If you’re looking for a dessert that’s comforting, nostalgic, and a guaranteed crowd-pleaser, you simply have to try The Best Bread Pudding. This classic recipe transforms humble, day-old bread into a warm, custardy delight, full of rich vanilla and cinnamon flavors and topped with a silky butter sauce. Whether it’s for a holiday gathering or just a cozy night in, this bread pudding recipe captures everything we love about timeless desserts.
Ingredients You’ll Need
Great desserts are built on simple ingredients, and every item here plays a starring role in The Best Bread Pudding. Each one adds to the layers of flavor, creamy texture, and golden finish that makes this dish irresistible.
- Day-old bread (6 cups, cubed): Slightly stale French or brioche bread soaks up the custard beautifully while holding its shape.
- Whole milk (2 cups): Essential for creating a creamy, rich custard base that coats every bite of bread.
- Heavy cream (1 cup): Adds luxurious richness and helps achieve that melt-in-your-mouth texture.
- Large eggs (4): The backbone of the custard, giving the pudding its structure and silkiness.
- Granulated sugar (1 cup): Brings sweetness and balances the spice notes.
- Brown sugar (1/4 cup): Imparts a little caramel flavor and adds moisture.
- Vanilla extract (2 teaspoons): Fragrant vanilla lifts up both the custard and the sauce.
- Ground cinnamon (1 teaspoon): A must for that classic, cozy bread pudding flavor.
- Nutmeg (1/4 teaspoon): Just a touch, but it makes a difference in depth and warmth.
- Salt (1/4 teaspoon): Enhances all the sweet and spicy notes, ensuring nothing falls flat.
- Raisins or chopped nuts (1/2 cup, optional): For a pop of texture and a playful touch.
- Butter (2 tablespoons, for greasing): Prepares your baking dish so nothing sticks, plus a hint of extra flavor.
- For the sauce:
Unsalted butter (1/2 cup), brown sugar (1/2 cup), heavy cream (1/4 cup), vanilla extract (1 teaspoon) — together they create a dreamy, pourable finish.
How to Make The Best Bread Pudding
Step 1: Prepare the Baking Dish
Begin by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter. This little prep step ensures your pudding releases easily and picks up a beautiful golden crust along the edges—trust me, you don’t want to skip it!
Step 2: Arrange the Bread
Cube your day-old bread and scatter it evenly across the prepared baking dish. The slightly stale bread will hold up to the creamy custard and absorb every drop without turning to mush. It’s this foundation that makes The Best Bread Pudding so satisfyingly hearty.
Step 3: Whisk the Custard Mixture
In a large mixing bowl, vigorously whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth and uniform. This rich blend will soak into the bread, giving it that creamy, tender goodness that defines the best bread puddings.
Step 4: Soak the Bread
Pour the luscious custard mixture evenly over the bread cubes, pressing down gently with a spatula or your hands to ensure every cube gets a good soaking. If you’re adding raisins or chopped nuts, now’s the time to sprinkle them over the top for a little extra flavor and fun. Let the mixture sit for 10–15 minutes so the bread can fully absorb the custard.
Step 5: Bake to Golden Perfection
Slide the baking dish into your preheated oven and bake for 45–50 minutes. The pudding should emerge puffed, golden brown, and beautifully set—check that a knife inserted in the center comes out clean. The aromas alone will have everyone hovering nearby!
Step 6: Make the Sauce
While the bread pudding bakes, whip up the signature butter sauce. In a small saucepan over medium heat, melt the butter, add brown sugar and heavy cream, and cook for 2–3 minutes until smooth, glossy, and just thickened. Stir in the vanilla extract, then set aside. This sauce takes The Best Bread Pudding to a whole new level.
Step 7: Serve and Enjoy
Spoon the warm bread pudding into bowls or onto plates and generously drizzle the buttery vanilla sauce over the top. Dig in immediately while it’s still warm for that ultra-comforting bite!
How to Serve The Best Bread Pudding
Garnishes
A dusting of powdered sugar, a dollop of softly whipped cream, or even a handful of fresh berries can effortlessly elevate The Best Bread Pudding. For a holiday twist, try a sprinkle of toasted nuts or a garnish of orange zest.
Side Dishes
This pudding is rich and satisfying, so keep your sides simple and refreshing. Fresh fruit salad, a light citrus sorbet, or even a cup of strong coffee or tea pairs beautifully and balances all the sweet, custardy flavors.
Creative Ways to Present
If you’re entertaining, consider baking The Best Bread Pudding in individual ramekins for a personal touch. You can also cut it into neat squares and serve on a platter drizzled with sauce for an inviting buffet. Get playful and layer it with caramelized bananas in parfait glasses for a showy dessert finale.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding should be cooled completely and then covered tightly. Store it in the refrigerator for up to three days. The custard actually sets more after chilling, so leftovers are especially creamy!
Freezing
To keep The Best Bread Pudding for longer, wrap individual portions in plastic wrap and foil, then freeze for up to two months. Allow to thaw in the refrigerator before reheating for best results.
Reheating
To reheat, warm bread pudding gently in the oven at 325°F until heated through, or microwave individual servings in short bursts. For that just-baked taste, add a splash of milk or cream before reheating. Don’t forget extra sauce!
FAQs
Can I use different types of bread?
Absolutely! While French or brioche bread is best for that truly classic, custardy texture, you can experiment with challah, croissants, or even leftover sandwich bread. Just stick with day-old, slightly dried bread for the best soak.
Is it possible to make The Best Bread Pudding dairy-free?
Yes, you can substitute your favorite plant-based milk and cream alternatives, and use dairy-free butter for greasing and the sauce. The end result will still be luscious and comforting, though flavor and richness will vary depending on your swaps.
Can I prepare it in advance?
Definitely! Assemble everything (except baking) the night before, cover, and refrigerate. Let it come to room temperature before baking as usual. This makes The Best Bread Pudding a terrific make-ahead dessert for gatherings or holidays.
What can I use instead of raisins or nuts?
Feel free to add chocolate chips, dried cranberries, or even small diced apples if you’re feeling creative. Mix-ins are completely customizable, so riff on what you love or have on hand.
How do I know when the pudding is done?
The pudding is perfectly baked when the top is golden, puffed, and a knife inserted in the center comes out clean, not gooey. If you’re unsure, another few minutes in the oven won’t hurt—the dish is forgiving!
Final Thoughts
I hope you’re as excited to make The Best Bread Pudding as I am to share it! This is the kind of recipe that brings people together, creates sweet memories, and always begs for second helpings. Give it a try and watch it become a new family favorite—you’ll be glad you did!
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The Best Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of The Best Bread Pudding, a classic dessert that is sure to please any crowd. This easy-to-make custard bread pudding is perfect for holiday gatherings or a cozy night in. Served warm with a decadent brown sugar sauce, it’s a dessert that will become a family favorite.
Ingredients
Main Ingredients:
- 6 cups day-old bread (cubed; French or brioche preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
- 2 tablespoons butter (for greasing)
For the sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Prepare bread: Place cubed bread in the dish.
- Make custard: In a large bowl, whisk together milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the custard mixture evenly over the bread cubes, gently pressing the bread to soak. Let sit for 10–15 minutes to absorb. If using raisins or nuts, sprinkle them over the top.
- Bake: Bake for 45–50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
- Prepare sauce: While the pudding bakes, make the sauce: In a small saucepan over medium heat, melt butter and stir in brown sugar and cream. Cook for 2–3 minutes, stirring until smooth and slightly thickened. Remove from heat and stir in vanilla.
- Serve: Serve warm bread pudding with the warm sauce poured over the top.
Notes
- For a richer flavor, use half-and-half instead of milk.
- Add a splash of bourbon or rum to the sauce for a grown-up twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 420
- Sugar: 31g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
