An easy rustic bread pudding recipe that’s plain & simple, but so delicious. Use any kind of stale bread. Great for dessert or breakfast.
Bread pudding is the quintessential comfort food dessert…and it’s one that’s super easy to make. The rustic bread pudding recipe I’m sharing today is very basic. It’s the perfect place to start, and it allows you to add other ingredients according to your own taste.
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Rustic Bread Pudding Recipe Tips
- A dense or stale bread works best, but any kind of bread can be used. For this bread pudding recipe, I used not quite half a loaf of my rustic skillet bread.
- The water bath helps the pudding bake evenly, and prevents the eggs from curdling. I did some research into whether or not the water bath was necessary. Some bakers say that if your bread & milk mixture is moist, almost soupy, you don’t need the water bath. Other bakers insist that the bread pudding will be ruined if you don’t use a water bath. The bread pudding recipe from this blog uses two different oven temperatures to eliminate the water bath. Personally, I always use the water bath because I don’t want to run the risk of a disaster!
- I found that my 12 inch skillet held my ruffled pie dish perfectly, and there was room for the correct amount of water. If using an 8 x 8 square baking dish, a 9 x 13 dish can be used for the water bath.
- The bake time for this rustic bread pudding can vary anywhere between 55 minutes and 70 minutes. It bakes quicker in a convection oven. After 50 minutes, watch it closely. If the top begins to brown too much, cover it with a piece of foil. The pudding is done when it’s firm to the touch, and a knife inserted in the middle comes out clean.
- For a more custard-like pudding, use less bread. If you prefer more bread than custard, stay with the six cups.
Delicious Rustic Bread Pudding Additions:
This rustic bread pudding recipe is very plain and simple. Most people love their bread pudding jazzed up a bit! Here are some additions that will provide extra flavor and texture:
- diced apples or pears
- dried cherries
- dates or figs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
These items are added after the vanilla, butter, and milk.
Rustic Bread Pudding Recipe
- 5-6 cups dense bread (cut into cubes)
- 4 eggs
- 1/2 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- 2 cups whole milk
- Preheat oven to 350 degrees F.
- Cut the bread into bite-sized cubes.
- Lightly butter a 9 inch pie pan or an 8 x 8 square pan.
- Put the cubed bread into the prepared pan. Set aside.
- In a mixing bowl, or bowl of a stand mixer, combine eggs and sugar.
- Beat on high for 1 minute.
- Add vanilla, butter and milk.
- Beat on high again for 2 minutes.
- Place the baking dish with the bread in a bigger oven-safe vessel. Add water so it goes up the baking dish about 1/2 inch.
- Pour egg mixture over bread cubes. Use a spatula to press the bread cubes into the egg mixture.
- Let rest for 15 minutes so the bread can soak up the egg & milk mixture.
- Place your pans in the oven.
- Bake for 55 - 70 minutes. Bread should be golden, and the middle should be set when touched.
- Cool slightly.
- Serve warm with whipped cream or dust pudding with powdered sugar.
- To store cover tightly and place in refrigerator.
- my favorite Emile Henry ruffled pie dish (nougat)
- Liberty Blue transferware
- beaded flatware
- blue plaid towel (similar)