Bread pudding is a beloved dessert that transforms simple, leftover bread into a rich, custardy treat. With its warm, spiced flavors and soft, creamy texture, it’s the perfect way to use up odds and ends of bread while creating something truly comforting. This classic recipe is easy to customize and comes together with everyday ingredients.
Ingredients
- 6 cups (about 10 oz) day-old bread, cut into 1-inch cubes (French, brioche, challah, or sandwich bread all work)
- 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 salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
Instructions
- Prep the bread: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (such as an 8×8 or 9×9-inch pan) with butter. Spread the bread cubes in the dish. If your bread is very fresh, you can dry it out by toasting the cubes in the oven for 5-10 minutes while the oven preheats.
- Add raisins (optional): If using raisins, sprinkle them evenly over the bread cubes in the baking dish.
- Mix the custard: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in the milk and heavy cream until smooth.
- Combine bread and custard: Pour the custard mixture evenly over the bread cubes. Gently press the bread down with the back of a spoon or spatula to help it absorb the liquid. Let the mixture sit for 20-30 minutes at room temperature so the bread soaks up the custard.
- Add melted butter: Drizzle the melted butter over the top of the pudding just before baking.
- Bake: Bake uncovered for 45-55 minutes, or until the bread pudding is puffed, golden brown, and a knife inserted in the center comes out clean (it may still look a little soft, but should not be liquidy).
- Cool and serve: Remove from the oven and let cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled, as desired.
Tips
- Best Bread Choices: Use sturdy, slightly stale bread like French, brioche, or challah for the best texture. Soft sandwich bread works but may yield a softer pudding.
- Substitutions: Swap out raisins for dried cranberries, chopped dates, or chocolate chips. Use half-and-half in place of heavy cream for a lighter version.
- Flavor Add-Ins: Add up to 1/2 cup chopped nuts (pecans or walnuts), orange or lemon zest, or a splash of bourbon or rum for extra flavor.
- Common Mistake: Not soaking the bread long enough can result in dry spots. Make sure to let the bread sit in the custard mixture for at least 20 minutes before baking.
Serving Suggestions
- Serve warm with a drizzle of homemade or store-bought caramel sauce or vanilla sauce.
- Top with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent finish.
- Dust lightly with powdered sugar and a pinch of extra cinnamon before serving.
- For a brunch treat, pair with fresh berries or a spoonful of fruit compote.
Variations
- Chocolate Bread Pudding: Add 1/2 cup semisweet chocolate chips and swap 1/4 cup cocoa powder for 1/4 cup of the flour (if using a recipe variant with flour).
- Apple-Cinnamon Bread Pudding: Fold in 1 peeled, diced apple and increase cinnamon to 1 1/2 teaspoons.
- Vegan Bread Pudding: Use plant-based milk (almond, oat, or coconut), substitute eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use vegan butter.
- Savory Version: Omit sugar and spices, add sautéed onions, cooked sausage or bacon, herbs, and a handful of grated cheese for a breakfast casserole twist.
Storage and Reheating
- Refrigeration: Cool bread pudding completely, then cover tightly and refrigerate for up to 4 days. Always store in an airtight container or tightly covered dish.
- Freezing: Bread pudding freezes well. Wrap individual portions or the whole dish in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, cover the pudding with foil and warm in a 325°F (160°C) oven for 15-20 minutes, or until heated through. For single servings, microwave on medium power for 1-2 minutes, checking halfway through. Add a splash of milk or cream before reheating if the pudding seems dry.
Frequently Asked Questions
- Can I use fresh bread instead of day-old bread?
Yes, but fresh bread is softer and may become mushy when soaked. To mimic day-old texture, cut the bread into cubes and toast them in a 350°F oven for 10 minutes before using. - Do I have to use heavy cream?
No, you can substitute with half-and-half or use all whole milk for a lighter custard. The pudding will be slightly less rich but still delicious. - Why is my bread pudding soggy in the middle?
Soggy bread pudding is often caused by underbaking or not letting the bread absorb enough custard before baking. Ensure you soak the bread for at least 20 minutes and bake until a knife inserted in the center comes out clean. - Can I make bread pudding ahead?
Absolutely. You can assemble the bread pudding up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time if it’s cold from the fridge. - Is bread pudding served hot or cold?
Bread pudding can be enjoyed warm, at room temperature, or chilled. Many people prefer it warm with a sauce, but it’s also delicious straight from the fridge. - How do I know when bread pudding is done?
The pudding is done when the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs. The center should be set but still soft and custardy.
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