Classic Bread Pudding

A timeless bread pudding recipe with a rich custard and warm cinnamon spices, perfect for dessert lovers seeking homemade comfort.

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

4 cups cubed day-old bread

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup unsalted butter, melted

1/2 cup raisins

1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).

2. Grease a 9x9 inch baking dish with butter.

3. In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.

4. Add the cubed bread to the mixture and gently fold to coat the bread evenly.

5. Let the bread soak for about 10 minutes, allowing it to absorb the custard mixture.

6. Stir in the raisins, then transfer the mixture to the prepared baking dish.

7. Drizzle melted butter over the top.

8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.

9. Allow to cool slightly before serving.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 30-45 seconds or until warmed through. Alternatively, reheat in the oven at 300°F (150°C) for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.