Bread Pudding Recipe

Bread pudding is one of those timeless, comforting desserts that brings back childhood memories of cozy family gatherings and sweet indulgence. For me, it started with leftover bread in my grandmother’s kitchen—too good to waste but too stale for sandwiches. Instead of tossing it, she’d magically turn it into a rich, custardy delight with simple pantry ingredients.

This recipe is a nod to that same warmth and resourcefulness. Whether you have day-old bread sitting on your counter or you’re simply craving something homey and satisfying, bread pudding is your answer. Soft, creamy, with just the right touch of sweetness, it’s a dish that feels like a warm hug.

But what makes this bread pudding recipe stand out? Stick around, you’ll see why it’s a must-try.

Why I Love This Recipe

this …

There’s a reason why bread pudding has been loved for generations—and this version takes it to a whole new level.

Imagine a dessert that’s custardy on the inside, golden and slightly crispy on the outside, infused with warm vanilla and cinnamon flavors. That’s what you get here. The real magic lies in its versatility. You can make it with simple white bread, rich brioche, or even croissants if you’re feeling fancy.

But more than that, it’s a dessert born out of reducing waste, using up leftover bread and turning it into something decadent. In a world where sustainability matters, bread pudding feels like a small yet delicious act of kindness to the planet.

This recipe is designed to be foolproof. Even if you’re not an expert baker, you’ll end up with a dessert that feels like a professional patisserie creation. Plus, it’s a recipe that welcomes customization—add chocolate chips, nuts, or fruits to make it your own.

If you’re looking for a heartwarming, easy-to-make dessert that impresses with minimal effort, this bread pudding recipe will be your new favorite.

Ingredients for Bread Pudding

What makes bread pudding truly special is how it transforms humble ingredients into a luxurious dessert. No need to rush to specialty stores—everything you need is probably already in your kitchen.

Here’s what you’ll need:

Bread: The star of the show. Slightly stale white bread works perfectly, but for an extra-rich version, opt for brioche or croissants. Around 6 cups of cubed bread is ideal.

Eggs: Essential for creating that creamy custard texture. You’ll need 4 large eggs.

Milk & Cream: A combination of whole milk and heavy cream makes the pudding rich and velvety. If you prefer a lighter version, you can substitute half-and-half, but don’t skip the cream entirely.

Sugar: Granulated sugar sweetens the custard. You can adjust the amount to your taste, but ¾ cup hits the sweet spot.

Brown Sugar: Adds depth and a subtle molasses flavor to the topping, creating a beautiful caramelized crust.

Butter: Melted unsalted butter enriches the custard and keeps the bread moist and flavorful.

Vanilla Extract: For that warm, sweet aroma that ties everything together.

Ground Cinnamon & Nutmeg: These spices add a gentle warmth and elevate the overall flavor profile.

Salt: Just a pinch to balance the sweetness.

Optional Add-Ins: Raisins, chocolate chips, chopped nuts, or dried fruits can be added for texture and bursts of flavor.

This ingredient list may seem simple, but that’s the beauty of bread pudding—simplicity turned into indulgence.

How Much Time Will You Need?

One of the best things about bread pudding is that it doesn’t demand hours in the kitchen. Here’s a realistic breakdown of the time involved:

• Preparation Time: 15-20 minutes (including cubing bread and mixing custard)
• Resting Time: 10-15 minutes (to let the bread soak up the custard)
• Baking Time: 40-45 minutes (until golden and set)

In total, you’re looking at around 1 hour and 15 minutes from start to finish. Not bad for a dessert that looks and tastes like it took much longer.

How to Make This Bread Pudding

Follow these simple steps, and you’ll have a decadent bread pudding ready to serve.

Step – 1: Prep Your Ingredients

Start by gathering and measuring all your ingredients. Cube about 6 cups of slightly stale bread into bite-sized pieces. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Step – 2: Make the Custard Mixture

In a large mixing bowl, whisk together 4 eggs, 2 cups of whole milk, 1 cup of heavy cream, ¾ cup of granulated sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and a pinch of salt. Whisk until the mixture is smooth and well combined.

Step – 3: Combine Bread and Custard

Place the cubed bread into the prepared baking dish. Slowly pour the custard mixture over the bread, ensuring all pieces are well soaked. Gently press the bread down with a spatula so it absorbs the custard evenly. Let it sit for about 10-15 minutes.

Step – 4: Add Toppings

Sprinkle a mixture of ¼ cup brown sugar and 2 tablespoons of melted butter over the top. This creates a caramelized, slightly crunchy topping after baking.

Step – 5: Bake to Perfection

Transfer the dish to the preheated oven and bake for 40-45 minutes. The pudding should be golden brown on top and set in the center but still slightly jiggly. A knife inserted into the middle should come out mostly clean.

Step – 6: Cool and Serve

Allow the bread pudding to cool for at least 10 minutes before serving. This helps the custard set fully and makes slicing easier. Serve warm, perhaps with a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of vanilla ice cream.

Substitutions

What if you don’t have all the ingredients on hand? No worries—bread pudding is incredibly forgiving.

If you’re out of heavy cream, substitute with evaporated milk or increase the milk quantity for a lighter texture.

No white bread? Use any bread you have—French bread, sourdough, or even leftover croissants add wonderful texture and flavor.

For a dairy-free version, swap out milk and cream with almond milk or oat milk, and use vegan butter.

Need a sugar substitute? Coconut sugar or maple syrup can replace granulated sugar for a different but delicious sweetness.

Want to add more texture? Toss in raisins, dried cranberries, or chocolate chips for delightful bursts of flavor.

These substitutions not only save the day but can also elevate your bread pudding to new taste dimensions.

Best Side Dish of Bread Pudding

To make your bread pudding experience even better, here are three side dishes that complement it beautifully:

• Fresh Fruit Salad: The lightness and acidity of mixed berries, kiwi, and citrus slices balance the richness of the pudding.
• Whipped Cream with a Hint of Cinnamon: Soft peaks of freshly whipped cream dusted with cinnamon add an airy contrast.
• Vanilla Ice Cream: A classic pairing. The cold creaminess of vanilla ice cream against warm bread pudding is simply irresistible.

Serving and Presentation Tips

A warm, comforting dish like bread pudding deserves an equally inviting presentation.

For an elegant touch, serve individual portions in small ramekins. Dust the tops lightly with powdered sugar for a delicate finish. A drizzle of caramel sauce or a scoop of vanilla ice cream melting gently on the side adds visual appeal and indulgence.

Garnishing with a fresh mint sprig or a few vibrant berries provides a pop of color, making your bread pudding look as good as it tastes. If serving family-style, bring the entire baking dish to the table for that rustic, homey feel that bread pudding embodies.

Remember, the presentation should match the dessert’s cozy and nostalgic vibe—simple yet irresistible.

Tips and Tricks to Make This Recipe Better

Bread pudding is simple, but a few small tweaks can make a big difference.

Let the bread soak properly. Don’t rush this step. Giving the bread 10-15 minutes to absorb the custard ensures a creamy texture.

Use a mix of bread types. Combining brioche with a few slices of sourdough adds interesting textures—soft and fluffy with a slight chew.

For extra flavor, infuse the milk with spices. Heat the milk gently with a cinnamon stick and vanilla pod before adding to the custard mix.

Don’t overbake. The center should still have a slight wobble when you take it out of the oven. It will continue to set as it cools, keeping it moist and creamy inside.

Finally, always serve it warm. A brief reheat in the oven (covered with foil) restores its freshly-baked taste and texture.

Common Mistakes to Avoid

Bread pudding may be easy, but there are a few pitfalls to watch out for.

Using fresh bread is a common mistake. Fresh bread becomes too soggy. Slightly stale bread holds its structure better and absorbs the custard perfectly.

Skipping the resting time before baking is another error. Rushing this step results in uneven texture—some dry spots and some overly mushy areas.

Overbaking leads to dry, rubbery pudding. Always check for doneness by looking for that perfect set-but-jiggly center.

Underseasoning is often overlooked. A pinch of salt, enough vanilla, and warming spices like cinnamon and nutmeg bring out the rich flavors.

Lastly, pouring too much custard at once can create uneven soaking. Pour gradually, pressing the bread gently to ensure even distribution.

How to Store It

Bread pudding stores quite well if handled correctly.

Allow it to cool completely before refrigerating. Store in an airtight container or tightly wrap the baking dish with plastic wrap. It will stay fresh in the refrigerator for up to 4 days.

For longer storage, bread pudding freezes well. Cut into individual portions, wrap them in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container. It can be frozen for up to 2 months.

To reheat, thaw overnight in the fridge if frozen, then warm in a 300°F oven covered with foil until heated through. You can also microwave individual servings, but the oven method keeps the texture better.

Avoid leaving bread pudding out at room temperature for more than 2 hours to prevent spoilage.

FAQ

Can I make bread pudding ahead of time?
Yes, you can assemble the bread pudding a day ahead and refrigerate it, covered. Bake it just before serving for the best texture.

Can I use non-dairy milk in this recipe?
Absolutely. Almond milk, oat milk, or coconut milk are good alternatives. Just keep in mind, the flavor and creaminess may vary slightly.

What’s the best bread for bread pudding?
Brioche and challah are top choices because of their rich, soft texture. French bread and croissants are also excellent.

How do I prevent my bread pudding from becoming soggy?
Use slightly stale bread, don’t over-soak, and ensure even custard distribution. Also, avoid overbaking to maintain a creamy interior without it turning mushy.

Can I make this recipe less sweet?
Yes. Reduce the sugar in the custard to ½ cup if you prefer a less sweet version. The toppings and add-ins (like chocolate chips) will still offer plenty of sweetness.

Print