Introduction

Classic bread pudding is a comforting dessert that transforms simple stale bread into a rich, custardy treat. With warm cinnamon, vanilla, and a luscious buttery sauce, this dish is perfect for cozy gatherings or a sweet finish to any meal.

A close-up view of a baked bread pudding inside a clear glass rectangular baking dish, showing one thick layer of soft bread pieces soaked in creamy custard with a golden brown, crispy and slightly caramelized top, sprinkled lightly with sugar that adds a sparkly texture; the edges are darker and more crisp, while the creamy inside remains visible in places. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz stale Challah or brioche bread, cut into 1-inch cubes
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
4 tbsp (57 g) unsalted butter, melted
1 tbsp vanilla extract
1 ½ tsp ground cinnamon
¾ tsp table salt
5 large eggs
1 ½ cups (354 ml) whole milk
1 cup (236 ml) heavy cream
2 tbsp (28 g) cold butter, cut into small pieces
2 tbsp turbinado sugar (optional, for topping)
4 tbsp (57 g) unsalted butter (for sauce)
¼ cup (50 g) light brown sugar, packed (for sauce)
¼ cup (50 g) granulated sugar (for sauce)
¼ cup (60 ml) heavy cream (for sauce)
⅛ tsp salt (for sauce)
½ tsp vanilla extract (for sauce)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt until well combined.
Step 3: Add the eggs to the mixture and whisk thoroughly.
Step 4: Pour in the whole milk and heavy cream, whisking until the custard is smooth.
Step 5: Gently fold the cubed bread into the custard, ensuring each piece is coated evenly.
Step 6: Transfer the mixture to a 2.5-quart casserole dish, making sure to include all the liquid.
Step 7: Dot the top with small pieces of cold butter and, if desired, sprinkle turbinado sugar over the surface for extra crunch.
Step 8: Bake for 50-55 minutes, until the top is golden brown and the center remains slightly jiggly when shaken.
Step 9: To make the buttery sauce, combine butter, both sugars, heavy cream, and salt in a small saucepan over medium-low heat. Stir frequently until the sugar dissolves.
Step 10: Increase the heat to medium and bring the mixture to a gentle boil while stirring constantly.
Step 11: Remove from heat, stir in vanilla extract, and let the sauce cool for 10 minutes; it will thicken as it cools.
Step 12: Drizzle half of the sauce over the warm bread pudding before serving, and offer the remainder on the side.

Tips & Variations

Use day-old or slightly stale bread for the best texture, as fresh bread can make the pudding too mushy.
For a dairy-free version, substitute milk and cream with your favorite plant-based milk and vegan butter.
Add raisins, chopped nuts, or chocolate chips to the custard for extra flavor and texture.
Try swapping cinnamon for nutmeg or pumpkin pie spice for a different warm spice profile.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or gently warm in the oven at 300°F (150°C) for about 10-15 minutes. Keep the buttery sauce refrigerated separately and warm slightly before serving.

How to Serve

A square piece of cake sits on a white plate with a black rim, showing three distinct layers: a light golden-brown cake layer on top sprinkled with powdered sugar, a middle creamy layer with dark raisins embedded inside, and a moist cake base soaked in glossy caramel sauce that pools around the slice. The top is decorated with glossy, toasted pecans and more raisins, with caramel sauce dripping down the sides. In the blurred background, another slice on a similar plate and a glass of light brown drink are visible, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bread pudding ahead of time?

Yes, you can prepare the custard-soaked bread mixture and refrigerate it overnight before baking. Just bring it to room temperature before placing it in the oven to ensure even cooking.

What kind of bread works best for bread pudding?

Rich, slightly dense bread like Challah, brioche, or French bread works best because it soaks up the custard well without becoming too soggy. Avoid very soft or sandwich breads for optimal texture.