Bread pudding is a timeless dessert that transforms simple pantry staples into a rich, comforting treat. With its custardy center, golden top, and warm notes of vanilla and cinnamon, it’s beloved for both its flavor and frugality. This best rated bread pudding recipe captures the classic style, yielding a moist, decadent pudding that’s easy to prepare and sure to please a crowd.
Ingredients
- 6 cups (about 12 ounces) day-old bread, cubed (French bread or challah preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup raisins or golden raisins (optional)
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- Powdered sugar, for dusting (optional)
- Caramel sauce or vanilla sauce, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart (8×8-inch or similar) baking dish generously with butter.
- Place the cubed bread in a large mixing bowl. If your bread is fresh, spread the cubes on a baking sheet and toast in the oven for 8–10 minutes until slightly dry but not browned.
- In a medium saucepan, combine the milk and cream. Heat over medium until just steaming (do not boil), then remove from heat and set aside to cool slightly.
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Pour the custard mixture over the bread cubes. Add raisins if using. Gently fold with a spatula until all the bread is soaked, but do not mash. Let stand for 15–20 minutes so the bread absorbs the custard.
- Drizzle the melted butter over the top and gently toss again. Pour the entire mixture into the prepared baking dish, spreading evenly and pressing down lightly to compact a bit.
- Bake uncovered for 45–55 minutes, or until the pudding is set and the top is golden brown. The center should be slightly wobbly but not liquid; a knife inserted should come out clean or with just moist crumbs.
- Remove from oven and let cool at least 15 minutes before serving. Dust with powdered sugar and drizzle with caramel or vanilla sauce if desired. Serve warm or at room temperature.
Tips
- Bread choices: Sturdy breads like French, brioche, or challah work best. Avoid very soft sandwich bread, which can get mushy.
- Substitutions: Use half-and-half in place of cream for a lighter pudding. Dairy-free milks (like oat or almond) can work, but the texture may be less rich.
- Mix-ins: Swap raisins for dried cranberries, chopped pecans, or chocolate chips for a fun twist.
- Common mistake: Overbaking leads to dry pudding. Check at 45 minutes and remove when the center is just set.
Serving Suggestions
- Serve warm bread pudding with a scoop of vanilla ice cream for a classic pairing.
- Drizzle with homemade caramel or bourbon sauce for a decadent finish.
- Top with fresh berries or a dollop of whipped cream for a lighter touch.
- Enjoy leftovers at brunch with a cup of strong coffee or tea.
Variations
- Chocolate Bread Pudding: Add 1 cup chocolate chips and substitute 1/4 cup cocoa powder for 1/4 cup of the sugar for a rich, chocolatey version.
- Apple Cinnamon: Fold in 1 cup diced peeled apples and 1/2 teaspoon extra cinnamon before baking.
- Pecan Praline: Stir in 3/4 cup chopped toasted pecans and top with a brown sugar-butter mixture before baking for a crunchy, sweet crust.
- Bourbon Soaked Raisins: Soak your raisins in 3 tablespoons bourbon for 30 minutes before adding for a grown-up kick.
- Dairy-Free: Use coconut milk and plant-based butter for a lactose-free dessert (texture will be slightly different but still delicious).
Storage and Reheating
Allow bread pudding to cool to room temperature before storing. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
- To reheat: Place single servings in the microwave for 30–45 seconds, or until warmed through. To reheat larger portions, cover with foil and bake at 325°F (160°C) for 15–20 minutes.
- Freezing: Bread pudding freezes well. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I make bread pudding ahead of time?
Yes, you can assemble the pudding up to 24 hours in advance. Cover and refrigerate, then bake just before serving. The bread may absorb more custard and become slightly denser, but the flavor will be excellent. - Why does my bread pudding come out soggy or dry?
Soggy pudding usually means too much custard or not enough baking time; dry pudding is often overbaked or made with bread that was too stale or thin. Be sure to use the right bread-to-custard ratio and check for doneness as described. - Can I use gluten-free bread?
Yes, sturdy gluten-free bread can be substituted. Texture may vary slightly, but with a rich custard, the results are still delicious. Avoid very crumbly or soft gluten-free loaves. - Is it safe to leave bread pudding at room temperature?
No, due to the eggs and dairy in the custard, bread pudding should not be left out for more than 2 hours. Refrigerate promptly to prevent spoilage. - How do I know when bread pudding is done?
It’s ready when the edges are golden and set, and the center is slightly puffed and just set (a knife inserted should come out mostly clean). Overbaking will dry it out, so check at the 45-minute mark. - Can I make this recipe dairy-free or vegan?
For dairy-free, use plant-based milk and butter. For vegan, also replace eggs with a commercial egg replacer or a mixture of 1/4 cup unsweetened applesauce per egg, though the texture will be softer and less custardy.
Related
- Thank You Message for a Gift From Coworkers: Examples to Copy
- White Elephant Gift Exchange Rules: How to Play Step by Step
- Gift Card Message Ideas: Short Notes for Every Occasion
Best Rated Bread Pudding Recipe: Classic Comfort Made Easy