Bread Pudding Recipe
Bread pudding is one of those classic desserts that feels like pure comfort. It’s made with simple ingredients—day-old bread, milk, eggs, sugar, and a few flavorings—but when baked, it transforms into something rich, warm, and satisfying. The custard mixture soaks into the bread, creating a soft, creamy inside with a golden, slightly crisp top.
I love this recipe because it’s flexible and forgiving. You can use almost any type of bread, add spices, or even mix in fruit, chocolate, or nuts. It’s the kind of dish that makes your home smell cozy while it bakes.
Why You’ll Love This Recipe
You’ll love this bread pudding recipe because it’s quick to put together, budget-friendly, and customizable. It makes a perfect dessert for family gatherings, holidays, or just when you have leftover bread to use up. The texture is soft yet firm, and the flavor can be sweet, spiced, or even slightly savory depending on what you add. Plus, it pairs beautifully with caramel sauce, whipped cream, or a scoop of ice cream.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
- Servings: 6–8
Ingredients You’ll Need
- 6 cups day-old bread, cut into cubes (French bread, brioche, or sandwich bread works)
- 2 cups whole milk (or half-and-half for creamier texture)
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- ½ cup raisins or dried cranberries (optional)
- 2 tablespoons melted butter (for drizzling on top)
Step-by-Step Instructions
Step 1: Prepare the Bread
Cut your bread into bite-sized cubes. If the bread is fresh, lightly toast it in the oven for 5–7 minutes at 350°F to dry it out. This helps the custard absorb better.
Step 2: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. The mixture should look like a sweet, flavored custard.
Step 3: Combine Bread and Custard
Place the bread cubes into a greased 9×13-inch baking dish. Slowly pour the custard mixture over the bread, making sure all pieces are coated. Gently press the bread down with a spoon so it soaks evenly. Add raisins if using.
Step 4: Let It Rest
Allow the mixture to sit for 10–15 minutes so the bread absorbs as much custard as possible. This step ensures a soft inside with no dry pieces.
Step 5: Bake the Pudding
Preheat your oven to 350°F (175°C). Drizzle melted butter over the top and bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Step 6: Cool and Serve
Remove from the oven and let it cool for 5–10 minutes before serving. Serve warm with caramel sauce, whipped cream, or ice cream.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 7g |
| Carbohydrates | 42g |
| Sugars | 24g |
| Fat | 9g |
| Saturated Fat | 4g |
| Fiber | 2g |
| Sodium | 210mg |
Helpful Tips
- Use slightly stale bread so it holds its shape better after soaking.
- If you want extra richness, replace half the milk with heavy cream.
- For even baking, avoid overfilling the dish and spread the bread cubes evenly.
- Cover with foil if the top browns too quickly.
Variations
- Chocolate Bread Pudding: Add ½ cup chocolate chips.
- Apple Cinnamon Version: Mix in diced apples with a sprinkle of extra cinnamon.
- Savory Twist: Skip sugar and vanilla, and instead add cheese, herbs, and cooked veggies for a savory bread pudding.
- Boozy Version: Soak raisins in rum or bourbon before mixing them in.
How to Serve
Serve warm straight from the oven or slightly cooled. It pairs beautifully with vanilla ice cream, whipped cream, caramel sauce, or a drizzle of custard sauce. For a lighter option, enjoy plain with a dusting of powdered sugar.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm individual portions in the microwave for 30–40 seconds, or reheat in the oven at 300°F for 10 minutes.
FAQs
Q: Can I use fresh bread instead of stale bread?
A: Yes, but toast it lightly first so it absorbs the custard better.
Q: Can I make bread pudding ahead of time?
A: Yes, assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.
Q: Can I make it dairy-free?
A: Absolutely. Use almond milk, oat milk, or coconut milk as a substitute.
Q: Why is my bread pudding watery?
A: It likely wasn’t baked long enough. Keep baking until the custard is fully set.
Conclusion
This bread pudding recipe proves that simple ingredients can create a warm, satisfying dessert. With its creamy texture and golden crust, it’s versatile enough for everyday enjoyment or special occasions. Whether you keep it classic or try fun variations, this dish will always bring comfort and joy to the table.
