Bread Pudding

I love bread, in almost any form. It is my comfort food, my convalescence food and I can have it almost 24/7! I am yet to try baking bread on my own, though it is on my to-do list and am focusing more on the gluten free variety.

The other day, both hub and I brought a loaf of bread each, not knowing that the other person would have bought it and I immediately thought of making bread pudding. It’s super easy to make and honestly, you can use any type of bread to make bread pudding.

This recipe does not call for walnuts or raisins, but I added them all the same. I think next time, I’ll just add walnuts only. Serve it warm with a scoop of vanilla ice cream. Recipe from livewellbakeoften –


  • Bread – 1 loaf day-old bread cubed into 1-inch pieces (about 9-12 slices)
  • Eggs – 5 large eggs lightly beaten
  • Granulated sugar – 150 gms
  • Whole milk – 4 cups
  • Vanilla extract – 1 tsp
  • Ground nutmeg – 1 tsp
  • Ground cinnamon – 1 tsp


  • Spray a 9×13 baking dish with nonstick cooking spray. Place the cubed 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 oven to 350°F. Once the 15 minutes is over, place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set.
  • Remove from the oven and allow to cool slightly before serving.

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