If you have ever wanted to experience the cozy warmth of a homemade dessert that brings family and friends together, this Classic Bread Pudding Recipe is exactly what you need. It combines the rich creaminess of eggs and milk with the soft, tender cubes of brioche or challah bread, all infused with a hint of cinnamon and nutmeg. This is a timeless comfort food that feels like a warm hug in every bite, perfect for any season or occasion.
Ingredients You’ll Need
The beauty of a Classic Bread Pudding Recipe lies in its simplicity. Every ingredient plays a key role in creating the perfect balance of texture, flavor, and color— from the custardy base to the gentle spice and slight crunch from optional nuts or fruit.
- Brioche or challah bread: A soft, slightly sweet bread that soaks up the custard beautifully without falling apart.
- Large eggs: The binding agent that gives the pudding a luscious, smooth texture.
- Whole milk: Adds creaminess and moisture to the custard mix.
- Heavy cream: Boosts the richness and gives the pudding that indulgent mouthfeel.
- Granulated sugar: Sweetens the custard evenly, balancing flavors.
- Light brown sugar: Adds a subtle caramel depth and moisture to the dish.
- Vanilla extract: Enhances the overall aroma and sweet notes in the pudding.
- Ground cinnamon: Brings warmth and gentle spice that feel like cozy comfort.
- Ground nutmeg: Just a touch for a fragrant, slightly nutty flavor boost.
- Salt: Balances and intensifies sweetness and spices.
- Chopped walnuts or pecans (optional): Adds a delightful crunch and nutty richness.
- Dried cranberries or raisins (optional): Provides bursts of chewy sweetness for contrast.
- Unsalted butter (melted): For greasing the baking dish and optionally drizzling on top to create a gorgeous golden crust.
- Extra granulated sugar: Sprinkled on top for a subtle caramelized finish.
How to Make Classic Bread Pudding Recipe
Step 1: Prepare the Bread Cubes
Preheat your oven to 275°F. Slice your brioche or challah into 1 to 1.5-inch cubes and spread them on a rimmed baking sheet. Toasting the bread slowly dries it out without browning, which is key for soaking up the custard without turning mushy. Make sure to stir the cubes occasionally while baking for even drying. Once done, let them cool to room temperature before the next step.
Step 2: Mix the Custard
In a large bowl, whisk your eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla, cinnamon, nutmeg, and salt until everything is perfectly combined. This custard mixture is the heart of the Classic Bread Pudding Recipe, infusing every bite with rich creaminess and that lovely warm spice profile.
Step 3: Combine Bread and Custard
Add the dried bread cubes to the bowl of custard and gently fold to coat each piece thoroughly. If you’re feeling adventurous, this is a perfect moment to stir in chopped nuts or dried fruits for texture and bursts of flavor. Let the mixture soak for 10 to 15 minutes, pressing down now and then to ensure all the bread absorbs the custard, turning it wonderfully soft and tender without becoming soggy.
Step 4: Prepare Your Baking Dish
Raise the oven temperature to 350°F and generously butter a 9×13-inch baking dish or coat it with a nonstick spray. Carefully transfer your soaked bread and custard mixture into the dish, smoothing it out evenly to make sure it bakes uniformly. This step sets the stage for the perfect pudding structure and gorgeous crust formation.
Step 5: Add Optional Topping
If you want to elevate your Classic Bread Pudding Recipe, drizzle melted butter evenly over the top and sprinkle with an extra tablespoon of granulated sugar. This will create a beautiful, caramelized crust that adds just the right amount of crunch and sweetness contrast to the creamy inside.
Step 6: Bake Until Golden and Set
Place your baking dish on the oven’s middle rack and bake for 40 to 50 minutes. You want the custard fully set but still moist, with a lightly golden top. If you notice the top browning too quickly, simply cover it loosely with foil to prevent burning while the pudding finishes baking. The patience here really pays off in texture and flavor.
Step 7: Cool and Serve
Once baked, remove the pudding and let it cool on a wire rack for 15 to 30 minutes. This resting period helps the pudding firm up slightly, making it easier to slice and allowing flavors to develop even more deeply. Serve warm for an irresistibly comforting dessert experience.
How to Serve Classic Bread Pudding Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of warm caramel or bourbon sauce can add an elegant touch. Fresh whipped cream or a scoop of vanilla ice cream alongside elevates the experience, balancing warmth and creamy coolness perfectly. Don’t hesitate to sprinkle some toasted nuts on top for extra texture and flavor.
Side Dishes
Classic Bread Pudding makes a versatile dessert that pairs wonderfully with fresh fruit compotes or tangy citrus segments to cut through its richness. For brunch spins, serve it alongside crisp bacon or a fresh green salad to balance sweetness with savory freshness.
Creative Ways to Present
Try serving your pudding in individual ramekins for an elegant touch, perfect for dinner parties. You can also get creative by adding a scoop of ice cream nestled right in the warm pudding for a delightful contrast. For a festive table, garnish with seasonal fruits and herbs like mint to brighten the presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover bread pudding tightly with plastic wrap or transfer it to an airtight container. Stored in the refrigerator, it will keep beautifully for up to 4 days without losing its creamy texture or flavor.
Freezing
This recipe freezes wonderfully. Portion it into individual containers or freeze the entire dish, wrapped tightly in foil and plastic wrap. Freeze for up to 2 months, making it a perfect make-ahead dessert for busy days or unexpected guests.
Reheating
When ready to enjoy leftovers, reheat gently in the oven at 325°F until warmed through, about 20 minutes if thawed or longer from frozen. Microwaving works too for quick servings, but you might lose some of that delightful crispness on top.
FAQs
Can I use a different type of bread for the pudding?
Absolutely! While brioche and challah are recommended for their texture and flavor, you can experiment with French bread, sourdough, or even croissants. Just make sure the bread is slightly stale or toasted to absorb the custard well.
Is it okay to skip the nuts and dried fruit?
Yes, the nuts and dried fruit are optional and mainly add texture and bursts of flavor. The Classic Bread Pudding Recipe is delicious even without them, keeping things simple and pure.
Can I make this recipe dairy-free?
To make it dairy-free, swap the whole milk and heavy cream with plant-based alternatives like almond milk or coconut cream. Keep in mind this will slightly change the flavor and texture, but it can still result in a delightful pudding.
How do I know when the bread pudding is fully cooked?
The pudding is ready when the custard has set and the top is lightly golden. A knife inserted in the center should come out mostly clean but might have a slight custard coating. Avoid overbaking as it can dry out the pudding.
Can I prepare the bread pudding in advance before baking?
Yes, you can assemble the pudding up to the baking step and refrigerate it overnight. Bake it fresh the next day, adding extra few minutes to the baking time if chilled. This makes it convenient for hosting and planning ahead.
Final Thoughts
There is something truly heartwarming about making and sharing this Classic Bread Pudding Recipe. With its simple ingredients and straightforward method, it’s a dish that welcomes creativity but never loses its comforting essence. Whether you’re indulging on a chilly evening or impressing guests with a homemade dessert, this recipe will quickly become a beloved staple on your table. Give it a try—you’ll feel the love in every creamy, spiced bite!
Print
Classic Bread Pudding Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Bread Pudding is a comforting dessert made with dried brioche or challah bread cubes soaked in a rich, spiced custard made from eggs, milk, cream, and sugars. Optional additions like nuts and dried fruit add texture and flavor, while a buttery, sugary topping gives it a delicious golden crust. Perfectly baked until set, this warm dessert is ideal for cozy gatherings or a sweet treat any time of the year.
Ingredients
Bread
- 1 (16-oz) loaf brioche or challah bread
Custard
- 5 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (firmly packed)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup dried cranberries or raisins (optional)
Topping
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon granulated sugar
Instructions
- Prepare bread: Preheat oven to 275°F. Cut bread into 1-inch to 1.5-inch cubes and spread in an even layer on a rimmed baking sheet. Bake bread cubes for 20-30 minutes, stirring occasionally, until completely dried but not browned. Remove from oven and let cool.
- Mix custard: In a very large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Combine bread and custard: Add dried bread cubes to custard mixture. Gently stir to coat. If using chopped nuts or dried fruit, stir in gently. Allow the bread to soak for 10-15 minutes, occasionally pressing down to ensure all pieces absorb the custard.
- Prepare baking dish: Increase oven temperature to 350°F. Grease a ~9×13-inch baking dish with butter or nonstick spray. Transfer bread and custard mixture to prepared dish, spreading it evenly.
- Add optional topping: If using topping, drizzle melted butter evenly over bread mixture. Sprinkle sugar evenly over top of bread pudding.
- Bake: Place baking dish on middle rack of hot oven. Bake for 40–50 minutes, or until top is set and lightly golden. If top begins to brown too quickly, loosely cover with foil for the remaining baking time.
- Cool and serve: Remove bread pudding from oven and place on a wire rack. Allow to cool for 15–30 minutes before serving warm.
Notes
- Use day-old or stale brioche or challah bread for best texture and soaking ability.
- To make ahead, prepare the custard and bread mixture and refrigerate covered overnight before baking.
- For a richer flavor, substitute half the milk with cream or use all heavy cream.
- Feel free to customize with your favorite nuts, dried fruits, or even chocolate chips.
- If you prefer a crustier top, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Serve warm with a drizzle of caramel sauce, whipped cream, or vanilla ice cream for extra indulgence.
