Bread Pudding in the Blender with 4 Ingredients — Super Creamy Dessert

Craving something warm, comforting, and creamy—but want to keep it simple? This bread pudding recipe delivers all the coziness with just **four main ingredients** (plus a quick caramel). It’s perfect when you have stale bread lying around or need a dessert in a hurry. 🍮🫶

Introduction

Bread pudding is one of those timeless desserts: humble, forgiving, utterly comforting. Traditional versions often require soaking, layering, slow baking. But what if you could streamline everything—blend, bake, serve—and still get that luscious, creamy texture? That’s exactly what this recipe gives you.

In this article, Chef **Bobby Flay** walks you through every step to ensure smooth caramel, creamy custard, a blissful pudding. You’ll also find nutrition info, tips, substitutions, and FAQs so your pudding turns out perfect every time.

Ingredients & Recipe Breakdown

Ingredients

• Caramel Sauce:
  • ¼ cup water (≈ 60 ml / 2 oz)
  • 1 cup sugar (≈ 200 g / 7 oz)
• Pudding Mixture:
  • 500 ml milk (≈ 2 cups / 16.9 oz)
  • 4‑5 slices French bread (≈ 200 g / 7 oz), preferably slightly stale
  • 8 tablespoons sugar (≈ 96 g / 3.4 oz)
  • 2 eggs

Instructions

1. Prepare the caramel: In a small saucepan over medium heat, bring **¼ cup water** and **1 cup sugar** to a boil. Don’t stir once it starts boiling; you can gently swirl the pan if needed. Let it cook until a rich amber color is reached (watch carefully—it goes from golden to burnt fast). Remove from heat and immediately pour into the baking dish or pudding molds to coat the bottom. Be cautious—caramel is extremely hot.
2. Blend the pudding base: Tear or cut the bread into chunks. In a blender, combine **milk**, **8 Tbsp sugar**, **eggs**, and the bread. Blend until mostly smooth (some small bits of bread are okay). The goal is a thick, creamy custard‑texture.
3. Assemble: Pour the blended mixture over the caramel in your baking dish.
4. Bake: Preheat your oven to **180 °C (350 °F)**. Place the dish in a water bath (optional—for gentler, even baking) or directly into the oven. Bake for ~45‑55 minutes, or until pudding is set (it should tremble slightly in the center but not be raw). The top should be golden and edges pulling slightly away from the dish.
5. Cool & serve: Let the pudding rest for at least 15 minutes; it will firm up a bit more. Invert if using a mold (so caramel is on top), or simply serve directly. Can be served warm (with cream, ice cream, or whipped topping) or chilled.

Nutrition & Health Benefits

Here’s an approximate nutrition table per serving (assuming **8 servings**). These are estimates; actual values vary with bread type, milk fat, and portion size.

Health Tips & Safety Considerations

• Use stale or day‑old bread: It soaks up liquid better. Fresh bread works but may become gummy.
• Caramel caution: Caramel is very hot. Work carefully, use heat‑proof glass or ceramic dishes, and avoid touching hot sugar.
• Milk choice: You can use whole, 2%, or skim milk; adjusting fat affects creaminess. Non‑dairy milks (e.g., oat, almond) might work but result in thinner texture.
• Egg safety: Bake fully so eggs are fully set to avoid foodborne risk.
• Portion & moderation: This dessert is sweet and rich. Serve small portions, especially if added caramel or heavy toppings.

Variations & Substitutions

• Add vanilla extract or a dash of cinnamon or nutmeg to the pudding base for extra warmth.
• Use brioche, challah, or other rich bread for more luxury; or whole wheat or multigrain for more fiber.
• Swap part of sugar for a sugar substitute or reduce sugar amount to taste.
• Add mix‑ins: raisins, dried fruit, chocolate chips (sparingly), or citrus zest.

FAQs

1. Can I use sweetened bread (like brioche) instead of plain French bread?
   Yes. Using sweetened bread will add extra sugar and richness, so you may want to reduce added sugar to balance flavor.
2. Can I make this gluten‑free?
   You can try using gluten‑free bread, though texture might differ. Some gluten‑free breads become gummy when blended; reduce liquid or bake a bit longer.
3. Can I prepare this ahead of time and reheat?
   Yes. After baking and cooling, cover and refrigerate. Reheat gently in oven or microwave. The caramel will soften again.
4. How to tell when it’s fully set?
   When the edges pull away slightly from the dish, the top is golden, and a toothpick inserted into center comes out with moist crumbs (not raw batter).
5. Is it possible to reduce sugar?
   Yes. You can reduce the caramel or the pudding sugar, or use alternatives (e.g. less refined sweeteners). The pudding will be less sweet and possibly less glossy, but still tasty.
6. What about using non‑dairy milks?
   Almond, oat, or soy milk can be used, but they make the texture less rich. May need to reduce water or add a thickener (like a bit of cornstarch) for creaminess.
7. Can I double or halve the recipe?
   Yes. For doubling, use a larger baking dish and increase baking time slightly. For halving, a smaller dish; watch baking time carefully to avoid over‑baking.
8. Should I bake in a water bath?
   A water bath (placing the pudding dish into another larger pan with hot water) helps prevent cracking and ensures even baking, especially if the pudding is thick or in a deep dish.
9. What toppings go well?
   Whipped cream, vanilla ice cream, toasted nuts, fresh fruit (berries or sliced bananas), or a drizzle of caramel or chocolate sauce all pair beautifully.
10. How do I store leftovers?
    Cover and refrigerate for up to 2‑3 days. Can be eaten cold or gently warmed. If freezing, wrap well and thaw in fridge; texture may change a bit.

Conclusion

This blender bread pudding is creamy, comforting, and super simple—perfect for when you want dessert without fuss. With just a few ingredients, you get rich flavor, soft texture, and a warming treat that’s easily adaptable. Whether you go classic, spice it up, or lighten it, it’ll hit the sweet spot.

If you’re interested in more easy desserts, check out recipes like quick desserts ideas or caramel dessert recipes for inspiration and delicious variations.