Looking for a great recipe for Christmas breakfast? Bread pudding will melt in your mouth and warm your heart. One bite and you'll exclaim, "God bless us, everyone!" This crusty-topped, custard-like pudding is delicious right out of the oven, but it's also easy to make a day in advance and then re-heat if you don't want to do any Christmas morning cooking.
Bread Pudding
Important: Before you begin, preheat oven to 350 degrees and place a roasting pan of water (about 1/3 full) in the preheating oven. 2 cups day old bread, torn into โcubes' (The bread makes the pudding, so use a heavy, dense artesian bread.) 1/4 cup good quality honey (avoid dark, strong flavored honey) 2 tablespoons butter 1/8 teaspoon salt 2 eggs, beaten 1/2 teaspoon vanilla 1 2/3 cup hot milk (not boiling) 1/2 c. raisins or Craisins (optional) nutmeg
Directions
- Place bread and raisins in a 9x9 baking dish. In a saucepan, heat milk, butter, honey and salt. Stir during process to dissolve honey. Do not bring to a boil, just get it nice and hot. Slowly pour hot milk into beaten eggs, stirring constantly. Add vanilla. Pour mixture over bread and sprinkle it all with nutmeg. Set your baking dish inside the roasting pan of hot water and bake until set, about 30-40 minutes. Enjoy! Oh, and Merry Christmas! I hope your holiday is magical and merry.
Try bread pudding with mixing tips, cooling cues, make-ahead options, and storage guidance that keeps the finish reliable batch after batch.
How to Tell When Bread Pudding Is Done The best visual cue is usually at the edges. Look for a light golden color, a set outer ring, and a center that still looks slightly soft rather than dry. Most cookies and dessert bars continue to set as they cool, so pulling them at the right moment matters just as much as the bake time itself.
Make-Ahead Tips
For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.
Storage Notes
Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.
Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe 5 Fan Favorite Finger Foods, Recipe Blueberry Cloud Dessert, and Recipe Brown Bag Apple Pie. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.
FAQ
1. How should Bread Pudding look when it is done?
Bread Pudding is usually ready when the edges look set and lightly golden while the center still feels a little soft. As it cools, the texture will firm up, so it is best to pull it before it looks overbaked.
2. Can I make Bread Pudding ahead of time?
Yes. The easiest make-ahead option for Bread Pudding is usually to prepare the dough or key components in advance, chill them if needed, and bake or finish closer to serving time. That keeps the texture fresher and makes final prep easier.
3. What is the best way to store Bread Pudding?
Store Bread Pudding in an airtight container after it has cooled completely. Room-temperature storage works well for most baked treats, while chilled storage can help if there is frosting, filling, or a softer texture you want to protect. For best quality, enjoy it within a few days.
