If you’ve ever wondered how to turn simple, day-old bread into a soul-soothing dessert, this Bread Pudding Recipe is exactly what you need to try. Combining the creaminess of custard, the warm spices of cinnamon and vanilla, and a tender yet slightly crisp texture from baked bread, this dish brings comfort in every bite. Whether served warm with a drizzle of buttery vanilla sauce or enjoyed on its own, it’s a timeless classic that transforms humble ingredients into pure magic. Let me walk you through how easy and rewarding this Bread Pudding Recipe can be in your own kitchen.
Ingredients You’ll Need
The beauty of this Bread Pudding Recipe is how straightforward and accessible the ingredients are, yet each plays a critical role in creating its luscious texture, rich flavor, and inviting aroma.
- 6 slices stale bread: Stale bread soaks up the custard perfectly without turning mushy, forming the base of your pudding.
- 3 tbsp. butter (divided): Butter adds richness and helps create a golden crust when melted over the bread.
- 4 eggs (beaten): Eggs act as the binding agent, giving the pudding that silky, set custard texture.
- 2 cups milk: Milk adds creaminess and moisture, balancing out the dryness of the bread.
- 3/4 cup white sugar: Sugar sweetens the custard just enough without overpowering the cinnamon and vanilla.
- 1 tsp vanilla extract: Vanilla lends a warm, sweet fragrance that complements the spices and butter.
- 1 tsp cinnamon: Cinnamon infuses a subtle spice that adds depth and coziness to the dish.
- 1 tbsp brown sugar (for sauce): Brown sugar adds a caramel note when making the optional vanilla sauce.
How to Make Bread Pudding Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F. Take an 8-inch baking dish and coat it with 1 tablespoon of butter. This step ensures your bread pudding won’t stick and adds a subtle buttery flavor to the base.
Step 2: Arrange the Bread
Break the stale bread into bite-sized pieces or cubes and place them evenly in your buttered dish. This layering helps the custard soak through all the bread bits. Then, drizzle the remaining 2 tablespoons of melted butter over the bread. This extra butter creates pockets of richness throughout the pudding.
Step 3: Make the Custard Mixture
In a mixing bowl, combine the beaten eggs, milk, sugar, vanilla extract, and cinnamon. Whisk everything together until smooth and well incorporated. This custard mixture is what will soak into the bread and bake into that silky texture we love.
Step 4: Pour and Bake
Pour the custard evenly over the bread in your baking dish, making sure all pieces get nicely soaked. Place the dish in your preheated oven and bake for about 45 minutes. You’ll know it’s done when the pudding has puffed slightly and gently bounces back when pressed. The top should be lightly golden and tender inside.
Step 5: Make the Optional Vanilla Sauce
While the pudding bakes, melt 3 tablespoons of butter in a saucepan over high heat. Once melted, reduce to medium and let the butter turn slightly brown, developing a lovely nutty flavor. Stir in 1 tablespoon of brown sugar and 1 teaspoon of vanilla extract. Remove the pan from heat and let the sauce rest for a minute or two before stirring it again. This luscious sauce is perfect drizzled warm over your baked pudding.
How to Serve Bread Pudding Recipe
Garnishes
To elevate the experience, sprinkle a pinch of powdered sugar or a dusting of cinnamon on top just before serving. Fresh whipped cream or a scoop of vanilla ice cream also brings a creamy contrast that pairs wonderfully with the baked custard. Toasted nuts like pecans or walnuts add a delightful crunch.
Side Dishes
While bread pudding shines on its own as a dessert, pairing it with fresh fruit such as berries or a compote balances the richness. A warm cup of coffee, chai, or a glass of dessert wine complements the spicy notes beautifully.
Creative Ways to Present
For a festive touch, serve individual portions in ramekins topped with caramelized fruit or a swirl of caramel sauce. You can also layer the bread pudding in a clear trifle bowl with fresh fruits and whipped cream for a stunning visual effect that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your bread pudding tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a fantastic make-ahead dessert.
Freezing
If you want to freeze leftovers, wrap portions individually in foil or plastic wrap and place them in a freezer-safe bag. Bread pudding freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop your portion in a microwave-safe dish and heat gently in 30-second bursts until warmed through. Alternatively, warm slices in a 325°F oven covered with foil for about 15 minutes to keep it moist and tender.
FAQs
Can I use fresh bread instead of stale bread?
Fresh bread can work in a pinch, but day-old or stale bread is preferred because it absorbs the custard without falling apart, giving that perfect texture to the pudding.
Is this Bread Pudding Recipe gluten-free?
The traditional recipe uses regular bread, which contains gluten. For a gluten-free version, substitute with gluten-free bread and ensure all other ingredients are gluten-free certified.
Can I add other ingredients like raisins or chocolate chips?
Absolutely! Adding mix-ins like raisins, nuts, or chocolate chips can add exciting flavor dimensions. Just sprinkle them evenly over the bread before pouring the custard.
How do I know when the bread pudding is done baking?
It’s ready when the pudding is set and lightly springy to the touch. The top should be golden and not too wet. If you insert a knife in the center, it should come out mostly clean.
What’s the best way to serve leftovers?
Leftover bread pudding tastes amazing reheated with a drizzle of the vanilla sauce or a scoop of vanilla ice cream for an indulgent treat.
Final Thoughts
This Bread Pudding Recipe is one of those comforting, heartwarming dishes that feels like a hug from the inside out. It’s easy to make, versatile, and deliciously satisfying whether enjoyed for dessert or a special breakfast treat. Give it a try and bring a little warmth and sweetness to your table—you won’t regret it!
Print
Bread Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and comforting Bread Pudding recipe featuring stale bread soaked in a rich custard mixture, baked to golden perfection, and optionally topped with a warm vanilla sauce for extra indulgence.
Ingredients
Bread Pudding
- 6 slices stale bread (or about 4–5 cups of broken bread pieces or cubes)
- 3 tbsp. butter (divided as 1 tbsp. + 2 tbsp.)
- 4 eggs (beaten)
- 2 cups milk
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Optional Vanilla Sauce
- 3 tbsp butter (salted or unsalted)
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Prepare Oven and Dish: Preheat your oven to 350°F. Take an 8-inch baking dish and apply a layer of butter using 1 tablespoon to prevent sticking.
- Arrange Bread: Break the bread into pieces or cubes and place them evenly in the buttered baking dish. Drizzle melted butter (2 tablespoons) over the bread to add richness.
- Mix Custard: In a bowl, thoroughly mix the beaten eggs, milk, white sugar, vanilla extract, and cinnamon until well combined.
- Soak Bread: Pour the custard mixture evenly over the bread in the baking dish, ensuring all pieces are soaked.
- Bake Pudding: Place the dish in the preheated oven and bake for 45 minutes or until the pudding has set and bounces back lightly when gently touched.
- Make Vanilla Sauce (Optional): In a saucepan, melt butter over high heat, then reduce to medium heat to allow the butter to brown slightly, enhancing flavor.
- Add Sauce Ingredients: Stir in brown sugar and vanilla extract, then remove the saucepan from heat. Let the sauce rest for 1 to 2 minutes, stirring again before serving.
- Serve: Pour the warm vanilla sauce over the freshly baked bread pudding for extra moisture and flavor.
Notes
- Use stale or day-old bread for best texture and absorption.
- Whole milk or 2% milk can be used depending on preference.
- For a richer pudding, substitute some milk with cream.
- Optional add-ins like raisins, nuts, or chocolate chips can be mixed into the bread before pouring the custard.
- The vanilla sauce adds a delicious finishing touch but can be omitted if desired.
- Ensure not to overbake to avoid a dry pudding; it should be slightly jiggly in the center when done.
