About This Recipe
Bread pudding is one of the most beloved classic desserts, born from the simple idea of transforming leftover bread into something warm, comforting, and deeply satisfying. What began as a clever way to avoid waste has evolved into a timeless treat enjoyed in households around the world. This version highlights everything that makes bread pudding so appealing: a creamy custard base, soft interiors, subtle sweetness, and a lightly toasted top that adds just the right amount of texture.
Because this recipe forms a reliable foundation, it is perfect on its own yet also incredibly adaptable. Add-ins like chocolate, raisins, nuts, citrus zest, or spices can turn this traditional pudding into a personalized masterpiece for any occasion.
Why This Recipe Works
This bread pudding stands out for its simplicity and balance. It uses familiar ingredients that most people already have in their kitchens, and the preparation requires no advanced cooking skills. Even beginner bakers can achieve a flawless result.
The combination of milk, cream, and eggs forms a silky custard that soaks into the bread cubes, giving the final dish its signature richness. The small amount of melted butter deepens the flavor, while the optional cinnamon adds gentle warmth. Whether served as a weeknight dessert or prepared for gatherings and celebrations, this pudding delivers comfort in every bite.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes
- 2 cups whole milk
- ½ cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted (plus extra for greasing the baking dish)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional but recommended)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 2-quart baking dish with butter. This prevents sticking and adds a hint of richness.
- Spread the bread cubes evenly throughout the buttered dish. Using slightly dry or stale bread is important because it absorbs the custard without falling apart.
- In a large bowl, whisk the eggs and sugar until the mixture becomes smooth and lightly pale. This step helps dissolve the sugar and creates an even base for the custard.
- Add the milk, heavy cream, melted butter, vanilla, salt, and cinnamon. Whisk again until the custard is completely blended.
- Pour the custard mixture evenly over the bread in the dish. Make sure all surfaces are moistened.
- Use a spatula or clean hands to gently press down the bread so every piece is submerged. Allow the mixture to rest for 15 minutes, giving the bread time to absorb as much custard as possible.
- Bake for 45–55 minutes or until the surface turns golden and slightly crisp. The center should feel set, and a thin knife inserted into the pudding should come out clean — a sign that the custard has fully cooked.
- Let the pudding cool on a wire rack for at least 15 minutes before serving. Cooling helps it firm up and makes slicing easier.
Frequently Asked Questions
What kind of bread gives the best results?
Bread with structure works best — brioche, challah, French bread, or croissants. Their density and texture allow them to soak up the custard without dissolving.
Can I prepare it ahead of time?
Yes. You can assemble the entire dish, cover it tightly, and refrigerate it for several hours or overnight. This actually allows the bread to absorb even more flavor.
How do I know the pudding is fully baked?
Look for a puffed, golden-brown top. The center should no longer be liquid, and a knife inserted into the middle should come out clean rather than coated in custard.
Important Tips You Should Know
Using stale or dry bread is essential. Fresh bread retains too much moisture and becomes mushy, preventing the custard from setting properly.
The 15-minute resting period before baking should not be skipped — it ensures even absorption and prevents dry pockets in the final dish.
If you enjoy deeper flavor, you can add a little more cinnamon, nutmeg, or even a splash of rum or bourbon to the custard.
Storage and Reheating
Once completely cooled, the bread pudding can be wrapped tightly or stored in an airtight container for up to 4 days in the refrigerator. Reheat individual servings in the microwave for convenience, or warm the entire dish in a 300°F (150°C) oven until heated through.
This dessert freezes beautifully as well. Store it in freezer-safe packaging for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat until warm.