Bread Pudding Recipe

Bread pudding is one of those nostalgic desserts that feels like a warm hug on a cold day.

It’s humble, comforting, and irresistibly delicious—born from the need to use up stale bread, yet so satisfying it’s become a classic in its own right.

The first time I made this recipe was during a quiet weekend when the pantry was full of leftover bread and not much else. I remembered how my grandmother used to make bread pudding—simple, rich, and full of cinnamon-scented warmth. I wanted to recreate that feeling, but elevate it just enough to make it feel like a treat.

This bread pudding recipe walks the line between traditional and indulgent. It’s perfect for when you want something easy, warm, and sweet to serve after dinner—or even for brunch. Whether you’ve never made it before or are simply looking for a recipe that gets the texture and flavor just right, you’ll find what you need here.

Stick around, because this version of bread pudding could become your new go-to comfort dessert.

Why I Love This Recipe

Bread pudding is a classic for a reason. It’s simple in concept—just bread soaked in a custard made of milk, eggs, and sugar—but when baked, it transforms into something far more luxurious.

What makes this recipe particularly special is its balance of textures and flavors. The edges get beautifully crisp, while the center remains soft, rich, and custardy. There’s a lovely depth of flavor from brown sugar and vanilla, while warm spices like cinnamon and nutmeg make every bite feel cozy.

I also love how versatile it is. You can dress it up or down—add raisins, chocolate chips, or even swirl in some caramel. You can serve it warm with ice cream, or cold the next day with a drizzle of cream. And let’s not forget: it’s a brilliant way to use leftover or stale bread. Instead of tossing it, you’re transforming it into a dish that feels intentional and indulgent.

For families, it’s a dessert that kids and adults can both enjoy. For hosts, it’s an easy make-ahead option that’s guaranteed to impress without much effort. It’s hearty, flexible, budget-friendly, and utterly delicious—what more could you want in a dessert?

Ingredients for Bread Pudding

To make this bread pudding, you’ll need a combination of basic pantry staples and a few flavor-boosting extras. Here’s a breakdown of what you’ll use and why each one matters.

Bread:
The heart of the dish. You’ll want something sturdy—day-old brioche, challah, French bread, or sourdough all work wonderfully. Avoid very soft sandwich bread, which becomes mushy.

Eggs:
These create the custard and help the pudding set. You’ll need about four large eggs for the right structure and richness.

Milk and Cream:
A combination of whole milk and heavy cream gives the custard a silky, luxurious texture. You can use just milk if you’re looking for a lighter version, but I recommend at least a bit of cream for the best results.

Brown Sugar:
Adds sweetness and a bit of molasses flavor that deepens the custard.

Granulated Sugar:
Used alongside brown sugar to balance the sweetness and prevent the pudding from tasting too heavy.

Butter:
Melted butter enriches the dish and adds a golden finish to the top.

Vanilla Extract:
A must for warmth and aromatic depth.

Cinnamon and Nutmeg:
These spices are essential. They give the pudding that signature “homey” flavor.

Salt:
A small amount of salt enhances all the other flavors.

Optional Add-ins:
Golden raisins, chopped nuts, or chocolate chips can be folded in for extra texture and flavor.

How Much Time Will You Need?

This recipe doesn’t take long, but it does benefit from a bit of resting time to allow the bread to soak up all that custard.

Prep Time: 15–20 minutes
Soak Time: 20–30 minutes (optional but recommended)
Bake Time: 45–50 minutes
Cooling Time: 10 minutes before serving

Total Time: Just under 1 hour and 30 minutes if you include the optional soak.

If you’re in a rush, you can bake it immediately after assembling, but allowing it to rest makes a noticeable difference in texture.

How to Make This Bread Pudding

Step – 1: Prep Your Bread

Start with 6–7 cups of cubed, day-old bread. If it’s not dry enough, toast the cubes in a 300°F (150°C) oven for 10–15 minutes until slightly crisp but not browned. This helps the bread absorb the custard without falling apart.

Step – 2: Prepare the Custard

In a large mixing bowl, whisk together 4 large eggs, 2 cups of whole milk, 1 cup of heavy cream, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 2 teaspoons of vanilla extract, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Whisk until smooth and fully combined.

Step – 3: Combine Bread and Custard

Place your bread cubes into a large bowl or directly into a greased 9×13-inch baking dish. Slowly pour the custard mixture over the bread, making sure every piece is coated. Gently press down on the bread with a spatula to ensure full absorption.

Let it sit for at least 20–30 minutes at room temperature, or refrigerate it for up to an hour if you have the time. This rest period makes for a more consistent bake.

Step – 4: Add Mix-Ins (Optional)

Now’s the time to fold in 1/2 cup of golden raisins, chocolate chips, or chopped pecans if you’re using them. Distribute evenly throughout the dish.

Step – 5: Dot with Butter

Dot the top of the pudding with 2–3 tablespoons of melted butter. This helps it brown beautifully and adds rich flavor.

Step – 6: Bake the Pudding

Preheat your oven to 350°F (175°C). Bake the pudding for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean. The center should be set but still moist.

Step – 7: Cool and Serve

Let the bread pudding cool for about 10 minutes before serving. This helps it set up properly and makes it easier to slice.

Serve warm on its own, or elevate it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or bourbon sauce.

Substitutions

This recipe is endlessly flexible. Here are some of the best substitution ideas:

Bread Alternatives:
Instead of brioche or French bread, try cinnamon rolls, croissants, or panettone for a richer twist.

Milk/Cream Swap:
You can use all milk or substitute with half-and-half if you don’t have heavy cream. For a dairy-free version, opt for almond milk or oat milk, paired with vegan butter.

Sweetener Options:
Use coconut sugar or maple syrup instead of granulated sugar for a more natural sweetness.

Add-ins:
Swap raisins for dried cranberries or chopped dates. Chocolate chips can be replaced with butterscotch or white chocolate chunks.

Spices:
Add cardamom or pumpkin spice for a seasonal variation.

Best Side Dishes for Bread Pudding

While bread pudding is often a dessert star on its own, these side options can enhance your meal:

1. Fresh Fruit Salad
The lightness and brightness of a fruit salad contrast beautifully with the richness of bread pudding. Use citrus segments, berries, or stone fruit.

2. Vanilla Ice Cream
A scoop of ice cream on warm bread pudding is a match made in heaven. The creaminess melts into the pudding, making every bite even more indulgent.

3. Whipped Cream with a Splash of Bourbon
Whipped cream lightly spiked with bourbon or brandy adds a grown-up finish that cuts the sweetness just enough.

Serving and Presentation Tips

Presentation plays a quiet but powerful role in how your bread pudding is received.

To make it look as warm and inviting as it tastes, consider the following ideas:

Serve in Generous Squares or Scoops:
Let the bread pudding rest before serving so it slices cleanly. A large square on a dessert plate looks classic and homey. Alternatively, spoon it into bowls for a rustic presentation.

Add Garnishes Thoughtfully:
A dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of freshly whipped cream can elevate the visual appeal. For a more elegant finish, scatter a few toasted nuts or a light zest of orange peel on top.

Temperature Matters:
Serve warm for the best experience. The heat enhances the vanilla and spice aromas, and any toppings (like ice cream) become luscious and melty against the pudding.

Use Simple, Warm Plates:
White plates let the rich color of the pudding shine, but rustic stoneware adds a cozy touch.

Tips and Tricks to Make This Recipe Even Better

Bread pudding may be simple, but small details make the difference between good and unforgettable.**

Here are some expert-level tweaks to take yours to the next level:

1. Dry Your Bread Properly:
Day-old bread is great, but if your bread is still soft, toast the cubes slightly to help them absorb the custard without getting soggy.

2. Let It Soak:
Give the bread at least 20 minutes to absorb the custard before baking. This ensures the center cooks evenly and the flavor penetrates each bite.

3. Add Texture:
Sprinkle a handful of raw sugar or chopped nuts over the top before baking for an added crunch that contrasts beautifully with the soft interior.

4. Choose the Right Dish:
A ceramic or glass 9×13 baking dish is ideal for even cooking. Avoid metal pans that can overheat the edges too quickly.

5. Customize the Custard:
Infuse the milk and cream with orange zest or a cinnamon stick before whisking it into the eggs for added depth of flavor.

Common Mistakes to Avoid

Even with a forgiving dessert like bread pudding, a few pitfalls can compromise the texture or flavor. Watch out for these common issues:

1. Using Fresh, Soft Bread
Soft bread doesn’t hold up under the custard and can turn the pudding mushy. Always use day-old bread or toast the cubes first.

2. Not Measuring the Custard Ratio Properly
Too much liquid and you’ll end up with soggy pudding; too little, and it’s dry. Follow the ratios provided for reliable results.

3. Skipping the Rest Period
Pouring custard and baking immediately can lead to uneven soaking. Letting it rest ensures the bread fully absorbs the mixture.

4. Overbaking
Once the center is just set, remove it from the oven. Overbaking will dry it out and make it chewy instead of custardy.

5. Forgetting to Grease the Pan
This helps the pudding release easily and gives a golden edge to the sides and bottom.

How to Store It

Bread pudding stores well and even improves in flavor over time. Here’s how to keep it tasting fresh:

Refrigerate:
Let it cool completely before covering tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.

Reheat:
Warm individual portions in the microwave for 30–45 seconds. For larger portions, cover with foil and reheat in a 325°F oven for 15–20 minutes until warmed through.

Freeze:
You can freeze baked bread pudding. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

1. Can I make bread pudding in advance?
Yes! Assemble the pudding and refrigerate it unbaked for up to 24 hours. When ready, bring it to room temperature and bake as instructed.

2. Can I use non-dairy milk?
Absolutely. Almond milk, oat milk, or coconut milk work well. Just be sure to use full-fat varieties for the richest texture.

3. Can I leave out the eggs?
Eggs help bind the custard, but you can use an egg substitute or a custard made with cornstarch and milk for a vegan version.

4. Is bread pudding supposed to be gooey in the center?
It should be moist, not wet. The center should jiggle slightly when done, but a knife inserted near the middle should come out mostly clean.

5. What other flavors can I try?
Apple cinnamon, chocolate banana, pumpkin spice, or even a rum raisin twist can all be made using the same base recipe with a few added ingredients.

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