This old-fashioned bread pudding recipe is everything you would want it to be. Bits of bread are baked with cinnamon and raisins in custard. Top it with the caramelized maple sauce to take it to the next level.
This bread pudding recipe definitely evokes a bit of nostalgia. The raisins and bit of cinnamon help give this bread pudding that classic flavor just like grandma made it.
I decided to do something a bit different with the sauce, though. The caramelized maple syrup takes this dessert to the next level of deliciousness!
My dad has always been a sucker for bread pudding. I remember he would get excited when we visited my grandparents’ house and grandma has some bread pudding on the counter.
I am sure she noticed too, because she seemed to make it when she knew we were coming by. It is such a great way to use some old bread.
Afterall, why waste it when you can turn it into dessert?
This recipe isn’t hers exactly. She usually made it thinner, in a 9×13-inch pan more like my condensed milk bread pudding.
You could also do that with this recipe. You wouldn’t have to change anything but the bake time.
If you decide to make it in a larger pan like that, start checking it after about 35 minutes in the oven. It should be done after 35-45 minutes.
In a square dish, the pudding will puff up when it bakes. Then it will fall a bit as it cools.
That is normal, don’t worry about it. Plus it gives you a super soft custardy interior with bits of golden goodness on the edges.
How do you know when bread pudding is done?
When you insert a knife in the center of the bread pudding, it should come out mostly clean. If there is wet egg mixture on the knife, you need to bake it longer.
The Maple Sauce
Bread pudding is good on its own, but it is more fun to serve it with a sauce. Some people like making a custard to serve over it.
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Because bread pudding reminds me of french toast, I tend to like maple syrup with mine. You can just drizzle maple syrup on top and it is tasty that way.
But, the caramelized maple sauce really adds richness and deeper maple flavor. You just cook some syrup down with brown sugar and butter.
After it has boiled until it is thicker and a bit caramelized, you take it off the heat. Stir in a little bit of milk to thin it out and give it a bit of creaminess.
Then it is good to go. Drizzle it to your heart’s content!
What kind of bread should you use for bread pudding?
You can use just about anything you have on hand. My grandma always used stale sandwich bread.
That is what I tend to use most of the time too. It is a great way to use up a loaf that didn’t get turned into sandwiches quickly enough.
However, you can also use extra dinner rolls. Hawaiian rolls also work great.
You can also use extra hamburger or hot dog buns, croissants, crescent rolls, or even old donuts. Pretty much anything that doesn’t have a bunch of savory spices and will soak up the custard will work.
Use enough to fill up an 8-inch square pan, and you should be in good shape.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bread pudding for up to 3 months.
So if you have a hankering for something comforting and nostalgic, this is for you. Or if you just happen to have some stale bread that needs to be turned into something amazing.
No matter the reason, you deserve some bread pudding. This recipe is a great way to get you some.
Bread Pudding With Caramelized Maple Sauce
Ingredients
Bread Pudding
- ½ loaf stale bread
- ⅓ cup raisins optional
- 5 eggs
- 4 cups whole milk
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1½ teaspoons vanilla extract
Maple Sauce
- ½ cup maple syrup
- ½ cup light brown sugar packed
- ¼ cup butter
- ¼ cup whole milk
Instructions
- Tear ½ loaf stale bread into bite sized pieces
- Layer half the bread in the bottom of a greased 8″ pan
- Spread half the ⅓ cup raisins over the bread
- Repeat with remaining bread and raisins
- Mix together the 4 cups whole milk, 5 eggs, 1½ teaspoons vanilla extract, 2 teaspoons ground cinnamon and 1 cup granulated sugar.
- Pour over bread and allow to soak. Stir the bread around a bit if needed to make sure it all gets soaked in the custard.
- While the bread soaks, preheat the oven to 350℉.
- When the oven is preheated, bake the bread pudding for 60 minutes or until set in the middle. Remove from the oven and let sit for at least 15 minutes.
- When almost ready to serve, bring ½ cup maple syrup, ½ cup light brown sugar, and ¼ cup butter to a boil in a saucepan over medium heat. Drop the heat to medium low and continue to cook for 5 minutes, stirring occasionally.½ cup maple syrup, ½ cup light brown sugar, ¼ cup butter
- Let cool for a few minutes, then add ¼ cup whole milk. Stir until smooth. Sauce should be warm but not still boiling.¼ cup whole milk
- Serve sauce over (or under) bread pudding. I love it while it is still warm, but it is good at room temperature as well. Just warm the sauce before serving.
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Can I make rice pudding in the slow cooker?
Yes! I have a recipe for slow cooker rice pudding.
Thank you!
This sounds amazing! The river boat casino nearby makes a bread pudding that they are locally famous for, and that's about the only time I indulge. Thinking now that maybe I should make some for Father's Day!
It is easy to make, I don't know why I don't think to make it more!
OK, I need to make this tonight. I'm doubling the maple sauce though–I'm pretty sure I'll drink most of it with a straw. This sounds incredible!
It is definitely worth making to put on all the things! 😉
My dad would love this!
It was so good! I would love to make it again, but I have so many recipes to try… hopefully soon!