Bread Pudding
This Classic Bread Pudding is warm, rich, and comforting, made with soft cubes of bread soaked in a creamy vanilla custard and baked until golden. Finished with a drizzle of sweet sauce, it’s the perfect cozy dessert for holidays, family dinners, or anytime you crave something nostalgic and indulgent.
Ingredients
For the Bread Pudding:
- 4 cups day-old bread cubed (brioche, challah, or French bread)
- 2 cups whole milk or half-and-half
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
Optional Add-ins:
- ½ cup raisins or dried cranberries
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Spread bread cubes evenly in the dish. Sprinkle with optional add-ins if using.
- In a large bowl, whisk together milk, eggs, sugars, butter, vanilla, cinnamon, nutmeg, and salt.
- Pour mixture evenly over bread. Gently press bread down to soak.
- Let stand 10 minutes to absorb.
- Bake uncovered for 35–45 minutes, until golden and set in the center.
- Serve warm with vanilla sauce, caramel sauce, or powdered sugar.
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Spread bread cubes evenly in the dish. Sprinkle with optional add-ins if using.
- In a large bowl, whisk together milk, eggs, sugars, butter, vanilla, cinnamon, nutmeg, and salt.
- Pour mixture evenly over bread. Gently press bread down to soak.
- Let stand 10 minutes to absorb.
- Bake uncovered for 35–45 minutes, until golden and set in the center.
- Serve warm with vanilla sauce, caramel sauce, or powdered sugar.
Notes
- Best bread: Slightly stale bread absorbs custard better.
- Make ahead: Assemble the night before and bake fresh.
- Serving ideas: Top with whipped cream, vanilla ice cream, or caramel drizzle.
- Storage: Refrigerate leftovers up to 4 days.
- Freezing: Freeze baked portions up to 2 months.