Bread Pudding with Cinnamon and Vanilla

Introduction

You soak torn bread in a mix of 4 eggs, milk, sugar, cinnamon, and vanilla, then bake it for 45 minutes until the custard sets. It serves 12 and works well when you need a simple dessert or brunch dish that can be served cold or warm.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 12

Ingredients

• 6 slices of bread, with or without crusts. Slightly stale or new bread is acceptable.
• 30 g (2 tbsp) butter, melted
• 80 g (½ cup) raisins (optional)
• 4 eggs
• 150 g (¾ cup) white granulated sugar
• 475 ml (2 cups) milk
• 2 g (1 tsp) ground cinnamon
• 5 ml (1 tsp) vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Heat oven to 175°C (350°F).
2. Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.
3. Pour melted butter over the bread.
4. In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.
5. Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.
6. Bake in preheated oven for 45 minutes.
7. Remove and let cool.
8. Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve.

Variations

• Omit the raisins if you want a smoother, more uniform texture and a less sweet finish.
• Replace the white granulated sugar with light brown sugar for a deeper flavor and a slightly darker custard.
• Use brioche or challah for the bread to get a softer, richer interior than standard sandwich bread.
• Leave the crusts on the bread for more structure, or remove them for a softer pudding that cuts more cleanly.
• Let the soaked bread stand for 10 minutes before baking if you want a more even custard texture with fewer dry edges.

Tips for Success

• Press the bread down after you pour on the egg mixture so every piece is wet; dry pieces stay firm after baking.
• Melt the butter fully before pouring so it spreads more evenly through the bread.
• Bake until the center looks set rather than liquid; a slight wobble is fine, but it should not look sloshy.
• Let it cool before cutting into squares, since the custard firms up as it sits.
• If you use very fresh bread, give it a few extra minutes to absorb the milk mixture before it goes into the oven.

Storage and Reheating

Store the cooled bread pudding in an airtight container or cover the baking dish tightly. Keep it in the fridge for up to 4 days.

For longer storage, wrap portions well and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat larger portions in a 160°C (325°F) oven, covered, for 10 to 15 minutes. Reheat single servings in the microwave in 30-second bursts until warmed through. You can also serve it straight from the fridge if you prefer the cold texture.

FAQ

Can you use fresh bread instead of stale bread?

Yes. Fresh bread works, but it helps to press it well into the custard and let it sit briefly so it absorbs more liquid.

Do you have to include the raisins?

No. They are optional, and leaving them out gives you a more even texture throughout the pudding.

Can you make it ahead?

Yes. You can assemble it, cover it, and refrigerate it for up to 12 hours before baking; if it goes into the oven cold, add a few extra minutes.

Can you make it dairy-free?

You can replace the milk with an unsweetened non-dairy milk and use plant-based butter. The pudding will be a little less rich, and it will still contain eggs.