Bread pudding recipes

3 Excellent uses for old bread

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Bread pudding is a terrific way to keep nearly-stale, old bread from going to waste. Below are three unique and enticing recipes to try.

Cinnamon raisin bread pudding

Makes 9 servings

If you happen to have old cinnamon rolls, they'd work instead of the cinnamon raisin bread and make a tasty bread pudding even more outstanding!

Ingredients:

  • 6 cups nearly stale cinnamon raisin bread, cut into cubes
  • 1 cup raisins
  • 1-1/2 cups milk
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, tightly packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 375 degrees F. Grease an 9-inch square baking dish and set aside.
  2. Arrange the cubes of bread in an even layer in the prepared dish. Sprinkle raisins on top of bread.
  3. In a large bowl, combine the remaining ingredients and mix well.
  4. Pour the milk mixture over the top of the bread and let stand for 5 or 10 minutes, pressing any dry bread on the top gently down into the custard mixture.
  5. Bake for 45-55 minutes or until sides pull away the pan. Let cool at least 20 minutes before cutting.
  6. Serve warm.

Coconut banana bread pudding

Makes 9 servings

With its aroma of coconut and banana combined with the crunch of macadamia nuts, this bread pudding will transport you to the tropics. Give it a try!

Ingredients:

  • 4 eggs
  • 1 cup unsweetened coconut milk
  • 1 cup milk
  • 1/4 cup brown sugar, tightly packed
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 cups banana bread, cut into cubes
  • 1 banana, sliced
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup macadamia nuts, chopped
  • 1/4 cup shredded coconut

Directions:

  1. Preheat oven to 375 degrees F. Grease an 9-inch square baking dish and set aside.
  2. Whisk together the eggs, coconut milk, milk, brown sugar, ginger, vanilla and salt.
  3. Toss together the banana bread, banana, chocolate chips and macadamia nuts and arrange in the prepared pan.
  4. Pour the milk mixture over the top of the bread and let stand for 5 or 10 minutes, pressing any dry bread on the top gently down into the custard mixture.
  5. Refrigerate the mixture for several hours or until ready to bake.
  6. Sprinkle shredded coconut over the top just before baking.
  7. Bake for 50-60 minutes, or until pudding is puffy and golden.
  8. Remove from the oven and cool slightly.
  9. Serve warm.

Cherry chocolate bread pudding

Makes 9 servings

Reminiscent of Black Forest cake, this combination of cherries and chocolate makes day-old bread extra special. The half and half makes it super rich and luxurious.

Ingredients:

  • 2-1/2 cups half and half
  • 1-1/2 cups dark or semisweet chocolate chips
  • 4 eggs
  • 3/4 cup brown sugar, tightly packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 cups day-old bread, cut into cubes

Directions:

  1. Bring the half and half to a simmer in a saucepan over medium heat.
  2. Remove from the heat and add the chocolate chips. Let the mixture sit for 5 minutes to melt the chocolate, then stir to evenly combine.
  3. In a large mixing bowl, beat together the eggs, brown sugar, vanilla and salt.
  4. Gradually add the chocolate mixture to the egg mixture to avoid scrambled eggs.
  5. Continue to beat the mixture until it is smooth and all of the ingredients are evenly incorporated.
  6. Place the bread cubes in a large mixing bowl. Pour the mixture over the bread cubes, and toss to evenly coat all of the bread.
  7. Let the mixture sit for at least 15 minutes.
  8. Preheat the oven to 325 degrees F.
  9. Grease a 9-inch square baking dish, and then transfer the bread mixture to the prepared baking dish.
  10. Bake for about 45 minutes, until the center is set, but the pudding is still moist. Serve warm topped with whipped cream, if desired.

More bread puddings

Holiday pumpkin bread pudding
Bread pudding with white chocolate stout drizzle
Bread pudding Florentine

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