Comfort food doesn’t get more indulgent than classic Bread Pudding. It’s rich, creamy, and wonderfully sweet.
The beauty of this old-fashioned dessert lies in its simplicity.
Humble ingredients like day-old bread, milk, and eggs transform into something truly magical in no time at all.
The top is crispy, and the center is deliciously custardy. Serve it warm with brown sugar sauce and it’s impossible to resist.
Why You’ll Love This Bread Pudding
Rich, Comforting Taste: Bread pudding offers a delightful blend of creamy custard and warm spices. It’s a comforting, crowd-pleasing dessert that’s perfect for any occasion.
Versatile Ingredients: Use a different kind of bread, add mix-ins, or serve it with a different sauce.
Simple Preparation: With straightforward steps and minimal prep time, this recipe is ideal for novice bakers looking for a delicious homemade dessert.
Budget-Friendly: Don’t waste that stale bread! Make this tasty pudding instead.
Ingredients
- Day-Old Bread: Stale bread absorbs the custard mixture better without becoming soggy. Use French bread, brioche, or challah for the best taste and texture.
- Whole Milk & Heavy Cream: Provide a rich, creamy base for the custard.
- Granulated & Brown Sugar: Granulated sugar sweetens the pudding. Brown sugar adds caramel notes and depth.
- Eggs: They act as a binding agent and create the custard base. They also provide structure and richness and help the pudding set during baking.
- Salt & Vanilla Extract: For balance and sweet warmth.
- Ground Cinnamon & Nutmeg: Classic warming spices for that traditional bread pudding taste.
- Raisins or Chocolate Chips: Optional add-ins that provide flavor and textural contrast.
- Brown Sugar Sauce: A simple mix of brown sugar, cream, and salted butter. It’s like a cheat’s salted caramel.
How to Make Bread Pudding
Whether served warm from the oven with a drizzle of sauce or enjoyed at room temperature with a dollop of fresh cream, this bread pudding bridges the gap between rustic charm and elegant dessert.
And yet, it comes together in minutes!
1. SPREAD the cubed bread into a greased 9×13-inch baking dish. Top with raisins or chocolate chips on top, if using.
2. WHISK the eggs, granulated sugar, and brown sugar until smooth. Blend in the milk, cream, vanilla, cinnamon, nutmeg, and salt.
3. POUR the custard over the bread cubes and press down to help it soak. Set aside 30 minutes or refrigerate overnight.
4. BAKE at 350°F for about 45 minutes until golden and set.
5. COMBINE the sugar, cream, and butter in a saucepan until smooth.
6. REST the baked pudding for 10 minutes before serving with warm sauce. Enjoy!
Tips For the Best Bread Pudding
Bread pudding is my ultimate comfort food. It’s perfect for holiday gatherings or a cozy night in.
It’s even great for brunch!
Never made it before? No worries! I have a few tips below that should help:
- The best bread. Stale bread is a MUST, as fresh bread will just go mushy. I suggest French bread, brioche, or challah, and be sure to get a loaf and cube it yourself. Pre-sliced bread is too thin.
- What is stale bread? You should be able to tear it and have it hold its shape. 1-2 days old should be just right. If it’s so hard it crumbles, it’s no good.
- Dry out fresh bread. If your bread is too fresh, cube it and leave it out to dry overnight. Alternatively, bake it at 300°Fahrenheit for about 10 minutes or until toasted.
- Use room-temperature ingredients. This allows for better blending into the custard. Whisk well and strain if needed.
- Don’t skip the soak. If you bake this dish right away, the custard won’t have time to soak into the bread. In that case, you’ll be left with baked custard and chunks of dried bread.
- Overnight soak. Most bakers (myself included!) will tell you to cover and chill the pudding overnight (no more than 24 hours). This allows the custard time to seep into every crumb, giving the dessert the best texture.
Variations, Add-Ins, and Serving Suggestions
Want to make this classic treat your own? Here are some of my go to variations and serving suggestions:
- Sauce options. It’s tasty with maple syrup, warm vanilla custard, rum sauce, caramel, chocolate sauce, and more.
- Recipe variations. Add mix-ins like dried cranberries, fresh berries, raisins, chopped apples, nuts, coconut, or chocolate chips.
- Crispy top. Finish baking with 2-4 minutes at 400°Fahrenheit on the top rack.
- Serving suggestions. Serve it warm with a whipped cream or a scoop of vanilla ice cream.
How to Store
Got leftovers? Here’s what to do:
To Store: Wrap cooled bread pudding tightly in plastic or transfer leftovers to an airtight container. Refrigerate for 4-5 days. Store sauces separately.
To Freeze: Wrap cooled leftovers tightly in plastic wrap and place in a freezer-safe container. Freeze for up to three months (not the sauce). Thaw overnight in the refrigerator before reheating.
To Reheat: Let the dish warm to room temp, cover in foil, and bake at 350°Fahrenheit until warmed through. Microwave single servings for 30-60 seconds.
More Bread Pudding Recipes Your Family Will Love
Eggnog Bread Pudding
Pumpkin Bread Pudding
Apple Pie Bread Pudding
Croissant Bread Pudding
Bread Pudding
8
servings10
minutes45
minutes720
kcalThis bread pudding recipe turns day-old bread into a warm, cinnamon-kissed dessert topped with a rich brown sugar sauce. It’s comfort food at its best.
Ingredients
- Bread Pudding
2 tablespoons unsalted butter
1 (1 pound) loaf day-old French, brioche, or challah bread, cubed (about 10 cups)
1 cup raisins or chocolate chips, optional
4 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
2 cups whole milk
2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
- Brown Sugar Sauce
1 cup dark brown sugar
1/2 cup heavy cream
2 tablespoons salted butter
Instructions
- Grease a 9×13-inch baking dish with butter.
- Make the Bread Pudding: Spread the bread cubes in the prepared dish and scatter the raisins or chocolate chips over the top, if using.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Blend in the milk, cream, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the custard evenly over the bread cubes. Press the bread down gently to submerge and ensure it’s all soaked evenly. Set aside for at least 30 minutes or cover and refrigerate overnight (see note).
- Preheat the oven to 350°Fahrenheit.
- Bake for 40–50 minutes or until the top is golden brown and the custard is set. The pudding should spring back when gently pressed.
- Make the Sauce: While the pudding bakes, combine the sugar, cream, and butter in a small saucepan over medium heat. Stir and cook until the sugar dissolves and the butter melts.
- Remove the pudding from the oven and let it rest for about 10 minutes. Then, serve warm with the warm sauce, and enjoy!
Notes
- As the pudding rests (before baking), frequently press it with a spoon to help the bread soak up the custard and prevent the top from drying out.
- If chilling overnight, remove the dish from the fridge and let it warm to room temperature for 20-30 minutes before baking.
