There’s something undeniably comforting about bread pudding — warm, spiced, and full of old-fashioned charm. This classic dessert has humble origins, often made to use up stale bread, yet it delivers a rich, custardy indulgence that feels anything but second-rate.

I created this recipe for days when you crave something nostalgic and cozy, but still want that wow factor at the table. Whether you’re making it for a Sunday family dinner or bringing it to a holiday gathering, bread pudding always hits the right note — sweet, familiar, and satisfying.

If you’ve never made it before, or only tried a basic version, this guide will walk you through everything to make a luscious, velvety bread pudding that’s golden on top and tender in the middle.

Why I Love This Recipe

Warm. Rustic. Soul-satisfying.

This is more than a dessert — it’s a tradition, a memory in every bite. Bread pudding brings people together. I love how it turns simple ingredients into something extraordinary: day-old bread, eggs, milk, sugar, and a touch of spice.

It’s special because it’s so adaptable — think chocolate chips, dried fruits, or even boozy twists with bourbon or rum. You can make it with brioche for decadence or stick to crusty French bread for texture. The custard soaks in deeply, and the baked result is an irresistible balance of creamy and crisp.

It’s one of those recipes that can be both rustic and elegant. Served warm with a drizzle of vanilla sauce or cold the next day with whipped cream, it always delivers comfort and joy. No wonder it’s a crowd favorite — and once you try this version, it might just become your signature dessert.

Ingredients for Bread Pudding

This dessert is built on simplicity.

You likely have everything you need already in your pantry and fridge. That’s part of its charm — turning ordinary ingredients into something that tastes like home.

For the most luscious result, I recommend using slightly stale bread (day-old is perfect), as it soaks up the custard without becoming mushy. Here’s what you’ll need:

Bread: Brioche, challah, or French bread work best. They hold their structure and soak up flavor beautifully.

Eggs: Acts as the base of your custard and helps bind the pudding together.

Whole Milk and Cream: For a rich, velvety custard. You can use all milk for a lighter version, but the cream adds indulgence.

Granulated Sugar: Adds sweetness without overpowering the flavors of the bread and spices.

Brown Sugar: Adds depth and a touch of molasses flavor.

Butter: For richness and to coat the baking dish.

Vanilla Extract: A must-have for flavor. You can also add a splash of almond or rum extract for extra warmth.

Spices: Ground cinnamon and nutmeg give the pudding its signature cozy flavor.

Raisins (optional): Soaked in a little warm water, rum, or bourbon for plumpness and extra richness.

Salt: Just a pinch to balance the sweetness.

This classic combo sets the foundation. From here, you can riff and customize — more on that in the substitutions section.

How Much Time Will You Need

Bread pudding is one of those “easy but not fast” desserts.

Most of your time will be hands-off, and the steps are simple. Here’s a general breakdown:

Prep Time: 20 minutes
Soaking Time: 30–45 minutes (optional but recommended)
Bake Time: 45–55 minutes
Cool Time: 10–15 minutes before serving

Total Time: About 1 hour 45 minutes (including soak and cool)

If you’re short on time, you can skip the soak, but it helps the custard penetrate fully and results in a more luscious texture.

How to Make This Bread Pudding

Let’s walk through this step by step so you get that perfect balance of creamy interior and golden, caramelized crust.

Step – 1: Prep the bread

Cut your day-old bread into 1-inch cubes. If it’s very fresh, toast it in the oven at 300°F (150°C) for about 10–15 minutes. You want it dry enough to soak up the custard.

Grease a 9×13-inch baking dish with butter.

Place the cubed bread evenly into the dish. If you’re using raisins or other add-ins, sprinkle them between layers as you go.

Step – 2: Make the custard

In a large bowl, whisk together:

4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
A pinch of salt

Whisk until smooth and well combined.

Step – 3: Pour and soak

Pour the custard evenly over the bread cubes. Press the bread down gently with the back of a spoon so each piece is moistened.

Cover loosely with foil or plastic wrap and let it soak for 30–45 minutes. This helps the custard absorb fully, creating a creamy interior.

You can also refrigerate it overnight and bake it the next day — great for prepping ahead.

Step – 4: Bake

Preheat your oven to 350°F (175°C).

Remove any plastic wrap and cover the pudding with foil. Bake covered for 30 minutes, then uncover and bake an additional 15–25 minutes, or until the top is golden brown and slightly crisp.

The center should be set but still slightly soft. A knife inserted should come out mostly clean.

Step – 5: Cool and serve

Let the pudding cool for 10–15 minutes before serving. This helps it firm up and slice more cleanly.

Serve warm with a drizzle of vanilla sauce, whipped cream, or a scoop of ice cream.

Substitutions

This dish is endlessly flexible — here’s how to make it your own while still getting amazing results.

Bread: Swap brioche with croissants for an ultra-decadent twist. Gluten-free bread works too (just ensure it’s sturdy).

Dairy: You can use all milk, half-and-half, or even plant-based milks like oat or almond. Just be aware that lower-fat milks may produce a less rich pudding.

Sweeteners: Replace some sugar with maple syrup or honey for natural sweetness and flavor complexity.

Eggs: For egg-free versions, use a commercial egg replacer or a combination of cornstarch and non-dairy milk. Texture will differ, but still tasty.

Add-ins: Don’t like raisins? Try dried cranberries, chopped apples, chocolate chips, or nuts. For a boozy twist, soak the dried fruit in bourbon or dark rum before adding.

This flexibility makes it ideal for using up pantry staples or tailoring to dietary needs.

Best Side Dishes for Bread Pudding

To round out the experience, serve your bread pudding with one (or more) of these delightful companions:

1. Vanilla Bean Sauce – Creamy and aromatic, it enhances the warmth of the spices in the pudding.

2. Fresh Berry Compote – The tartness of berries balances the rich sweetness beautifully.

3. Cinnamon-Spiced Whipped Cream – Light and fluffy, this elevates every bite with a subtle hint of spice.

Serving and Presentation Tips

A golden, custard-soaked bread pudding deserves to be served as beautifully as it tastes.

The magic lies in keeping things simple but thoughtful. Serve it warm, straight from the oven, with its crispy, golden edges exposed and the soft custard interior slightly jiggly. Cut clean slices or scoop generous spoonfuls into shallow dessert bowls or plates.

Drizzle with a homemade vanilla sauce, warm caramel, or a dusting of powdered sugar. A sprig of mint or a light scattering of fresh berries can add a fresh, vibrant contrast to the warm, rich pudding.

If you’re entertaining, individual ramekins add elegance and help with portion control — no messy slicing required.

Tips and Tricks to Make This Recipe Even Better

Here’s how to take your bread pudding from good to unforgettable:

Let the bread dry out – Day-old bread is best, but if you’re in a hurry, cube fresh bread and toast it in the oven. Dry bread absorbs more custard and gives you a better texture.

Use full-fat dairy – Whole milk and cream make the custard richer and silkier. Skim milk or low-fat versions just don’t yield the same luscious result.

Don’t skip the soak – Give the bread time to fully absorb the custard mixture before baking. This helps create that smooth, creamy interior that defines a great bread pudding.

Cover for part of the bake – Start baking the pudding covered to ensure the interior cooks evenly. Then uncover it toward the end to develop a golden, crisp top.

Customize your spices – A pinch of cardamom or allspice adds depth. Want warmth? A dash of ground ginger plays beautifully with cinnamon and nutmeg.

Test for doneness – The pudding should be set but still soft in the middle. A knife inserted should come out mostly clean with a few moist crumbs, not wet batter.

Common Mistakes to Avoid

Avoiding these common slip-ups ensures your bread pudding turns out perfect every time.

Using fresh bread without drying it out
Fresh bread turns to mush in the custard. If you don’t have stale bread, toast it in the oven until dry.

Skimping on the custard
Bread pudding is all about a silky custard texture. If there’s not enough liquid, the pudding will be dry and dense.

Under-seasoning the custard
Spices, salt, and vanilla are essential. Without them, the flavor falls flat. Even a tiny pinch of salt makes a huge difference.

Overbaking
This is a big one. Overbaking causes a rubbery, dry texture. Keep an eye on it during the last 10 minutes and test for doneness with a knife.

Serving too soon
It needs 10–15 minutes to rest and set after baking. If you cut in too soon, it may fall apart or feel too runny.

How to Store It

Bread pudding stores beautifully — and some say it’s even better the next day.

Refrigeration:
Once completely cool, cover the baking dish with foil or plastic wrap. Store in the fridge for up to 4 days. For individual servings, store in airtight containers.

Reheating:
To reheat, warm slices in the microwave for 30–60 seconds, or place in a 300°F (150°C) oven, covered loosely with foil, until heated through.

Freezing:
Bread pudding freezes well. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQ

Can I make bread pudding ahead of time?
Yes! You can assemble it the night before and refrigerate overnight. Bake it the next day for fresh, stress-free dessert.

Can I make it dairy-free?
Absolutely. Use almond milk, oat milk, or coconut milk with a bit of vegan butter or coconut cream for richness.

What’s the best bread to use?
Brioche, challah, and French bread are favorites. You can also use croissants or panettone for a richer flavor.

Can I make it egg-free?
Yes, though the texture changes. Try commercial egg replacers, or a combination of cornstarch and plant milk for binding.

Is bread pudding supposed to be soggy?
It should be soft and custardy inside, but not wet or mushy. A well-balanced custard ratio and proper baking time will give the perfect texture.