Easy Bread Pudding
The best bread pudding recipe, a classic take on an old fashioned bread pudding this simple dish will be a breakfast or dessert you make again and again.
Ingredients
- 4 cups cubed bread (about 5 slices 1/4 inch thick)
- 1 1/2 tablespoons butter (melted)
- 1/4 cup coarsely chopped nuts (walnuts, hazelnut or pecans) (40 grams)
- 1/4 cup mini dark chocolate chips (45 grams)
- 1 large egg
- 3/4 cup milk (2%) (185 grams)
- 1/4 cup cream (whole/heavy or whipping) (30 grams)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla
Instructions
- Pre-heat oven to 350F (180C). Lightly butter a small baking dish (8x6 inches/20x15cm).
- Cut the bread slices into small bite size cubes (1-2 inches) place in baking dish and drizzle with melted butter. Sprinkle the nuts and chips on top.
- In a medium bowl with a fork beat the eggs, milk and cream until combined, then add the cinnamon, sugar and vanilla beat again to combine well.
- Pour the egg mixture over the bread cubes and let sit for 20-25 minutes.
- Bake for approximately 30-40 minutes or until the top is golden brown and springs back when lightly tapped. Let cool, dust with powdered sugar and serve with vanilla ice cream if desired. Enjoy!
Notes
I used a leftover brioche bread that makes the perfect bread pudding in my opinion. But you can use whichever type you wish.
Bread pudding can be refrigerated in an airtight container for up to 5 days and frozen for 3 months. If frozen thaw in refrigerator overnight.
Nutrition
Calories: 619kcalCarbohydrates: 94gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 60mgSodium: 882mgPotassium: 393mgFiber: 7gSugar: 24gVitamin A: 331IUVitamin C: 1mgCalcium: 283mgIron: 6mg
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