Description
A comforting, crowd-pleasing bread pudding that’s easy to make and customizable with your favorite fruit or chocolate chips.
Ingredients
- 6 eggs
- 180 ml (¾ cup) 2% milk
- 45 ml (3 tbsp) sugar
- 5 ml (1 tsp) vanilla extract
- 1.25 ml (¼ tsp) cinnamon
- 1 pinch salt
- 1.5 liters (6 cups) dry bread, cut into cubes
- 250 ml (1 cup) fresh fruit of your choice or 125 ml (½ cup) mini chocolate chips
Instructions
- Preheat your oven to 350 °F (175 °C).
- Place cubed bread in a greased 8×8-inch (or equivalent) baking dish.
- In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
- Pour the custard over the bread, gently pressing to ensure all cubes are soaked.
- Evenly sprinkle fruit or chocolate chips over the top.
- Bake until the top is golden-brown and the center feels set (a light jiggle is ok), about 45–60 minutes.
- Remove from oven and allow to cool slightly before serving warm.
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or in the oven covered with foil.
- For a spiked version, add 2 tbsp bourbon or dark rum to the custard.
- For a sweet sauce, drizzle warm vanilla sauce or melted ice cream over the top.
- For variation, you can use brioche or challah instead of plain bread for a richer texture.
- If you use fresh bread, dry the cubes in the oven at 250 °F for 10–15 minutes.
- Can be made gluten-free by swapping in gluten-free bread cubes.
- Freezes well for up to 3 months; thaw overnight and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
