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byBrandie @ The Country Cook
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A classic recipe, this old-fashioned bread pudding is easily made with chunks of French bread covered in deliciously spiced cream! Perfect for dessert, breakfast or brunch!
A CLASSIC AND EASY DESSERT
Bread pudding has been a favorite sweet recipe for centuries. There are so many different flavors you can make, but this classic is where you need to start. With few ingredients, it comes up quickly and works great as a breakfast or dessert recipe. We like both and we love it hot or cold. It's so good either way! So if you've never tried bread pudding before or just want to make a tried and true recipe, you need to make this Old Fashioned Bread Pudding Recipe.
COMMON QUESTIONS:
Is bread pudding a New Orleans thing?
If you've ever been to the French Quarter, you'll find this dish served everywhere. Bread pudding, however, is not a New Orleans or American "thing". It has roots in England and many other countries have similar versions. It was just a frugal and tasty way to use stale bread.
Is bread pudding the same as bread and butter pudding?
No, they are slightly different in their preparation. Bread pudding uses thick pieces of bread (French bread, challah, or brioche) along with milk, eggs, spices, and usually some form of alcohol. Bread and butter pudding is made by spreading butter over many smaller slices of bread. Usually just standard white bread. Then they are placed on a baking sheet and a cream-like sauce is poured on top and then baked. Similar concepts, but different preparations.
Can I omit the alcohol?
Absolutely! If you still want the alcohol flavor in the bread pudding, you can add 1 tbsp vanilla extract and 1 tbsp rum extract, or you can use the vanilla if you want to skip the flavor entirely.
How to store leftovers?
It can be stored covered on a plate or in an airtight container in the fridge where it will keep for up to 5 days. It can also be frozen, I recommend not freezing it with the topping. Wrap in plastic wrap and then in a layer of aluminum foil and lasts up to 3 months. Thaw in the fridge and you can reheat in the covered oven until warm through. Make your icing and serve next.
INGREDIENTS REQUIRED: (FULL RECIPE AT THE END OF POST)
- butter
- french bread
- raisin
- leite
- eggs
- granulated sugar
- vanilla extract
- dark rum or whiskey
- powder sugar
HOW TO MAKE BREAD PUDDING:
Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray. Cut or tear the French bread into small pieces. In a large skillet over medium heat, melt ½ cup butter and brown the bread. The bread will soak up all the butter in the pan. Just stir continuously.
When all the butter has been absorbed, pour the bread into the 2 liter pan. Sprinkle the raisins evenly over the bread.
In a large bowl, combine the milk, eggs, sugar, extract and rum.
Pour over bread and raisins in pan.
Bake for 1 hour, checking at the 40-minute mark. The casserole is done when the liquid is set, the top is browned and is pulling away from the side of the casserole.
To make the topping, mix the ingredients together with a whisk and pour over the warm bread pudding.
If the frosting has hardened, microwave for 30 seconds and whisk again to melt the butter. Additional water or milk may be needed for a thinner frosting.
WANT MORE DELICIOUS RECIPES?
- homemade banana pudding
- Chocolate covered strawberry bread pudding
- Frying Pan Bread Pudding
- pineapple pudin
- Crock Pot Bread Pudding
Old-fashioned bread pudding (+Video)
A classic recipe, this old-fashioned bread pudding is easily made with chunks of French bread covered in deliciously spiced cream! Perfect for dessert, breakfast or brunch!
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Course:Breakfast, Dessert
Kitchen:americano
Keyword:Bread pudding, Bread pudding recipe, Old fashioned bread pudding, Old fashioned bread pudding recipe
Setup time:10 minutes
Time to cook:1 hour
Total time:1 hour 10 minutes
Servings:12
Calories:564kcal
Author:Brandie @ The Country Cook
Ingredients
- ½ cup salted butter
- 1 long french bread
- 1 cup raisin
- 4 cups leite
- 4 grande eggs
- 2 cups granulated sugar
- 2 soup spoons vanilla extract
- ½ cup dark rum or whiskey (you can use rum extract or skip it altogether)
Enamel:
- ½ cup salted butter, melted and cooled
- 2 cups powder sugar
Instructions
Preheat oven to 350F degrees. Spray a 2-quart pan with nonstick cooking spray.
Cut or tear the French bread into small pieces.
(Video) OLD FASHIONED BREAD PUDDING With Vanilla SauceIn a large skillet over medium heat, melt ½ cup butter and brown the bread. The bread should soak up all the butter in the pan. Stir continuously.
When all the butter is absorbed, pour the bread into a 2 liter saucepan. Sprinkle the raisins evenly over the bread.
In a large bowl, combine the milk, eggs, sugar, extract and rum.
Pour over bread and raisins in pan.
Bake for 1 hour, checking at the 40-minute mark. The casserole is done when the liquid is set, the top is browned and is pulling away from the sides of the casserole.
To make the topping, mix the ingredients together with a whisk and pour over the warm bread pudding. Serve immediately.
Video
grades
- The glaze can be poured over the entire dish or onto each individual slice.
- You can omit the alcohol and replace it with 1 tbsp vanilla extract and 1 tbsp rum extract.
- Various breads can be used for this, such as French brioche (as we use), Texas toast, and challah.
- This can be frozen, see tips above on how to do this.
Nutrition
Calories:564kcal|Carbohydrates:86grama|Protein:9grama|Gordo:19grama|Saturated fat:11grama|Polyunsaturated fat:1grama|monounsaturated fat:5grama|Trans fat:1grama|Cholesterol:102milligrams|Sodium:368milligrams|Potassium:282milligrams|Fiber:2grama|Sugar:58grama|Vitamin A:632UI|Vitamin C:1milligrams|Soccer:126milligrams|Ferro:2milligrams
Nutritional disclaimer
“The Country Cook” is not a nutritionist or nutritionist, and any nutrition information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend checking ingredients with your preferred online nutrition calculator. Calories may vary slightly depending on the brands that were used.
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AboutBrandie @ The Country Cook
I'm a regular home cook like most of you and I do my best to put a good meal on the table for my family. I like to say that the recipes here are recipes for the busy cook (you know who you are). You can still put a good meal on the table, with a few shortcuts to help you along the way. I hope you find many recipes here that you love and become family favorites.Read more...
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Comments
Kim
Ask about the glaze. Should there be milk/water along with the butter and powdered sugar? The recipe says that if the icing sticks, you can add milk/water, or if it sticks.respondents
Brandie @ The Country Cook
The topping is just melted butter and powdered sugar. If you find it too thick for your taste, just add a little milk or water to thin it out a bit. 🙂
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