Bread Pudding

Why You’ll Love This Recipe

Bread pudding is a classic comfort dessert made with day-old bread soaked in a rich, spiced custard and baked until golden and set. It’s warm, cozy, and endlessly customizable—perfect for using up leftover bread and creating a satisfying, crowd-pleasing dessert. With its creamy interior and crisp top, bread pudding is both nostalgic and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old bread (French bread, brioche, or challah work best)
eggs
whole milk
heavy cream
granulated sugar
brown sugar
vanilla extract
ground cinnamon
ground nutmeg
salt
butter
raisins or other dried fruits (optional)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cut the bread into 1-inch cubes and spread evenly in the prepared dish.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.

If using raisins or dried fruit, sprinkle them evenly throughout the dish.

Let the mixture sit for 15–20 minutes to fully soak.

Dot the top with small cubes of butter.

Bake for 45–50 minutes, or until the top is golden brown and the center is set.

Let it cool slightly before serving.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 15 minutes
Soaking time: 20 minutes
Baking time: 45–50 minutes
Total time: 1 hour 20 minutes

Variations

Add chocolate chips or chunks for a rich twist.
Use different spices like allspice or cardamom for a unique flavor.
Top with a bourbon, caramel, or vanilla sauce for extra indulgence.
Swap raisins for chopped apples, pears, or dried cranberries.
Make it dairy-free with almond milk and coconut cream.

storage/reheating

Store leftover bread pudding covered in the refrigerator for up to 5 days.
Reheat individual portions in the microwave for 30–60 seconds.
To reheat the entire dish, cover with foil and bake at 300°F (150°C) for 15–20 minutes.

FAQs

What kind of bread is best for bread pudding?
Sturdy, slightly stale bread like brioche, French bread, or challah works best as it holds up to the custard.

Can I make bread pudding ahead of time?
Yes, you can prepare it the night before and refrigerate it, then bake when ready.

Does it need to be refrigerated?
Yes, after baking, store leftovers in the fridge to keep it fresh.

Can I freeze bread pudding?
Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

Is it supposed to be soggy?
The inside should be soft and custardy, but not overly wet. The top should be golden and slightly crisp.

How do I know when it’s done?
The pudding should be set in the center and a knife inserted should come out mostly clean.

Can I leave out the raisins?
Absolutely—this recipe is very adaptable to your preferences.

Can I use flavored bread?
Yes, cinnamon raisin or pumpkin bread can add even more flavor.

What sauces go well with it?
Vanilla sauce, caramel sauce, bourbon sauce, or a simple drizzle of cream all work beautifully.

Can it be made gluten-free?
Yes, by using gluten-free bread, you can still enjoy a delicious gluten-free version.

Conclusion

Bread pudding is a timeless dessert that transforms simple ingredients into something rich, warm, and satisfying. Whether you serve it plain or topped with a decadent sauce, it’s a cozy treat that’s sure to bring comfort and joy to any table. Give it a try—it might just become your new favorite dessert tradition.

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