Aldi 5-Ingredient Bread Pudding Recipe

So you're looking for a great homemade sweet treat the family or guests will love but you don't want to spend very long working on it? No judgment here, as we certainly get that we're all often pressed for time. Well, hey, do you happen to have an Aldi nearby? Perfect, because with just five ingredients that you can find at your favorite grocery store, you can whip up a new favorite baked dish that's a guaranteed people pleaser.

This "Aldi [bread pudding] makes a great brunch treat or a super tasty dessert," says chef and food writer Stephanie Rapone of Pantry to Plate, adding that "you can serve it with maple syrup instead of the glaze," if that's more to your taste. 

This dish, which Rapone calls "really easy recipe to make, actually," will fit in great with the other components of a big Sunday breakfast. It also looks right at home in a traditional holiday table tableau. While you're impressing everybody with your baking skill, no one needs to know that the base of this bread pudding is actually pre-made Aldi Chocolate Chip Sliced Brioche Loaf. Here's the ultra-simple Aldi 5-ingredient chocolate chip bread pudding you and everyone else will love.

Many a great recipe can be made 100 percent with ingredients you already have in your kitchen. Even better, this one can be made entirely with stuff you get from Aldi. Though to be clear, there's probably some crossover that will save you a bit on your next Aldi shopping trip, as you may well have the first four ingredients on the list in your pantry already. Those are 3 cups plus 2 tablespoons of half-and-half, divided, 1 whole large egg, plus 2 large egg yolks, 1 and 1/8 teaspoons of cinnamon, divided, and 3/4 cup of powdered sugar, divided. If you don't have those, no fear, as Aldi is well known for its pantry staples.

As for the fifth ingredient, you had better head to the market, but that's really all you need to do besides paying for it. That's because the final key to this bread pudding is simply a loaf of chocolate chip brioche bread from Aldi. You're welcome to use it right away, though you'll also be fine if the loaf intended for bread pudding happens to grow just a tad stale.

Turn the oven on to preheat to 350 degrees Fahrenheit, then lay 10 or 11 pieces of the bread out on a rack on a rimmed baking pan in a single layer. Place it in the oven for 5 minutes to dry out. Note that you can do this as the oven is preheating, so there's actually no need to wait until it's fully up to temperature for this initial step.

Meanwhile, grease or butter a 9- by 13-inch baking dish. Then arrange the dried bread in a flat, even layer on the bottom of the dish. You may need to tear, rip, or cut pieces to make it work. Next, arrange a second flat layer of bread on top of the first.

Then tear up the rest of the bread into 1- to 2-inch irregular chunks. Arrange these on top of the two previous layers. The combination of the even bread layers plus the jagged top layer gives a great texture combination to the final dish, with both tender and crispy textures for you and other diners to enjoy.

Mix 3 cups of half-and-half, the egg and egg yolks, 1 teaspoon of cinnamon, 1/2 cup of powdered sugar, and a pinch of salt with a whisk until the mixture is even. Given the overall ease of this recipe, "the only mistake to really watch out for," says Rapone, "is not mixing the eggs and half-and-half all the way. It needs to be mixed until the color is even and there are no streaks, just cinnamon flecks." Pay close attention to the look of the mixture and you'll be just fine.

Pour the wet mixture over the bread evenly and let everything sit for 10 minutes. This will give the custard mixture an opportunity to evenly distribute itself and fully soak into the bread as part of that classic bread pudding texture.

Bake the bread pudding for 35 to 45 minutes, until the middle is almost set. "A little jiggle is a good thing!" Rapone says, so don't let it overcook. The jagged bread tops will also start to brown.

While the dish is baking, whisk the remaining 2 tablespoons of half-and-half, 1/4 cup of powdered sugar, and 1/8  teaspoon of cinnamon to make the cinnamon glaze. If, after mixing, the glaze doesn't settle back to a smooth consistency (a too-thick glaze will hold the ridges created by a whisk), then add a little water or half-and-half to thin out. Go slowly, adding a single teaspoon at a time until you've reached the desired consistency.

Once the bread pudding is done baking, pull the pan from the oven and allow it to rest for about 10 minutes. That may be tough, given the amazing smell, but stay strong and let it cool down enough for you to eat it properly. Scoop out servings, drizzle them heavily with that glaze, and enjoy!

And if by some miracle there is any of the stuff left over, Rapone says that "it keeps well for one to two days in the fridge." To reheat the refrigerated bread pudding, "just nuke it for 20 or 30 seconds before serving. And the glaze can be stored at room temps, with no fridge needed."