Easter bread pudding transforms holiday leftovers into delightful desserts. Recipes range from Classic Easter Bread Pudding, with rich custard and optional raisins, to whimsical Chocolate Bunny Bread Pudding, featuring chocolate candies. Variations like Almond and Cranberry and Lemon Blueberry add zing and flavor. Each recipe captures the spirit of the season while minimizing waste. Whether served warm or cold, these puddings are sure to impress and satisfy. Discover more delicious ideas that celebrate the joy of Easter leftovers.
Classic Easter Bread Pudding With Vanilla Sauce
Classic Easter Bread Pudding is a delightful dessert, perfect for celebrating the Easter holiday or any special gathering.
This comforting dish combines leftover sweet bread, eggs, milk, and aromatics, creating a rich and custardy treat that can be enjoyed warm or cold. Preparing the bread pudding takes about 20 minutes, with an additional baking time of 45 minutes, making it an easy yet impressive dessert for family and friends.
Ingredients:
- 8 cups of leftover sweet bread (e.g., challah, brioche), cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional)
- Zest of 1 orange (optional)
- Butter, for greasing the baking dish
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Place the cubed sweet bread in the prepared baking dish. Gently pour the egg mixture over the bread, pressing down lightly to guarantee all pieces are soaked.
- If using, sprinkle raisins or dried cranberries and orange zest evenly over the bread mixture.
- Allow the bread to soak for about 15-20 minutes, giving the bread time to absorb the custard mixture.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and let it cool slightly before serving.
Variations and Tips:
- For added flavor, consider mixing in chopped nuts or chocolate chips to the bread pudding.
- Serve the bread pudding warm with homemade vanilla sauce, whipped cream, or a scoop of vanilla ice cream for an indulgent treat.
- If you have leftover Easter bread that is glazed, you can use it for extra sweetness and unique flavor.
- To make this dessert ahead of time, assemble the pudding and cover it tightly with plastic wrap. Refrigerate overnight and bake the next day, adding an additional 10 minutes to the cooking time if baking directly from the fridge.
- You can substitute the heavy cream with additional milk for a lighter version.
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Chocolate Bunny Bread Pudding
Chocolate Bunny Bread Pudding is a delightful dessert that brings a whimsical twist to traditional bread pudding.
Perfect for Easter gatherings or any chocolate lover’s celebration, this dish combines the comforting, custardy texture of bread pudding with the playful element of chocolate bunnies.
The total preparation time is about 15 minutes, and baking takes roughly 40-45 minutes, making it a relatively quick and fuss-free dessert option that will please both kids and adults alike.
Ingredients:
- 6 cups of stale bread (French or challah works best)
- 2 cups of milk
- 1 cup of heavy cream
- 4 large eggs
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 8 oz chocolate bunny candies (broken into pieces)
- Powdered sugar (for dusting, optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Tear the stale bread into bite-sized pieces and place them evenly in the greased baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the custard mixture over the torn bread, ensuring all the bread pieces are soaked. Gently press down to help the bread absorb the custard.
- Scatter the broken chocolate bunny pieces throughout the bread mixture. Use a spoon to gently mix them in, but be careful not to break up the bread too much.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Allow the bread pudding to cool for a few minutes before serving. Dust with powdered sugar, if desired.
Variations and Tips:
- Add fruits: Incorporate chopped strawberries, raspberries, or bananas for a fruity twist.
- Nutty flavor: Toss in some chopped walnuts or pecans for added texture and flavor.
- Chocolate lovers: Substitute some of the milk with chocolate milk for an extra chocolaty experience.
- Serving suggestion: Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence.
- Make ahead: You can prepare the dish the night before, cover it, and let it sit in the refrigerator. Just bake it in the morning for fresh bread pudding.
Enjoy this fun and delicious Chocolate Bunny Bread Pudding as a festive treat that captures the spirit of Easter!
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Almond and Cranberry Bread Pudding
Almond and Cranberry Bread Pudding is a delightful and comforting dessert that combines the rich flavors of sweet bread with the tartness of cranberries and the nutty notes of almonds. This dish is perfect for a cozy family gathering or as a special treat during the Easter holiday.
With a preparation time of just 20 minutes and a baking time of about 45 minutes, you’ll have a heartwarming dessert ready in no time. The pudding can be enjoyed warm, drizzled with cream or served cold, making it versatile for your preferences.
Ingredients
- 6 cups cubed stale bread (French or brioche works best)
- 1 cup dried cranberries
- 1/2 cup sliced almonds
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar (for garnish, optional)
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the cubed bread, dried cranberries, and sliced almonds. Gently toss to distribute the ingredients evenly.
- In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, ground cinnamon, and salt until well blended.
- Pour the egg mixture over the bread mixture, allowing the bread to soak up the liquid for about 10 minutes, stirring occasionally to guarantee even absorption.
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes. If desired, dust with powdered sugar before serving.
Variations and Tips
- Flavors: Consider adding orange zest or scraping in some nutmeg for an added layer of flavor.
- Fruit: You can substitute the dried cranberries with raisins, chopped apples, or any other dried fruits you like.
- Nuts: If desired, swap the almonds for pecans, walnuts, or hazelnuts to personalize the texture and flavor.
- Serving Suggestions: Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for extra indulgence.
- Make-Ahead: You can assemble the bread pudding a day in advance, cover it with plastic wrap, and refrigerate overnight. Just bake it when you’re ready to serve.
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Hot Cross Bun Bread Pudding
Hot Cross Bun Bread Pudding is a delightful dessert that transforms the traditional spiced and fruity hot cross buns into a comforting, warm bread pudding. This dish is perfect for Easter brunch or any festive gathering, as it combines the nostalgic flavors of the holiday into a rich, custard-like treat that can be enjoyed by family and friends.
The preparation time is about 30 minutes, with an additional baking time of 45 minutes, making it a relatively easy yet special dessert to impress your guests.
Ingredients:
- 6-8 hot cross buns, sliced
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins or currants (optional)
- Zest of 1 orange (optional)
- Butter, for greasing the baking dish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Arrange the sliced hot cross buns in the prepared baking dish, overlapping them slightly if needed. If you’re using raisins or currants, sprinkle them evenly on top of the buns.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture over the arranged hot cross buns, ensuring that they are thoroughly soaked. Allow the mixture to sit for about 10-15 minutes to let the buns absorb the custard.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is puffed up and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
- Let the bread pudding cool for a few minutes before serving. Optionally, serve warm with a drizzle of vanilla sauce or a dollop of whipped cream.
Variations and Tips:
- For added flavor, consider mixing in chocolate chips, chopped nuts, or using different types of fruit such as dried cranberries or chopped apples.
- Serve the bread pudding with a glaze made of powdered sugar and milk for a sweet finish.
- For a citrusy twist, continue with the optional orange zest in the custard mixture and finish with a sprinkle of powdered sugar on top before serving.
- If you’re making this dish ahead of time, you can prepare it the night before, cover it, and store it in the refrigerator. Just bake it the next day, adding an extra 10-15 minutes to the baking time if it’s cold from the fridge.
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Lemon Blueberry Bread Pudding
Lemon Blueberry Bread Pudding is a delightful twist on the classic dessert, combining the tartness of fresh lemon with the sweetness of blueberries. This dish is perfect for spring celebrations, like Easter brunch, or simply as a comforting dessert for a family get-together.
The preparation time is about 20 minutes, with an additional baking time of 45-50 minutes, making it a relatively quick option that yields a satisfying and flavorful result.
Ingredients
- 6 cups of stale bread, cut into 1-inch cubes
- 2 cups fresh blueberries
- 4 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter, for greasing the baking dish
- Powdered sugar, for serving (optional)
Cooking Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, whisk together the eggs, milk, granulated sugar, lemon juice, lemon zest, vanilla extract, cinnamon, and salt until well combined.
- Add the stale bread cubes into the mixture, gently stirring until they are completely soaked.
- Fold in the fresh blueberries, being careful not to break them apart.
- Pour the mixture into the prepared baking dish, ensuring it’s evenly spread out.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the bread pudding to cool for about 10-15 minutes before serving. Dust with powdered sugar if desired.
Variations and Tips
- Fruit Variations: Substitute blueberries with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
- Bread Choices: Use brioche or challah for a richer taste and texture. Stale bread works best for absorption.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- Make Ahead: You can prepare the bread mixture the night before, cover it, and let it sit overnight in the refrigerator. In the morning, simply bake it directly from the fridge.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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Maple Pecan Bread Pudding
Maple Pecan Bread Pudding is a delightful dessert that marries the comforting textures of classic bread pudding with the rich flavors of maple syrup and crunchy pecans. This dish is perfect for gatherings, holiday brunches, or a cozy family dinner, and it serves beautifully warm with a scoop of ice cream or a drizzle of cream.
The preparation time is approximately 30 minutes, followed by a baking time of around 45 minutes.
Ingredients:
- 6 cups of cubed day-old bread (such as French or challah)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of pure maple syrup
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 1 cup of chopped pecans
- 2 tablespoons of unsalted butter (for greasing the baking dish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with the unsalted butter.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
- Add the cubed bread to the mixture, gently folding to guarantee the bread is fully soaked in the liquid. Allow it to sit for about 10-15 minutes, allowing the bread to absorb the mixture.
- Stir in the chopped pecans, reserving a few for topping, if desired.
- Pour the bread mixture into the prepared baking dish, spreading it evenly. Top with remaining pecans.
- Bake in the preheated oven for 40-45 minutes, or until the pudding is set and golden brown on top.
- Allow it to cool for a few minutes before serving. Serve warm and top with additional maple syrup or your choice of ice cream or whipped cream.
Variations and Tips:
- For a richer flavor, you can substitute part of the whole milk with half-and-half or add a splash of bourbon or rum to the egg mixture.
- If preferred, swap out pecans for walnuts or add dried fruits like raisins or cranberries for added texture and sweetness.
- To make the dish ahead of time, assemble it the night before, cover, and refrigerate. Bake it the following day, adding an extra 10 minutes to the baking time since it will be cold from the fridge.
- For an extra touch, sprinkle a little powdered sugar on top before serving for an elegant presentation.
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Carrot Cake Bread Pudding
Carrot Cake Bread Pudding is a delightful twist on a classic dessert, combining the flavors of traditional carrot cake with the comforting texture of bread pudding. This dish is perfect for special occasions like Easter brunch or family gatherings, as it appeals to both adults and children alike.
With a preparation time of about 30 minutes and an additional baking time of 45 minutes, you can serve this delicious treat warm from the oven, topped with cream cheese glaze or whipped cream.
Ingredients:
- 6 cups of stale bread, torn into pieces (Challah or brioche work best)
- 2 cups grated carrots
- 1 cup raisins or currants
- 1 cup chopped walnuts or pecans (optional)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 orange (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, combine the torn bread pieces, grated carrots, raisins, and nuts (if using). Toss gently to mix everything evenly.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, salt, and orange zest until well combined.
- Pour the egg mixture over the bread mixture, making sure to coat all the bread pieces. Let it sit for about 15 minutes, allowing the bread to soak up the custard.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45 minutes or until the center is set and a knife inserted comes out clean.
- Let the bread pudding cool slightly before serving.
Variations and Tips:
- For a tropical twist, you can add crushed pineapple or coconut flakes to the mixture.
- Substitute half of the granulated sugar with brown sugar for a deeper caramel flavor.
- Serve with a cream cheese glaze made by whisking together cream cheese, powdered sugar, milk, and vanilla extract for an extra treat.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
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Vanilla-Infused Challah Bread Pudding
Vanilla-Infused Challah Bread Pudding is a delightful and indulgent dessert that transforms leftover bread into a warm, comforting dish. This classic recipe is perfect for family gatherings, holiday celebrations, or any brunch occasion where you want to impress your guests with a sweet treat.
With a preparation time of approximately 15 minutes and baking time of 45 minutes, you can have this dish ready to serve in under an hour.
Ingredients:
- 1 loaf of challah bread, cubed
- 4 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins or chocolate chips (optional)
- Butter, for greasing the baking dish
- Powdered sugar, for serving (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
- Add the cubed challah bread to the mixture, making sure each piece is soaked. If using raisins or chocolate chips, fold them in at this stage.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set in the center.
- Remove from the oven and let it cool slightly before serving. Dust with powdered sugar if desired.
Variations and Tips:
- For added flavor, consider soaking the challah in the mixture for a few minutes before baking to maximize moisture absorption.
- Experiment with flavor by adding different extracts, such as almond or coconut, or mix in fresh fruit like blueberries or sliced strawberries.
- If you prefer a richer pudding, substitute half of the whole milk with heavy cream.
- Serve warm or at room temperature, and pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.
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Raspberry Cream Cheese Bread Pudding
Raspberry Cream Cheese Bread Pudding is a delightful dessert that seamlessly combines the creamy richness of cream cheese with the tart sweetness of fresh raspberries.
This indulgent dish is perfect for families, gatherings, or an elegant brunch, providing a comforting way to utilize leftover bread. With a preparation time of about 20 minutes and a baking time of approximately 45 minutes, it’s a treat that can be prepared ahead of time and served warm from the oven.
Ingredients:
- 4 cups of day-old challah or brioche bread, cubed
- 8 oz cream cheese, softened
- 1 cup fresh raspberries (or frozen, if out of season)
- 3 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cubed bread and raspberries, gently folding to distribute the fruit among the bread.
- In another bowl, beat the softened cream cheese until smooth. Add the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Mix until well combined and creamy.
- Pour the cream cheese mixture over the bread and raspberries, ensuring all pieces are soaked. Let the mixture sit for about 10 minutes to absorb the liquid.
- Transfer the mixture into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until set and golden brown on top.
- Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired.
Variations and Tips:
- Berries: You can substitute raspberries with other fruits such as blueberries, strawberries, or a mix of your favorites.
- Bread Choice: While challah or brioche works beautifully, you can use any type of bread you have on hand, including sourdough or croissants.
- Add-ins: Consider adding chocolate chips or nuts for extra flavor and texture.
- Serving Suggestions: Serve warm with a drizzle of warm maple syrup or a scoop of vanilla ice cream for an extra special treat.
- Make Ahead: This bread pudding can be assembled the night before and stored in the refrigerator. Just bake it in the morning for a fresh and warm dessert to enjoy.
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Nutella and Banana Bread Pudding
Nutella and Banana Bread Pudding is a decadent dessert that combines the richness of chocolate hazelnut spread with the sweetness of ripe bananas and the comforting texture of bread pudding. This delightful dish is perfect for a special brunch, a festive Easter celebration, or simply to satisfy your sweet tooth.
With a preparation time of about 20 minutes, plus baking, it can easily be made ahead and served warm, making it an ideal choice for gatherings with family and friends.
Ingredients:
- 6 cups of day-old bread, cubed (French bread or brioche works well)
- 3 ripe bananas, sliced
- 1 cup Nutella
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- A pinch of salt
- Whipped cream or powdered sugar (for serving, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Add the cubed bread to the egg mixture, ensuring that all pieces are coated. Allow the bread to soak for about 10-15 minutes.
- Gently fold in the sliced bananas and half of the Nutella, distributing them evenly throughout the bread mixture.
- Pour the mixture into the prepared baking dish. Drizzle the remaining Nutella over the top, and use a fork to lightly swirl it into the bread pudding for a marbled effect.
- Bake in the preheated oven for 45-55 minutes, or until the center is set and the top is golden brown.
- Once done, let it cool slightly before serving. Serve warm, topped with whipped cream or dusted with powdered sugar if desired.
Variations and Tips:
- For an extra indulgent treat, add chocolate chips or chopped hazelnuts to the mixture before baking.
- You can substitute the bananas with other fruits, like strawberries or blueberries, for a different flavor profile.
- If you want to make it a bit more festive, add a splash of rum or bourbon to the custard mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Coconut Cream Easter Bread Pudding
Coconut Cream Easter Bread Pudding is a delightful dessert that combines the rich flavors of coconut and creamy texture with the comforting essence of bread pudding. This dish is perfect for Easter celebrations or any special occasion where you want to impress your family and friends with a sweet treat.
With a preparation time of about 20 minutes and a baking time of 40 minutes, you’ll have a delicious dessert ready to serve in less than an hour.
Ingredients:
- 1 loaf of challah or brioche bread, cut into 1-inch cubes
- 2 cups coconut milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped toasted almonds (optional)
- Pinch of salt
Cooking Steps:
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large mixing bowl, whisk together the coconut milk, heavy cream, eggs, sugar, vanilla extract, almond extract, and salt until well combined.
3. Stir in the shredded coconut and chopped almonds if using.
4. Add the bread cubes to the mixture and gently fold until all the bread is soaked.
Allow the mixture to sit for about 10 minutes to guarantee the bread absorbs the liquid.
5. Pour the bread pudding mixture into the greased baking dish, spreading it evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
7. Once done, let it cool for about 10 minutes before serving. Drizzle with additional coconut cream or chocolate sauce if desired.
Variations and Tips:
- For extra flavor, you can add spices such as cinnamon or nutmeg to the egg mixture.
- Replace almond extract with coconut extract for an even stronger coconut flavor.
- Serve with a scoop of vanilla ice cream or whipped cream to enhance the dessert experience.
- This pudding can be made ahead of time—just cover it and refrigerate it before baking. When you’re ready, simply bake as directed.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Spiced Apple Cinnamon Bread Pudding
Spiced Apple Cinnamon Bread Pudding is a warm, comforting dessert that combines the classic flavors of cinnamon and apple in a rich custard-soaked bread. Perfect for family gatherings or to celebrate Easter, this dish is a delightful way to use up leftover bread and satisfy your sweet tooth.
The preparation time is around 20 minutes, with an additional baking time of 45 minutes, making it a relatively quick yet indulgent dessert option.
Ingredients:
- 6 cups stale bread, cubed
- 4 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup raisins (optional)
- 1/4 cup melted butter
- Powdered sugar (for dusting, optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a large baking dish or casserole.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Place the cubed bread in the greased baking dish. Add the diced apples and raisins (if using) over the bread cubes.
- Pour the milk and egg mixture evenly over the bread and apple mixture, ensuring all bread pieces are soaked. Gently fold to combine.
- Drizzle melted butter over the top for added richness.
- Let the mixture sit for about 10-15 minutes to allow the bread to absorb some of the liquid.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the center is set.
- Once done, remove from the oven and let it cool slightly before serving. Dust with powdered sugar if desired.
Variations and Tips:
- For extra flavor, consider adding chopped nuts (like walnuts or pecans) or using other types of bread, such as brioche or challah.
- You can add a splash of bourbon or rum to the egg mixture for a more grown-up twist.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
- This recipe can also be made ahead of time; simply prepare it up to step 5, cover, and refrigerate overnight, then bake straight from the fridge, adding a few extra minutes to the baking time.
Strawberry Shortcake Bread Pudding
Strawberry Shortcake Bread Pudding is a delightful twist on the classic bread pudding, combining the comforting flavors of creamy custard-soaked bread with the light, fresh taste of strawberries.
This dish is perfect for spring celebrations or family gatherings, making it an ideal dessert for Easter brunch. With a preparation time of about 20 minutes and a baking time of 45 minutes, you’ll have a delicious treat ready for your family to enjoy.
Ingredients:
- 6 cups of day-old bread, cubed (brioche or challah works wonderfully)
- 2 cups of fresh strawberries, hulled and sliced
- 4 large eggs
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of almond extract
- 1/2 teaspoon of salt
- 1 tablespoon of butter (for greasing the baking dish)
- Whipped cream (for serving)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a large bowl, combine the cubed bread and sliced strawberries, tossing to distribute the strawberries evenly.
- In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, and salt until well combined.
- Pour the custard mixture over the bread and strawberries, ensuring all the bread is soaked. Let it sit for about 15 minutes for the bread to absorb the custard.
- Bake in the preheated oven for 45-50 minutes or until the pudding is set and the top is lightly golden.
- Allow it to cool slightly before serving. Top with whipped cream for an extra indulgent dessert.
Variations and Tips:
- For a fun twist, consider adding chocolate chips or blueberries along with the strawberries.
- Substitute the strawberries with other seasonal fruits like raspberries, peaches, or bananas for different flavors.
- If you’re short on time, you can prepare the dish the night before and refrigerate it; just pop it in the oven when you’re ready to bake.
- Serve with a drizzle of chocolate sauce or a berry compote for added sweetness.
- This dish can be reheated in the microwave or oven for later enjoyment.
Peanut Butter Chocolate Chip Bread Pudding
Peanut Butter Chocolate Chip Bread Pudding is a delightful dessert that combines the comforting flavors of rich peanut butter and sweet chocolate chips with soft, custardy bread. This indulgent dish is perfect for families and friends during festive gatherings or cozy weekend brunches.
With a preparation time of about 20 minutes and a baking time of around 45 minutes, it’s a simple yet satisfying treat that is guaranteed to impress those with a sweet tooth.
Ingredients:
- 6 cups of day-old bread, cubed
- 1 cup of peanut butter
- 1 cup of chocolate chips
- 4 large eggs
- 2 cups of milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- Optional: powdered sugar for dusting, chopped peanuts for garnish
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined.
- Stir in the peanut butter until mixed thoroughly. You may use an electric mixer for a smoother consistency; just make certain there are no lumps.
- Gently fold in the cubed bread and chocolate chips, making sure the bread is evenly coated with the custard mixture.
- Pour the mixture into the prepared baking dish, shaking it lightly to facilitate even distribution.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Allow the bread pudding to cool slightly before serving. Optionally, dust with powdered sugar and garnish with chopped peanuts.
Variations and Tips:
- For a nut-free version, substitute peanut butter with sunflower seed butter and make sure the chocolate chips are nut-free as well.
- Add in dried fruits like raisins or cranberries for an added texture and flavor contrast.
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an extra decadent dessert.
- If you like a bit of spice, consider adding a pinch of cinnamon or nutmeg to the custard mixture for warmth.
Bourbon Bread Pudding With Caramel Sauce
Bourbon Bread Pudding with Caramel Sauce is a rich and indulgent dessert that combines the comforting flavors of bread pudding with a delightful kick from bourbon and a luscious caramel sauce. This dessert is perfect for adult gatherings, holiday celebrations, or special occasions where you want to impress your guests with a decadent treat.
The preparation time is approximately 30 minutes, with an additional baking time of about 50 minutes, making it a relatively straightforward yet sophisticated option for any dessert lover.
Ingredients:
- 8 cups of stale bread, cut into 1-inch cubes (brioche or challah works well)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup raisins (optional)
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of salt
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, bourbon, vanilla extract, cinnamon, and salt until well combined.
- Add the cubed bread and raisins (if using) to the egg mixture, gently folding to coat all the bread pieces. Let it sit for about 15-20 minutes to allow the bread to absorb the liquid.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50-60 minutes, or until the center is set and the top is golden brown.
- While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- Remove from heat and carefully whisk in the heavy cream, butter, and a pinch of salt. Allow to cool slightly before serving.
- Once the bread pudding is done baking, let it rest for a few minutes before serving warm with the caramel sauce drizzled on top.
Variations & Tips:
- For a chocolate twist, add chocolate chips to the bread mixture.
- If you prefer a nuttier flavor, stir in chopped pecans or walnuts.
- To enhance the bourbon flavor, consider soaking the bread in bourbon overnight for an even deeper infusion.
- Serve with vanilla ice cream or whipped cream for an extra touch of decadence.
- Not a fan of bourbon? Substitute with rum or omit the liquor altogether for a non-alcoholic version.
