Over the years, I have perfected my recipe for classic bread pudding, and I can confidently say that this dessert is one of the most comforting and delicious options you can make. Bread pudding transforms leftover bread into a warm, rich, and creamy treat that is perfect for any occasion. So, grab your ingredients, and let’s get started on creating this delightful dessert that is sure to impress your friends and family!

Ingredients:

• 6 cups of day-old bread (French bread or brioche works best)
• 2 cups of milk
• 1 cup of heavy cream
• 3 large eggs
• 1 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of raisins or chocolate chips (optional)
• Butter for greasing the baking dish

Instructions:

1. First, preheat your oven to 350°F (175°C). This will ensure that your bread pudding bakes evenly and is perfectly cooked in the end.
2. Next, I take my day-old bread and cut it into bite-sized cubes. If you don’t have day-old bread, you can toast the bread in a 350°F oven for about 10 minutes to dry it out.
3. In a large mixing bowl, I combine the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt. I whisk these together until everything is well combined and smooth.
4. Now, it’s time to add the bread cubes. I gently fold them into the wet mixture, ensuring that all the bread is soaked and coated. If you choose to include raisins or chocolate chips, I fold them in at this stage as well.
5. Next, I greased an 8×8-inch baking dish with butter to prevent sticking and poured the bread mixture into the dish. I spread it out evenly to make sure it cooks uniformly.
6. To create a water bath, I place the baking dish inside a large roasting pan, then carefully add hot water to the outer pan. This method helps the pudding stay moist as it bakes.
7. I place the entire setup in the oven and bake for about 45 to 55 minutes. The pudding is done when it becomes golden brown and a knife inserted in the center comes out clean. The top should be slightly crisp while the inside remains custardy.
8. Once baked, I allow the bread pudding to cool for a few minutes before slicing. I often serve it warm, drizzled with caramel sauce or a scoop of vanilla ice cream for an extra indulgence.

This classic bread pudding recipe is not only easy to follow, but it also allows room for creativity. You can add different spices, fruits, or even nuts to make it your own. I hope you enjoy making and sharing this delicious dessert as much as I do!