1700s-present - English colonists and thrifty American home cooks using stale bread in custards

Bread Pudding

Name: Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 8 cups cubed stale bread; 3 cups whole milk or half-and-half; 4 large eggs; 3/4 cup sugar; 4 tablespoons melted butter; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon kosher salt; 1/2 cup raisins, optional

Bread pudding is one of the clearest examples of kitchen thrift becoming comfort food. English colonists brought bread-and-custard pudding habits to America, where cooks used stale bread, milk, eggs, sugar, and spices to make a dessert from leftovers.

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Difficulty

Easy

Prep time

15 minutes

Cook time

45 minutes

Total time

1 hour

Servings

8 servings

Region

United States home kitchens

Era introduced

1700s-present

Introduced by

English colonists and thrifty American home cooks using stale bread in custards

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The Story

Bread pudding has survived because the logic is sound: dry bread absorbs custard, then bakes into something tender, sweet, and sustaining. American versions range from plain colonial-style puddings to Southern restaurant desserts with bourbon sauce. This basic version keeps the foundation visible and leaves room for raisins, nuts, chocolate, or sauce.