Bread pudding is a timeless dessert that transforms leftover bread into a warm, comforting treat. With just a handful of pantry staples, you can create a custardy, cinnamon-scented pudding perfect for breakfast, brunch, or dessert. This easy recipe delivers classic flavor with minimal fuss, making it a favorite for beginners and seasoned cooks alike.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes (French, Italian, brioche, or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 2-quart baking dish or a 9×13-inch pan with butter or nonstick spray.
- Prepare the bread: Place the cubed bread in a large mixing bowl. If using, sprinkle raisins evenly over the bread cubes.
- Make the custard: In another bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Add the milk and cream, whisking until smooth and fully combined.
- Combine: Pour the custard mixture over the bread cubes. Gently toss to coat all the bread. Let the mixture sit for 10-15 minutes so the bread absorbs the custard.
- Transfer to baking dish: Pour the soaked bread and any remaining custard into the prepared baking dish. Drizzle melted butter over the top.
- Bake: Bake uncovered for 40-50 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted in the center should come out clean.
- Cool and serve: Let the bread pudding cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled, as desired.
Tips
- Bread choice: Stale or day-old bread works best as it soaks up the custard without getting mushy. Brioche or challah adds richness, but any sturdy bread will do.
- Substitutions: Swap out raisins for dried cranberries, chopped dried apricots, or chocolate chips. Use half-and-half instead of heavy cream if needed.
- Common mistakes: Don’t overbake—bread pudding should be moist, not dry. Letting the bread soak for at least 10 minutes helps create a creamy texture.
- Storage: Store leftovers tightly covered in the refrigerator for up to 4 days. Avoid leaving bread pudding out at room temperature for extended periods.
Serving Suggestions
- Top with a dusting of powdered sugar or a drizzle of caramel sauce for extra indulgence.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with fresh berries or stewed fruit for a bright, tangy contrast to the rich custard.
- Enjoy as a brunch centerpiece alongside coffee or tea.
Variations
- Chocolate bread pudding: Add 1/2 cup chocolate chips and substitute 2 tablespoons of cocoa powder for 2 tablespoons of the sugar.
- Apple-cinnamon bread pudding: Fold in 1 cup diced peeled apples and increase the cinnamon to 1 1/2 teaspoons.
- Savory bread pudding: Omit the sugar and spices, and instead add sautéed onions, spinach, cheese, and herbs for a main-dish bread pudding.
- Dairy-free: Use unsweetened almond or oat milk and coconut cream instead of dairy milk and cream. Substitute coconut oil or vegan butter for the melted butter.
Storage and Reheating
Allow bread pudding to cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, wrap portions well and freeze for up to 2 months; thaw overnight in the fridge before reheating.
To reheat, place individual servings in the microwave for 30-60 seconds until warmed through. For larger portions, cover the baking dish with foil and heat in a 325°F (165°C) oven for 15-20 minutes, or until heated through. Add a splash of milk or cream before reheating if the pudding looks dry.
Frequently Asked Questions
- Can I make bread pudding ahead of time?
Yes, you can assemble bread pudding up to one day in advance. Cover and refrigerate the unbaked pudding overnight. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. This makes it ideal for entertaining or holiday breakfasts. - What’s the best bread for bread pudding?
Use any sturdy, slightly stale bread such as French bread, Italian bread, brioche, or challah. Softer breads like sandwich loaves can work but may result in a softer, less structured pudding. The key is for the bread to absorb the custard without falling apart. - Can I use non-dairy milk or gluten-free bread?
Absolutely. Substitute non-dairy milk (like almond, oat, or soy) and a plant-based cream for the dairy, and use your favorite gluten-free bread. The texture may vary slightly, but the recipe will still yield a delicious pudding. Always check ingredient labels for hidden gluten if you’re avoiding it. - Why is my bread pudding soggy or dry?
Soggy bread pudding usually means there’s too much liquid or the pudding wasn’t baked long enough. Dry bread pudding often results from not enough custard or overbaking. Be sure to measure ingredients accurately and bake until the center is just set, not bone-dry. - Do I have to use raisins?
Raisins are classic, but they’re completely optional. Feel free to omit them or substitute with dried cranberries, chopped dried apricots, or even chocolate chips for a modern twist. - Can I halve or double this recipe?
Yes! To halve, use an 8×8-inch pan and reduce baking time by about 10-15 minutes. To double, use a larger, deep baking dish and extend baking time as needed, checking for doneness in the center. Be sure each bread cube is well coated with custard for the best result.
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