First, gather and measure out the bread pudding ingredients with the measuring cup and spoons. Preheat the oven to 350°F.
Then, pour the milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, salt, and brown sugar into a large measuring cup, or a bowl with a pouring lip.
Combine and mix the ingredients with a blending whisk.
Next, begin cutting the bread slices into 2-inch squares.
Repeat this process until the entire loaf has been chopped into squares.
Next, spray a 9x13 baking dish with cooking oil spray.
Begin laying the bread squares in the bottom of the dish, filling the dish up about halfway.
Then, top the bread layer with the raisins and almond slivers.
Fill the baking dish with another layer of the remaining bread squares.
Top the final bread layer with the remaining raisins and almond slivers.
Finally, pour the milk and egg mixture over the bread dish and bake for 50-55 minutes. In the last 15 minutes of cook time, cover the dish loosely with aluminum foil.
Making the Pudding Sauce
First, gather and measure out the saucy ingredients with the measuring cup and spoons.
Then, use a large microwave-safe dish to melt the butter in the microwave.
After cooling, pour and mix the milk, vanilla extract, and brown sugar into the bowl of melted butter.
Next, pour the sauce over the cooked bread dish and let it soak for 5 minutes.
Garnish the simple bread pudding with powdered sugar.
Finally, serve and enjoy!
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Notes
How to Store Bread PuddingTo store homemade bread pudding: transfer the bread pudding to an airtight container and store in the refrigerator for up to 5 days. To freeze bread pudding: transfer to an airtight container or a freezer-safe ziploc bag, and freeze for up to 3 months. Always remember to label the date on the outside of the container to keep up with freshness.