good bread pudding recipe

Written ByJenny Smyth Posted on
good bread pudding recipe
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The Best good bread pudding recipe

I’ve been making bread pudding for years, and it’s always a hit with my family and friends. The recipe I’m sharing today is one of my favorites, and it’s perfect for any occasion. I love how the stale bread gets transformed into a moist and delicious dessert.

My kids are always excited when they see me taking out the old bread from the pantry to make this recipe. It’s a great way to use up leftover bread, and it’s also a fun project to do with them in the kitchen. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic mixing skills.

I’ve tried many different bread pudding recipes over the years, but this one remains my go-to because of its simplicity and consistency. Whether you’re serving it at a dinner party or just need a comforting treat for yourself, this bread pudding recipe is sure to please. I’ve made it for holidays, birthdays, and even just as a weeknight dessert – it’s always a crowd-pleaser.

One of the things I appreciate most about this recipe is how adaptable it is – you can easily customize it to suit your tastes by adding different spices, fruits, or nuts. My personal favorite is to add some cinnamon and raisins for an extra-special treat. The smell of cinnamon baking in the oven is just heavenly!

Over time, I’ve experimented with various types of bread, from white to whole wheat to even gluten-free options. But no matter what kind of bread you use, this recipe will yield a deliciously rich and satisfying pudding that’s sure to become a staple in your household.

Classic Bread Pudding

Classic Bread Pudding

4.9 from 554 votes

This bread pudding is a comforting dessert made with stale bread, a rich custard, and warm spices. It is baked until golden and puffed, with a soft, creamy interior.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread Pudding

6 cups day-old bread, cut into 1-inch cubes
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)

For the Vanilla Sauce (optional)

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking dish with butter or nonstick spray.
3Place the bread cubes in the prepared dish and sprinkle raisins evenly over the top if using.
4In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
5Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula to ensure all bread is soaked.
6Let the bread pudding sit for 10 minutes to allow the bread to absorb the custard.
7Bake in the preheated oven for 40 to 45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
8The pudding should be puffed and set but still slightly jiggly in the center.
9While the pudding bakes, prepare the vanilla sauce if desired.
10In a medium saucepan over medium heat, melt the butter.
11Stir in the sugar and cream, and bring to a gentle simmer.
12Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens slightly.
13Remove from heat and stir in the vanilla extract.
14Let the bread pudding cool for 10 to 15 minutes before serving.
15Serve warm, drizzled with the vanilla sauce or a dusting of powdered sugar.
16Store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9×13-inch baking dish
Large mixing bowl
Whisk
Medium saucepan (for sauce)
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 7g

📝Notes

For best results, use slightly stale bread such as French bread or brioche. If using fresh bread, toast the cubes in a 300°F oven for 5 minutes to dry them out. You can substitute half-and-half for the heavy cream for a lighter version. Add chocolate chips or dried fruit for variation.

Watch Video Of How Classic Bread Pudding Works

This good bread pudding recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting treat for yourself. One of the things I love about this recipe is how versatile it is; you can easily customize it to suit your tastes by adding different spices or fruits.

The smell of cinnamon baking in the oven is just heavenly! For storage, let the pudding cool completely before transferring it to an airtight container; you can store it at room temperature for up to three days or refrigerate for up to five days.

Reheating ideas include warming individual portions in the microwave or oven; serving as-is; or topping with whipped cream or ice cream.

❓ Frequently Asked Questions About Bread Pudding

Q: What type of bread works best in this recipe?

This recipe works well with any type of bread you have on hand, whether it’s white, whole wheat, or even gluten-free options. However, I find that using day-old bread results in the best texture.

Q: Can I use fresh bread instead of stale?

You can use fresh bread if you don’t have any stale on hand; however, keep in mind that it might result in a slightly different texture.

Q: How do I prevent the pudding from becoming too dry?

To avoid dryness, make sure not to overbake the pudding – check on it regularly after 20 minutes have passed.

Q: Can I make this recipe ahead of time?

You can prepare the mixture ahead of time but be sure to refrigerate or freeze until ready to bake.

Q: What if I don’t have raisins? Can I substitute them with another ingredient?

You can omit the raisins or substitute them with dried cranberries or cherries if you prefer.

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