Bread pudding is one of S’s favorite desserts, and we’ve been seeing it more often on menus when we go out, but we’ve never been quite satisfied with restaurant versions. At his request, I sought to make my own version, and it turned out quite well!
I used challah bread in the recipe – I like that its “eggy-ness” complements the pudding batter. You can also use regular white bread, and I’ve seen recipes with brioche, which makes for an even richer final product.
My original plan was to make the bread pudding in a large baking dish and cutting it when serving, but then I thought, why not try making mini-sized portions in my muffin pan? They turned out really cute, and even though it was a little bit extra work to portion each muffin cup individually, it made sharing these with friends and co-workers much easier!
Since making these a month ago, S has already requested them a few more times. I love how easy the recipe is and will definitely be making this more often in the future! I hope you enjoy them as much as we did!
- 8 oz. challah, brioche, or white bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup half & half
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup raisins or chopped nuts such as pecans
- 1. Spread the bread cubes in 1 layer on a baking tray. Toast the cubes at 350°F, about 15-20 minutes until the bread feels dry and hard. Remove from the oven and cool slightly.
- 2. Grease two muffin trays and transfer the toasted bread cubes inside. There should be 4-6 cubes in each tin.
- 3. For the custard: whisk together the milk, half & half, eggs, sugar, vanilla, salt, and optional ingredients.
- 4. Carefully pour the custard over the bread cubes, filling each tin about 3/4 to the top, just below the top of the bread.
- 5. Cover and refrigerate 1 hour to overnight to let the bread absorb the custard.
- 6. When ready to bake, uncover the pudding and bake at 325°F for 35-45 minutes. It's done when an inserted toothpick comes out clean.
- 7. Serve after cooling briefly. Leftovers can be refrigerated for 5-7 days and served cold, room temp, or warmed.
- For extra sweetness, drizzle with caramel sauce or vanilla icing. This recipe can also be made in a 8x8 baking dish - increase the baking time by 5-10 minutes.