Joanna Gaines Bread Pudding Recipe

This delicious and easy bread pudding recipe by Joanna Gaines is the perfect cozy dessert for any occasion. Made with simple ingredients you likely have on hand, this creamy and warm treat features soft, custard-soaked bread with a hint of cinnamon. Customize it with raisins or enjoy it plain—either way, it’s irresistibly comforting!

Ingredients Needed:

• 6 slices day-old bread, torn into small pieces
• 2 tablespoons unsalted butter, melted
• ½ cup raisins (Optional)
• 2 cups milk
• ¾ cup white sugar
• 4 large eggs, beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

How To Make Bread Pudding Recipe?

1. Preheat the oven : Preheat to 350°F (175°C).
2. Prepare the bread : Place torn bread pieces into an 8-inch (20 cm) square baking pan. Drizzle melted butter over the bread and sprinkle raisins if using.
3. Make the custard mixture : Whisk together the milk, sugar, eggs, cinnamon, and vanilla extract in a medium mixing bowl until smooth and fully combined.
4. Combine and soak : Pour the custard mixture evenly over the bread, gently pressing the bread down with a fork so it absorbs the liquid.
5. Bake : Place the baking pan in the preheated oven and bake for approximately 45 minutes, or until the top turns golden brown and springs back when lightly pressed.

Recipe Tips:

• Use Stale Bread for Best Results : Day-old bread absorbs the custard mixture better, giving your bread pudding a rich and creamy texture. If your bread is fresh, lightly toast it to dry it out.
• Press Bread Down Gently : After pouring the custard, use a fork to press the bread down. This ensures every piece soaks up the liquid evenly for a moist and flavorful pudding.
• Don’t Skip the Butter Drizzle : Drizzling melted butter over the bread adds a golden, slightly crispy top layer, making the pudding even more delicious.
• Bake Until It Springs Back : To check if your pudding is done, press the top lightly. If it springs back, it’s ready. Avoid overbaking to keep the inside soft.
• Customize to Your Taste : Add nuts, chocolate chips, or swap raisins for dried cranberries for a personalized twist. Small changes can make this dish your own!

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover bread pudding cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: Allow the bread pudding to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before serving or reheating.

Nutrition Facts

• Calories 165
• Total Fat 5g
• Saturated Fat 2g
• Cholesterol 70mg
• Sodium 140mg
• Total Carbohydrate 27g
• Dietary Fiber 1g
• Total Sugars 19g
• Protein 5g
• Vitamin C 0mg
• Calcium 81mg
• Iron 1mg
• Potassium 150mg

Try More Joanna Gaines Recipes:

• Joanna Gaines Pumpkin Pie
• Joanna Gaines Banana Pudding
• Joanna Gaines Whipped Cream

Joanna Gaines Bread Pudding Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:American Courses:Dessert, Breakfast Recipe Keys: B Bread Pudding Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:8 servingsCalories:165 kcal Best Season:Suitable throughout the year

Description

This delicious and easy bread pudding recipe by Joanna Gaines is the perfect cozy dessert for any occasion. Made with simple ingredients you likely have on hand, this creamy and warm treat features soft, custard-soaked bread with a hint of cinnamon. Customize it with raisins or enjoy it plain—either way, it’s irresistibly comforting.

Ingredients

• 6 slices day-old bread, torn into small pieces
  
• 2 tablespoons unsalted butter, melted
  
• ½ cup raisins (Optional)
  
• 2 cups milk
  
• ¾ cup white sugar
  
• 4 large eggs, beaten
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven : Preheat to 350°F (175°C).
   
2. Prepare the bread : Place torn bread pieces into an 8-inch (20 cm) square baking pan. Drizzle melted butter over the bread and sprinkle raisins if using.
   
3. Make the custard mixture : Whisk together the milk, sugar, eggs, cinnamon, and vanilla extract in a medium mixing bowl until smooth and fully combined.
   
4. Combine and soak : Pour the custard mixture evenly over the bread, gently pressing the bread down with a fork so it absorbs the liquid.
   
5. Bake : Place the baking pan in the preheated oven and bake for approximately 45 minutes, or until the top turns golden brown and springs back when lightly pressed.

Notes

• Use Stale Bread for Best Results : Day-old bread absorbs the custard mixture better, giving your bread pudding a rich and creamy texture. If your bread is fresh, lightly toast it to dry it out.
• Press Bread Down Gently : After pouring the custard, use a fork to press the bread down. This ensures every piece soaks up the liquid evenly for a moist and flavorful pudding.
• Don’t Skip the Butter Drizzle : Drizzling melted butter over the bread adds a golden, slightly crispy top layer, making the pudding even more delicious.
• Bake Until It Springs Back : To check if your pudding is done, press the top lightly. If it springs back, it’s ready. Avoid overbaking to keep the inside soft.
• Customize to Your Taste : Add nuts, chocolate chips, or swap raisins for dried cranberries for a personalized twist. Small changes can make this dish your own!
  

Keywords:Joanna Gaines Bread Pudding Recipe