I’m not a huge fan of Bread Pudding but it’s annoyingly the easiest thing to bake. Personally, I enjoy making Bread Pudding because it helps me use bread that’s about to go to waste (read: stale but not mouldy). My parents are fans of buying lots of groceries that sometimes go to waste if not used in time. Hence, I always find ways to fully utilize all my groceries before they turn bad and I have to throw them away. 

Another great thing about this delicious dessert is that you don’t really need to buy any special ingredients. You could easily use whatever you can find in your pantry and make it your own! Typically, people would add raisins to Bread Pudding but I personally am not a huge fan of raisins. So, I opted to use a mix of raisins and dates instead. Dates are incredibly sweet naturally so you won’t have to use as much sugar in your Bread Pudding.

Ingredients (serves 4 persons)

• About 8 slices White Bread, cut into small squares
• ½ cup Raisins/Dates (any other toppings)
• 2 cups/500ml Milk
• ¼ cup/ 50g Butter
• ¼ cup/50g Sugar
• 2 Eggs (slightly beaten)
• 1 tablespoon Vanilla Essence
• ¼ teaspoon Ground Nutmeg
• ¼ teaspoon Cinnamon 

* Alternatively, you could just add in ½ teaspoon of either only nutmeg or cinnamon.

1. Preheat the oven to 350°F/175°C.
2. Combine milk and butter in a saucepan over medium heat until all the butter has melted. This would take you about 4-8 minutes. 
3. Grease a casserole dish with some butter.
4. Combine bread, raisins and dates in your casserole dish. Be sure to spread your raisins and dates evenly. 
5. Pour your milk and butter mixture over the bread. Let this sit for 10 minutes or so. 
6. Mix your eggs, vanilla, nutmeg, cinnamon and sugar into a bowl. 
7. Pour the egg mixture over your bread. You can gently mix it around the casserole dish if you want. 

Let the mixture stand for 10 minutes or more to allow the bread to fully soak up all the liquids. When you’re ready, cover the top and pop your casserole dish into the oven. After 30 minutes, be sure to remove the cover and continue to bake for another 10-15 minutes. 

When the top is a nice brown and a gentle knife poke in the centre comes out clean, you can take it out of the oven. Allow your Bread Pudding to cool and then, enjoy! 

You could really add your own twist to this classic recipe. My brother in law recently made Bread Pudding with leftover croissants with a hint of Earl Grey. You could easily use any kind of bread and throw in your favorite ingredients to make it your own. You might want to top it off with some ice cream or even whipped cream. Hope you enjoy your own Classic Bread Pudding!