There’s something deeply comforting about a warm bread pudding. It’s a dessert that feels both nostalgic and luxurious at the same time. With its soft, custardy center and a lightly crisp golden top, bread pudding transforms simple ingredients into a dish that feels special. Whether you’re preparing it for a family gathering, a holiday dessert, or just because you crave something cozy, this bread pudding recipe delivers. Using rich challah or brioche bread, creamy milk, and a fragrant blend of vanilla, cinnamon, and nutmeg, every bite is indulgent without being overly sweet.
Why We Love This Bread Pudding Recipe
Bread pudding has a unique way of turning everyday ingredients into something extraordinary. You’ll love how it’s both rustic and elegant. The soft custard base makes each bite creamy, while the baked edges provide a satisfying contrast. It’s an excellent way to make use of day-old bread, reducing waste and creating a dessert that feels homemade in the best way possible.
This particular recipe is foolproof. You don’t need advanced baking skills to pull it off, yet the result looks and tastes like something from a professional kitchen. The flavor profile is warm and inviting, with subtle hints of vanilla, cinnamon, and nutmeg. If you choose to add dried fruits or chocolate chips, you get little bursts of sweetness in every bite. It’s also versatile enough to serve at brunch, as a dessert, or even as a holiday centerpiece.
Ingredients for Bread Pudding
The secret to perfect bread pudding lies in the quality of its ingredients. Choose a rich, tender bread like challah or brioche for the best texture. Whole milk or half-and-half gives the custard its creamy consistency, while spices like cinnamon and nutmeg add depth of flavor. Here’s what you’ll need:
- 1 (about 1-pound) loaf unsliced challah or brioche bread, cut into 1-inch cubes
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 4 large eggs
- 2 large egg yolks
- 1 medium orange or lemon, finely zested (optional)
- 4 cups whole milk or half-and-half
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup dried fruit (raisins, cherries, cranberries, or chopped apricots) or chocolate chips (optional)
- Powdered sugar and/or vanilla ice cream, for serving (optional)
How to Make Bread Pudding Directions
The process of making bread pudding is straightforward, but attention to detail ensures your dessert turns out perfect every time.
Start by preparing the bread. Preheat your oven to 300℉ and arrange the bread cubes on a rimmed baking sheet. Bake them until they’re dry but not browned, about 20 minutes. This step helps the bread absorb the custard without becoming mushy. Once baked, let the cubes cool slightly while you move on to the custard.
Increase the oven temperature to 350℉ and butter a 9×13-inch baking dish generously. Melt 3 tablespoons of unsalted butter and set aside. In a large mixing bowl, whisk together the 4 eggs and 2 egg yolks until well combined. Add the citrus zest if you’re using it, followed by the milk or half-and-half, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk thoroughly to create a smooth custard base.
Add the toasted bread cubes into the custard mixture, along with dried fruit or chocolate chips if desired. Gently fold everything together, making sure every piece of bread is coated in custard. Let the mixture sit for a few minutes so the bread can fully absorb the liquid.
Transfer the mixture into your prepared baking dish, spreading it evenly. Pour any remaining custard over the top and drizzle with the melted butter. Bake for 45 to 50 minutes, or until the pudding is golden brown, puffed, and the custard is set. A knife inserted in the center should come out mostly clean.
Once done, let it cool for about 5 minutes before serving. Dust with powdered sugar or add a scoop of vanilla ice cream for a perfect finish.
How to Serve Bread Pudding
Serving bread pudding is simple, but a few thoughtful touches can make it even better. You can serve it warm straight from the oven, letting the custardy center stay soft and comforting. Dusting it with powdered sugar gives it an elegant finish, while a drizzle of caramel sauce or a scoop of vanilla ice cream adds an indulgent touch.
For a brunch setting, pair it with fresh berries for a pop of color and freshness. At dinner parties, present it in individual ramekins for a sophisticated twist. Bread pudding also pairs wonderfully with coffee or tea, making it a versatile dessert for any occasion.
Expert Tips: Bread Pudding
- Use day-old bread: Slightly stale bread absorbs the custard better, giving you a perfect texture.
- Toast the bread first: Don’t skip this step; it prevents sogginess.
- Mix gently: Avoid overmixing the custard with the bread. You want to keep some texture in the final dish.
- Don’t overbake: Remove from the oven when the center is just set. Overbaking can make the pudding dry.
- Add your twist: Play with flavors like chocolate chips, coconut flakes, or seasonal spices to make it your own.
How to Store Bread Pudding
If you have leftovers, let the pudding cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. To reheat, warm it in the oven at 300℉ until heated through. This will restore its soft texture without drying it out. Avoid microwaving as it can make the custard rubbery.
Variations of Bread Pudding
One of the best things about bread pudding is its flexibility. You can adapt it to suit any occasion or craving. For a fruity version, add chopped apples, pears, or peaches before baking. For a richer flavor, mix in chocolate chunks or swirl in a little caramel sauce.
You can also experiment with spices—try adding cardamom for a floral note or ginger for a bit of warmth. Around the holidays, mix in dried cranberries and a hint of orange zest for a festive touch. If you prefer a lighter option, use low-fat milk and reduce the sugar slightly.
Frequently Asked Questions About Bread Pudding
Can I make bread pudding ahead of time?
Yes. You can prepare it up to a day in advance, cover, and refrigerate before baking. When ready, bring it to room temperature and bake as directed.
What is the best bread for bread pudding?
Rich, sturdy breads like challah, brioche, or French bread work best because they hold their shape and soak up the custard well.
Why is my bread pudding soggy?
This usually happens if the bread wasn’t toasted or the custard-to-bread ratio was too high. Follow the steps carefully for perfect results.
Can I freeze bread pudding?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven before serving.
How do I know when bread pudding is done?
The top should be golden, and the custard set but still slightly soft in the center. A knife inserted should come out mostly clean.
Bread Pudding
Equipment
- 9×13 inch baking dish
- Mixing Bowls:
- Whisk
- Rimmed baking sheet
Ingredients
- 1 loaf unsliced challah or brioche bread about 1 pound, cut into 1-inch cubes
- 3 tablespoons unsalted butter plus extra for greasing the dish
- 4 large eggs
- 2 large egg yolks
- 1 medium orange or lemon finely zested (optional)
- 4 cups whole milk or half-and-half
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup dried fruit or chocolate chips optional
- Powdered sugar for serving (optional)
- Vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 300°F (150°C) and arrange bread cubes on a baking sheet. Bake for about 20 minutes until dry but not browned.
- Increase oven temperature to 350°F (175°C) and butter a 9×13-inch baking dish.
- Melt 3 tablespoons of butter and set aside. In a large mixing bowl, whisk together eggs and egg yolks until combined.
- Add citrus zest (if using), milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
- Fold in the toasted bread cubes and any optional mix-ins. Let sit for a few minutes to absorb the custard.
- Transfer to the prepared baking dish, spreading evenly. Pour any remaining custard over the top and drizzle with melted butter.
- Bake for 45 to 50 minutes until golden brown and the custard is set. A knife inserted in the center should come out mostly clean.
- Let cool for 5 minutes before serving. Dust with powdered sugar or serve with vanilla ice cream.
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