Bread Pudding Recipe | Warm, Sweet & Classic Dessert

Classic Bread Pudding Recipe | Comfort in Every Bite

Bread pudding is one of those rare desserts that turns leftovers into something you’d proudly serve guests. Made with day-old bread soaked in a vanilla-scented custard, this version bakes into a golden, crisp-topped dish with a soft, rich interior. It’s simple, affordable, and deeply satisfying, and with just a few tweaks, you can take it in dozens of directions depending on the season or what you have in the kitchen.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 6-8

Course: Breakfast, Brunch, Dessert

Cuisine: American, Southern

Calories: 320

Ingredients Method Video Notes

Ingredients

  

• 6 cups day-old bread cubed (brioche, challah, or French bread preferred)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• ¾ cup sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg optional, for warmth
• ¼ tsp salt
• 2 tbsp butter melted
• ½ cup raisins or chocolate chips optional

Method

 

Prep the Bread

1. Cut the bread into rough 1-inch cubes. Spread on a baking sheet and let dry for a few hours, or toast lightly in the oven at 300°F for 10 minutes.

Make the custard.

1. In a large bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Slowly whisk in milk and cream until fully combined.

Soak the bread

1. Add the bread cubes to the custard mixture. Toss gently until coated. Let it sit for 20–30 minutes so the bread absorbs the liquid. Fold in raisins or chocolate chips, if using.

Bake

1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Pour in the bread mixture and drizzle melted butter over the top. Bake uncovered for 45-55 minutes, or until the custard is set and the top is golden brown.

Cool & Serve!

1. Let it rest for 10–15 minutes before serving. Great warm or at room temperature. Serve plain or with a simple vanilla sauce, whipped cream, or a bourbon glaze.

Video

Notes

Bread pudding is incredibly forgiving, but the details matter. Use day-old or slightly dried-out bread so it absorbs the custard without turning soggy. Letting the bread soak thoroughly ensures a creamy interior, while baking uncovered gives you that crisp, golden top. If your pudding looks set around the edges but jiggly in the center, that’s normal; it will finish setting as it cools. Always let it rest before serving for the best texture.

Bread pudding with seasonal fruit

Spring:

Add lemon zest and blueberries or raspberries to the base for a bright, fresh twist. Top with a dollop of whipped mascarpone.

Summer:

Swap raisins for fresh or frozen cherries or peaches. A scoop of vanilla ice cream over a warm bread pudding makes an ideal summer dessert.

Fall:

Mix in diced apples, a pinch of cloves, and use brown sugar in place of white for a deeper flavor. Top with caramel or salted butter sauce.

Winter:

Add orange zest, dried cranberries, and chopped walnuts. Pair with a warm Bourbon or brandy sauce for a festive finish.

Serving Suggestions

Classic Dessert: Serve warm with a drizzle of homemade vanilla sauce, custard sauce, or a scoop of vanilla ice cream for a traditional touch.

Brunch Favorite: Pair with fresh berries or a fruit compote and whipped cream. It’s a great use for leftover bread and perfect for weekend brunch.

Holiday Twist: Add a bourbon glaze or caramel sauce and serve with spiced poached pears or orange zest for festive occasions.

Make it Breakfast: For a cozy morning treat, top with warm milk or a spoonful of Greek yogurt and cinnamon.

Texture Play: Finish with chopped toasted pecans or walnuts for crunch, or a dusting of powdered sugar for a simple finish.

How to make moist bread pudding

• Best Bread: Use sturdy, enriched breads like brioche or challah. Stale bread soaks up the custard better than it falls apart.
• Don’t skip the soaking time. It makes the texture even and keeps the pudding from separating.
• Check for doneness. The center should just be set, a knife inserted should come out clean but slightly moist.
• Make it ahead. Prepare the night before and bake it the next day. Let it come to room temperature before baking.

Nutrition Facts (Per Serving Based on 8 Servings)

• Calories: 320 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 115 mg
• Sodium: 210 mg
• Total Carbohydrates: 38 g
• Dietary Fiber: 1 g
• Sugars: 18 g
• Protein: 6 g