Bread Pudding is a rich and comforting dessert made with pieces of brioche bread and plump raisins, baked to perfection, and finished with a sweet homemade vanilla glaze. This old-fashioned dessert is perfect for any occasion, and if you’re a fan of easy bread recipes, you might also enjoy my 5 Ingredient Monkey Bread!
The Origins of Bread Pudding
Bread Pudding dates back centuries, originating as a way to use up stale bread and avoid waste. Known as ‘poor man’s pudding,’ it has since evolved into a beloved dessert featured in many fine dining establishments. With countless variations available, this versatile dessert allows you to experiment with different types of bread and added ingredients to create your perfect version.
Bread Pudding Ingredients
This recipe has two key components: the bread pudding itself and the vanilla glaze.
Brioche Bread: I chose brioche for this recipe, a French bread that’s a delightful combination of pastry and bread. Its slightly sweet, rich flavor is perfect for bread pudding.
Raisins: Raisins add a lovely burst of sweetness, but they’re optional based on your preference.
How to Make Vanilla Glaze
The vanilla glaze adds just the right amount of sweetness to the bread pudding, transforming it into a dessert that’s sweet but not overpowering. To make the glaze, simply combine butter, sugar, and heavy whipping cream in a saucepan. Heat the mixture over medium heat, stirring until it thickens. Stir in the vanilla, then pour the glaze over the warm bread pudding. Allow it to cool for a few minutes before slicing and serving.
How to Store Bread Pudding
Store any leftover bread pudding in an airtight container in the refrigerator for up to five days. If you plan to freeze the pudding, do so without the vanilla glaze.
Allow the bread pudding to reach room temperature before cutting it into individual portions. Wrap each piece in plastic wrap followed by aluminum foil, or store the pieces in airtight, freezer-safe containers. Label and date the containers, and the pudding will keep in the freezer for up to three months.
Variations to Bread Pudding
Bread pudding is incredibly versatile, allowing for many creative variations. Here are a few ideas to try:
- Bread Options: Experiment with different types of bread such as cinnamon rolls, baguettes, artisan bread, or white bread.
- Toasting the Bread: Toast the bread pieces in the oven for a few minutes before adding the custard mixture for extra texture.
- Individual Servings: Divide the bread and custard mixture into ramekins to create individual bread puddings. Keep an eye on the bake time, as it may vary.
- Add-Ins: Try adding granola, dried fruit, cereal, or even marshmallows for added texture and flavor.
- Toppings: Serve with a scoop of ice cream, a drizzle of caramel sauce, or a splash of whiskey sauce.
Ingredients
Bread Pudding:
- 1 loaf brioche bread, cut or torn into 1-inch (2.5 cm) pieces
- ½ cup raisins
- 5 large eggs
- 2 cups (490 g) whole milk
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
Vanilla Glaze:
- ½ cup (1 stick or 115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) heavy whipping cream
- 1 tablespoon vanilla extract
Instructions
Prepare the Bread Pudding:
- Place the bread pieces in an even layer in a greased 9 x 13-inch (23 x 33 cm) baking dish. Allow the bread to sit out, uncovered, overnight to harden slightly.
- Sprinkle the raisins over the bread, gently folding them in.
- In a medium bowl, whisk together the eggs, milk, brown sugar, granulated sugar, cinnamon, and vanilla extract. Pour the mixture over the bread, pressing down to ensure all the bread is soaked. Let it sit for 20 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the bread pudding for 35-40 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature reaches 160°F (71°C).
Make the Vanilla Glaze:
- While the bread pudding is baking, start preparing the vanilla glaze. In a saucepan, combine the butter, granulated sugar, and heavy whipping cream. Cook over medium heat, stirring frequently, until the mixture begins to thicken, about 20 minutes.
- Stir in the vanilla extract and remove from heat.
- Pour the glaze over the warm bread pudding once it has finished baking.
Enjoy this classic bread pudding, a comforting dessert that brings warmth and sweetness to any gathering!
