Bread Pudding

Bread pudding is a baked dessert made by soaking cubed or torn bread, typically day-old or stale bread, in a custard base of eggs, milk or cream, and sweeteners such as sugar or honey, then baking until set.

It developed in medieval Europe as a way to use up stale or leftover bread, and versions of it now appear across many cuisines. In the American South it is often flavored with bourbon or whiskey; in Mexico, capirotada is a bread pudding layered with cinnamon, cheese, and syrup.

Its texture is rich, creamy, and custardy, with the bread softened by the custard it absorbs; vanilla, cinnamon, nutmeg, or citrus zest are common additional flavors. It is typically served warm with a sweet sauce such as caramel or vanilla sauce, fruit compote, whipped cream, or ice cream, most often as a dessert but sometimes as a breakfast or brunch dish.