Baked Bread Pudding in a Glass Casserole Dish

 Baked Bread Pudding in a Glass Casserole Dish

This Baked Bread Pudding in a Glass Casserole Dish is a warm, comforting dessert made with soft bread, creamy custard, cinnamon, and a touch of sweetness. Baked until golden on top and tender in the center, it is a simple old-fashioned treat that’s perfect for using up day-old bread.

The glass casserole dish makes this dessert especially easy to prepare and serve. It’s wonderful for family dinners, holiday gatherings, Sunday suppers, or whenever you’re craving a cozy homemade dessert.

Ingredients

• 8 cups cubed day-old bread
• 4 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins, optional
• 3 tablespoons melted butter

How to Make Baked Bread Pudding

1. Prepare the Bread

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch glass casserole dish with some of the melted butter.

Cut the bread into bite-sized cubes and spread them evenly in the prepared dish. Day-old or slightly stale bread works especially well because it absorbs the custard without becoming overly mushy.

2. Make the Custard

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

If you’re using raisins, stir them into the bread or sprinkle them evenly throughout the dish.

3. Pour Over the Bread

Slowly pour the custard mixture over the bread cubes, making sure they are evenly coated.

Gently press the bread down with a spatula or the back of a spoon so the cubes absorb the custard.

Let the mixture stand for about 10–15 minutes before baking.

4. Add the Butter and Bake

Drizzle the remaining melted butter over the top.

Place the glass casserole dish in the preheated oven and bake for approximately 45–55 minutes, or until the top is golden brown and the center is set but still slightly soft.

If the top begins browning too quickly, loosely cover the dish with foil during the final part of baking.

5. Cool and Serve

Remove the bread pudding from the oven and let it cool for about 10–15 minutes before serving.

Serve it warm on its own or with a drizzle of vanilla sauce, caramel sauce, or a scoop of vanilla ice cream.

Tips for the Best Bread Pudding

Use slightly stale bread whenever possible. Fresh bread can work, but it tends to become softer and more delicate once soaked in the custard.

For an especially rich texture, use whole milk and heavy cream rather than low-fat milk.

Don’t skip the resting time before baking. It gives the bread time to absorb the custard evenly.

Because glass dishes can retain heat, allow the pudding to cool slightly before serving.

Easy Variations

• Apple cinnamon: Add 1 cup finely diced peeled apple to the bread mixture.
• Chocolate chip: Stir in ½ cup chocolate chips before adding the custard.
• Pecan: Add ½ cup chopped pecans for extra crunch.
• Raisin and walnut: Combine raisins with chopped walnuts for a classic combination.
• Orange spice: Add a little orange zest along with the cinnamon and nutmeg.

What to Serve With Bread Pudding

This warm dessert is delicious with vanilla ice cream, whipped cream, caramel sauce, powdered sugar, or a simple vanilla glaze.

For a cozy breakfast-style treat, serve smaller portions with fresh berries and a cup of coffee.

How to Store Leftovers

Allow leftover bread pudding to cool before transferring it to an airtight container or covering the casserole dish tightly.

Refrigerate for up to 3–4 days.

Reheat individual portions in the microwave until warmed through. You can also reheat the entire dish, covered loosely with foil, in a low oven.

Bread pudding can also be frozen in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What type of bread is best for bread pudding?

French bread, brioche, challah, or sturdy white bread all work beautifully. Slightly stale bread is ideal because it absorbs the custard well.

Can I make bread pudding ahead of time?

Yes. You can assemble the pudding several hours ahead, cover it, and refrigerate it until you’re ready to bake. Allow the chilled dish to sit briefly while the oven preheats.

Can I use a metal baking pan instead of glass?

Yes. A metal baking pan can be used, although baking time may vary slightly. Begin checking the pudding toward the earlier end of the suggested baking time.

How do I know when bread pudding is done?

The top should be golden brown and the center should look set rather than liquid. A slight softness in the middle is fine because the pudding continues to firm as it cools.

Final Thoughts

This Baked Bread Pudding in a Glass Casserole Dish is a classic way to turn simple pantry ingredients into a warm and satisfying dessert. Tender bread soaked in sweet cinnamon-vanilla custard develops a beautifully golden top while staying soft and comforting inside.

Whether served after Sunday dinner, at a holiday gathering, or as a cozy afternoon treat, this old-fashioned bread pudding is an easy dessert that’s sure to bring everyone back for another serving.