The short answer: Bread pudding is a baked dessert made by soaking cubes of day-old bread in a cinnamon custard of eggs, milk, cream, sugar and vanilla, then baking it at 350°F for 45 to 55 minutes until puffed and set. This classic recipe serves 9 to 12, uses bread you might otherwise toss and comes with a quick vanilla sauce.
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Prep time: 20 minCook time: 1 hr 10 minTotal time: 2 hrServings: 9 to 12 servingsTotal includes 30 min of resting, chilling or rising.
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I love cooking desserts that stretch what's already in the kitchen, and bread pudding is one of the best ways to turn leftover bread into something people ask for again. If you bake your own challah, the leftover ends make a soft, eggy pudding.
Bread pudding ingredients
| Ingredient | Amount |
|---|---|
| Day-old bread, cubed (brioche, challah or French) | 8 cups (about 1 pound) |
| Large eggs | 4 |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
| Sugar (granulated or brown) | ¾ cup |
| Butter, melted | 4 tablespoons |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Raisins or other mix-ins | ½ cup, optional |
How to make bread pudding
- Prep the pan. Heat the oven to 350°F and butter a 9x13-inch baking dish.
- Dry the bread. If it is fresh, toast the cubes at 300°F for 10 to 15 minutes.
- Whisk the custard. Beat the eggs, then whisk in the milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg and salt.
- Soak. Spread the bread and raisins in the dish, pour the custard over them and press down. Let it soak 20 to 30 minutes.
- Bake. Bake 45 to 55 minutes, until puffed and golden.
- Check doneness. The center should reach 160°F, the safe temperature for egg dishes on the FoodSafety.gov chart.
- Rest. Cool 10 to 15 minutes before cutting.
Easy vanilla sauce
Melt 4 tablespoons of butter in a small pan. Whisk in ½ cup sugar, ½ cup heavy cream and a pinch of salt. Simmer 3 to 4 minutes, stirring, until it thickens slightly. Take it off the heat and stir in 1 teaspoon of vanilla. Spoon it warm over each serving.
Bread pudding variations
| Version | Swap or add |
|---|---|
| Chocolate bread pudding | Add ¾ cup chocolate chips and 2 tablespoons cocoa |
| Pumpkin bread pudding | Whisk 1 cup pumpkin puree and pumpkin pie spice into the custard |
| Apple cinnamon | Fold in 2 diced, sautéed apples |
| Cranberry orange | Use dried cranberries and orange zest |
| Croissant bread pudding | Use torn day-old croissants |
| Pecan praline | Top with chopped pecans and brown sugar before baking |
| Overnight breakfast version | Use less sugar and serve with maple syrup |
Bread choices compared
| Bread | Texture | Best for |
|---|---|---|
| Brioche | Rich, custardy, very tender | Holiday desserts |
| Challah | Soft and eggy | Classic bread pudding |
| French bread | Chewier, holds shape | Crisp tops and sauces |
| Sandwich bread | Soft and smooth | Budget batches |
| Croissants | Buttery and flaky | Special occasions |
| Cinnamon raisin bread | Sweet and spiced | Skip extra raisins |
Common bread pudding mistakes
- Using fresh bread. It turns mushy. Dry it first.
- Skipping the soak. Dry pockets stay in the middle. Let it rest at least 20 minutes.
- Too much custard. The pudding stays wet. Stick to the ratio above.
- Pulling it early. A jiggly, liquid center is underbaked. Check for 160°F.
- Overbaking. It turns dry and rubbery. Start checking at 45 minutes.
How much bread pudding to make
A 9x13-inch pan cuts into about 12 generous squares, which is plenty for a family dinner with a little left over. For a crowd of 20 or more, bake two pans side by side and rotate them halfway through so they brown evenly. For a small household, halve the recipe and bake it in an 8-inch square pan for about 35 to 40 minutes. When bread pudding is one of several desserts on a holiday table, plan on smaller servings, since most guests will want a taste of everything.
Make-ahead, storage and freezing
Assemble the pudding up to a day ahead and refrigerate it covered. Bake it straight from the fridge with a few extra minutes. Leftovers keep 3 to 4 days in the refrigerator. Since it holds eggs and dairy, follow the USDA leftovers guidance and refrigerate it within 2 hours. Freeze baked pudding up to 3 months.
Serving bread pudding for the holidays
Bread pudding makes a good make-ahead dessert next to pie. Serve it with our Thanksgiving desserts or Christmas desserts, or turn the breakfast version into part of your Christmas breakfast ideas. If you like this, try our French toast casserole too. For another creamy custard dessert built on a pantry staple, try our rice pudding recipe.
The Family Recipe Binder has recipe cards, a recipe index, kitchen conversions and a substitutions chart, so your bread pudding recipe lives with the rest of your family favorites. Plan weekly groceries on the Meal Planner & Grocery List ($3.99), and see all our printables.
Frequently asked questions
What is the best bread for bread pudding? Day-old brioche, challah or French bread makes the best bread pudding because it soaks up custard without falling apart. Sandwich bread works too but turns softer.
Should bread be stale for bread pudding? Yes, dry or day-old bread works best for bread pudding because it absorbs more custard. If your bread is fresh, toast the cubes at 300°F for 10 to 15 minutes.
How do I know when bread pudding is done? Bread pudding is done when the center is set, puffed and no longer wet, and it reaches 160°F inside. A knife in the center should come out without liquid custard.
Why is my bread pudding soggy? Soggy bread pudding usually means too much liquid, fresh bread or underbaking. Use dry bread, stick to the ratio and bake until the center reaches 160°F.
Can I make bread pudding ahead of time? Yes, assemble bread pudding up to 24 hours ahead and refrigerate it covered, then bake. Add 5 to 10 minutes to the bake time if it goes in cold.
Can I freeze bread pudding? Baked bread pudding freezes well for up to 3 months. Wrap it tightly, thaw it in the refrigerator and reheat it at 325°F until warm.
How long does bread pudding last in the fridge? Bread pudding keeps 3 to 4 days in the refrigerator. Because it contains eggs and milk, refrigerate it within 2 hours of baking.
Should bread pudding be served warm or cold? Bread pudding is most often served warm with vanilla sauce, but it is also good cold. Reheat single servings in the microwave for 30 to 45 seconds.
Can I make bread pudding without raisins? Yes, raisins are optional in bread pudding. Swap in chocolate chips, dried cranberries, chopped pecans or diced apples, or leave mix-ins out.
What sauce goes with bread pudding? Vanilla cream sauce, caramel sauce or bourbon sauce are the classic bread pudding toppings. Whipped cream or vanilla ice cream works when you're short on time.
Can I make bread pudding with milk instead of cream? Yes, whole milk alone makes a lighter bread pudding. Using part cream gives a richer, silkier custard.
Is bread pudding good for Thanksgiving or Christmas? Bread pudding is a great holiday dessert because it is cheap, feeds a crowd and can be made ahead. Plan it with the Meal Planner & Grocery List: Thanksgiving Edition ($4.99) from HomeBase Paper Co. so it fits your oven schedule.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov