I love a good bread pudding. There’s just something so comforting and decadent about the dish. While I’ve had the chance to try out a few different recipes over the years, few have impressed me quite as much as this one. It turns out perfect every time I prepare it, and the flavors always come together so nicely.
It’s a dish that looks as good as it tastes, and it’s often a challenge to keep from digging in right away. But if you give the pudding a chance to sit for a while after coming out of the oven, it will be even better.
I rarely have leftovers when I make this old fashioned dessert, but it does store well in the fridge. In fact, I think it often tastes even better if you give it a day or two for all the flavors to meld.
If you want to try out a classic comfort food that is easy to make, there is certainly a lot to like about this delicious Bread Pudding recipe!
Why You’ll Love This Recipe
- It’s perfect for holidays, family dinners, or any other occasion where you want a crowd-pleasing dessert that is easy to make.
- Stale bread recipes like this one allow you use up leftover bread instead of letting it go to waste.
- It’s warm and comforting and full of cozy flavors. Tastes like home in every bite!
- The recipe is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or drizzling it with vanilla sauce.
Ingredient Notes & Substitutions
Bread: Day-old or slightly stale bread actually works best because it soaks up the custard without getting mushy.
Granulated sugar: Traditional granulated sugar is the classic choice, but you can use alternatives such as stevia and even monk fruit if you want a healthier version.
Brown sugar: Adds a deeper, caramel-like sweetness. You can swap traditional brown sugar for an alternative like Swerve brown sugar.
Vanilla extract: You can use imitation vanilla if you don’t have any vanilla extract on hand; with this recipe, you’ll hardly taste any difference.
Eggs: These are what set the pudding and give it structure. There’s no good substitute here; eggs are essential for the custard to form properly.
Spices: Cinnamon is classic, while nutmeg or allspice adds a subtle bakery-style finish.
Tips for Success
- Let the bread soak in the custard for a few minutes before baking for a richer texture.
- Let the bread pudding rest before serving so it finishes setting.
- Using stale or dry bread will help the custard absorb without the bread falling apart.
- Try to avoid overbaking the pudding; the center should be set but still slightly soft.
Storage & Reheating
Leftover Bread Pudding can be stored in the fridge for up to 4 days. Just let it cool completely before placing it in an airtight container.
Bread Pudding can be frozen as well. If you wrap it in aluminum foil or place it in a freezer-safe container, it will store for 3-4 months.
To reheat, warm individual portions in the microwave for 20–30 seconds, or until they are heated all the way through. For larger portions, reheat in a 325°F oven, covered with foil, until warmed.
If the pudding seems dry, you can add a splash of milk or cream before reheating to restore its moisture.
Serving Suggestions
My favorite way to serve this Bread Pudding recipe is with a scoop of homemade ice cream, as it really goes well with the custard bread. Vanilla is a classic choice, but it pairs well with anything from peanut butter cup ice cream to chocolate ice cream.
You can buy the ice cream from the store if you want, but serving Bread Pudding with homemade ice cream really takes it to the next level!
Notes
Bread pudding is one of those timeless desserts that feels both simple and special at the same time. It’s forgiving, flexible, and easy to adapt based on the bread or ingredients you have on hand.
Whether you keep it classic or add your own twists, you’re sure to enjoy this classic dessert. You can serve it fresh from oven along with a scoop of ice cream, or enjoy leftovers the next day when the flavors have had time to deepen.
Bread Pudding
Ingredients
The Pudding:
- 6 cups Brioche or Challah bread cubed (the high egg/butter content of these breads makes for a richer custard)
- 4 Large Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream adds a silkier mouthfeel
- 3/4 cup Light Brown Sugar replaces white sugar for a deep caramel note
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Vanilla Paste provides the visual of real vanilla bean flecks
- 1/2 cup Golden Raisins or Dried Cranberries optional
The Vanilla Sauce:
- 1/2 cup Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
- A pinch of Flaky Sea Salt cuts through the intense sweetness
Instructions
- Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 8–10 minutes until they are dry to the touch but not dark brown. This “stale” texture allows the bread to act like a sponge for the custard.
- In a large bowl, whisk the eggs and brown sugar until pale. Gradually whisk in the milk, heavy cream, cinnamon, nutmeg, and vanilla paste.
- Place the toasted bread cubes in a greased 9×9 baking dish. Pour the custard mixture over the bread. Use a spatula to gently press the bread down so every piece is submerged. Let it sit for 20 minutes before baking. This is the secret to a uniform, pudding-like center.
- Place the dish in the oven and bake for 40–45 minutes. The pudding is done when the center is set but still has a slight jiggle, and the tops of the bread are golden and crisp.
- While the pudding bakes, melt the butter in a small saucepan. Whisk in the sugar and heavy cream. Simmer for 5 minutes until thickened. Remove from heat and stir in the vanilla and salt.
- Pour half of the warm sauce over the pudding immediately after it comes out of the oven. Serve the remaining sauce on the side.
