Easy Old-Fashioned Bread Pudding Recipe Without Raisins
You love bread pudding, but you hate raisins. I feel the same way! This dessert recipe is hands-down the best raisin-free old-fashioned bread pudding recipe you’ll find anywhere. And the best part is it takes less than an hour to create, from beginning to end, and uses everyday, simple ingredients.
Here is the absolute best Bread Pudding Recipe without Raisins:
Table of Contents:
- What is bread pudding?
- Making stale bread
- How to make bread pudding without raisins
- Bread Pudding Recipe Card
- Bread Pudding FAQ:
What is Bread Pudding?
Bread pudding isn’t really a pudding, if we’re honest. Nay, it’s a stale bread and custard “casserole” originally created by someone extremely creative, bored, or desperate.
The recipe calls for stale bread of any kind mixed with custard. The custard is made from sugar, milk, eggs, butter, vanilla, and cinnamon. Mix the bread with the custard, throw it in the over for a bit, and then whamo, Bread Pudding. While most recipes also call for raisins, they’re not everyone’s favorite. And there is no need to add them.
Making Stale Bread – The “Art”
While you’re more than welcome to use the old loaf of bread in your cupboard, chances are it might be moldy. There is a quicker way to make stale bread, and it only takes 15 minutes.
Preheat your oven to 350. Grab your chosen bread and cut it into 1-inch bread cubes. Once your oven is up to temperature, you’ll bake these pieces of bread on a cookie sheet for about 5 minutes. Keep an eye on the bread, and don’t let it burn (a little toasting is okay).
Bread Pudding Ingredients:
- 6-8 slices of stale bread: baguettes, challah, Hawaiian rolls, ciabatta, sourdough, french bread, toast, etc
- 3 Tablespoons of butter: 1 Tbsp + 2 Tbsp
- 4 large eggs (beaten & at room temperature)
- 2 cups whole milk or heavy cream (can substitute any milk)
- 1 cup sugar (or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How To Make Old-Fashioned Bread Pudding Without Raisins
Step 1: Prep Your Bread, Rolls, Buns, (anything)
- You’re going to start by preheating your oven to 350 degrees.
- Next, using 1 tbsp. of butter, grease your 8″ x 8″ baking dish.
- After that, break your already-stale bread into 1-inch pieces and place them into your baking dish.
- Take the remaining 2 tablespoons of butter and melt them in a small saucepan on the stove over medium heat.
- Drizzle the melted butter over the bread.
- Set this dish to the side.
Step 2: Make the Bread Pudding Batter
Grab your stand mixer or a medium bowl and whisk together the milk, sugar, whole eggs, vanilla, and cinnamon. Only whisk till the ingredients are mixed. You don’t want to over whisk because it’ll add too much air to the egg and milk mixture.
Step 3: Pour Mixture Over the Bread
Grab the baking dish with the bread and slowly and evenly pour over the batter mixture. You need to ensure that every single piece of bread is smothered in the glorious batter. Once it soaks up the custard mixture successfully you’ll be able to tell.
Step 4: Bake the Bread Pudding
This is the easiest part. Place your bread pudding in the oven and bake it, uncovered, for 40-45 minutes at 350 degrees. The timing may vary on the strength of your oven. As a rule, you want to bake your bread pudding for 45 minutes, test it, and then bake in 5-minute increments if it needs more time.
Step 5: Quick Bread Pudding Sauce Recipe
When I was growing up in Michigan in the 90s, my stepdad, Bob, would always smother his homemade bread pudding with a simple white frosting. I still remember the moment I tasted this mixture for the first time. It was pure heaven. With that in mind, I highly recommend creating a simple lemon & vanilla sauce to accompany the bread pudding. It takes like 3 seconds to make.
- 4 1/2 cups of powdered sugar
- 1/4 cup + 2 Tbsp fresh lemon juice
- 1/4 tsp of vanilla extract
Whisk sugar and 1/4 cup of lemon juice together until you get your desired consistency. Add 1 tbsp. of lemon juice at a time if the mixture is still too thick.
An alternative to the lemon frosting that many people prefer is caramel sauce, which you can make or buy from the store and heat in the microwave.
Here is the Old-Fashioned Bread Pudding Recipe:
Easy Old-Fashioned Bread Pudding Recipe Without Raisins
- 8 inch square baking dish
Bread Pudding FAQ:
What else can I serve with my bread pudding?
While there are an infinite amount of sides to serve with your bread pudding, the absolute best is vanilla ice cream.
How will I know when bread pudding is done baking?
Using a toothpick or a knife, stab your bread pudding. If the toothpick or knife comes out clean, the bread pudding is baked, baby!
Can my bread pudding go in the freezer?
When people talk about meal prep, this is what they really mean. Yes, you can freeze your bread pudding. Once it’s cooled, place 3″ x 3″ bread pudding squares into freezer-safe bags or containers. You can then reheat them when the time is right! (The right time is when you’re settling down with a bottle of rose’ for the evening and getting ready to watch Gilmore Girls).
Why should I use stale bread or day-old bread?
Stale bread is basically just dried-out bread. And since it’s dry, the custard mixture will have an easier time soaking itself into the bread. Fresh bread already has too much moisture and therefore won’t soak up the mixture properly.
Can I prep and wait to bake a few days?
Yes, you can prep the bread and custard mixture in the baking dish, cover with cling wrap, and place it in the fridge overnight. If anything, this will give the bread even more opportunity to soak up the egg mixture. Plop it in the oven on the next day and prepare yourself for the perfect bread pudding!
At what temperature should I eat my bread pudding?
It’s all about personal preference but Bread Pudding is classically enjoyed hot. I let mine rest for about 5 minutes after baking is complete to give the bread pudding time to set up. Another benefit to eating it hot is that the frosting you pour over it will also be heated up in the process.
How long can I store leftovers?
You can store the leftover Bread Pudding for up to 5 days in the refrigerator, and much longer in the freezer.
Should I add raisins?
God no! Just kidding. This easy bread pudding recipe specifically doesn’t call for raisins. But you’re more than welcome to add them. The reason people add raisins because they add a bit of sweetness, citrus, and tanginess to each bite. If raisins aren’t your jam, you can try adding alternatives such as dried cranberries, dried cherries, dried mango, etc. The list goes on and on.
Let me know how your recipe turned out! This is truly one of the classic bread pudding recipes.
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