Bread Pudding
Bread Pudding is a cozy, comforting dessert made with soft bread, eggs, milk, and a touch of sweetness. It’s a great way to use up leftover bread and can be customized with your favorite add-ins — from raisins and chocolate chips to fruit or flavored syrups.This easy recipe is especially kid-friendly, making it a perfect choice for breakfast, brunch, or an afternoon snack. The result is soft, custardy, and lightly crisp on top — warm and satisfying for all ages.Whether you’re baking for little ones or simply want a quick, fuss-free dessert, this bread pudding is a delicious go-to that turns simple ingredients into something special.
Equipment
- Oven
- Baking Dish
- Whisk
Ingredients
- 2 slices white bread (cut into 2-inch squares)
- 1 large egg
- 1 egg yolk
- 20 g castor sugar (1-1/2 tablespoon)
- 80 ml milk (4 tablespoons)
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 2 teaspoons dried cranberry (or raisin, optional)
- 1 teaspoon icing sugar (optional)
Instructions
- Preheat oven to 300°F (150°C)
Make egg-milk mixture
- Cut the vanilla bean half and scrape seeds into a medium bowl.
- Add the egg, egg yolk, and castor sugar into the bowl, and stir gently to combine.
- In another bowl, sift the egg mixture into the bowl, and add milk to mix well.
Soak bread in the egg-milk mixture:
- Place the bread into an 8x4-in baking dish.
- Pour the mixture evenly over the bread in the dish. Press the bread into the mixture with hands until all of the milk is absorbed.
- Set aside for 5 minutes to soak.
Baking
- Sprinkle some cranberry over the top. (optional)
- Baking at 300°F for 15 minutes, until the liquid has set.
- Remove from the oven and cool slightly before serving.
Serve the Bread Pudding
- Decorate by sprinkling a thin layer of icing sugar over the top, and serve warm.
- Finish and enjoy
Serving & Storage Tips
Best served warm, straight from the oven. Leftovers can be stored in the fridge and reheated in a microwave or toaster oven. Enjoy with a drizzle of syrup or a scoop of ice cream.
