Bread Pudding – Warm, Rich & Comforting Dessert

Bread pudding is one of those desserts that feels like a hug in a bowl. It’s cozy, familiar, and simple to make with ingredients you probably already have. Warm custard-soaked bread, a touch of spice, and a golden, caramelized top—what’s not to love?

Whether you’re feeding a crowd or finishing off a loaf that’s past its prime, this recipe delivers big comfort with minimal effort.

Why This Recipe Works

This bread pudding strikes that sweet spot between creamy and custardy on the inside and lightly crisp on top. The ratio of milk to cream creates a rich base without being heavy. Stale bread is key—it soaks up the custard better than fresh bread and holds its structure.

A mix of vanilla, cinnamon, and a hint of nutmeg brings warmth, while a handful of raisins or chocolate chips adds texture and sweetness. It’s dependable, flexible, and hard to mess up.

Shopping List

• Bread: 12 cups of day-old bread cubes (brioche, challah, French bread, or sturdy white bread)
• Milk: 2 cups whole milk
• Cream: 1 1/2 cups heavy cream (or use half-and-half for a lighter version)
• Eggs: 5 large eggs
• Sugar: 3/4 cup granulated sugar (plus 1–2 tablespoons for sprinkling)
• Butter: 4 tablespoons unsalted butter, melted (plus extra for greasing)
• Vanilla extract: 2 teaspoons
• Cinnamon: 1 1/2 teaspoons
• Nutmeg: 1/4 teaspoon, freshly grated if possible
• Salt: 1/4 teaspoon
• Optional add-ins: 1 cup raisins, dried cranberries, chopped dates, or chocolate chips
• Optional topping: Powdered sugar for dusting, or caramel/vanilla sauce for serving

How to Make It

1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Cube the bread: Cut day-old bread into 1-inch cubes.If the bread is fresh, spread the cubes on a sheet pan and toast in the oven for 8–10 minutes until slightly dry.
3. Make the custard: In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Combine: Add the bread cubes to the bowl and gently fold until all pieces are coated. Let sit for 10–15 minutes to soak. Stir once or twice so every piece absorbs the custard.Fold in any add-ins.
5. Assemble: Pour the mixture into the prepared baking dish. Drizzle the melted butter over the top and sprinkle with 1–2 tablespoons of sugar for a lightly crunchy finish.
6. Bake: Bake for 40–50 minutes, until the top is golden and the center is set but still slightly wobbly. A knife inserted in the center should come out mostly clean.
7. Rest: Let it cool for 10 minutes before serving.This helps the custard finish setting.
8. Serve: Enjoy warm as is, or add a dusting of powdered sugar and a drizzle of caramel or vanilla sauce. A scoop of vanilla ice cream or a spoonful of whipped cream is never a bad idea.

Storage Instructions

• Refrigerate: Cool completely, then cover and store in the fridge for up to 4 days.
• Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 300°F (150°C) oven for 15–20 minutes, covered with foil.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Sauces: Keep any sauce separate and add after reheating to preserve texture.

Benefits of This Recipe

• Budget-friendly: Uses leftover bread and pantry basics.
• Flexible: Works with many bread types and add-ins.
• Comforting: Warm spices and creamy texture feel indulgent without being fussy.
• Make-ahead friendly: Assemble a few hours ahead, chill, and bake when needed.
• Crowd-pleaser: Easy to scale up or down, and universally loved.

Pitfalls to Watch Out For

• Too much liquid: If your bread is very soft, it may not absorb as much.Scale back the milk by 1/2 cup if the mixture looks soupy after soaking.
• Under-soaking: Rushing the soak leads to dry spots. Give it time to absorb.
• Overbaking: Baking too long makes it rubbery. Pull it when the center still has a slight jiggle.
• Wrong bread choice: Super soft sandwich bread can turn mushy.Choose a sturdier loaf or toast it first.
• Uneven add-ins: Toss raisins or chips with a teaspoon of flour to keep them from sinking.

Variations You Can Try

• Apple Cinnamon: Fold in 1 1/2 cups diced sautéed apples and a pinch of clove.
• Chocolate Hazelnut: Add chocolate chips and a swirl of chocolate-hazelnut spread. Top with chopped toasted hazelnuts.
• Orange Cranberry: Mix dried cranberries with orange zest and a splash of orange liqueur or juice.
• Bourbon Raisin: Soak raisins in 2–3 tablespoons of bourbon for 15 minutes. Add both raisins and soaking liquid to the custard.
• Tropical: Stir in shredded coconut and chopped pineapple; serve with a coconut-rum sauce.
• Savory Twist: Skip sugar and spices; add cheese, herbs, and cooked vegetables for a brunch strata.
• Dairy-Light: Use all whole milk or a plant-based milk and swap the butter for coconut oil.Flavor with extra vanilla for richness.

FAQ

What’s the best bread for bread pudding?

Use sturdy, slightly stale bread like brioche, challah, French bread, or a country loaf. These hold their shape and absorb the custard well without turning mushy.

Can I make it ahead?

Yes. Assemble the dish, cover, and refrigerate for up to 8 hours.

Let it sit at room temperature for 20–30 minutes before baking, and add a few extra minutes to the bake time if needed.

How do I know when it’s done?

The top should be golden and slightly crisp, and the center should wiggle just a bit when you shake the pan. A knife inserted near the center should come out mostly clean, not wet.

Can I reduce the sugar?

Absolutely. Cut the sugar to 1/2 cup for a less sweet version, or balance with sweeter add-ins like raisins or chocolate.

Adjust to taste without affecting texture too much.

What sauce should I serve with it?

Vanilla custard sauce, caramel sauce, or a quick bourbon butter sauce are classics. Even a splash of maple syrup or a scoop of vanilla ice cream pairs beautifully.

Can I make this gluten-free?

Yes. Use a good-quality gluten-free bread with some structure.

Toast it first to dry it out slightly, and proceed with the recipe as written.

Why is my bread pudding soggy?

It may be underbaked, or the bread might have been too soft and fresh. Dry or toast the bread before soaking, and bake until the center is just set.

Do I need to soak raisins first?

It’s optional, but soaking raisins in warm water, juice, or bourbon makes them plumper and prevents them from drawing moisture from the custard.

Can I bake this in smaller dishes?

Yes. Divide the mixture into ramekins and bake for 20–30 minutes, depending on size.

Start checking early to avoid overbaking.

How can I add more flavor?

Boost spices, add citrus zest, or include extracts like almond or rum. Toasting the bread cubes lightly also adds a deeper, nuttier flavor.

Wrapping Up

Bread pudding is proof that simple ingredients can make something special. With a good soak, the right balance of custard, and warm spices, you get a dessert that’s rich, comforting, and endlessly adaptable.

Keep this recipe on hand for weeknights, holidays, or any time you want something warm and homey without a lot of work. One pan, a few basics, and you’re set for a cozy finish to any meal.