Bread Pudding Recipe

There's a certain kind of magic in taking something humble, like a few forgotten slices of bread, and transforming them into a dessert that feels like a warm hug. That's the charm of a classic bread pudding recipe for me. It's not about fancy techniques or expensive ingredients, it's about comfort and resourcefulness, resulting in a dish that’s surprisingly elegant in its simplicity.

I spent a good amount of time in my own kitchen tweaking this recipe, because getting that texture just right is everything. Too much liquid and you end up with a sad, watery layer at the bottom. Too many eggs and it starts to taste like a sweet omelet, which is not what anyone wants. After plenty of testing, I landed on a balance that reminds me of the old-fashioned puddings I grew up loving.

The final product is soft and custardy on the inside, with just the right amount of gentle spice from cinnamon and nutmeg. And then, of course, there's the vanilla sauce. It's a simple pour that takes every bite from delicious to absolutely decadent. This is the kind of dessert that makes your kitchen smell incredible and brings everyone to the table.

The Heart of the Dish: Choosing Your Bread

Before we even look at the ingredient list, let's talk about the star. The best bread for bread pudding is, frankly, stale bread. It sounds counterintuitive, but it's the secret to perfect texture. Stale bread acts like a sponge, eagerly soaking up every drop of the rich custard without turning to mush.

I've tried this with all sorts of breads, and my personal favorites are bakery-style loaves like French bread, challah, or brioche. They give you a wonderfully fluffy, light result. But honestly, this recipe is a brilliant way to use up whatever you have. Sandwich bread, hot dog buns, even leftover hamburger buns will work in a pinch.

If your bread is still soft and fresh, don't worry. Just spread the cubes on a baking sheet and pop them in a 200°F oven for about 15 minutes. You're not toasting them, you're just drying them out. That step makes all the difference, trust me.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. It’s a wonderfully straightforward list, and you probably have most of it in your kitchen already.

• Stale Bread (6 cups, cubed): The foundation. Use your chosen bread, cut into roughly 1-inch pieces.
• Whole Milk (2 cups): I prefer whole milk for its richness, but 2% will also work. The fat content helps create a luxurious custard.
• Large Eggs (3): They bind everything together and give the pudding its structure. Room temperature is best for easy mixing.
• Granulated Sugar (1 cup): Sweetens the pudding itself. You can swap this for light brown sugar for a deeper, caramel-like note.
• Butter (2 tbsp, melted): Adds flavor and richness to the custard base. Salted or unsalted is fine.
• Vanilla Extract (1 1/2 tbsp): Don't skimp. Pure vanilla extract makes the flavor sing.
• Ground Cinnamon (1 tsp) & Nutmeg (1/2 tsp): The warm, classic spice combination that makes bread pudding taste like home.

And for that essential, dreamy finish:

• Butter (1/2 cup): For the vanilla sauce.
• Sugar (1 cup): To sweeten the sauce.
• Heavy Whipping Cream (1/2 cup): This creates the sauce's creamy, silky body. Half-and-half is a possible substitute.
• Vanilla Extract (1 tbsp): Yes, more vanilla. It’s worth it.

How to make Bread Pudding Recipe?

The process is beautifully simple, with one key step that requires a little patience. Let's walk through it.

Step 1 – Prepare Your Pan and Bread

Start by greasing an 8x8-inch square baking dish with a little butter or non-stick spray. This will make serving so much easier later. Take your stale bread and cut it into those 1-inch chunks if you haven't already.

Spread the bread cubes evenly in the bottom of the prepared dish. Don't pack them down tightly, just let them form a loose, even layer. This allows the custard to seep into all the nooks and crannies.

Step 2 – Make the Custard Mixture

In a large bowl, whisk together the milk, eggs, and sugar. You want the sugar to be mostly dissolved. Then, whisk in the melted butter, that generous pour of vanilla extract, and the cinnamon and nutmeg.

Take a moment to smell it. That's the scent of nostalgia right there. Once it's well combined, slowly pour the mixture evenly over the bread in your dish. Try to cover every piece.

Step 3 – The Crucial Soak

This is the step you cannot rush. At first, the bread will be floating in the liquid. Leave it alone on the counter for 20 to 25 minutes. Walk away, set a timer.

When you come back, you'll see the bread has absorbed almost all of that lovely custard. It will look moist and plump, not soggy. This soak ensures every single bite is saturated and prevents that dreaded liquid layer from forming.

Step 4 – Bake to Perfection

While the bread is soaking, preheat your oven to 350°F. Once the soak time is up, place the dish in the oven and bake for 50 to 55 minutes.

How do you know it's done? The top will be a beautiful golden brown, and the center will be set but still have a slight, gentle jiggle when you shake the pan. The whole top should have risen somewhat evenly. If the center still looks low, give it a few more minutes.

Step 5 – Create the Vanilla Sauce

While the pudding bakes, make the sauce. In a medium saucepan over low heat, melt the butter. Add the sugar, heavy cream, and vanilla extract, and whisk to combine.

Let it cook slowly on low, stirring frequently, until the sauce thickens slightly. It's ready when it coats the back of a spoon. This takes a few minutes, but keep the heat low to prevent separating. It will be thin but wonderfully rich.

Step 6 – Serve and Enjoy

Once the pudding is out of the oven, let it cool for just a few minutes. It's best served warm. Slice it into squares, place a piece on a plate or in a bowl, and ladle that warm vanilla sauce right over the top.

The sauce will pool around the edges and seep into the pudding. It's absolute heaven. A little scoop of vanilla ice cream on the side never hurt anyone, either.

Creative Twists and Variations

The basic recipe is a masterpiece on its own, but it's also a fantastic canvas for your own ideas. Feel free to get creative once you've mastered the classic version.

For a fruity twist, sprinkle a handful of raisins, dried cranberries, or chopped dried cherries over the bread before adding the custard. Toasted pecans or walnuts add a wonderful crunch and toasty flavor. If you're a chocolate lover, a cup of chocolate chips mixed in with the bread will make a decadent chocolate bread pudding.

For a grown-up version, a tablespoon or two of bourbon or dark rum added to the custard mixture is delightful. And in the fall, stirring a half cup of pumpkin puree into the custard along with a pinch of pumpkin pie spice makes for the coziest seasonal treat imaginable.

Tips

A few little lessons from my own trials that will help you nail this every single time.

• Always use stale, dry bread. Fresh bread turns into a gummy mess. If you're in a hurry, the quick oven-dry method is a lifesaver.
• Respect the soaking time. Letting the bread fully absorb the custard is non-negotiable for the right texture.
• Don't overbake. You're aiming for a set custard, not a dry brick. That slight jiggle in the center is your friend.
• Make the sauce low and slow. High heat can cause the butter and cream to separate. Gentle warmth is key for a smooth, velvety sauce.
• For a crispier top, you can finish the pudding under the broiler for a minute or two at the very end. Watch it like a hawk to prevent burning.

Storing and Serving Your Leftovers

While this bread pudding is truly best fresh and warm, leftovers are still a joy. Let any remaining pudding cool completely, then cover the dish tightly with plastic wrap or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 or 5 days.

To reheat, I find the microwave works best for individual servings. Heat a portion for 45 seconds to a minute, until warmed through. You can gently reheat the vanilla sauce in a small pot on the stove or in the microwave as well, adding a tiny splash of cream if it seems too thick.

I don't recommend freezing the assembled pudding, as the texture of the custard can become grainy. The beauty of this recipe is its simplicity, making it easy enough to whip up a fresh batch whenever the craving strikes. And honestly, that craving will strike again soon.