Vintage Bread Pudding
Don't expect leftovers when you serve this easy bread pudding recipe!
If you always thought casserole recipes were strictly for dinner, you'll think again when you try this Vintage Bread Pudding. The timeless and easy dessert recipe is as classic as it gets. It's also a creative way to take a break from the usual dessert recipes of cakes and pies, and is sure to win over the crowd every time you make it. This bread pudding can even be served for breakfast or brunch!
You'll especially love that part of this vintage recipe can be made in advance. Just refrigerate the bread pudding until you're ready to bake it, and that's it. You can serve each slice of bread pudding with fresh fruit on the side or even topped with a scoop of your favorite ice cream for a truly decadent treat. Don't expect leftovers when you serve this dessert!
Make Ahead RecipeYes
- 1/2 loaf French bread, cubed
- 9 eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla
- 1/2 cup honey
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 stick butter, melted
In medium bowl, combine all ingredients except French bread.
Mix until well incorporated.
Put cubed French bread in prepared 9 x 13-inch baking pan.
Cover with egg mixture.
Drizzle the top with the melted butter. Cover with foil.
Refrigerate for at least 2 hours.
Bake at 350 degrees F for 1 hour or until toothpick inserted into center comes out clean.
Read NextEasy Unicorn Bark