The Best Bread Pudding Recipe

If you have been searching for a dessert that wraps you in warmth and comfort with every bite, look no further. The Best Bread Pudding Recipe is a timeless classic that transforms simple ingredients like day-old bread, milk, eggs, and warm spices into a luscious, custardy delight. This dish is not only irresistibly cozy but also wonderfully versatile, making it perfect for family dinners, special occasions, or just a treat to brighten any day.

Ingredients You’ll Need

The magic of The Best Bread Pudding Recipe lies in how straightforward the ingredients are but how perfectly they work together. Each component adds its own special touch to create rich flavors, inviting textures, and that beautiful golden hue.

• 6 cups cubed day-old bread: Using French bread or brioche gives a tender crumb and a slight sweetness that soaks up the custard wonderfully.
• 2 cups milk: Provides creaminess and softens the bread as it bakes.
• 1 cup heavy cream: Adds richness and silky smoothness to the custard base.
• 3/4 cup granulated sugar: Balances the flavors with just the right amount of sweetness.
• 3 large eggs: The binding agent that sets the custard and gives it that perfect texture.
• 2 teaspoons vanilla extract: Imparts warm, fragrant notes that elevate every bite.
• 1 teaspoon ground cinnamon: Adds a cozy spice that harmonizes with the cream and sugar.
• 1/4 teaspoon ground nutmeg: A subtle hint of earthiness to deepen the flavor profile.
• 1/4 cup raisins (optional): For those who love bursts of chewy sweetness throughout.
• 2 tablespoons melted butter: Drizzled on top to create a golden, rich crust.
• 1 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract: For making the luscious vanilla sauce that accompanies the pudding.
• 1 tablespoon cornstarch mixed with 1 tablespoon water: To thicken the vanilla sauce perfectly.

How to Make The Best Bread Pudding Recipe

Step 1: Preheat and Prepare the Dish

Begin by setting your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures your bread pudding won’t stick, and your oven will be ready for perfectly even baking times.

Step 2: Layer the Bread and Raisins

Spread those cubed pieces of day-old bread evenly in the greased baking dish. If you enjoy a little extra sweetness and texture, sprinkle the optional raisins on top. This layer sets the foundation for the custardy masterpiece to come.

Step 3: Make the Custard

Whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg until fully blended. This custard mixture is where all the creamy, spicy goodness starts to build.

Step 4: Soak the Bread

Pour the custard over the bread evenly, then gently press the bread down so it soaks up all the delicious liquid. Allow it to sit for 10 to 15 minutes; this resting time is key to getting the bread perfectly infused and soft throughout.

Step 5: Bake Your Bread Pudding

Drizzle your melted butter across the top of the soaked bread to help form a beautifully golden crust. Cover the dish loosely with foil and bake for 25 minutes. Then, remove the foil to bake an additional 20 minutes or until it’s golden and set firmly, signaling that special moment the pudding is ready to be enjoyed.

Step 6: Prepare the Vanilla Sauce

While the pudding bakes, combine the heavy cream and sugar in a saucepan over medium heat. Bring to a gentle simmer, then stir in the vanilla extract and the cornstarch-water mixture. Cook until the sauce thickens into a smooth, creamy drizzle that will perfectly complement your bread pudding.

Step 7: Serve and Enjoy

Once the bread pudding is baked and the vanilla sauce is warm and ready, drizzle the sauce generously over the pudding slices. Serve immediately for that melt-in-your-mouth good dessert experience anyone will adore.

How to Serve The Best Bread Pudding Recipe

Garnishes

Elevate your pudding by topping it with a dusting of powdered sugar, a sprinkle of cinnamon, or even a handful of toasted nuts. Fresh berries or a sprig of mint add a pop of color and freshness that makes each serving pop visually and taste-wise.

Side Dishes

Pair The Best Bread Pudding Recipe with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch twist, savory sides like crispy bacon or a fresh fruit salad balance the sweet richness beautifully.

Creative Ways to Present

Serve the bread pudding in individual ramekins for an elegant guest-friendly presentation. You can also layer it in clear glass dishes to show off the beautiful custard-soaked bread layers, making it as visually inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover bread pudding tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. It keeps the custard moist and the flavors fresh for a decadent second round.

Freezing

To enjoy this treat later, freeze fully cooled bread pudding in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating to preserve the ideal texture and flavor.

Reheating

Warm up leftovers by placing portions in the oven at 325°F (165°C) covered with foil for about 15-20 minutes. You can also microwave single servings for about 1-2 minutes, but the oven method helps restore its fresh-from-the-oven appeal.

FAQs

Can I use bread other than French or brioche?

Absolutely! While French and brioche breads offer the best texture and flavor, you can experiment with challah or even a sturdy white bread. Just avoid very dense or whole-grain varieties that might result in a less creamy pudding.

Is it necessary to use day-old bread?

Yes, day-old bread is ideal because it’s slightly dried out and will soak up the custard without turning mushy. Fresh bread tends to absorb too much liquid and may result in a soggy dessert.

Can I make this recipe dairy-free?

Definitely! Substitute milk and heavy cream with your favorite plant-based alternatives like almond milk or coconut cream. The texture may shift slightly, but the overall taste remains delicious.

What’s the best way to add more flavor to the pudding?

Enhance the flavor by adding a splash of bourbon or rum to the custard, or mix in chopped nuts, orange zest, or dried fruits along with raisins for more complexity.

How do I store the vanilla sauce?

If you have extra sauce, keep it in an airtight container in the refrigerator for up to 3 days. Warm it gently on the stove before serving to bring back its creamy texture.

Final Thoughts

There is something truly comforting and joyful about making The Best Bread Pudding Recipe. It’s one of those special dishes that brings people together around the table. I encourage you to try it soon and savor the custardy richness and warm spices that make this recipe such a beloved classic in kitchens everywhere.

The Best Bread Pudding Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This classic bread pudding features cubed day-old French or brioche bread soaked in a rich custard infused with cinnamon and nutmeg, baked to golden perfection, and served warm with a luscious homemade vanilla sauce. Perfect for dessert or a comforting treat, this recipe yields a creamy, tender pudding with a delightful balance of sweet and spice.

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Ingredients

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Bread Pudding

• 6 cups cubed day-old bread (French bread or brioche recommended)
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup raisins (optional)
• 2 tablespoons melted butter, for drizzling

Vanilla Sauce

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

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Instructions

1. Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the pudding won’t stick.
2. Layer the Bread and Raisins: Spread the cubed bread evenly in the prepared baking dish, then sprinkle with raisins if using to add bursts of sweet flavor.
3. Make the Custard: In a mixing bowl, whisk together milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined and smooth.
4. Soak the Bread: Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid. Let it sit for 10 to 15 minutes to soak thoroughly.
5. Bake: Drizzle melted butter over the soaked bread. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 20 minutes until the pudding is golden brown and set in the center.
6. Prepare the Vanilla Sauce: While the pudding bakes, combine heavy cream and sugar in a saucepan over medium heat. Bring it to a gentle simmer, then stir in vanilla extract and the cornstarch slurry. Continue cooking and stirring until thickened to a sauce consistency.
7. Serve: Drizzle the warm vanilla sauce over the freshly baked bread pudding and serve immediately for a comforting, delicious dessert.

Notes

• Use day-old or slightly stale bread to better absorb the custard without becoming overly soggy.
• French bread or brioche is recommended for a richer, tender texture.
• Raisins are optional but add a lovely chewy texture and sweetness.
• For extra flavor, consider adding a splash of bourbon or rum to the custard.
• The vanilla sauce can be made ahead and reheated gently before serving.
• Store leftovers covered in the refrigerator and reheat in the oven for best texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American