Bread Pudding
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 6
About this dish
Stale bread soaked in an egg, milk and cream custard turns into something close to a soft pudding, while the pieces poking out on top bake into a crisp golden crust.
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Cinnamon gives the whole dish a warm, spiced smell. It started as a thrifty way to use up old loaves in England and the American South, and it is still best served warm, with vanilla ice cream or a caramel sauce melting over the top.
Ingredients
Instructions
- 1
Preheat the oven to 180C.
Cut 300g bread into bite-sized cubes and spread them loosely in the baking dish so the custard can reach the center and edges evenly.
- 2
In a bowl, whisk 3 eggs first, then add 90g sugar and whisk until the grains begin to dissolve.
Pour in 400ml milk and 100ml heavy cream, mixing steadily so the custard base becomes even.
- 3
Add 1 teaspoon ground cinnamon and whisk again, checking that no dry spice clumps remain on the bottom of the bowl.
If the mixture is very foamy, let it stand briefly before pouring for a smoother bake.
- 4
Pour the custard slowly over the bread, then press the pieces gently with a spoon so no dry cubes remain.
Let it soak for at least 20 minutes, pressing once midway if the top still looks dry.
- 5
Bake on the middle rack at 180°C for 35 to 40 minutes.
It is ready when the top is deep golden and crisp, and the center no longer sloshes like liquid when the dish is gently moved.
- 6
Remove from the oven and rest for 10 to 15 minutes so the custard sets fully.
When no loose liquid runs as the dish is tilted slightly, spoon out and serve warm.
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