From Stale to Stellar: A Rustic Bread Pudding Recipe Worth Saving 🍞🍮

Step 3: Combine and Soak

Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure every piece soaks up the liquid.
Let it soak for 15–30 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor and texture.

Step 4: Bake the Pudding

Preheat your oven to 350°F (175°C).
Place the dish on the center rack and bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil in the last 10 minutes.

Step 5: Cool and Serve

Allow the bread pudding to cool for at least 10–15 minutes. This helps it set and makes it easier to slice.
Serve warm, dusted with powdered sugar or drizzled with caramel sauce. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.

🌟 Variations to Try

Apple Cinnamon Bread Pudding: Add chopped apples and increase the cinnamon.
Chocolate Banana Twist: Layer in sliced bananas and chocolate chunks.
Savory Version: Skip the sugar and vanilla, use cheese, herbs, and vegetables for a hearty brunch option.

💡 Tips for Success

Use the right bread: Hearty, crusty bread holds its shape better and absorbs the custard beautifully. Avoid super soft white sandwich bread.
Don’t skip the soak: Letting the bread absorb the custard is key to achieving a creamy interior.
Play with flavors: Vanilla is classic, but almond extract, orange zest, or rum can elevate the flavor profile.

Why This Recipe is a Keeper

This rustic bread pudding proves that delicious things happen when simplicity meets intention. It’s forgiving, flexible, and oh-so-satisfying. Whether served warm for dessert or reheated for breakfast the next day, it never fails to impress.

With just a few pantry staples, you can turn something forgotten into something unforgettable. So next time you see that loaf going stale — don’t toss it. Bake it into something stellar. 🍞🍮✨

Would you like me to help you write a savory version of this or create a printable recipe card with measurements in grams?