You love bread pudding, but you hate raisins. I feel the same way! This dessert recipe is hands-down the best old-fashioned bread pudding recipe without raisins 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.
What is Bread Pudding?
Bread pudding is a memorable dessert that transforms stale bread into a delicious treat. It’s not your typical pudding, but more like a comforting “casserole.” The magic happens when you combine a custard mixture of eggs, milk or cream, and flavorings with stale bread. The bread soaks up the custard and bakes into a moist and flavorful dessert with a golden crust. To make it even more tasty, you can top it off with a sweet frosting or sauce.
Why do I need to 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 won’t soak the mixture properly.
Bread that makes good bread pudding
You can use any bread you come across to make bread pudding. I would stay away from Rye bread or any bread with savory elements.
- Baguettes
- Challah
- Hawaiian rolls
- Ciabatta
- Sourdough
- French bread
- Brioche
- Whole wheat bread
- Multigrain bread
- Italian bread
Can I add raisins?
Now why would you wanna do that when this recipe is all about skipping the raisins? Well, no judgment here. If you’re a fan, feel free to add them as they bring a touch of sweetness, citrusy flavor, and tanginess to each delightful bite.
If raisins aren’t your preferred choice, don’t worry! There are plenty of alternatives you can explore. Consider using dried cranberries, cherries, mango, or other fruits that pique your interest. The possibilities are endless (no sardines, tho).
What should I serve with my bread pudding?
While there are infinite sides to serve with your bread pudding, my absolute favorite is vanilla ice cream. Other sides to consider:
How to Make This Bread Pudding Recipe Without Raisins:
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 oven for a bit, and then whamo, bread Pudding.
Ingredients:
- 6-8 slices of stale bread (baguettes, challah, Hawaiian rolls, ciabatta, sourdough, french bread, toast, etc)
- 3 tablespoons of butter
- 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 tsp vanilla extract
- 1 tsp ground cinnamon
Recommended Equipment:
Step 1: Making Stale Bread (optional)
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, which 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).
Step 1: Prep Your Bread, Rolls, Buns, etc
- Start by preheating your oven to 350 degrees.
- Next, use 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 / Custard
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 make sure that every single piece of bread is smothered in the glorious batter. Once it soaks up the custard mixture successfully, you can tell.
Step 4: Bake the Bread Pudding
This is the easiest part. Place your bread pudding in the oven and bake 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 it in 5-minute increments if it needs more time.
Bread Pudding Sauce Recipe
Growing up in Michigan during the 90s, I fondly remember my stepdad, Bob, generously topping his homemade bread pudding with a delightful white frosting. The first time I savored this combination, it was pure bliss.
I highly recommend complementing your bread pudding with a delightful lemon and vanilla sauce. This simple sauce adds a refreshing and aromatic touch to elevate your bread pudding experience.
Ingredients:
- 4 1/2 cups of powdered sugar
- 1/4 cup + 2 Tbsp fresh lemon juice
- 1/4 tsp of vanilla extract
Instructions:
- Mix sugar and 1/4 cup of lemon juice until you reach your desired consistency.
- If the mixture is still too thick, gradually add 1 tablespoon of lemon juice at a time until it reaches the desired thickness.
Alternatively, you can use caramel sauce as an alternative to the lemon frosting. You can either make your own caramel sauce or purchase it from the store and heat it in the microwave.
The Recipe
Easy Old-Fashioned Bread Pudding Recipe Without Raisins
Equipment
Ingredients
- 8 slices stale bread
- 3 tbsp unsalted butter 1 Tbsp. + 2 Tbsp.
- 4 large eggs (room temperature & beaten)
- 2 cups heavy cream or milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
How to Make Bread Pudding
- Make Stale Bread (Optional)Preheat your oven to 350. Cut bread into 1-inch bread cubes. Bake bread on a cookie sheet for about 5 minutes.8 slices stale bread
- Add Bread & Butter to Baking DishGrease your baking dish with butter. Place 1" pieces of stale bread into your baking dish. Drizzle 2 tablespons of melted butter over the bread. Set to the side.3 tbsp unsalted butter
- Create Batter / CustardMix together the milk, sugar, whole eggs, vanilla, and cinnamon in your stand mixer. Don't overmix.4 large eggs, 1 cup sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 cups heavy cream
- Pour Batter over Bread & BakeEvenly coat the bread with the custard mixture. Ensure that every single piece of bread is smothered in the glorious batter.Bake for 40-45 minutes at 350 degrees.
How To Make Simple Frosting:
- Whisk 4-1/2 cups powdered 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.
Nutrition
Nutritional Info:
Here is the nutritional information for this delicious bread pudding recipe without raisins, based on the provided ingredients and serving size:
| Nutritional Information | Amount |
|---|---|
| Serving Size | 1 slice (based on 8 servings) |
| Calories | Approximately 390 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 135mg |
| Sodium | 230mg |
| Total Carbohydrate | 56g |
| Dietary Fiber | 1g |
| Sugars | 35g |
| Protein | 9g |
Please note that these values are approximate and may vary depending on the specific brands and types of ingredients used. It’s always a good idea to refer to the nutritional labels of the specific products you use for the most accurate information.
Storage and Reheating Instructions:
To ensure the best quality and food safety, here are comprehensive guidelines for storing, reheating, and handling your bread pudding:
Storing
After the bread pudding has cooled completely, transfer any leftover portions to an airtight container or wrap it tightly with plastic wrap. Refrigerate the bread pudding for up to 5 days. Make sure to label the container with the date to track its freshness.
Reheating
To reheat individual servings, microwave a portion on a microwave-safe plate on high for 30-60 seconds until heated through. Adjust the time according to your microwave’s power. For reheating the entire bread pudding, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Cover the baking dish with foil to prevent excessive browning, and bake for about 15-20 minutes or until warmed to your liking.
Food Safety
When reheating bread pudding, make sure it reaches an internal temperature of 165°F (74°C) for food safety. Discard any bread pudding left at room temperature for over 2 hours to avoid bacterial growth. Avoid reheating bread pudding multiple times, as it can affect its texture and quality.
Troubleshooting & Tips
Problem: Watery Bread Pudding
Solution: If your bread pudding turns out watery, it could be due to insufficient eggs or cream in the recipe or inadequate soaking time for the bread. Make sure you use the proper ratio of ingredients and allow enough time for the bread to absorb the custard mixture before baking.
Problem: Can’t Thicken Bread Pudding
Solution: If your bread pudding is not thickening as desired, try the following tips:
- Increase the number of eggs or the amount of thickening agent (such as cornstarch or flour) in the recipe.
- Ensure proper soaking time for the bread, allowing it to absorb the custard mixture fully.
- Bake the bread pudding for a slightly longer time to promote further thickening.
- Adjust the amount of liquid (milk or cream) in the recipe to achieve the desired consistency.
- Note that Cool Whip does not thicken pudding; it is used as a topping and should be added after it’s chilled and thickened.
- The amount of cornstarch needed to thicken milk for pudding depends on the recipe. Follow the instructions provided to achieve the desired consistency.
Problem: Bread Pudding Falling After Baking
Solution: If your bread pudding falls after baking, it may be due to one of the following reasons:
- Undercooking: make sure the bread pudding is baked for the recommended time to set fully.
- Excessive moisture: If the pudding is too wet, it can collapse after baking. Adjust the ingredient ratios or baking time to achieve the desired moisture level.
- Excessive leavening agents: Too much baking powder or other leavening agents can cause the pudding to rise excessively and collapse. Follow the recipe’s instructions for leavening agents and avoid overusing them.
Frequently Asked Questions:
How will I know when the bread pudding is done baking?
Test the bread pudding by inserting a toothpick or knife into the center. If it comes out clean or with a few moist crumbs, the pudding is likely done. You can also do the “wiggle test” by lightly shaking the bread pan using an oven mitt. If the contents don’t wobble, it’s ready.
What can I use instead of suet in bread pudding?
Butter, coconut oil, or vegetable shortening can be used as alternatives to suet in bread pudding to provide similar richness and moisture.
Do I serve my bread pudding hot or cold?
Bread pudding can be enjoyed both hot and cold, according to personal preference. It is often served warm or at room temperature. Allow it to rest for about 5 minutes after baking to let it set up. Heating it up also warms the frosting poured over it.
How do I store my bread pudding?
You can store leftover bread pudding in the refrigerator for up to 5 days. Alternatively, you can freeze it in freezer-safe bags or containers to reheat later.
Can I prep and wait to bake bread pudding for a few days?
Yes, you can prep the bread and custard mixture in the baking dish, cover it with cling wrap, and place it in the fridge overnight. This allows the bread to soak up the egg mixture. When you’re ready, simply bake it the next day for the perfect bread pudding.
What country did bread pudding originate from?
Bread pudding likely originated in Europe, with various versions found in countries like England, France, and Germany.
Can you overbeat the custard?
Yes, overbeating the custard can cause it to become too thick or develop a gummy texture. Beat until just combined for best results.
Does bread pudding need to be refrigerated before baking?
No, bread pudding does not typically require refrigeration before baking. Ingredients like bread, eggs, and milk can be stored at room temperature.
What can I add to pudding to make it better?
Enhance pudding with flavor extracts, spices, citrus zest, chocolate, nuts, or fruits for added taste and texture.
Thanks for stopping by! I’d love to hear from you in the comments below. Is this your new favorite classic bread pudding recipe? Do you hate it?
Check out my other popular recipes!
Easy and perfect. Not too sweet. Freezes really well.
Thank you!
I have made this twice over the holidays. Once with challah bread and your praline sauce and once with some marked-down King’s Hawaiin bread and boula rolls with a mixed berry compote. The first one was hands down fantastic! My boyfriend ate the entire thing except for the small serving I got at the beginning plus he bragged to everyone how awesome it was including his mother. Score!
The second one would have been as good as the first had I used challah bread again. The particular combo of bread I used just did not do it for me but the overall taste was good just the texture was off.
Both times I used heavy cream instead of milk and I used vanilla beans.
Thank you for your awesome, easy-to-follow recipes! Your cheesecake is up next.
Thanks, Michelle! This comment made my night. Let me know how the cheesecake goes. 🙂
Can you use whole wheat bread in this recipe? I have read your fans comments and l am going to try it. I been failing trying to recreate my mother’s recipe, but unfortunately she is no longer here to ask what went wrong. She was exceptional when it came to cooking. Our family of 11 taste tested everything she made and we never complained until she made liver, cow heart and cow tongue. No doubt we were all pissing her off on those days and she always made our favorite
desserts. So not eating dinner ment no desserts!!! I also wanted to ask if you have recipe for Pineapple cheesecake? Made with the canned pineapple tidbits. l look forward to the bread pudding… Thanks
Hi Joan. My mother tried numerous times to feed us cow liver and each time I’d have to drown it in ketchup just to get it down. So I feel your pain! Regarding the bread to use, I would stick to white breads if you’re able. I haven’t tested this recipe with wheat bread, but I can imagine the flavor would be more, well, “wheaty” than I’d like. White breads, like Sourdough, or Wonderbread-types tend to make for better bread casseroles. Regarding pineapple cheesecake, I don’t have a recipe for this but it sounds incredible. I’m going to google it now and see if it’s something I feel I could pull off. Thanks, again, for your comment!