Bread Pudding
This delicious Bread Pudding recipe uses leftover bread baked into a rich and sweet custard swirled with cinnamon and chocolate chips.
Servings: 8
Calories: 921kcal
Cost: $6.73 RECIPE / $0.84 SERVING
Equipment
- Liquid Measuring Cup
- Glass Casserole Dish
- Parchment Paper
Ingredients
- 3 Tbsp butter, divided $0.45
- 8 cups day-old bread, torn into 1" pieces $2.00
- 3 large eggs $1.17
- 2 cups half and half* $1.99
- 2/3 cup sugar $0.22
- 2 tsp cinnamon $0.20
- 1 tsp vanilla extract $0.28
- 1/4 tsp salt $0.01
- 1/4 cup chocolate chips $0.34
Cinnamon Sugar Topping
- 1 Tbsp sugar $0.02
- 1/2 tsp cinnamon $0.05
Instructions
- Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
- Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
- In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
- Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
- Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
- Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
- Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
- Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
- Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.
See how we calculate recipe costs here.
Notes
* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.
Nutrition
Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g