Classic Bread Pudding Recipe
Bread pudding is a timeless dessert that turns humble ingredients into a rich and comforting treat. Traditionally made to use up day-old bread, this dish has evolved into a decadent staple that’s both rustic and elegant.
With a custard base infused with warm spices and vanilla, and a top that bakes to golden perfection, it’s a warm, inviting dessert that’s ideal for gatherings, holidays, or quiet nights in.
This version is simple to prepare, deeply satisfying, and endlessly customizable with your favorite add-ins.
Ingredients
For the bread pudding:
6 cups day-old brioche, challah, or French bread, cut into 1-inch cubes
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted, plus extra for greasing
Optional mix-ins:
1/2 cup raisins, chopped nuts, dried cranberries, or chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Place bread cubes in the prepared dish. Sprinkle any mix-ins evenly across the bread.
Whisk the custard: In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
Pour the custard evenly over the bread cubes. Gently press the bread down to help it soak up the custard. Let it sit for 25–30 minutes so the bread is thoroughly saturated.
Drizzle melted butter over the top. Cover with foil and bake for 25 minutes. Remove foil and continue baking for 20–25 minutes, or until the top is golden and the center is set.
Cool for 10–15 minutes before serving to allow the custard to settle and make slicing easier.
Tips for Success
Best bread choices: Use sturdy, slightly stale bread like brioche or challah for a custardy interior and crispy top.
Flavor enhancers: A splash of bourbon, dark rum, or espresso adds depth to the custard.
Texture tips: Lightly toasting the bread cubes before soaking adds a pleasant chew and prevents sogginess.
Make-ahead: The assembled pudding can be refrigerated overnight and baked the next day.
Serving Suggestions
Serve warm with:
A scoop of vanilla ice cream
Whipped cream and a dusting of cinnamon
Maple syrup or honey drizzle
Warm caramel or bourbon sauce
A side of fresh berries or stewed fruit
Bread pudding is a celebration of warmth and simplicity. With its crisp edges, soft custardy center, and endless topping options, it’s sure to become a favorite dessert that brings comfort with every bite.
