Easy Bread Pudding Delight

This easy bread pudding is a lifelong comfort recipe that turns simple kitchen staples into a cozy and satisfying treat. Perfect for using up a stale loaf and only requiring minimal prep time, it graces the table for weekends, holidays, or any night you need a sweet, custardy dessert.

I love how my kids get excited when the scent of vanilla and sweet milk starts filling the house. The first time we made this together my daughter declared it the best rainy day ever.

Ingredients

• Italian loaf: slightly stale gives sturdy body and soaks up the custard without getting mushy choose a crusty unsliced loaf
• Eggs: lightly beaten these help bind the pudding and create that classic custard finish go for pasture raised if you can
• Sweetened condensed milk: brings sweetness and silkiness use a trusted brand for best results
• Milk: adds creaminess I use whole milk for richness
• Vanilla: provides warmth and aroma pure extract makes a difference
• Salt: balances sweetness and lifts all the flavors use a fine sea salt

Instructions

Prep the Bread:

Cut the loaf into cubes about one to two inches each. If the bread feels very fresh toast the cubes on a baking sheet at four hundred degrees for three to four minutes. This helps them set and soak up the custard.

Prepare the Dish:

Spray the inside of your slow cooker or baking dish well with nonstick spray to keep the pudding from sticking.

Layer the Bread:

Add all of the bread cubes to your cooking vessel. If your slow cooker is small press the cubes gently so they all fit but do not crush them.

Mix the Custard:

Whisk the eggs sweetened condensed milk regular milk vanilla and salt in a large mixing bowl until the mixture is completely smooth and there are no streaks of egg.

Combine Bread and Custard:

Pour the custard mixture evenly over all the cubes pressing down gently to make sure each piece is well soaked. Let it rest for a few minutes if needed so every bite gets custardy.

Cook the Pudding:

Cover and set the slow cooker to high for two to three hours or low for five to six hours. The pudding is ready when it is puffed up lightly golden at the edges and the eggs are cooked through.

Serve and Enjoy:

Scoop generous portions into bowls and top with caramel sauce or fresh berries. You can also add whipped cream or a drizzle of maple syrup for an extra special touch.

Sweetened condensed milk is my favorite part and always makes me nostalgic. My grandmother used to open the can and let me have the first taste on a spoon while the kitchen filled with the scent of warm baking bread.

Storage Tips

Let the bread pudding cool completely before refrigerating. Store in an airtight container for up to three days. Slices can be reheated gently in the microwave or oven. Leftover portions make a delightful next-day breakfast.

Ingredient Substitutions

Challah or brioche bread can replace Italian loaf for a richer texture. Coconut milk works in place of regular milk for a dairy free option. Add cinnamon or nutmeg to the custard for a cozy warm spice.

Serving Suggestions

A warm drizzle of caramel brings classic restaurant flair. Top with whipped cream and toasted pecans for more crunch. Fresh berries or sautéed apples pair beautifully with this soft pudding. Mix in raisins or chocolate chips before cooking for a fun twist.

Cultural and Historical Context

Bread pudding has humble origins as a frugal way to use old bread and avoid waste. Every culture has its own custard bread dessert from British bread and butter to French pain perdu. It is a traditional comfort food in the American South and many bakeries serve it just as home cooks do with endless variations.

Seasonal Adaptations

Stir in chopped apples and a teaspoon cinnamon during autumn. Fold in berries or sliced peaches in summer. Add dried cranberries and a dash of orange zest for a winter bread pudding.

Whether you serve it straight from the pot or dressed up with sauces and spices bread pudding is a sure way to spark joy at the table. My best memories are laughter over big scoops and second helpings.

Recipe FAQs

→ Can I use fresh bread for this dish?

Yes, fresh bread can be used. For best results, toast cubes briefly to mimic the texture of slightly stale bread.

→ What kind of milk works best?

A combination of sweetened condensed milk and regular milk gives a creamy, sweet base, but whole milk or 2% can also be used.

→ How do I know when the pudding is done?

It's ready when the custard is fully set and the top is golden. A knife inserted should come out clean.

→ Can I prepare this ahead of time?

Yes, it can be prepared a day in advance. Reheat gently in the oven or microwave before serving.

→ What toppings go well with bread pudding?

Popular choices include salted caramel sauce, whipped cream, fruit compote, or a dusting of cinnamon.