There’s something incredibly comforting about The Best Bread Pudding—a humble dish that somehow manages to feel like a warm hug on a chilly day. Growing up in a small English town, this was the kind of dessert my mum and grandma would make when the weather turned grey, or when we needed a little extra cheer at the table. It’s not just about the custardy richness or the soft, soaked bread; it’s about the memories it stirs and how it brings people together, whether that’s family, friends, or even new neighbors. If you’re ready to discover a recipe that’s as much about heart as it is about flavour, you’re in the right place.
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Why You’ll Love This The Best Bread Pudding
This bread pudding stands out because it’s wonderfully forgiving—perfect for using up day-old bread without any fuss. Unlike some puddings that can be overly dense or soggy, this one strikes the ideal balance between creamy custard and tender, slightly crisp edges. I’ve learned through years of kitchen experiments, both in professional restaurants and my lively home kitchen here in San Diego, that the secret is in the slow soak and gentle baking. Plus, it’s endlessly adaptable: swap raisins for chocolate chips, add a splash of your favourite liqueur, or throw in fresh fruit. It’s a recipe that welcomes creativity, just like those afternoons spent with my mum learning the ropes.
Ingredients You’ll Need for This The Best Bread Pudding
The key to this dish lies in selecting the right ingredients that bring out the pudding’s old-fashioned charm while keeping it fresh and bright. I always reach for good-quality brioche or challah bread when I can, because their richness adds a lovely texture and flavour. When it comes to dairy, full-fat milk and cream create the perfect custard base, but you can adjust for a lighter version if you prefer. And don’t underestimate the power of vanilla and cinnamon—they’re classic for a reason, infusing the pudding with warmth that feels like home.
- 6 cups day-old brioche or challah bread, cut into cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins or chocolate chips (optional)
- 2 tablespoons unsalted butter, melted
If you want to swap the dairy, almond or oat milk works fine, though the texture will be a bit lighter. And if you’re avoiding sugar, try a natural sweetener like maple syrup, but reduce the quantity slightly to keep that custardy balance.
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 9g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 1.5g
- Sugar: 25g
- Sodium: 220mg
The Best Bread Pudding Recipe You Need to Try Today
Learn how to make delicious The Best Bread Pudding. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients that bring out the pudding’s old-fashioned charm while keeping it fresh and bright. I always reach for good-quality brioche or challah bread when I can, because their richness adds a lovely texture and flavour. When it comes to dairy, full-fat milk and cream create the perfect custard base, but you can adjust for a lighter version if you prefer. And don’t underestimate the power of vanilla and cinnamon—they’re classic for a reason, infusing the pudding with warmth that feels like home.
- 6 cups day-old brioche or challah bread, cut into cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins or chocolate chips (optional)
- 2 tablespoons unsalted butter, melted
If you want to swap the dairy, almond or oat milk works fine, though the texture will be a bit lighter. And if you’re avoiding sugar, try a natural sweetener like maple syrup, but reduce the quantity slightly to keep that custardy balance.
Instructions
- Preheat your oven to 325°F (160°C). Butter a 9×13-inch baking dish and set aside.
- Place the bread cubes in a large mixing bowl. If using raisins or chocolate chips, sprinkle them evenly over the bread.
- In a separate bowl, whisk together the eggs, sugar, cinnamon, salt, and vanilla extract until smooth.
- Warm the milk and cream gently in a saucepan until just steaming—avoid boiling. Slowly pour this into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.
- Pour the custard over the bread cubes, pressing gently with a spatula to help the bread soak up the liquid. Let it rest for at least 20 minutes, or cover and refrigerate overnight for deeper flavour.
- Drizzle the melted butter over the top of the soaked bread mixture.
- Bake in the preheated oven for 45-55 minutes, or until the custard is set but still slightly wobbly in the center, and the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving. This resting time helps the pudding firm up and intensifies the flavours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your The Best Bread Pudding
- Preheat your oven to 325°F (160°C). Butter a 9×13-inch baking dish and set aside.
- Place the bread cubes in a large mixing bowl. If using raisins or chocolate chips, sprinkle them evenly over the bread.
- In a separate bowl, whisk together the eggs, sugar, cinnamon, salt, and vanilla extract until smooth.
- Warm the milk and cream gently in a saucepan until just steaming—avoid boiling. Slowly pour this into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.
- Pour the custard over the bread cubes, pressing gently with a spatula to help the bread soak up the liquid. Let it rest for at least 20 minutes, or cover and refrigerate overnight for deeper flavour.
- Drizzle the melted butter over the top of the soaked bread mixture.
- Bake in the preheated oven for 45-55 minutes, or until the custard is set but still slightly wobbly in the center, and the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving. This resting time helps the pudding firm up and intensifies the flavours.
Tips for Making the Best The Best Bread Pudding
Getting this dish just right is all about patience and attention to detail—two qualities I learned during those long nights in restaurant kitchens and from my mum’s gentle guidance. The texture is everything: too much liquid and you get a mushy mess, too little and it can dry out. Here are a few insider tips to help you nail it every time.
- Use day-old or slightly stale bread—it soaks up custard better without turning to mush.
- Let the bread soak for at least 20 minutes, or overnight in the fridge for the best flavour absorption.
- Warm your milk and cream before adding to eggs to avoid curdling and ensure a smooth custard.
- Don’t rush the baking—low and slow helps the custard set evenly without cracking.
- If you want a crunchy top, broil for the last 2-3 minutes, but watch carefully to avoid burning.
These little tweaks have saved me from many a soggy disaster and turned bread pudding into a guaranteed crowd-pleaser. Learn more: Irresistible Fried Strawberry Cheesecake Sandwiches You Have to Try
Serving Suggestions and Pairings
This pudding feels just right for cozy autumn afternoons or weekend family brunches, especially when everyone’s gathered around the table swapping stories. I often serve it warm straight from the oven, letting my kids drizzle on a little maple syrup or their favourite fruit compote. It’s also a fantastic make-ahead dessert for holiday dinners or potlucks, where it pairs beautifully with a cup of coffee or a lightly spiced chai tea.
- Top with whipped cream or a scoop of vanilla ice cream for extra indulgence
- Serve with fresh berries or stewed apples for a fruity contrast
- Drizzle with caramel sauce or a simple dusting of powdered sugar for elegant presentation
- For a boozy twist, add a splash of bourbon or rum sauce just before serving
It’s these little finishing touches that make bread pudding feel special—whether it’s a casual family treat or a dessert to impress guests. My family’s love for the classic version means I often double the recipe and hide the leftovers for a midweek treat!
Storage and Reheating Tips
Proper storage is key to enjoying bread pudding beyond the initial serving—it holds up surprisingly well and can be a lifesaver on busy days. I’ve found that reheating gently keeps the custard creamy without drying it out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the oven at 325°F (160°C) for 10-15 minutes, covered with foil to retain moisture
- Add a splash of milk or cream before reheating to restore creaminess
- Alternatively, microwave individual portions on medium power in 30-second intervals, stirring gently between
Frequently Asked Questions
What are the main ingredients for The Best Bread Pudding?
The main ingredients for The Best Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make The Best Bread Pudding?
The total time to make The Best Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make The Best Bread Pudding ahead of time?
Yes, The Best Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with The Best Bread Pudding?
The Best Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is The Best Bread Pudding suitable for special diets?
Depending on the ingredients used, The Best Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making The Best Bread Pudding is more than just a recipe—it’s a way to bring people together, to share warmth and comfort in every bite. I hope this guide inspires you to try it out, tweak it your way, and maybe even create some new memories around your own kitchen table. I’d love to hear how your pudding turns out, so don’t hesitate to share your stories or questions. Happy cooking!
