Bread Pudding Recipe

5 from 2 votes

This bread pudding recipe is a great pick for those who are looking for a hassle-free weekend breakfast. It takes very little effort to prepare and it’s delicious— all you have to do is mix the wet ingredients together, add it to the bread, and bake. It couldn’t get any easier.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, Main Course

Cuisine: American

Keyword: Bread Pudding Recipe, homemade Bread Pudding, How To Make Bread Pudding Recipe

Servings: servings

Calories: 456kcal

Author: Luna Regina

Ingredients

1.55 oz egg 1 medium
3 tbsp plain Greek yogurt
1/2 cup whole milk
1/2 tsp cinnamon powder divided
4 tsp white sugar divided
6 oz baguette bread cut into 1-inch cubes
4 oz apples diced
3 oz yellow raisins
3.1 oz walnuts roughly chopped
3/4 tbsp unsalted butter softened, plus more to butter the baking dish
2 tbsp heavy cream
1 1/2 tbsp brown sugar

Instructions

Preheat the oven to 350°F.
Brush a baking dish with softened unsalted butter or spray it with cooking spray.
In a large bowl, toss together the bread, apples, raisins, and chopped walnuts. Set aside.
In another bowl, add egg, Greek yogurt, whole milk, 3 tsp white sugar, and 1/4 tsp cinnamon powder. Whisk to combine. Pour this mixture into the bread and fold to distribute evenly.
Put the soaked bread into the prepared baking dish. Pat it down gently with the back of a wooden spoon for a roughly even surface.
In a small bowl, mix the remaining 1 tsp white sugar and 1/4 tsp cinnamon powder. Sprinkle the cinnamon sugar over the top of the bread pudding. Bake for 30 minutes or until golden brown.
Meanwhile, make the caramel sauce: in a small saucepan, melt unsalted butter and brown sugar over medium-low heat for 5 minutes. Once the sugar is completely dissolved, add heavy cream, turn off the heat, and stir vigorously with a wooden spoon. Allow the sauce to cool before use.
Once the timer rings, remove the bread pudding from the oven and allow it to cool for at least 5 minutes. Drizzle the sauce over the pudding and serve.

Notes

This recipe is for a big batch of pudding intended as a breakfast dish. If you want to serve the pudding for dessert, this recipe will yield 8 servings.

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