WhaT is Bread Pudding?

Bread pudding is a cozy dessert made by soaking day-old bread in a rich custard of eggs, milk, and cream flavored with spices like cinnamon. Baked until golden, it’s soft and creamy inside with a crisp top—perfect for using up leftover bread and easily customizable with add-ins like dried fruit or nuts!

What is the best kind of bread for this recipe?

The best bread for bread pudding is a sturdy, day-old loaf with a slightly dense texture. Brioche, challah, or French bread work wonderfully as they soak up the custard without becoming too mushy. Day-old or stale bread is ideal because it holds up better and absorbs the flavors more evenly, giving you that perfectly soft and creamy texture inside while staying slightly crisp on top.

How can I make my bread stale quickly?

To stale bread quickly, cut it into cubes and spread them on a baking sheet. Bake at 300°F (150°C) for 10-15 minutes, or until the bread is dry but not browned. This will help it absorb the custard better without turning mushy. Perfect for when you don’t have day-old bread on hand!

Is this Recipe Served hot or cold?

This bread pudding recipe is typically served warm, especially with vanilla sauce. The warmth brings out the comforting flavors, making the custard rich and creamy. However, depending on personal preference, it can also be enjoyed at room temperature or even cold! Warm is the most traditional and cozy way to enjoy it.

The Best Bread Pudding

Description

This bread pudding is a classic dessert made with simple ingredients, featuring warm spices and a delicious vanilla sauce. It’s cozy, comforting, and perfect for using up day-old bread. This dessert is perfect for holidays or any cozy night when you want something comforting and sweet!

Ingredients

Units Scale

Bread Pudding:

5 large eggs, room temperature
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
16 oz loaf of day-old or stale bread, cubed (French or brioche work well)
1 cup raisins (optional)
1/2 cup pecans (optional)

Cinnamon Sugar Cream Mixture:

1/2 cup heavy cream
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Vanilla Sauce:

1 cup heavy cream
1 tablespoon cornstarch
1/2 cup granulated sugar
4 tablespoons butter
2 teaspoons pure vanilla extract (or almond extract for variation)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9″x 13″ baking dish with butter. If you like a thicker bread pudding, make it in a 9×9 square dish.
Prepare the Cinnamon Sugar Cream Mixture: In a small bowl, mix 1/2 cup heavy cream and 1/4 cup granulated sugar with 1 teaspoon cinnamon. Set aside.
Cut the Bread: Cut the loaf of bread into 1-2 inch cubes (or tear by hand for a more rustic texture). Add the cubes to a large bowl.
Make the Custard Mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Combine Bread and Custard: Place the bread cubes in the greased baking dish. Pour the egg custard mixture over the bread cubes and gently stir to coat the bread evenly. Let the mixture sit for about 20-30 minutes, allowing the bread to soak up the custard.
Drizzle with Cinnamon Sugar Cream: Drizzle this cinnamon sugar cream mixture over the top of the soaked bread before baking.
Bake the Bread Pudding: Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown.
Make the Vanilla Sauce: While the bread pudding bakes, prepare the sauce. Combine the heavy cream, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly until the mixture begins to thicken. Remove from heat, then stir in the butter and vanilla extract until smooth and glossy.
Serve: Remove the bread pudding from the oven and let it cool for a few minutes. Serve warm with the vanilla sauce drizzled on top. Enjoy!

Optional Add-ins: For added texture and flavor, you can fold raisins or pecans into the bread mixture before baking.

Notes

Recipe Tips

Use Stale Bread: Day-old or stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, dry it out in the oven before using.
Let the Bread Soak: After pouring the custard over the bread, allow it to sit for 20-30 minutes. This gives the bread time to absorb the liquid and ensures a creamy texture inside.
Use High-Quality Vanilla: Since vanilla is a key flavor in the custard and sauce, using high-quality pure vanilla extract will elevate the overall taste.
Don’t Overbake: Bake until the center is set but still slightly soft. Overbaking can result in a dry bread pudding. The top should be golden brown, while the inside remains custardy.

Make Ahead Of Time

Assemble the Night Before: Prepare the bread pudding until you pour the custard over the bread and let it soak. Cover the dish tightly with plastic wrap and refrigerate overnight. This allows the bread to absorb the custard, making the pudding even creamier.
Bake the Next Day: When ready to bake, remove the baking dish from the fridge and let it come to room temperature for about 20-30 minutes while the oven preheats. Then, bake as directed.
Reheat Option: If you bake it in advance, reheat the bread pudding in a low oven (around 300°F) until warmed through, or microwave individual portions. The vanilla sauce can also be made and gently reheated on the stove or microwave.

Prep Time: 10 min
Cook Time: 50 minutes
Category: Sweet
Method: American
Cuisine: American