Recipe Overview
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Prep Time: ~15 minutes (plus optional soak time)
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Bake Time: ~40–50 minutes
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Total Time: ~55–65 minutes
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Servings: ~8 (depending on pan size and serving size) Preppy Kitchen+2Recipes from a Monastery Kitchen+2
Ingredients
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6 cups bread, cut or torn into ~1–2 inch cubes (stale or day‑old bread works best; any kind — white bread, French, challah, brioche, etc.). Preppy Kitchen+2Savory Nothings+2
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2 cups whole milk (or 2% milk) Preppy Kitchen+1
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½ cup granulated sugar BettyCrocker.com+1
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3 large eggs, at room temperature Preppy Kitchen+1
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3 tablespoons (or ~¼ cup) unsalted butter, melted (or softened & mixed in) Preppy Kitchen+1
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1 teaspoon pure vanilla extract Preppy Kitchen+1
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1 teaspoon ground cinnamon (optional — for warm, cozy flavor) Martha Stewart+1
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Pinch of salt (if using unsalted butter) BettyCrocker.com+1
Optional Add‑ins / Variations:
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Raisins or dried fruit (e.g. ½–1 cup) The Country Cook+1
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Nuts (pecans, walnuts), chocolate chips — for extra texture
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Heavy cream (substitute part of milk) for richer custard
Instructions
1. Preheat & Prep
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Preheat your oven to 350°F (175°C). Preppy Kitchen+1
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Grease a 9×13-inch baking dish (or similar) lightly with butter or nonstick spray. Preppy Kitchen+1
2. Prepare the Bread
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Cube or tear the bread into roughly 1–2 inch pieces. Distribute evenly in the prepared baking dish. Preppy Kitchen+1
3. Make the Custard Mixture
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In a mixing bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon (if using), and a pinch of salt until smooth. Preppy Kitchen+1
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Pour the custard mixture evenly over the bread cubes — gently press the bread down so it soaks up the liquid. If you have time, let the bread soak for 15–30 minutes before baking (this helps the bread absorb more custard, making the pudding richer and more custardy inside) Preppy Kitchen+1
