Old Fashioned Bread Pudding – Simplest Recipe

Indulge in the timeless charm of Old-Fashioned Bread Pudding – a comforting dessert that captures the essence of classic homemade sweets. Crafted from a simpler, smaller batch recipe inspired by the beloved Betty Crocker Cookbook, this pudding is the perfect blend of day-old bread, velvety custard, and a touch of nostalgia. Effortlessly whip up six generous portions, making it the ideal size for an intimate gathering or a delightful treat all to yourself. Embrace the warmth of tradition with every delectable bite!

This simple bread pudding recipe is my son’s favorite. It’s not overly sweet or custard-like, which is perfect for him because he does not like eggs! Served warm with Blue Bell vanilla ice cream – it hits the spot every time!

Old-Fashioned Bread Pudding – The Simplest Recipe

Old-fashioned bread pudding is a simple and easy-to-make dessert, using stale bread soaked in a sweet and spiced custard, baked to golden perfection, creating a warm and comforting treat with a delightful blend of textures and flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: American

Ingredients Equipment Method Video

Ingredients

  

• 2 cups milk
• ¼ cup butter
• ½ cup sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 eggs, large slightly beaten
• 6 cups dry bread cubes (8 slices of bread)
• ½ cup raisins, if desired
• vanilla ice cream for topping
• ½ tsp vanilla extract optional, added into egg mixture

Equipment

• saucepan
• 1½ quart casserole or square baking dish 8x8x2
• rectangular pan 13x9x2

Method

 

1. Heat oven to 350℉
2. Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt, eggs, (vanilla if using) in a lare bowl with a wire whisk until well lended. Stir in bread cubes and raisins (if using). Stir in milk mixture. Pour into ungreased 1½ quart casserole or square baking dish. Place casserole in rectangular pan, 13x9x2, pour boiling water into rectangular pan until 1 inch deep. (The water bath keeps the pudding moist)
4. Bake uncovered 40-45 minutes or until a knife inserted 1 inch from edge of casserole comes out clean.
5. Top with vanilla ice cream or whipped cream. Refrigerate leftover desert.

Video

**Note: Don’t be like me nervously making this video (my first one!)— Organize your kitchen before chaos reigns! Forgot the water bath? Disaster averted, but my forgetfulness is your warning. Embrace the prep! Size matters: 8×8 or 9×9 pans work well for a more custardy pudding. Stay organized, bake happy!

Savor every last bite – or as long as it lasts – and let the joy of cooking linger in your kitchen. Share your kitchen escapades and any quirky twists you added in the comments below. Happy cooking, and let’s keep the culinary banter bubbling!

So, what are you waiting for? Make this pudding today. And then post your review of it in the comments section below. :)Robin