It allows the structural integrity of the bread to hold up which makes the bread pudding look more interesting and lets crunchy bits to develop on the top crust. Below is a list of many options.

  • Challah (My favorite)

  • Cinnamon rolls (not the ones in the can, they are technically quick breads and will dissolve) 

  • White bread (this should be dried out and/or stale. I recommend toasting it so it really soaks up the liquid) 

  • Whole wheat bread (this adds a nutty flavor that is really good. 

  • Baguettes

  • Bagels (Think Panera Cinnamon Crunch Bagel) 

  • Kings Hawaiian bread (This needs to be dried out. Try toasting in the oven for 30 minutes at 200°F) 


You can also use this recipe/ratio to make breakfast casseroles. The mixture, in general,  is pretty much like french toast, but by changing up the egg and milk amounts and adding some savory elements, you can create your own recipe. You would leave out the sugar, vanilla, and cinnamon. 

Ratio for breakfast casserole: 

  • 1 cup milk

  • 4 eggs

  • Salt and pepper to taste

Bread options for breakfast Casserole

  • White bread

  • Challah

  • Baguettes

  • Croutons

  • English muffins

  • Yeast Rolls

Additions to breakfast casserole:

  • Crumbled brown sausage

  • Cubed smoked sausage

  • Crumbled bacon

  • Sauteed peppers and onions

  • Browned hash browns (browning ahead adds more flavor) 

  • Tater tots


Some things that we cook are very precise and need exact amounts. But things like bread pudding and breakfast casseroles don’t need a lot of precise measurements and exact amounts. You can play with it and figure out your preference. Also, It’s hard to mess up because even if it doesn’t firm up very much, it'll still taste good. Let me know in the comments if you try any of these methods.


Erin MercsComment