Amish-Style Bread Pudding
This Amish-Style Bread Pudding is the kind of comforting dessert that has been passed down through generations. Made with simple pantry staples and day-old bread, it transforms humble ingredients into a warm, custardy treat with a beautifully golden top and a soft, tender center. It’s a timeless recipe that’s perfect for family dinners, holidays, or whenever you’re craving an old-fashioned dessert.
Serve it warm straight from the baking dish so every spoonful includes both the crisp, golden crust and the creamy interior. Enjoy it as is, or dress it up with a scoop of vanilla or cinnamon ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. Pair it with coffee, tea, or a glass of cold milk for a cozy finish to any meal.
Amish-Style Bread Pudding
Ingredients
| Ingredient | Amount |
|---|---|
| Day-old bread (white, farmhouse, or egg bread), cut or torn into 1-inch pieces | 6 cups |
| Whole milk | 3 cups |
| Large eggs | 3 |
| Granulated sugar | ¾ cup |
| Light brown sugar, packed | ¼ cup |
| Vanilla extract | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg (optional) | ¼ tsp |
| Salt | ¼ tsp |
| Unsalted butter, melted | 2 tbsp, plus extra for greasing |
Directions
Prepare the Baking Dish
Grease a 2-quart baking dish (about 8×11 inches) with butter and place it on a baking sheet. Preheat the oven to 350°F (175°C).
Add the Bread
Spread the bread pieces evenly in the prepared baking dish, leaving the surface slightly uneven to create a nicely browned top during baking.
Mix the Custard
In a large bowl, whisk the eggs until smooth. Add the granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt, whisking until well combined. Stir in the milk and melted butter until the mixture is fully blended.
Soak the Bread
Pour the custard evenly over the bread. Press the bread down gently with a spoon so it absorbs the liquid. Let it stand for 10–15 minutes.
Bake
Lightly fluff the top, then bake for 40–50 minutes, or until the top is golden brown and the center is set with a slight jiggle.
Cool and Serve
Let the bread pudding rest for about 15 minutes before serving. Spoon into bowls, making sure each portion includes both the crisp top and the soft, custardy center.
