No-Bake Bread Pudding

Ingredients

For the Base:

• 6-8 slices of day-old bread (brioche, challah, or white bread work best)
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

Optional Add-ins:

• ½ cup raisins or dried cranberries
• ½ cup chopped nuts (pecans or walnuts)
• ¼ cup chocolate chips
• 2 tablespoons rum or bourbon (optional)

For Topping:

• Whipped cream
• Caramel sauce
• Fresh berries
• Powdered sugar

Instructions

Step 1: Prepare the Bread

1. Cut bread into 1-inch cubes
2. If bread isn’t stale, lightly toast cubes in a dry pan for 2-3 minutes
3. Place bread cubes in a large mixing bowl

Step 2: Make the Custard

1. In a separate bowl, whisk together eggs and sugar until well combined
2. Add milk, cream, vanilla, cinnamon, and salt
3. Whisk until smooth and fully incorporated
4. If using alcohol, add it now

Step 3: Combine and Soak

1. Pour the custard mixture over the bread cubes
2. Gently fold to ensure all bread is coated
3. Add any dried fruits, nuts, or chocolate chips
4. Let mixture sit for 30 minutes, stirring occasionally to ensure even absorption

Step 4: Set and Chill

1. Transfer mixture to a serving dish or individual cups
2. Cover with plastic wrap, pressing it directly onto the surface
3. Refrigerate for at least 4 hours or overnight
4. The bread will absorb the custard and set into a pudding-like consistency

Step 5: Serve

1. Remove from refrigerator 15 minutes before serving
2. Top with whipped cream, caramel sauce, or fresh berries
3. Dust with powdered sugar if desired

Tips for Success

• Bread choice matters: Slightly stale, rich breads like brioche or challah work best
• Don’t rush the soaking: The longer you let it sit, the better the texture
• Taste and adjust: Add more sugar, vanilla, or spices to your preference
• Make it your own: Try different flavor combinations like chocolate-orange or apple-cinnamon

Variations

Chocolate Version: Add 2 tablespoons cocoa powder to the custard and fold in chocolate chips

Fruit Version: Layer with fresh berries or sliced bananas between bread layers

Tropical Version: Use coconut milk instead of regular milk and add dried pineapple and coconut flakes

Coffee Version: Add 2 tablespoons instant coffee or espresso to the custard

Storage

• Keeps in refrigerator for up to 3 days
• Best served within 24 hours for optimal texture
• Can be made up to 2 days ahead for entertaining

Serves 6-8 people