4. Bake
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Bake in preheated oven for 40–50 minutes, or until the top is golden and the custard is set (a knife or toothpick inserted near the center should come out clean or with a few moist crumbs) Preppy Kitchen+1
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If the top starts browning too quickly, loosely tent with aluminum foil for the last 10–15 minutes.
5. Serve Warm
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Let the bread pudding rest a few minutes after baking. Serve warm. It’s fantastic on its own or with a side — vanilla ice cream, whipped cream, or a sauce (vanilla or caramel) takes it next level. Many classic recipes serve it with a sweet “vanilla sauce.” Preppy Kitchen+1
Serving Suggestions & Variations
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Classic with raisins: Mix in ½–1 cup raisins (or other dried fruit) before pouring custard — adds chew and sweetness. The Country Cook+1
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Rich & indulgent: Replace some of the milk with heavy cream for a creamier custard. Add nuts (pecans/walnuts) or chocolate chips for texture.
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Bread choice: Enriched breads — brioche, challah, or French bread — yield the best texture: custardy inside, slightly crisp outside. Serious Eats+1
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Make‑ahead friendly: You can assemble the pudding, cover, and refrigerate a few hours before baking (or bake right away).
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Sauce it up: A warm vanilla sauce, caramel sauce, or a drizzle of heavy cream or condensed milk over warm pudding adds an extra layer of indulgence. Preppy Kitchen+1
❤️ Why This Recipe Works
Bread pudding transforms simple, humble ingredients — stale bread + milk + eggs + sugar — into a rich, comforting dessert that’s soft, custardy, and warming. Because bread absorbs the custard, you get a texture that’s part French toast, part soft pudding — perfect for chilly evenings or cozy family meals.
