There is something deeply nostalgic about bread pudding. It is simple and unpretentious made from the kind of ingredients most of us already have in the kitchen bread milk eggs sugar. But when baked together they turn into something soft and golden with a sweet aroma that fills the whole house. It is the kind of dessert that does not need fancy toppings to make you smile.
This version brings together buttery bread cubes soaked in a vanilla and cinnamon custard baked until the edges are crisp and the inside stays tender. You can use any bread you like white brioche challah or even croissants if you want it extra rich.
Ingredients
6 cups of day old bread cut into cubes
3 cups of milk
3 eggs
½ cup of sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
A pinch of salt
2 tablespoons of melted butter
Optional a handful of raisins or chopped nuts
Instructions
Preheat your oven to 180°C. Lightly grease a medium baking dish with butter.
In a large bowl whisk together the milk eggs sugar vanilla cinnamon and salt until smooth. Add the melted butter and mix again.
Place the bread cubes in the bowl and gently stir until every piece is coated with the custard. Let it sit for about 10 minutes so the bread can soak it all in.
Pour everything into the baking dish spreading it evenly. Bake for about 35 to 40 minutes or until the top is golden and the pudding feels set but still a little soft in the middle.
Let it rest for a few minutes before serving. It is lovely warm with a drizzle of cream a spoon of vanilla ice cream or just as it is.