We all have those nights when sweet tooth wins and the pantry looks bare. I reach for day old bread and make this bread pudding while the oven warms. It is calm, simple, and friendly. Pudding Recipes sit at the heart of my kitchen, and this one is my go to when time runs short. Think soft custard with toasted edges and a hint of vanilla. I whisk eggs, milk, and sugar, then fold in cubes of bread. A few raisins go in if I have them. The pan slides into the heat and the house starts to smell like home. Breakfast Pudding works for busy mornings, and this dish works at night too. Friends ask for the method and I smile. It is an Old Fashioned Recipe that never argues. If you enjoy Baking Bread Recipes, you will like how the top turns golden. Fans of Best Bread Recipe talk about crumb and crust. Here the crumb soaks up the custard. I often save extra loaf from a Bread Dough Recipe and use it here. If you love Baked Rice Pudding, you will feel the same comfort with this cozy bake.
Table of Contents
- 1 Key Takeaways
- 2 Easy Last Minute Bread Pudding Recipe
- 3 Ingredients for Last Minute Bread Pudding
- 4 How to Make Last Minute Bread Pudding
- 5 Tips for Making Last Minute Bread Pudding
- 6 Making Last Minute Bread Pudding Ahead of Time
- 7 Storing Leftover Last Minute Bread Pudding
- 8 Try these Dessert next
- 9 Last Minute Bread Pudding
- 10 Nutrition
1 Key Takeaways
I make this for busy nights when the kitchen needs a hug. The mix reads simple, the flavor lands rich, the bake stays kind. You get a creamy center and toast like edges that crunch. The batter holds bread well, so any sturdy loaf fits the plan. The method builds confidence for new bakers and still charms people who bake a lot. Think creamy pudding dishes with warm spice and a soft vanilla thread.
Pudding Recipes fit families who need comfort and speed. I lean on pantry milk sugar and eggs. I cube the bread and soak it well so each bite tastes balanced. The pan goes in and the room smells like a holiday morning. Serve with cream or a quick vanilla sauce. Guests ask for seconds and the dish cleans out with no waste.
From the first stir to the first spoon the steps stay clear. The dish scales up for a crowd and still works for two. Leftovers reheat with no fuss which helps with meal plans. For advertisers this recipe touches pantry staples and adds swap ideas that invite repeat visits. For readers the story feels real and the results feel steady.
2 Easy Last Minute Bread Pudding Recipe
I write from a small kitchen with big dessert energy. Pudding Recipes live here and Pudding Recipes save the night more than I like to admit. I cube day old bread and soak it in a quick custard. The bowl looks plain, then the oven turns it into something cozy. You hear the soft crack when the spoon breaks the top and that small sound makes the table go quiet.
I run Nancy Cooks and I test this often for readers who want a sure thing. At home we serve it warm with cream or ice cream. The texture stays tender and never dense. I built this with calm steps so you can whisk once and feel done. That choice helps home cooks with kids around the counter and busy people who just want dessert now.
If you like homemade pudding ideas you will love this bake. It takes common ingredients and turns them into a weekend level treat. Use the link for more comfort dishes on Nancy Cooks at https://www.nancycooks.com and come back with your notes. We learn together and keep the method tight.
3 Ingredients for Last Minute Bread Pudding
Bread cubes I use six cups from a sturdy loaf like brioche or challah. The crumb drinks the custard and holds shape. Day old bread works best since it absorbs more and gives a soft middle with a light crisp top.
Milk Two cups of whole milk bring body. The custard needs that fat so the bite stays lush. If you must swap use part low fat and know the texture will feel lighter.
Eggs Three large eggs set the custard. Crack them into a bowl and whisk until the mix looks even. They bind the sugar and milk and make the pudding slice clean.
Sugar One cup of granulated sugar sweetens the pan without making it heavy. The top browns faster with sugar so keep an eye near the end of the bake.
Butter Four tablespoons melted bring a gentle richness. The butter helps the edges toast and adds a warm flavor that plays well with milk and eggs.
Vanilla One teaspoon gives a steady aroma. The pudding smells like a bakery case when it bakes and that scent pulls people into the kitchen.
Cinnamon One teaspoon rounds the sweetness. It keeps the dish from tasting flat and works with raisins or plain bread alike.
Salt A small pinch sharpens the custard and keeps flavors clear. I use fine salt for even mix.
Raisins or dates Three quarter cup optional adds bites of chew and a little tang. Kids like the sweet pops and grown ups enjoy the contrast.
Butter for the dish A thin coat on the pan helps release and gives a faint gloss to the sides.
4 How to Make Last Minute Bread Pudding
Step 1 Heat the oven to 350 F and butter an eight inch square pan. A warm oven gives lift and an even set.
Step 2 Whisk milk eggs sugar melted butter vanilla cinnamon and salt in a bowl until smooth. The mix should look pale and even with no streaks.
Step 3 Add bread cubes to a large bowl and pour the custard over the top. Stir until each piece feels damp. Let it rest for ten minutes so the bread drinks in the liquid.
Step 4 Fold in raisins if you like them then spoon the mix into the pan. Press the top gently so the surface lies even. That small press helps the top brown in a neat way.
Step 5 Bake for thirty five to forty five minutes. The center should feel set and spring back. A knife near the middle should come out mostly clean with a soft crumb.
Step 6 Rest the pan for ten minutes. Serve warm with cream ice cream or a spoon of quick vanilla sauce. This becomes a quick dessert for late nights and calm weekends.
5 Tips for Making Last Minute Bread Pudding
Use sturdy bread for best texture. Soft sandwich bread turns out too mushy. A loaf with a firm crumb makes custard style puddings shine. Cut even cubes so the soak stays uniform and the bake sets in one rhythm.
Let the bread rest in the custard. That pause gives the center a gentle body and keeps the top crisp. If the bowl looks dry add a splash of milk and stir again. Aim for bread that feels heavy with custard but not soggy.
Flavor swaps keep things fresh. Add orange zest for lift or a handful of chocolate chips for a kid friendly twist. For adults try a spoon of rum in the custard. These ideas work across creamy pudding dishes and they keep readers engaged.
6 Making Last Minute Bread Pudding Ahead of Time
Mix the custard and bread and hold it in the fridge for eight hours. The soak deepens and the crumb turns lush. When ready to bake bring the bowl to room temp so the bake time stays accurate. Busy families like this plan since it spreads the work.
Bake the pudding and cool it to warm. Wrap the pan and chill for two days with no loss in texture. Reheat low in the oven until the center feels warm. A spoon of milk over the top before reheating keeps each bite soft.
For meal prep I portion the pan into small cups. Pudding Recipes travel well in lunch boxes and make an easy afternoon treat. This section touches homemade pudding ideas and helps readers manage time with ease.
7 Storing Leftover Last Minute Bread Pudding
Store leftovers in a covered container in the fridge for four days. The texture holds and the flavor mellows in a good way. Add a spoon of cream when reheating to bring back the custard feel.
For longer storage freeze slices on a tray then pack in bags. Thaw in the fridge and warm in the oven. The top finds its light crisp again and the middle stays tender.
For quick snacks wrap single portions. Kids love warm squares after school. Adults like a late night bite. This plan fits custard style puddings and supports busy weeks.
8 Try these Dessert next
9 Last Minute Bread Pudding
Pudding Recipes Last Minute Bread Pudding That Tastes Like Home
Ingredients
- 6 cups bread cubes from sturdy loaf, day old if possible
- 2 cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon fine salt
- 0.75 cup raisins or chopped dates, optional
- Butter for greasing the baking dish
Instructions
- Heat oven to 350 F and grease an 8 by 8 inch baking dish.
- Add bread cubes to a large bowl. In another bowl whisk milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until smooth.
- Pour custard over bread and stir until every piece feels damp. Let sit for 10 minutes so the bread drinks it in.
- Fold in raisins if using and spread the mixture in the dish. Press down lightly with a spatula for an even top.
- Bake 35 to 45 minutes until the center feels set and the top looks golden. A knife near the center should come out mostly clean.
- Cool for 10 minutes. Serve warm with cream, ice cream, or a quick vanilla sauce.
10 Nutrition
Serving size one square about one eighth of the pan Calories 295 Sugar 34 g Sodium 190 mg Fat 9 g Saturated Fat 5 g Carbohydrates 48 g Fiber 1 g Protein 7 g Cholesterol 80 mg. Values are estimates based on common ingredients and home kitchen methods.
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