Bread pudding is the ultimate comfort dessert, transforming simple, leftover bread into a rich, custardy treat. With a golden, slightly crisp top and a creamy, spiced center, this classic recipe is a favorite for good reason—it’s easy to make, endlessly adaptable, and always satisfying. Whether you serve it warm from the oven or chilled with a drizzle of sauce, this bread pudding delivers nostalgia and flavor in every bite.
Ingredients
- 6 cups (about 10 oz) day-old bread, cut into 1-inch cubes (French, brioche, challah, or white bread work well)
- 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 kosher salt
- 1/2 cup raisins or dried cranberries (optional)
- 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
- Powdered sugar, for dusting (optional)
Instructions
- Prep and preheat: Preheat your oven to 350°F (175°C). Grease a 2-quart (8×8-inch or similar) baking dish with butter. If your bread is very fresh, spread the cubes on a baking sheet and bake for 8-10 minutes, until dry but not browned. Let cool.
- Assemble bread and fruit: Place the dried bread cubes evenly in the prepared baking dish. If using raisins or dried cranberries, sprinkle them evenly among the bread cubes.
- Make the custard: In a large bowl, whisk together eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in the milk and heavy cream until smooth.
- Combine and soak: Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula or spoon to help it soak up the custard. Let sit for 15–20 minutes so the bread absorbs as much liquid as possible.
- Add butter and bake: Drizzle the melted butter evenly over the top. Bake, uncovered, for 40–50 minutes, or until the top is golden brown and the center is just set but still slightly wobbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- Cool and serve: Remove from the oven and let cool for at least 15 minutes before serving. Dust with powdered sugar, if desired. Serve warm, at room temperature, or chilled—plain or with your favorite sauce.
Tips
- Bread choices: Use sturdy, slightly stale bread for best texture. Soft sandwich bread works, but French bread, brioche, or challah give a richer result.
- Milk and cream: You can use all whole milk for a lighter pudding, or substitute half-and-half for heavy cream.
- Flavor additions: Try adding orange zest, chopped nuts, or a splash of bourbon or rum to the custard for extra depth.
- Don’t overbake: The pudding should be just set in the center; overbaking can make it dry. It will firm up as it cools.
Serving Suggestions
This bread pudding is delicious on its own, but it truly shines with a little something extra. Serve it warm with a scoop of vanilla ice cream, freshly whipped cream, or a drizzle of caramel or bourbon sauce. For a brunch twist, pair it with fresh berries or a dusting of cinnamon sugar. It also makes a comforting breakfast, especially with a cup of strong coffee or tea.
Variations
- Chocolate bread pudding: Add 1/2 cup semisweet chocolate chips or chopped chocolate to the bread cubes before pouring over the custard.
- Apple-cinnamon: Fold in 1 cup peeled, diced apples and increase cinnamon to 1 1/2 teaspoons for a fall-inspired twist.
- Banana bread pudding: Layer in 2 sliced ripe bananas between the bread cubes for a creamy, fruity variation.
- Vegan option: Use plant-based milk (like almond or oat), replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use vegan butter.
- Savory bread pudding: Omit the sugar and spices, and add sautéed vegetables, cheese, and herbs for a brunch-friendly strata.
Storage and Reheating
Bread pudding keeps well, making it a convenient make-ahead dessert. Cool leftovers to room temperature, then cover and refrigerate for up to 4 days. To reheat, place individual portions in the microwave for 30–45 seconds or until warmed through. For larger amounts, cover the baking dish with foil and warm in a 325°F (160°C) oven for 15–20 minutes. Bread pudding can also be frozen: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- What’s the best bread to use for bread pudding?
- Sturdy, slightly stale breads like French bread, brioche, or challah work best because they soak up the custard without falling apart. Avoid very soft sandwich bread unless it’s all you have; if so, dry it out in the oven first.
- Can I make bread pudding ahead of time?
- Yes! You can assemble the pudding, cover, and refrigerate it overnight before baking. Let it sit at room temperature for 30 minutes before baking as directed. Alternatively, bake it ahead and reheat before serving.
- Why is my bread pudding soggy or dry?
- Soggy bread pudding usually means too much liquid or not enough soaking time. Too dry means overbaking or not enough custard. Make sure to measure ingredients accurately, allow proper soaking, and check for doneness by gently shaking the pan—the center should be just set.
- Is bread pudding served hot or cold?
- It can be served warm, at room temperature, or chilled, depending on preference. Warm bread pudding is softer and more comforting, while chilled slices are firmer—ideal for make-ahead desserts.
- Can I leave out the raisins or dried fruit?
- Absolutely! The dried fruit adds flavor and texture, but it’s optional. Substitute with chocolate chips, nuts, or leave it out entirely for a more classic, plain version.
- How do I know when bread pudding is done?
- Bread pudding is done when the top is golden and the custard is just set in the center—it should jiggle slightly but not be liquid. A knife inserted in the center should come out mostly clean. Overbaking can dry it out, so check for doneness around the 40-minute mark.
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