Bread Pudding

WANT TO SAVE THIS RECIPE?

Bread Pudding is one of those nostalgic desserts that brings warmth to every bite. I’ve made it for cozy holidays, brunches with friends, and even weeknight cravings — and each time, it delivers pure comfort. There’s something magical about taking day-old bread, soaking it in a rich, spiced custard, baking it to golden perfection, and finishing it off with a silky vanilla sauce. It’s humble, yes, but it’s also decadent in all the right ways.

What I love most about this dessert is how adaptable and forgiving it is. No fancy ingredients, no complicated steps — just simple pantry staples that turn into something beautiful. Whether you serve it warm straight from the oven or chilled the next day, this Bread Pudding holds its own every time. And that velvety sauce on top? You’ll want to pour it over everything.

---

Why You’ll Love This Bread Pudding

This Bread Pudding is the kind of dessert that doesn’t just satisfy — it comforts. The texture is perfectly soft with just enough crust around the edges, while the inside stays tender and full of flavor. It’s ideal for using up leftover bread, and it works for breakfast, dessert, or even an indulgent snack.

You’ll also love how customizable it is: toss in raisins, chocolate chips, nuts, or berries — whatever your heart desires. And let’s not forget the luscious vanilla sauce that soaks into every bite, making it taste like warm hugs from the inside out.

---

What Kind of Bread Works Best for Bread Pudding?

The beauty of Bread Pudding is that it’s very forgiving, but not all breads are created equal. I find that day-old brioche or challah makes the best base — they’re rich, buttery, and soak up the custard like a dream. French bread or sourdough also works wonderfully if you want a bit more structure and chew.

Avoid super-soft sandwich bread unless you want a mushy texture. You want something that holds its shape while still absorbing all that luscious egg mixture. And yes, slightly stale bread is perfect — it actually helps prevent the pudding from getting too soggy.

---

Options for Substitutions

One of the best things about Bread Pudding is how easy it is to tweak to your liking or pantry situation. Here are a few swaps I’ve used that worked beautifully:

• Milk: You can use half-and-half, whole milk, or even a dairy-free option like almond or oat milk.
• Heavy Cream: If you want a lighter dessert, replace it with more milk or use coconut cream for a subtle twist.
• Sugar: Brown sugar adds a lovely caramel note, but you can use white sugar, coconut sugar, or even maple syrup.
• Eggs: If you’re out of eggs or need an alternative, try using flax eggs or a vegan egg replacer.
• Add-ins: Raisins, dried cranberries, chocolate chips, chopped nuts, or apples all add great texture and flavor.
• Vanilla Sauce: Not a fan? Drizzle with caramel, bourbon glaze, or a simple dusting of powdered sugar instead.

---

Ingredients for This Bread Pudding

Bread
The foundation of the dish — preferably brioche, challah, or any crusty bread that’s a day or two old. It should be cubed and slightly dry so it can soak up the custard without turning mushy.

Eggs
They bind the pudding together and give it that soft, custardy texture once baked. A must-have ingredient that adds richness.

Milk
Whole milk helps to form the base of the custard. It makes the bread tender while keeping the dish light enough for multiple servings.

Heavy Cream
This adds extra creaminess and richness to the custard. It balances out the milk and gives the pudding a luxurious mouthfeel.

Granulated Sugar
Sweetens the pudding just enough. You can adjust the amount based on personal preference or switch it up with brown sugar for deeper flavor.

Vanilla Extract
A splash of vanilla brings warmth and aromatic depth to the custard. It enhances all the other flavors beautifully.

Ground Cinnamon
Adds that cozy, spiced undertone that makes Bread Pudding taste like a hug in dessert form.

Butter
Melted and drizzled over the top before baking to help create golden, slightly crisp edges.

Salt
Just a pinch to balance the sweetness and elevate all the other ingredients.

For the Vanilla Sauce:

• Butter
• Heavy cream
• Granulated sugar
• Vanilla extract

This sauce is poured on while the pudding is still warm — it’s silky, buttery, and adds an irresistible finish.

---

Step 1: Prepare the Bread

Start by cutting your bread into 1-inch cubes. If it’s not already slightly stale, spread the cubes on a baking sheet and toast them in the oven at 300°F for about 10 minutes. You want the bread to be dry enough to soak up the custard without falling apart.

---

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until the sugar is dissolved and the mixture is smooth and well combined.

---

Step 3: Soak the Bread

Place the bread cubes in a greased baking dish (9×13 works well). Pour the custard mixture over the bread, making sure every piece is evenly soaked. Gently press down with a spatula or spoon to submerge the bread. Let it sit for at least 15–20 minutes so the bread fully absorbs the custard.

---

Step 4: Bake the Pudding

Preheat your oven to 350°F (175°C). Drizzle melted butter over the top of the soaked bread. Cover the dish loosely with foil and bake for 30 minutes. Then uncover and bake for another 15–20 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

---

Step 5: Make the Vanilla Sauce

While the pudding bakes, make the sauce. In a small saucepan, melt butter over medium heat. Add sugar and heavy cream, whisking constantly until the sugar is dissolved and the sauce thickens slightly (about 5–6 minutes). Remove from heat and stir in vanilla extract.

---

Step 6: Serve Warm with Sauce

Once the pudding is out of the oven, let it rest for 5–10 minutes. Spoon warm sauce over each serving just before serving. You can also serve the sauce on the side if preferred.

---

How Long to Cook the Bread Pudding

Bread Pudding typically needs about 45 to 50 minutes in the oven at 350°F (175°C). The first 30 minutes should be covered with foil to retain moisture, followed by another 15–20 minutes uncovered to develop that beautiful golden crust. You’ll know it’s done when the center is set and a knife inserted comes out clean — slightly custardy is fine, but it shouldn’t be liquid.

---

Tips for Perfect Bread Pudding

• Use slightly stale bread: Fresh bread can get too soggy. If your bread is soft, dry it out in the oven before using.
• Let it soak: Don’t skip the soaking time. Give the bread 20 minutes to absorb the custard before baking for an even texture.
• Add-ins last: Stir in raisins, nuts, or chocolate chips just before baking to prevent them from sinking.
• Don’t overbake: The pudding should be set but still moist. Overbaking can lead to a dry texture.
• Warm up the sauce: Drizzle the vanilla sauce warm over freshly baked pudding — it melts into the crevices for maximum indulgence.
• Try a water bath (optional): For an ultra-creamy texture, place the baking dish in a larger pan filled with hot water during baking.
• Cool slightly before serving: Let it sit a few minutes to firm up. It’s best served warm but not piping hot.

---

Watch Out for These Mistakes While Cooking

• Skipping the soak time: If you rush this step, you’ll end up with dry patches or uneven texture. Let the bread sit in the custard for at least 15–20 minutes.
• Using the wrong bread: Super soft sandwich bread or overly fresh loaves won’t hold up — they turn to mush instead of forming that luscious pudding texture.
• Not greasing the baking dish: This leads to sticking and difficulty serving. Always butter or spray your dish before adding the ingredients.
• Overloading with sugar: Bread Pudding should be sweet, but not cloying. Balance is key, especially if you’re adding sweet toppings like sauce or fruit.
• Pouring sauce too early: Drizzle the sauce just before serving so it doesn’t get absorbed and disappear. You want that glossy finish on top.
• Overbaking: Watch closely in the last 10 minutes. Overbaking dries it out and takes away from that custardy magic.

---

What to Serve With Bread Pudding?

Fresh Berries

The tartness of raspberries, strawberries, or blueberries adds a fresh contrast to the rich pudding.

Whipped Cream

Light and fluffy, whipped cream adds a cool topping without overpowering the flavors.

Vanilla Ice Cream

A scoop of creamy vanilla ice cream melting over warm bread pudding is always a win.

Toasted Nuts

Sprinkle chopped pecans or walnuts on top for added crunch and flavor.

Caramel Sauce

Swap or add to the vanilla sauce with rich caramel drizzle for a decadent finish.

Espresso or Strong Coffee

A small cup of strong coffee cuts through the sweetness and complements the richness beautifully.

Cinnamon-Spiced Apples

Sautéed apples with cinnamon and butter are a cozy seasonal pairing.

Bourbon Glaze

For an adult twist, a bourbon glaze adds depth and warmth — especially great for holiday servings.

---

Storage Instructions

Bread Pudding stores incredibly well, making it a perfect make-ahead dessert. Once it has cooled completely, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Keep it in the refrigerator for up to 4 days.

To reheat, warm individual portions in the microwave for 30–45 seconds or reheat the entire dish in a 300°F (150°C) oven, covered with foil, for 15–20 minutes until heated through. If the pudding seems a bit dry, splash a little milk or cream over it before reheating.

For longer storage, you can freeze Bread Pudding. Wrap portions tightly in plastic wrap and place them in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight in the fridge and reheat as usual.

---

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 10 servings):

• Calories: 320
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 180mg
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 20g
• Protein: 6g

These values may vary depending on your specific ingredients and additions (like nuts or chocolate chips), but this gives you a solid baseline.

---

Frequently Asked Questions

Can I make Bread Pudding ahead of time?

Yes! You can assemble it a day in advance and store it in the fridge overnight. Bake it fresh the next day — just bring it to room temperature first or add a few extra minutes to the baking time.

---

Can I use gluten-free bread?

Absolutely. Just make sure it’s a sturdy gluten-free loaf, not one that crumbles too easily. Let it dry out slightly before using for best texture.

---

What if I don’t have heavy cream?

You can use all whole milk instead, or substitute with half-and-half. It may be a bit less rich but still delicious.

---

Do I have to include the vanilla sauce?

Not at all — it’s optional, but highly recommended. If you’re looking for something lighter, a dusting of powdered sugar or a drizzle of maple syrup works too.

---

Can I freeze Bread Pudding?

Yes, it freezes very well. Just cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

---

Why is my bread pudding soggy?

It may not have baked long enough, or the bread was too fresh and soft. Make sure to use slightly stale bread and bake until the center is set.

---

How can I make it dairy-free?

Use plant-based milk (like almond, soy, or oat) and replace heavy cream with coconut cream. Use dairy-free butter for the custard and sauce.

---

Can I add alcohol to this recipe?

Yes, a splash of bourbon, rum, or brandy can be stirred into the custard or sauce for extra depth. Keep it minimal — about 1 to 2 tablespoons is enough.

---

Conclusion

Bread Pudding is the kind of dessert that proves simple ingredients can create something truly special. It’s cozy, satisfying, and endlessly customizable — perfect for a crowd or a quiet night in. Whether you serve it warm with a velvety vanilla sauce or switch things up with fresh fruit or caramel, this classic dessert never fails to comfort and impress.

It’s a fantastic way to breathe new life into leftover bread, and once you’ve tried it homemade, you’ll never look at those dry loaves the same again. Give it a go — your kitchen (and anyone lucky enough to get a bite) will thank you.

---

Print