Bread pudding is a popular baked dessert made from stale or day old bread soaked in a custard-like mixture of milk, eggs, butter and sugar. Spices, usually cinnamon and nutmeg, dried or fresh fruits and nuts are added for added flavour and texture. This pudding is typically made using dense breads such as French bread, Italian bread, Challah, and Brioche but day-old croissants and softer sliced breads (like the raisin bread used in this recipe) work just fine as long as you add more. The recipe below makes use of 10 slices of raisin bread but if using a denser bread, I suggest using 5-6 slices.
My family likes the combination of raisins, pecans, and pumpkin pie seasoning and so that is what I use with the addition of allspice and vanilla for more flavour. If you don’t like raisins, you can add any other dried fruit or perhaps a chopped Granny Smith apple. Similarly, pumpkin pie seasoning can be exchanged for ground cinnamon. In other recipes, you may find that a water bath is required during baking in order to keep the pudding from burning and drying out, but I find that is not really necessary. My family enjoys bread pudding that has a crusty top and soft custard-like middle. If you prefer a more custard-like pudding, I definitely suggest baking using a water bath.
Bread Pudding RECIPE
Makes: 12 servings
- 10-11 slices day old raisin bread, crusts removed and cut into small cubes
- 1 cup heavy cream
- 1 cup milk
- 4 eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pecan pieces
- 4 Tbsp salted butter, melted
- 1 tsp pumpkin pie seasoning
- 1 tsp pure vanilla extract
- 1/2 tsp allspice
- In a large bowl, combine the milk, heavy cream, eggs, sugars, and melted butter using an electric mixer. Add the pumpkin pie seasoning, allspice, and vanilla and stir.
- Add the cubes of bread and pecan pieces. Combine well and let the bread mixture soak for an hour.
- Preheat the oven to 350°F. Grease a pan with butter and then pour the bread mixture into the pan.
- Bake for approximately 40 minutes or until the sides of the pudding are golden and the top springs back when touched.
- Serve warm.
- Allow at least one hour for the bread to soak in the custard for best results.
- Nuts, dried fruits such as apricot, chopped fresh fruit, lemon peel, candied fruits, and raisins are all great add-ins.
- Serve warm plain or with ice-cream or sauce of your choice.