Bread pudding is a timeless dessert that transforms leftover bread into a warm, comforting treat. Its creamy custard base, combined with the rustic texture of bread, makes it a favorite for gatherings or cozy evenings. Whether you love it simple or loaded with extras, bread pudding is endlessly adaptable and always satisfying.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes (about 1 loaf, such as French, brioche, or challah)
- 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 cup raisins or dried cranberries (optional)
- 2 tablespoons unsalted butter, melted (plus more for greasing)
Instructions
- Prepare the bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter. Spread the bread cubes evenly in the dish. If using, sprinkle raisins or dried cranberries over the bread.
- Mix the custard: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Add the milk and heavy cream, whisking until smooth.
- Soak the bread: Pour the custard evenly over the bread cubes in the baking dish. Gently press the bread down with a spatula or clean hands to ensure it absorbs the custard. Let it sit for 15-20 minutes at room temperature so the bread soaks up the liquid.
- Add melted butter: Drizzle the melted butter over the top of the bread mixture.
- Bake: Place the dish in the center of the oven and bake for 45-55 minutes. The bread pudding is done when the custard is set (a knife inserted in the center comes out clean) and the top is golden brown. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
- Cool and serve: Remove from the oven and let it cool for 15 minutes before serving. Serve warm, plain or with your favorite sauce (see Serving Suggestions below).
Tips
- Best bread to use: Stale or day-old bread works best because it soaks up the custard without becoming mushy. Brioche, challah, or French bread are ideal.
- Substitutions: Swap whole milk for low-fat or plant-based milk (like almond or oat) for a lighter version. Use coconut milk for a dairy-free and tropical twist.
- Add-ins: Mix in chocolate chips, chopped nuts, or diced apples for extra flavor and texture.
- Make ahead: Assemble the pudding up to a day in advance, cover, and refrigerate. Let it sit at room temperature while the oven preheats before baking.
Serving Suggestions
- Classic vanilla sauce: Drizzle with a warm vanilla custard sauce or crème anglaise for a luxurious finish.
- Caramel or bourbon sauce: A drizzle of caramel or bourbon sauce adds richness and depth.
- Fresh fruit: Top with fresh berries, sliced bananas, or poached pears for brightness.
- Ice cream: Serve with a scoop of vanilla or cinnamon ice cream for a decadent treat.
Variations
- Chocolate bread pudding: Add 1/2 cup cocoa powder to the custard and fold in 1 cup chocolate chips for a rich, chocolatey version.
- Pumpkin spice: Whisk 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice into the custard for a fall-inspired dessert.
- Lemon-blueberry: Fold in 1 tablespoon lemon zest and 1 cup fresh or frozen blueberries for a bright, fruity twist.
- Savory bread pudding: Omit the sugar and spices, and instead add sautéed onions, cheese, and herbs for a brunch or dinner side.
Storage and Reheating
Storage: Cool bread pudding completely before covering tightly with plastic wrap or transferring to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions wrapped in plastic and foil for up to 2 months.
Reheating: To reheat, place a portion in a microwave-safe dish and microwave on medium power for 1-2 minutes, or until heated through. To reheat the whole dish, cover with foil and bake at 325°F (160°C) for 15-20 minutes, or until warmed. If reheating from frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
- Can I use fresh bread instead of stale bread?
- Yes, but fresh bread is softer and may become mushy when soaked in custard. If using fresh bread, lightly toast the cubes in the oven at 300°F (150°C) for 10-15 minutes to dry them out before making the pudding. This helps them absorb the custard more evenly and hold their shape.
- Can I make bread pudding dairy-free?
- Absolutely! Substitute the whole milk and cream with unsweetened almond, soy, or coconut milk. Use dairy-free butter or coconut oil in place of regular butter. The result will be slightly different in flavor and texture, but still delicious and satisfying.
- How do I prevent my bread pudding from being soggy?
- Sogginess usually results from too much liquid or not baking long enough. Use the correct ratio of bread to custard, let the bread soak up the custard before baking, and bake until the center is fully set. If needed, extend the baking time by 5-10 minutes, checking frequently toward the end.
- What kind of bread is best for bread pudding?
- Brioche, challah, or sturdy French bread are best because they have a tight crumb and rich flavor that stands up to soaking. Avoid very soft sandwich bread, which can break down too much. For a more rustic pudding, try using sourdough or multigrain breads.
- Can I make bread pudding ahead of time?
- Yes. Assemble the bread pudding, cover, and refrigerate for up to 24 hours before baking. Let it come to room temperature while the oven preheats. This can actually improve the texture, as the bread has more time to absorb the custard.
- Is bread pudding best served warm or cold?
- Bread pudding is traditionally served warm, which brings out its creamy texture and comforting flavor. However, it can also be enjoyed cold or at room temperature, especially on hot days or as a make-ahead dessert. Reheat gently for best results if you prefer it warm.
Bread pudding is a classic that invites creativity and comfort in every bite. Whether you stick to tradition or try out new flavors, it’s a dish that’s sure to become a staple in your dessert repertoire.
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