Bread Pudding Recipe

I’ve spent years perfecting this bread pudding recipe, and there’s something magical about transforming yesterday’s forgotten loaf into tonight’s showstopping dessert. You’ll discover that the secret isn’t just in the custard base or the baking technique—it’s in understanding how different breads behave when they meet cream and eggs. What I’m about to share will change how you think about this humble comfort food forever.

Recipe

I can vouch for this bread pudding and tell you with 100% certainty that it will become your new favorite comfort dessert. This isn’t just any ordinary bread pudding—it’s made with rich brioche that soaks up a luxurious vanilla custard base like a golden sponge, creating the most incredible contrast between the crispy, caramelized top and the silky, spoon-soft interior underneath.

I’ve been perfecting this recipe for years, testing it on everyone from my picky teenagers to my discerning mother-in-law, and every single time, they go back for seconds (and thirds, if I’m being honest).

The secret is in the technique: letting the bread really absorb that creamy custard overnight, then baking it low and slow until it puffs up beautifully and develops that gorgeous amber crust that crackles when you break through it with your spoon.

Each bite delivers warm notes of vanilla and cinnamon with just a hint of nutmeg, while the texture is pure heaven—custardy and melting in your mouth, yet substantial enough to satisfy those serious dessert cravings.

Trust me, once you smell this baking in your oven, filling your kitchen with that intoxicating aroma of caramelized sugar and warm spices, you’ll understand why this recipe has earned a permanent spot in my dessert rotation.

Ingredients

The secret to incredible bread pudding lies in your ingredient choices—this isn’t the time to cut corners. Day-old brioche or challah will transform your pudding from good to absolutely divine, while fresh bread will just turn mushy.

The custard base needs whole milk AND heavy cream for that perfect silky richness that coats every bite.

The Bread Foundation:

• 6 cups day-old brioche, challah, or French bread (cubed) – Stale bread is your friend here; it soaks up custard without falling apart
• Butter for greasing – Don’t skip this or you’ll be scraping pudding off the pan

The Luxurious Custard:

• 2 cups whole milk – The backbone of your custard; 2% works but whole milk gives superior creaminess
• 1 cup heavy cream – This is what makes it restaurant-quality rich and velvety
• 4 large eggs – Room temperature eggs blend smoother and prevent curdling
• ¾ cup granulated sugar – Brown sugar works too for deeper molasses notes
• 2 teaspoons pure vanilla extract – Never imitation; real vanilla makes all the difference

Flavor Elevators:

• 1 teaspoon ground cinnamon – Freshly ground is noticeably more aromatic
• ¼ teaspoon nutmeg – A little goes a long way; freshly grated is phenomenal
• Pinch of salt – Enhances every other flavor in the dish

Optional Add-ins That Make It Special:

• ½ cup raisins or dried cranberries – Soak in warm rum for 10 minutes first
• ½ cup chopped pecans or walnuts – Toasted nuts add incredible texture contrast

How to Make the Best Classic Vanilla Bread Pudding

Prepare your baking dish and oven

Start by preheating your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish or eight individual ramekins. This step guarantees even cooking and prevents sticking—trust me, there’s nothing worse than beautiful bread pudding glued to the pan! If you’re using ramekins, place them on a rimmed baking sheet for easier handling.

Tear the bread into rustic pieces

Break your day-old bread (brioche, challah, or French bread work beautifully) into 1-2 inch irregular chunks—don’t worry about making them perfect! Irregular pieces create lovely texture pockets that hold the custard differently. If your bread is fresh, toast the pieces lightly in a 300°F oven for 10 minutes to dry them out slightly, which prevents a soggy final result.

Create the custard base

In a large mixing bowl, whisk together 4 large eggs until smooth, then gradually add 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt. Whisk thoroughly until the sugar completely dissolves—you shouldn’t feel any grittiness when you rub the mixture between your fingers. This custard is the heart of your bread pudding, so take your time here.

Combine bread and custard

Add the torn bread pieces to the custard mixture and gently fold together with a large spoon. Let this mixture sit for 15-20 minutes, stirring occasionally to guarantee every piece gets soaked. The bread should absorb most of the liquid but still look quite moist—this resting time is essential for achieving that perfect custardy interior.

Transfer to baking dish and add finishing touches

Pour the soaked bread mixture into your prepared baking dish, spreading it evenly but don’t pack it down. Dot the top with small pieces of cold butter (about 2 tablespoons total) and sprinkle with a tablespoon of sugar mixed with ½ teaspoon cinnamon. These finishing touches create a beautiful golden, slightly crispy top that contrasts perfectly with the creamy interior.

Bake until golden and set

Bake for 45-55 minutes until the top is golden brown and the center barely jiggles when you gently shake the pan. A knife inserted in the center should come out mostly clean with just a few moist crumbs. Don’t overbake—the pudding will continue cooking slightly as it cools, and you want to maintain that luscious, custardy texture.

Cool before serving

Let the bread pudding rest for at least 15 minutes before serving—this allows the custard to set properly and makes slicing much easier. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Leftovers keep covered in the refrigerator for up to 3 days and reheat beautifully in a 300°F oven.

Chef Tips

While mastering bread pudding basics is essential, these professional techniques will elevate your dessert from good to extraordinary.

I prioritize ingredient quality—using real vanilla beans instead of extract makes a noticeable difference.

For flavor pairing, I combine complementary elements like chocolate with orange zest or bourbon with pecans. These thoughtful choices transform ordinary bread pudding into restaurant-quality dessert.

Nutrition

This bread pudding recipe provides a rich, comforting dessert that’s surprisingly nutritious. Each serving contains essential nutrients from eggs, milk, and bread, making it more than just a sweet treat.

What You’ll Love About This Recipe

This bread pudding recipe transforms your kitchen scraps into pure magic, turning day-old bread into a dessert that’ll have everyone asking for seconds. It’s the kind of recipe that makes you feel like a genius chef while using ingredients you probably already have sitting around.

Perfect for using up stale bread**** – Instead of tossing that leftover bread, you’ll turn it into something absolutely delicious that tastes way fancier than the simple ingredients suggest.

Incredibly forgiving and flexible**** – You can swap in different types of bread, add your favorite mix-ins like chocolate chips or berries, and even adjust the sweetness without worrying about ruining anything.

Feeds a crowd without breaking the bank – This recipe stretches basic pantry staples into a satisfying dessert that can easily serve 8-10 people, making it perfect for family gatherings or potluck dinners.

Recipe Card

This classic bread pudding transforms day-old bread into a rich, custardy dessert that’s perfect for using up leftover bread.

The combination of eggs, milk, and cream creates a silky custard base that soaks into the bread, while vanilla and spices add warmth and depth of flavor.

Ingredients:

• 6 cups day-old bread, cubed (brioche, challah, or French bread work best)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1/2 cup raisins (optional)

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Place cubed bread in the prepared baking dish and sprinkle with raisins if using.
3. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
4. Pour the custard mixture over the bread cubes, ensuring all pieces are moistened.
5. Let stand for 15 minutes to allow bread to absorb the liquid.
6. Drizzle melted butter over the top.
7. Bake for 45-50 minutes until the top is golden brown and the center is set.
8. Cool for 10 minutes before serving.

Notes:

Day-old bread works best as it absorbs the custard without becoming too soggy.

Fresh bread can be used but should be lightly toasted first.

The pudding is done when a knife inserted in the center comes out mostly clean.

Equipment:

9×13-inch baking dish, large mixing bowl, whisk

Time:

Prep time: 20 minutes

Cooking time: 45-50 minutes

Cuisine:

American

Serving:

8 servings