Classic Bread Pudding
This cozy bread pudding turns day-old bread into a soft, custardy dessert with crisp golden edges. Serve it warm with a little cream, caramel sauce, or a simple dusting of powdered sugar.
Total
65 min
Servings
8 servings
Level
Easy
Bread pudding is one of the most useful desserts to keep in your back pocket. It starts with stale bread, which soaks up a sweet vanilla custard and bakes into something soft in the middle and lightly crisp on top.
This version is simple and flexible. Use brioche, challah, French bread, or sandwich bread, and add raisins if you like them. A little cinnamon and nutmeg give it warmth without making it heavy.
The key is to let the bread soak before baking. That short rest helps every piece absorb the custard, so the pudding bakes evenly instead of turning dry on top and wet underneath.
01What you'll need
Ingredients
13 items · 8 servings
- Butter, for greasing the baking dish
- 8 cups cubed day-old bread, about 12 ounces, cut into 1-inch pieces
- 1/2 cup raisins, optional
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar, cream, caramel sauce, or vanilla ice cream, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Butter a 9-by-13-inch baking dish or another shallow 3-quart baking dish. A shallow dish helps the custard bake evenly.
2. Add the bread
Place the bread cubes in the prepared dish. Scatter the raisins over the bread, if using. If the bread is very soft and fresh, spread the cubes on a baking sheet and toast them in the oven for 8 to 10 minutes first, then add them to the dish.
3. Whisk the custard
In a large bowl, whisk the eggs until smooth. Add the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk again until the sugar mostly dissolves and the mixture looks even.
4. Soak the bread
Pour the custard evenly over the bread. Press the bread down gently with a spatula or clean hands so it absorbs the liquid. Let it stand for 15 minutes. This soaking time helps prevent dry pieces on top.
5. Add the butter
Drizzle the melted butter over the top. If a few bread pieces are sticking up, that is fine. They will bake into crisp, golden edges.
6. Bake until set
Bake for 40 to 45 minutes, until the top is golden and the center is just set. “Set” means the middle should wobble slightly when you gently shake the dish, but it should not look liquid.
7. Cool briefly
Let the bread pudding cool for at least 10 minutes before serving. It will firm up a little as it rests, making it easier to scoop.
8. Serve warm
Serve warm with powdered sugar, a splash of cream, caramel sauce, or a scoop of vanilla ice cream. Leftovers are also good cold or gently reheated.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the bread pudding up to 12 hours ahead. Cover and refrigerate it before baking. Let it sit at room temperature while the oven heats, then bake as directed. It may need 5 extra minutes if still very cold.
- Storage: Cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the dish in a 325°F oven until heated through.
- Freezing: Bread pudding can be frozen after baking. Cool it completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Bread swaps: Brioche and challah make a richer pudding. French bread gives a chewier texture. Regular sandwich bread works too, but it should be a little stale or lightly toasted first.
- Dairy swaps: You can use all whole milk instead of milk and cream. The pudding will be a bit lighter but still good. Avoid skim milk if possible, as it can make the custard taste thin.
- Flavor swaps: Try chocolate chips instead of raisins, orange zest with dried cranberries, or a handful of chopped toasted pecans. Keep add-ins to about 1/2 to 3/4 cup so the custard still sets properly.
Cook's note
For the nicest texture, use bread that is dry but not rock hard. If your bread is fresh, a quick toast in the oven gives it the same thirsty texture as day-old bread.
04Frequently asked
Questions & answers
What kind of bread is best for bread pudding?
Brioche, challah, and French bread are all good choices because they soak up custard without falling apart. Sandwich bread also works, especially if it is stale or lightly toasted first.
Why is my bread pudding soggy?
It may need more time in the oven, or the bread may not have been dry enough. Bake until the center is set and no liquid custard pools when you press gently on the top.
Can I make bread pudding without raisins?
Yes. Raisins are optional. Leave them out or replace them with chocolate chips, dried cranberries, chopped dates, or toasted nuts.
How do I know when bread pudding is done?
The top should be golden, and the center should look set with a slight wobble. If you insert a small knife near the center, it should come out mostly clean, with moist crumbs but no runny custard.
Can I serve bread pudding cold?
Yes. Bread pudding is usually served warm, but it can be eaten cold from the refrigerator. For a softer texture, reheat it gently before serving.
05Keep cooking
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