Best Bread Pudding Recipe

Bursting with cozy flavors, a custardy-soft center, and a golden, slightly crisp top, the Best Bread Pudding is my go-to comfort dessert when I want maximum impact with minimal stress. Imagine cubes of tender bread soaked in a rich vanilla-cinnamon custard, baked to perfection and drizzled with an optional (but absolutely irresistible) warm vanilla sauce! Whether you’re looking to satisfy a nostalgic craving or need a showstopping finish for your next gathering, this Best Bread Pudding recipe delivers every time.

this Recipe

Ingredients You’ll Need

The beauty of the Best Bread Pudding is how easily it comes together using basic ingredients you might already have on hand. Each component plays a crucial role, creating that iconic creamy texture with hints of spice and a decadent finish.

• Bread: Day-old French bread, brioche, or challah work brilliantly, offering substance and beautifully soaking up the custard.
• Whole Milk: Adds creaminess and ensures the pudding isn’t too heavy or too light.
• Heavy Cream: Gives the custard its rich, indulgent texture.
• Large Eggs: Binds the ingredients and helps form a silky custard.
• Granulated Sugar: Sweetens the base without making it cloying.
• Brown Sugar: Boosts the flavor with caramel notes and a bit of moisture.
• Vanilla Extract: Rounds out the flavor for that signature bread pudding aroma.
• Cinnamon: Offers comforting warmth and a hint of spice.
• Nutmeg: Lends a subtle complexity—freshly grated is extra special!
• Salt: Just a pinch deepens all the flavors.
• Raisins or Chopped Pecans (optional): Mix in for chewy or crunchy pops of flavor.
• Melted Butter: Ensures a gorgeous, slightly crisp top layer when baked.
• Unsalted Butter (for sauce): Creates the luscious, warm vanilla sauce.
• Powdered Sugar (for sauce): Dissolves quickly for a smooth, velvety finish.
• Heavy Cream or Milk (for sauce): Gives the sauce its silky texture—use cream if you want extra indulgence!
• Vanilla Extract (for sauce): Brings the sweet sauce together with classic flavor.

How to Make Best Bread Pudding

Step 1: Prepare Your Bread and Baking Dish

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cube your day-old bread—this slightly staler texture helps soak up more custard without turning soggy. Tumble all the bread cubes evenly into your prepared dish so every bite ends up infused with flavor.

Step 2: Make the Custard Mixture

In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Take your time here—the goal is a smooth, cohesive custard with no streaks of egg. If you’re feeling a bit extra, now’s the time to stir in raisins or pecans for texture and flavor.

Step 3: Combine and Soak

Slowly pour the custard mixture all over your bread cubes, ensuring every piece is well-coated. Gently press the bread down with your hands or the back of a spoon to help it absorb the custard. This 15–20 minute soak as the oven heats is the secret to that luscious, creamy interior the Best Bread Pudding is known for.

Step 4: Add Butter and Bake

Drizzle the melted butter over the surface of the pudding. This step promises a gorgeous, caramelized top and extra flavor. Slide the baking dish into the oven, uncovered, and bake for 45 to 50 minutes until golden brown and beautifully set in the center. It’ll puff up slightly and your kitchen will smell like pure magic.

Step 5: Prepare and Serve the Sauce

While the bread pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the powdered sugar and heavy cream until smooth. Remove from the heat and whisk in the vanilla extract. Pour this warm, vanilla-infused sauce generously over individual servings—trust me, it takes the Best Bread Pudding over the top!

How to Serve Best Bread Pudding

Garnishes

A simple dusting of powdered sugar, a dollop of whipped cream, or a handful of toasted nuts accentuates both the flavor and the homey charm of the Best Bread Pudding. If you’re feeling a little indulgent, a scoop of vanilla ice cream melting into every bite is downright dreamy.

Side Dishes

Serve this bread pudding with fresh berries or a light fruit salad for a refreshing contrast. Coffee or a dessert wine pairs beautifully and balances out the sweetness of the pudding.

Creative Ways to Present

Try baking individual portions in ramekins for a dinner party-worthy twist. For gatherings, cut the bread pudding into squares, drizzle with sauce, and serve on a platter for a rustic, buffet-style feel. Serving it in vintage teacups or mason jars adds a fun, whimsical touch that guests will remember.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cooled Best Bread Pudding tightly in plastic or store in an airtight container in the refrigerator. It’ll be just as delightful for up to three days, and the flavors meld even more as it sits.

Freezing

This pudding freezes surprisingly well. Let it cool completely, wrap it in multiple layers (plastic wrap and then foil), or place in a freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To enjoy the Best Bread Pudding warm again, reheat in a 350°F oven covered with foil for 10-15 minutes, or until heated through. For a quick fix, individual slices do well with a short turn in the microwave. Add sauce or a splash of cream just before serving to ensure maximum moistness.

FAQs

Can I use fresh bread instead of day-old?

Day-old or slightly stale bread is recommended because it soaks up the custard more effectively, resulting in that classic texture. If you only have fresh bread, cube it and let it dry out in a low oven for about 10 minutes before using.

Is it possible to make the Best Bread Pudding dairy-free?

Absolutely! Swap the milk and cream for your favorite non-dairy alternatives, like almond milk and coconut cream. Choose a plant-based butter for both the pudding and the sauce—just check flavors and adjust sweetness since some non-dairy milks can be sweeter or thinner.

Can I prepare the Best Bread Pudding in advance?

You sure can. Assemble the pudding up to the soaking stage, cover tightly, and refrigerate overnight. Let it come to room temperature while the oven preheats, then proceed with baking as directed for a seamless, make-ahead dessert.

What other mix-ins can I add?

This recipe is flexible! Try swapping raisins or pecans for chocolate chips, dried cranberries, chopped apples, or even a swirl of fruit preserves. Each addition gives the Best Bread Pudding its own unique spin.

Why is my bread pudding too wet or too dry?

If it’s too wet, it likely needed more bake time or the bread was too fresh. Too dry? Increase the custard, double-check your bread measurement, or cover loosely with foil partway through baking to prevent over-browning and drying out.

Final Thoughts

The Best Bread Pudding is more than a dessert—it’s a warm, nostalgic hug in every bite. Whether you’re making it for a potluck, a special family gathering, or simply because you deserve a little treat, I hope you’ll find it as irresistible and joy-sparking as I do. Give it a try and don’t be surprised if you end up guarding the leftovers!

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