Simple Bread Pudding Recipe

ByAgkidzone Staff

Updated: Aug 27, 2024

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Bread pudding began as a humble dish born from necessity, aiming to stretch food supplies and minimize waste. Often dubbed "poor man's pudding," this dessert has origins tracing back to the 11th and 12th centuries. Over time, it has evolved from a frugal dish into a comforting staple at home and an elegant offering in upscale restaurants. This culinary transformation shows bread pudding's versatility and enduring appeal, proving it's a fantastic way to repurpose leftover bread and other pantry staples.

The Basics of Bread Pudding

Let’s start with the essentials. You'll need half a loaf of bread or four hamburger buns, torn into chunks. Get your oven preheated to 350°F and grease an 8 x 11-inch baking dish with butter or cooking spray. In a saucepan, bring 2 cups of milk to a boil and then mix in the bread, 2 whole eggs, 1 additional egg yolk, 1.5 teaspoons of nutmeg, 1/2 cup of sugar, and 1/2 cup of melted butter. Stir everything well to combine, then pour the mixture into your prepared dish and bake for about 35 minutes, or until the top turns golden brown and caramelized.

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Cast-Iron Pan Bread Pudding

For a rustic twist, grab a cast-iron skillet and butter it up before preheating your oven to 350°F. Break a loaf of day-old bread into pieces and place them in the skillet. Dot the bread with 1/2 a stick of butter. In a large bowl, whisk together 3 large eggs and 1/4 cup of sugar until smooth. Add a dash of cinnamon and a handful of raisins. In a saucepan, heat 1 cup of milk, 1 teaspoon of vanilla extract, and 1 cup of heavy cream until just boiling, then pour over the bread. Stir well to soak all the pieces, then bake for 40 minutes. Garnish with more raisins, pecans, and a sprinkle of cinnamon, or top with fruit preserves.

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Whiskey-Soaked Bread Pudding

This boozy variation begins with soaking 1/3 cup of dried fruits like cranberries, figs, and raisins in 1/4 cup of whiskey—choose a brand without added sweetness for the best flavor. Tear apart 6 sweet rolls and set aside. In a bowl, whisk together 4 eggs, 1.5 cups of milk, and 2 tablespoons of melted butter, then stir in 1 teaspoon of cinnamon and a pinch of nutmeg. Combine this mixture with the bread and transfer to a baking dish. Sprinkle with a few more raisins or cranberries and bake at 350°F for about 40 minutes. Serve it up hot with a scoop of ice cream and a sprinkle of cinnamon.

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Microwave Bread Pudding for a Quick Fix

If you’re in a rush, cut 2 slices of bread into cubes and place them in a microwave-safe bowl. In another bowl, mix 1 large egg, 1/4 teaspoon of vanilla extract, and 3 tablespoons of sugar. Pour this over the bread cubes, stirring lightly to coat. Toss in your choice of chocolate or butterscotch chips, dried fruit, or nuts. Sprinkle with a little cinnamon and nutmeg for spice. Microwave the mixture in 30-second bursts, stirring occasionally, until the pudding is fully cooked through.

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Medieval Bread Pudding

For a historical take, begin by sautéing half a loaf of stale wheat bread torn into pieces in 1/4 cup of butter until crispy. In a separate pan, boil a mixture of 1/8 cup water, 1/2 cup honey, and 2 egg whites. Blend this honey sauce with the crispy bread, 1 cup of red wine, 1/2 cup of currants, and a sprinkle each of nutmeg, cloves, and salt until smooth but firm enough to hold its shape. Add a bit of candied ginger for an extra zing. This version can be enjoyed at room temperature or baked at 400°F for about 20 minutes.

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Savory Bread Pudding

Also known as "clean out the fridge" pudding, this savory variant starts by tearing any stale bread—whole grain, biscuits, or croissants work well—into a greased baking pan. Layer with assorted grated cheeses and your choice of vegetables, herbs, meats, or even leftover cooked poultry. Create a custard by mixing two eggs per cup of milk and season with salt, pepper, and nutmeg. Pour this over the bread and let it sit for at least 15 minutes to let the flavors meld. Cover with foil and bake at 350°F until the center hits 170°F on a thermometer.

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Vegan Bread Pudding Delight

For a dairy-free option, cube one pound of stale spelt bread and place it in a mixing bowl. Blend 3 cups of almond or soy milk with 1/4 cup flax seeds, 3/4 cup sugar (brown or coconut), and 1/2 teaspoon of cinnamon until smooth. Pour over the bread cubes, stir well, and let soak for an hour. Preheat your oven to 350°F, transfer the mixture to a 9 x 9-inch dish, and bake for about an hour.

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Frugal Bread Pudding

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Outdoor Adventure with Bread Pudding in a Bag

This novel method is perfect for camping. Cube four slices of whole-grain bread and toss with melted butter, raisins, and spices. Mix in sugar, powdered eggs, powdered milk, and bourbon, then seal in a boil-safe bag. Boil in water for about 10 minutes, flipping halfway through. Enjoy a unique, squishy pudding straight from the bag!

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Hardtack Bread Pudding

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