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Bread Pudding without Condensed Milk and Gelatine

A delightful bread pudding made using stale bread, milk, and eggs, without condensed milk or gelatine, offering a comforting dessert experience.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups stale bread, cubed Use white bread, brioche, or challah for richer taste.
  • 2 cups milk
  • 4 large eggs
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional) Feel free to add to the pudding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until combined.
  3. Add the cubed stale bread to the milk mixture, ensuring every piece is soaked. If using raisins, fold them in at this stage.
  4. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard mixture.
  5. Pour the soaked bread mixture into a greased baking dish, spreading it evenly.
  6. Bake in the preheated oven for 45 to 50 minutes or until set and lightly golden on top.
  7. Allow the bread pudding to cool slightly before serving.

Notes

Serve warm or at room temperature, with options like vanilla ice cream, fresh fruit salad, or whipped cream. For a coffee pairing, consider vanilla chai or spiced coffee.