Bread Pudding
Author: Derek Nichols | Cooked: July 17, 2022

Yields: 8 Servings | Prep Time: 10 Minutes | Cook Time: 35 Minutes

  • 2 c. milk
  • 2 Tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/3 c. sugar
  • Pinch of salt
  • 4 eggs, beaten
  • Loaf of sweet egg bread (we used challah)
  • Optional mix-ins: Chocolate chips, chopped pecans, etc.
  1. In a small saucepan over low heat, warm butter, vanilla, sugar, and salt. Continue heating until the butter melts, and set aside to cool. Once cooled, add beaten eggs and whisk.
  2. Take a small 2-2.5 qt casserole dish, and butter the bottom and sides.
  3. Cut enough bread into 1"-2" cubes to fill the casserole dish (approximately 4-6 cups), and pour the egg mixture evenly over the bread.
  4. Optional: Add chocolate chips, chopped pecans, chopped granny smith, tablespoon whisky/bourbon, etc.
  5. Let sit for one hour or more. After, make sure that the top bread is evenly soaked.
  6. Heat oven to 350 degrees. Bake for 30-40 minutes or until custard is set but still a little wobbly and edges of bread have browned.
Additional Notes
  • When we first made this, we used a 9" x 13" pan which was a huge mistake! This needs depth for the custard, and we were left with mostly a toasted top layer. The casserole dish is the only way to go.
  • While this is great warm, I've been loving it cold.