The Best Bread Pudding
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This post is sponsored by the Happy Egg Co, all opinions are my own.
Bread Pudding is irresistible comfort food that always becomes an instant family favorite with its creamy and moist flavors and crispy golden top. Serve it warm out of the pan for a fabulous dessert or a delicious breakfast or brunch!
For everything from winter potlucks to summer picnics, bread pudding always hits the spot! Make it with whatever ingredients you have on hand, such as berries, nuts or raisins for a heartwarming treat that everyone will love.
If you want something fancy to serve at Easter or Mother’s Day, just add a scoop of ice cream on top with a drizzle of caramel or maple syrup. So many mouthwatering possibilities…
One of the keys to delicious bread pudding is using farm-fresh eggs. We love the eggs from Happy Egg Co, whose hens forage freely on small family-owned farms in the Ozark Woodlands.
Not only do you get a real homestyle flavor, but you can also feel better knowing the eggs are produced without space restrictions. The hens get 8 acres of space to roam around in unlike the typical 1-2 square feet of caged or even cage-free hens. They’re also free of pesticides, hormones and antibiotics.
Along with this bread pudding recipe, we love to use Happy Eggs make Hash Brown Egg Nests and Holiday Croissant Boats too. Happy Eggs come in either free-range and organic free-range, and I use both interchangeably. You can find a store nearby here.
How to Make Happy Bread Pudding
Bread pudding is surprisingly easy to make and there are just 6 ingredients before optional additions.
- Happy Eggs: free-range or organic
- Challah bread
- Vanilla extract, or almond extract
- Berries or nuts (optional)
If you can’t find challah, then any plain white or whole wheat bread works just fine. Leftover or stale bread is great – if it’s too chewy, put it in the microwave for 30 seconds to soften.
Can bread pudding be made ahead of time?
This Happy Bread Pudding is a fabulous make-ahead dish whose flavor improves after a day or two. Simply cover the baking dish with plastic wrap and store in the fridge for up to 3 days. You can also freeze it in an airtight container or ziptop bag for up to 3 months.
To reheat, put it in the microwave on full power for 1-2 minutes, or bake for 10 minutes at 350°F (175°C). Heating in a nonstick skillet for several minutes over medium heat often works as well.
Watch How to Make Bread Pudding
Here’s a short tutorial on how to easily make this happy bread pudding:
Bread Pudding (with Video)
- 1 loaf challah bread, cubed - about 8 cups
- ¼ cup unsalted butter
- 5 large Happy Eggs, lightly beaten
- 1/2 cup granulated sugar
- 4 cups milk
- 1 ½ teaspoons vanilla extract
- pinch salt
- 2 ½ cups blueberries, optional
Serving ideas - optional
- powdered sugar
- vanilla ice cream
- caramel sauce
- Preheat oven to 350°F. Grease a 13x9 inch baking dish and set aside.
- Cube bread and fill prepared baking dish spreading evenly.
- Sprinkle blueberries evenly on top of bread.
- Place a medium saucepan over medium-low heat and add milk, butter, vanilla, sugar and salt. Heat until butter is melted and remove from heat to cool slightly.
- Lightly beat the eggs and whisk into cooled milk mixture.
- Pour milk-egg mixture evenly over the cubed bread and blueberries.
- Bake for 35-45 minutes or until custard has set in the middle and surface is golden brown.
- Remove from oven and allow to cool for 10-15 minutes.
- Dust with powdered sugar, serve and enjoy
- Test doneness of the bread pudding by inserting a toothpick or cake tester in the middle. If it comes out clean, it’s ready.
- If the surface of the bread pudding starts to darken in the oven, cover loosely with foil to prevent burning.
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