Bread Pudding in Oven Recipes


bread pudding in oven

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9×13 inch pan for my family! It’s great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Recipe 1

Pudding

Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • ½ cup raisins (Optional)
  • 4 eggs, beaten
  • 2 cups milk
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Recipe 2

Pudding

This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family’s favorite recipes and perfect served with a big scoop of ice cream!

Ingredients

  • 1 loaf day-old challah bread cubed into 1-inch pieces
  • 5 large eggs lightly beaten
  • 1 cup (200 grams) granulated sugar
  • 4 cups (960 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Instructions

  • Spray a 9×13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
  • In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
  • Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
  • Remove from the oven and allow to cool slightly before serving.
  • NOTES
  • Storage Instructions: Once the bread pudding has cooled completely, cover it tightly, and store in the refrigerator for up to 4 days.
  • Freezing Instructions: Bread pudding will freeze well for up to 3 months. I recommend slicing it into pieces, wrapping them tightly with plastic wrap, and storing them in a freezer bag. To thaw them, place in the refrigerator overnight and reheat in the microwave for 20 to 30 seconds.
  • Bread: I typically use a 20-ounce loaf of challah bread for this recipe. Some other great options are French or brioche bread.
  • If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8 to 10 minutes, stirring often, until the bread is dried out.
  • Milk: I prefer to use whole milk, but you may use 2%, 1%, skim, or even almond milk.

Try these two amazing bread pudding recipes and surprise your family.

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