A cozy, comforting dessert made from day-old bread soaked in a spiced custard and baked until golden—perfect for holidays, brunch, or any time you crave something warm and satisfying.
Why You’ll Love This Recipe
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Transforms stale bread into a rich, indulgent treat
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Combines creamy custard with warm spices and soft bread
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Versatile—add raisins, nuts, chocolate chips, or fresh fruit
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Makes great use of pantry staples and also reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pudding:
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6 cups cubed day-old bread (French, challah, brioche, etc.)
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3 large eggs
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2 cups whole milk
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1 cup heavy cream
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1 cup granulated sugar
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2 Tbsp melted butter
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1½ Tbsp vanilla extract
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1 tsp ground cinnamon
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½ tsp nutmeg
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Optional: ½ cup raisins or dried cranberries
For the optional vanilla sauce:
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½ cup butter
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1 cup sugar
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½ cup heavy cream
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1 Tbsp vanilla extract
Directions
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Preheat oven to 350 °F and grease an 8×8‑inch or similar baking dish.
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Toss bread: Place cubed bread in the dish (include raisins or cranberries if using).
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Make custard: Whisk together eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, and nutmeg until smooth.
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Combine: Pour custard over bread, pressing gently to soak. Let stand 20–25 minutes so bread absorbs the custard.
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Bake: Cook uncovered at 350 °F for 50–60 minutes, until the center is set but slightly jiggly and the top is golden. For a crispier top, bake an additional 2–4 minutes at 400 °F.
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(Optional) Make sauce: While pudding bakes, melt butter in a small saucepan. Add sugar and cream; simmer until thickened. Stir in vanilla.
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Serve: Let pudding rest 10 minutes before serving. Spoon warm vanilla sauce over individual portions or serve on the side.
Servings and timing
Servings: 8–9
Prep time: 20 minutes (plus soaking)
Bake time: 50–60 minutes
Total time: ~1 hour 15 minutes
Variations
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Boozy twist: Add 2 Tbsp rum or bourbon to the custard
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Fruit & nut: Stir in chopped pecans, walnuts, or dried fruit
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Chocolate chip: Fold in ½ cup chocolate chips just before baking
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Fruit swirl: Layer with sliced apples, pears, or jam
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Mini versions: Bake in ramekins for individual servings
Storage/Reheating
Store leftover pudding in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave or cover with foil and warm in a 350 °F oven for 10–15 minutes. Sauce can be reheated on the stovetop or in the microwave.
FAQs
Can I use fresh bread instead of stale?
Yes—but toast or bake fresh bread cubes lightly to dry them out before soaking.
Can I make this ahead?
Absolutely. Assemble and refrigerate up to overnight, then bake when ready. For extra richness, cover and bake from cold—adding a few extra minutes.
Can I freeze it?
Freeze baked pudding (without sauce) for up to 3 months. Thaw overnight in the fridge and warm in the oven.
Is bread pudding gluten-free?
Use gluten-free bread and verify all add-ins are gluten-free.
What makes the custard creamy?
The combo of eggs, milk, heavy cream, and sugar creates a rich custard absorbed by the bread.
How do I know when it’s done?
The top should be golden, and the center should jiggle slightly—it continues to set as it cools.
Can I skip the vanilla sauce?
Yes—the pudding is delicious on its own, especially with a scoop of ice cream or dollop of whipped cream.
Why let it soak before baking?
Soaking ensures every bite is custardy and tender, not dry in the center.
What breads work best?
Sturdy breads like brioche, challah, French bread, or even croissants are ideal.
Can I double the recipe?
Yes—use a larger baking dish and bake until set throughout; timing may increase slightly.
Conclusion
This Bread Pudding is a timeless, comforting dessert that transforms simple bread and pantry basics into pure indulgence. Whether creamy and custardy, loaded with mix-ins, or drizzled in vanilla sauce, it’s the perfect cozy treat for any occasion. Enjoy warm, share generously, and savor every comforting bite!
