Get ready to transform ordinary stale bread into a decadent dessert that will transport you to culinary heaven! The Stanford Court Bread Pudding is not just a recipe; it's a magical transformation of simple ingredients into a rich, creamy, and absolutely irresistible treat that will have everyone asking for seconds. Whether you're a baking novice or a seasoned chef, this classic American dessert promises to deliver pure comfort and nostalgia in every single bite.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups stale bread, cubed
- 2 cups milk
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a large mixing bowl, cut the stale bread into roughly 1-inch cubes. If the bread is not completely stale, spread cubes on a baking sheet and dry in the preheated oven for 10 minutes.
- In a separate large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until the mixture is smooth and well combined.
- Gently fold the raisins into the bread cubes, ensuring they are evenly distributed.
- Pour the egg and milk mixture over the bread cubes, gently stirring to ensure all bread pieces are thoroughly coated. Let the mixture sit for 10-15 minutes to allow bread to absorb the liquid.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly and ensuring no dry bread pieces remain exposed.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set in the center.
- Remove from the oven and let cool for 15-20 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Serve with a dusting of powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla ice cream.
Tips
- Use truly stale bread for the best texture - day-old or slightly dried bread absorbs the custard mixture perfectly.
- Don't rush the soaking process; let the bread cubes sit in the egg mixture to ensure maximum flavor absorption.
- For extra richness, consider using half-and-half instead of milk.
- To prevent a dry pudding, make sure all bread pieces are completely coated in the liquid mixture.
- Check the pudding at 40 minutes to prevent over-browning - every oven is slightly different.
- For a gourmet twist, experiment with adding chocolate chips, nuts, or different spices like nutmeg.
- Always let the pudding rest for at least 15 minutes after baking to allow it to set properly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 9g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 110mg
