Brown Sugar Bread Pudding

Yield: 4 – 6 Servings


  • For the bread pudding:
    • 1 loaf of any leftover bread, cubed
    • 3 cups of milk
    • 4 eggs
    • 1 cup of brown sugar
    • 1 Tbsp of vanilla
    • 1 whole nutmeg, grated
    • ¼ cup of Demerara or any other coarse brown sugar
  • For the whipped cream:
    • 1 cup of whipping cream
    • ¼ cup of any brown sugar
    • 1 tsp or so of vanilla


  1. Preheat your oven to 350°F and turn on your convection fan if you have one.
  2. Make the pudding custard by whisking together the milk, eggs, brown sugar, vanilla and nutmeg. Soak the bread cubes in the custard mixture for a few minutes until the bread has fully absorbed the mixture. Pack the mixture into a lightly oiled, 9-inch square, baking pan. Sprinkle on the coarse sugar. Bake until the pudding is firm and set, about an hour.
  3. Whip the cream with the brown sugar and vanilla until stiff peaks form. Serve over spoonfuls of warm brown sugar pudding and share.