Bread Pudding Recipe

Bread pudding is the ultimate comfort dessert, blending rich, custardy textures with warm, buttery flavors in every bite. This classic treat transforms stale bread into a decadent masterpiece, perfect for satisfying your sweet tooth. With just 30 minutes of prep and 55 minutes of baking, you’ll create a dessert that’s both nostalgic and indulgent. The golden, caramelized top contrasts beautifully with the soft, creamy interior, while hints of vanilla and cinnamon add a cozy aroma. It’s a dessert that feels like a hug on a plate.

Each serving is a delightful balance of sweetness and richness, making it ideal for sharing with loved ones. The 557-calorie treat is packed with creamy fats and a touch of protein, ensuring every spoonful is satisfying. Whether served warm with a drizzle of caramel or enjoyed cold the next day, this bread pudding is a versatile crowd-pleaser. Its simplicity and heartwarming flavors make it a go-to recipe for any occasion, from family dinners to holiday gatherings. Dive into this timeless dessert and savor the joy it brings.

Ingredients for Bread Pudding

• 16 oz stale Challah bread (use day-old, slightly stale bread for best results)
• ½ cup (100 g) light brown sugar (firmly packed)
• ¼ cup (50 g) granulated sugar
• 4 Tablespoons (57 g) unsalted butter (melted)
• 1 Tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• 5 large eggs
• 1 ½ cups (354 ml) whole milk
• 1 cup (236 ml) heavy cream
• 2 Tablespoons (28 g) salted or unsalted butter (cold, cut into pea-sized pieces)
• 2 Tablespoons turbinado sugar (optional, for topping)

For the Sauce (Optional, but Tasty!)

• 4 tablespoons (57 g) unsalted butter
• ¼ cup (50 g) light brown sugar (firmly packed)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) heavy cream
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Cut bread into 1” cubes and set aside.
3. In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt. Whisk until well combined.
4. Add eggs and whisk well.
5. Add milk and heavy cream and whisk until the mixture is well combined.
6. Place bread pieces in a large mixing bowl and pour the egg mixture evenly over the bread. Gently toss with a spatula until the bread is thoroughly coated with the custard.
7. Pour contents evenly into a 2.5qt casserole dish (make sure to add all the liquid from the bowl!).
8. Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
9. Transfer to the center rack of the oven and bake for 50-55 minutes. The surface will be browned, and the center will still be slightly jiggly when finished baking.
10. Prepare the sauce (if using) while the pudding cools.

For the Sauce

1. In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until the sugar is melted.
2. Increase heat to medium and bring the mixture to a boil, stirring often.
3. When the mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow the mixture to cool for about 10 minutes; it will thicken as it cools.
4. Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!

Creative Sauce and Topping Ideas

While the optional caramel sauce is delicious, you can also try drizzling your bread pudding with chocolate ganache or a bourbon-infused glaze for a decadent twist. For a lighter option, top with fresh berries or a dollop of whipped cream. If you love texture, sprinkle chopped nuts like pecans or walnuts over the surface before baking.

Perfect Pairings for Serving

Bread pudding makes a fantastic dessert, but it’s also great as a brunch dish. Serve it warm with a scoop of vanilla ice cream or a side of spiced apple compote. For a cozy breakfast, pair it with a hot cup of coffee or a chai latte. It’s also a crowd-pleaser at holiday gatherings!

Storage and Reheating Tips

Store leftover bread pudding in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm in a 350°F (175°C) oven for 10-15 minutes. If the top seems dry, sprinkle a little milk or cream before reheating to restore moisture.

Recipe Variations to Try

Switch up the flavors by using cinnamon raisin bread or adding a handful of chocolate chips to the custard. For a boozy twist, soak the bread cubes in rum or bourbon before assembling. You can also experiment with spices like nutmeg or cardamom for a unique flavor profile.

Time-Saving Tips for Busy Bakers

To save time, prep the bread cubes the night before and store them in an airtight container. You can also mix the custard ingredients in advance and refrigerate them overnight—just give it a good whisk before pouring over the bread. If you’re short on time, skip the sauce and serve with store-bought caramel or chocolate syrup instead.

Bread Pudding

Rahat

Bread pudding is the ultimate comfort dessert, blending rich, custardy textures with warm, buttery flavors in every bite. With just 30 minutes of prep and 55 minutes of baking, you’ll create a dessert that’s both nostalgic and indulgent.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings 9 servings

Calories 557 kcal

Ingredients

  

1x2x3x

• 16 oz stale Challah bread use day-old, slightly stale bread for best results
• ½ cup light brown sugar firmly packed
• ¼ cup granulated sugar
• 4 Tablespoons unsalted butter melted
• 1 Tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• 5 large eggs
• 1 ½ cups whole milk
• 1 cup heavy cream
• 2 Tablespoons salted or unsalted butter cold, cut into pea sized pieces
• 2 Tablespoons turbinado sugar for topping (optional)

For the sauce (optional, but tasty!)

• 4 tablespoons unsalted butter
• ¼ cup light brown sugar firmly packed
• ¼ cup granulated sugar
• ¼ cup heavy cream
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Instructions

 

• Preheat oven to 375F (190C).
• Cut bread into 1” cubes and set aside.
• In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
• Add eggs and whisk well.
• Add milk and heavy cream and whisk until mixture is well combined.
• Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
• Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
• Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
• Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while the pudding cools.
• For the sauce
• In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
• Increase heat to medium and bring mixture to a boil, stirring often.
• When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
• Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!

Nutrition

Calories: 557kcalCarbohydrates: 59gProtein: 10gFat: 31gSaturated Fat: 18gCholesterol: 192mgSodium: 504mgPotassium: 217mgFiber: 1gSugar: 36gVitamin A: 1180IUVitamin C: 0.2mgCalcium: 155mgIron: 2mg

Keyword baked, bread, comfort food, custard, dessert

Tried this recipe?Let us know how it was!