Is it cold outside? I’ve been so excited to share this with you. What are some of the best bread pudding recipes? Is there any one of them for me? It takes me right back to Grandma’s kitchen, the air thick with the sweet scent of cinnamon and clove. Is it the kind of dessert that’s not too fussy but always feels special, making it perfect for those special occasions. When you need a little pick-me-up, there are always cozy nights in. Forget those complicated layered cakes for a moment; this is pure, unadulterated comfort in .. Is it incredibly forgiving, which is a huge plus in my book, especially after ..a long day? What are some good bread pudding recipes? To waste, and trust me, it’s so much better than throwing it away. Is it one of those dishes my family requests constantly, and I’m always happy to oblige?
What is Bread Pudding?
What exactly is this bread pudding? What is the best way to give stale bread a second life? It’s essentially cubes or chunks of bread, soaked in a rich, custardy mixture of eggs, milk, and sugar. The bread is then rolled and served. Sugar, often infused with lovely flavors like vanilla and cinnamon, and baked until golden brown. What a beautiful set. Is this a perfect hybrid that’s soft and tender on the inside? What are some examples of caramelized tops? What is the kind of dessert that’s been around forever, probably born out of necessity and the like? What is the best way to avoid wasting food? What is bread pudding? The beauty of it is its simplicity and its ability to transform humble ingredients into delicious treats. What is truly spectacular? It’s rustic, comforting, and utterly delicious, making it a crowd-pleaser that never goes out of style. Is it the kind of dish that makes your house smell amazing while it’s baking?
Why you’ll love this recipe?
What is the one recipe that will make you feel like a kitchen superstar? What is this one? What is the secret behind this bread pudding recipe? What is my recipe binder?
- Unbeatable FlavorWhere it shines, is in the music industry? The combination of sweet, creamy custard, tender bread, and those warm spices like cinnamon and clove. Is nutmeg good for you? It’s rich enough to feel decadent, but not so heavy that you feel weighed down. What does the crispiness on top from the oven mean? Is this a perfect balance of sweet and comforting?
- SurprisinglyIf you can tear bread, you could make this! There’s no fancy pastry work involved. What’s the best way to whisk ingredients together in the oven? I’m short on time and energy but I want to make something. This is the kind of recipe I pull out when I have no time or energy. What is so special about my family? Is it easier than a traditional apple pie?
- Budget-Friendly BWhat is the best way to use up leftovers? Stale bread, odds and ends of milk or cream – it all gets transformed. What are some of the best ways to make a delicious breakfast treat without breaking the bank? Does food have to be expensive?
- Incredibly versatile:While I have my go-to flavor combinations, this recipe is a fantastic canvas. What are some ideas for adding chocolate chips, berries, nuts, spices – the possibilities are endless? What’s a good breakfast dish? I’ve even made mini versions in muffin tins for parties, and they were a massive hit.
What I love about bread pudding is how it makes even the simplest ingredients taste like. What is the kind of dish that brings people together around the table, and that’s truly priceless. Is this one of those recipes that just feels like home?
How do I make bread pudding?
Quick Overview
What is the magic of bread pudding? You’ll simply cube some bread, whisk together a simple custard base, combine them, and let it bake. How do you make custardy perfection? Is it a fuss-free process that yields incredibly rewarding results? How do I soak bread in custard? Is tender and flavorful. What should I do if my bread cubes aren’t perfectly uniform? All bakes together beautifully. What is a low-stress, high-reward kind of bake?
Ingredients
For the Main Batter: Why?
- 10 cups day-old bread, cut into 1-inch cubes (brioche, challah, or a good sturdy white bread work) What are the best croissants?
- 6 large eggs
- I’ve tried 3 cups whole milk (you can use 2% or even half-and-half for extra richness, and I have successfully successfully used half and half). Is almond milk a lighter, creamier texture?
- 1 cup granulated sugar (adjust to your sweetness preference) (optional)
- 2 teaspoons vanilla extract (use good quality, it makes a difference!)
- 1 teaspoon ground cinnamon. 1 tablespoon ground clove.
- 12 teaspoon ground nutmeg (freshly grated is amazing if you have it)
- 14 teaspoon salt. 1 teaspoon
For the Filling (Optional but highly recommended):
- 12 cup raisins or dried cranberries (or a mix of both!)
- 12 cup chopped pecans or walnuts (optional, for a little crunch)
For the Glaze (The crowning glory!):
- 12 cup powdered sugar. 1 cup
- 2-3 tablespoons of milk or cream (or even a bit of orange juice for an extra twist!)
- 12 teaspoon vanilla extract. 2 teaspoons baking
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven ready? What size baking dish would you use? I like to give my baking dish a little buttering or greasing just to make sure nothing sticks. I don’t want to mess with it. Though it’s not always strictly necessary with good quality bread. This little step ensures a clean release and beautiful presentation.
Step 2: Mix Dry Ingredients
In a large bowl, place your bread cubes. If you’re using dried fruit or nuts, scatter them over the bread now. Is there a way to distribute the seeds evenly throughout the pudding? Don’t worry if the bread cubes are not perfectly uniform. In fact, a mix of sizes can give you some delightful textural variations.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs until they’re nicely beaten. Add the milk, granulated sugar, vanilla extract, cinnamon, and salt. Mix well. What is the best way to whisk everything together until it’s well combined and the sugar has mostly dissolved. You want a smooth, homogeneous custard mixture. Where do all those wonderful flavors start to meld together?
Step 4: Combine
Now, pour the wet custard mixture over the bread cubes in your large bowl. Is it safe to use a spatula or your hands? ) gently toss everything together, making sure all those bread pieces are coated. Let this mixture sit for about 15-20 minutes. This crucial soaking time allows bread to absorb the custard, which is what gives the bread its texture. What makes a pudding so good? You’ll see the bread start to soften and plump up.
Step 5: Prepare Filling
If you’re adding extras like chocolate chips or berries to the main mixture, this is the time to add them. Is it possible to fold them in? I usually do this after the bread has had a chance to soak for some time. Just a gentle fold to distribute them evenly without making the batter mushy.
Step 6: Layer & Swirl
How do I pour bread mixture into a baking dish? How do you create a swirled effect by adding dollops of jam or cinnamon-sugar mixture on top? Top and gently swirling with a knife. For this particular recipe, I find it’s already so flavorful that just pouring it in is perfect. Is it okay to be creative?
Step 7: Bake
How do you put a dish in the preheated oven? Bake for about 40-50 minutes, or until the bread pudding is set in the center. Golden brown and puffed up. If you want to test doneness, insert a knife near the center. Is it okay to leave a few moist crumbs on your hands? If the top starts browning too quickly, you can always tent it with foil.
Step 8: Cool & Glaze
Once baked, remove the bread pudding from the oven and let it cool for at least 15 minutes before serving. How do you make custard? In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla. Set aside. How do I make a smooth glaze? Add a little more liquid if it’s too thick, or powdered sugar to make it thinner. Do not overdo bread pudding. Drizzle this over the warm bread.
Step 9: Slice & Serve
What are the best ways to serve warm. Cut into squares and serve. Is it good on its own, but with a dollop of whipped cream or vanilla ice cream? Is there a way to take it to another level? What is a comforting spoonful?
What to Serve It With
This bread pudding recipe is so wonderfully versatile, you can genuinely serve it at almost any meal or occasion. It’s not just for dessert! Here are some of my favorite ways to enjoy it:
- For Breakfast: On a leisurely weekend morning, a warm slice of this bread pudding is pure bliss. I love pairing it with a strong cup of coffee. Sometimes, I’ll add some fresh berries or a sprinkle of toasted nuts on top to make it feel even more special, almost like a baked oatmeal but so much more decadent. It’s a far cry from a quick bowl of cereal, but worth every second.
- For Brunch: For a more elegant brunch spread, serve it in individual ramekins. A light dusting of powdered sugar or a tiny sprig of mint can make it look incredibly sophisticated. It pairs beautifully with a mimosa or a sparkling rosé. It’s a comforting centerpiece that people always rave about.
- As Dessert: This is its most classic role, and for good reason! Serve it warm with a drizzle of caramel sauce, a scoop of vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream. It’s the perfect end to a hearty meal and feels like a real treat, especially on a chilly evening.
- For Cozy Snacks: Sometimes, you just need something sweet and comforting in the afternoon or late at night. A small slice of this bread pudding is perfect. It’s satisfying without being overly heavy, and the warm spices are so soothing. It’s my go-to when I’m craving something sweet but don’t want to bake a whole cake.
My family traditions often involve this bread pudding on holidays, but honestly, we eat it year-round. It’s a reliable recipe that always brings smiles, and that’s what cooking is all about for me!
Top Tips for Perfecting Your Bread Pudding
I’ve made this bread pudding recipe more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. These aren’t complicated, just little nuggets of wisdom that make a big difference:
- Bread Matters: While you *can* use fresh bread, day-old or even slightly stale bread is actually ideal. It absorbs the custard better without becoming completely mushy. Brioche, challah, or a sturdy French baguette are my favorites because they have a good structure. Avoid very soft, airy sandwich bread if you can, as it tends to disintegrate.
- Don’t Overmix the Custard: When you’re whisking the eggs, milk, sugar, and spices, make sure everything is combined, but you don’t need to go overboard. Over-whisking can incorporate too much air, which might lead to a slightly different texture. Just a good, thorough whisk until smooth is perfect.
- Soaking Time is Key: That 15-20 minute soaking period I mentioned? Don’t skip it! This is where the magic happens. It ensures the bread becomes tender and infused with flavor. If you’re short on time, you can push it a bit, but the longer soak really makes a difference in the final texture.
- Custard-to-Bread Ratio: The balance of custard to bread is crucial. Too little custard, and it will be dry. Too much, and it can be soggy. This recipe has been tested for that perfect ratio, so stick to the measurements for a foolproof result.
- Baking Doneness: My biggest tip for knowing when it’s done is the knife test. Insert a knife about two-thirds of the way into the center. If it comes out mostly clean with just a few moist crumbs attached, it’s ready. If there’s still liquid egg on it, give it a few more minutes. A slightly jiggly center is okay, as it will continue to set as it cools.
- Glaze Consistency: For the glaze, start with less liquid and add more slowly until you reach your desired drizzling consistency. It should be thick enough to coat the back of a spoon but thin enough to pour easily. If you accidentally make it too thin, just whisk in a little more powdered sugar.
- Ingredient Swaps: I’ve successfully swapped whole milk for 2% without much issue. For a richer pudding, half-and-half or even a little bit of heavy cream can be used. For the spices, feel free to experiment! A pinch of cardamom or a bit of orange zest can add wonderful complexity. If you don’t have fresh nutmeg, the ground stuff is perfectly fine.
These little tips have really helped me perfect this bread pudding recipe over the years. Trust me, once you get the hang of it, it becomes second nature!
Storing and Reheating Tips
The beauty of this bread pudding recipe is that it’s just as delicious the next day, though my family usually devours it in one go! But if you do happen to have leftovers, here’s how I keep it tasting fantastic:
- Room Temperature: If you plan to serve it again within a few hours, you can leave it covered at room temperature. However, for food safety, it’s best not to leave it out for more than 2-3 hours. Make sure it’s covered loosely with foil or plastic wrap to prevent it from drying out too much.
- Refrigerator Storage: For longer storage, let the bread pudding cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It should keep well in the refrigerator for about 3-4 days. The texture might change slightly, becoming a bit firmer, but it’s still lovely.
- Freezer Instructions: If you want to freeze portions for later, this works wonderfully! Let the bread pudding cool completely. You can freeze it whole or in individual portions (in freezer-safe containers or wrapped well in plastic wrap and then foil). It will keep its best quality for up to 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator.
- Glaze Timing Advice: I usually apply the glaze just before serving, whether it’s fresh or reheated. If you’re storing leftovers with the glaze already on, it might soften a bit. You can always make a fresh batch of glaze to pour over it when you’re ready to enjoy it again, which is my preferred method for the best presentation.
When reheating, you can pop a slice in the microwave for about 30-60 seconds, or until warmed through. For a slightly crispier top, you can reheat it in a toaster oven or a regular oven at around 300°F (150°C) for about 10-15 minutes. Both methods work great!
Frequently Asked Questions
Final Thoughts
So there you have it, my ultimate comfort bread pudding recipe. It’s truly one of those dishes that feels like it was made with love, even if you’re just whipping it up on a Tuesday night. The way the bread soaks up that rich, spiced custard and bakes into a tender, golden delight is just pure magic. It’s simple, it’s comforting, and it’s incredibly forgiving, which is exactly what I look for in a go-to recipe. If you love this bread pudding, I think you might also enjoy my cozy Apple Crumble or my classic Vanilla Bean Crème Brûlée for more comforting dessert inspiration. I truly hope you give this bread pudding recipe a try and that it brings as much joy and warmth to your kitchen as it does to mine. I can’t wait to hear how yours turns out, so please leave a comment below and let me know your favorite variations!
Classic Bread Pudding
Ingredients
Bread Pudding
- 6 slices day-old bread cubed
- 3 large eggs
- 2 cups milk whole milk recommended
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 cup butter melted
Instructions
Assembly
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the cubed bread to the egg mixture and gently toss to coat. Let it soak for about 10-15 minutes.
- Pour the melted butter over the bread mixture and stir gently.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until the pudding is set and golden brown on top. A knife inserted near the center should come out clean.
- Let cool slightly before serving. Serve warm, optionally with a drizzle of caramel sauce or whipped cream.
