Bread pudding is the underdog of desserts—humble, unpretentious, and shockingly delicious when done right. Forget fancy pastries that take 12 hours and a degree in culinary arts to make. This?
This is comfort food at its finest. Stale bread transforms into a custardy, caramelized masterpiece with minimal effort. And if you’ve ever had dry, sad bread pudding, let’s just say you’ve been robbed.
Ready to fix that?
Why This Recipe Works (Spoiler: It’s Magic)
This recipe nails the perfect balance of creamy custard and crispy top, with just the right amount of sweetness. The secret? A mix of whole milk and heavy cream for richness, plus a dash of vanilla and cinnamon to make it smell like heaven.
And let’s be real—using stale bread isn’t just thrifty; it soaks up the custard better without turning to mush. Win-win.
Ingredients You’ll Need
- 6 cups stale bread (French or brioche works best)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional, because we don’t judge)
Step-by-Step Instructions (No PhD Required)
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish. Pro tip: Use butter for extra flavor.
- Tear the bread into chunks. Stale bread is ideal, but if yours is fresh, toast it lightly first.
- Whisk the milk, cream, eggs, sugar, vanilla, cinnamon, and salt in a large bowl.
This is your custard—don’t skimp on the whisking.
- Add the bread (and optional raisins/chocolate chips) to the custard. Press down gently to soak everything evenly. Let it sit for 10 minutes so the bread drinks up the goodness.
- Pour the mixture into the baking dish. Bake for 45–50 minutes until the top is golden and the center is set but slightly jiggly.
- Let it cool for 10 minutes. Serve warm with a scoop of ice cream or a drizzle of caramel.
Or both—we’re not here to police your life.
How to Store Leftovers (If There Are Any)
Cover the baking dish with foil or transfer leftovers to an airtight container. It keeps in the fridge for up to 3 days. Reheat in the microwave or oven (low and slow works best).
FYI, it’s also delicious cold—fight me.
Why This Recipe Is a Game-Changer
It’s easy, affordable, and customizable. Got a sweet tooth? Add more sugar.
Prefer texture? Toss in nuts. Plus, it’s a genius way to use up stale bread instead of throwing it out.
And let’s be honest—anything that lets you eat dessert for breakfast (it’s just bread and eggs, right?) deserves a trophy.
Common Mistakes to Avoid (Unless You Like Disappointment)
- Using fresh bread: It turns to mush. Stale bread soaks up custard without falling apart.
- Overbaking: The second it looks like the Sahara Desert, you’ve gone too far. Aim for a slightly jiggly center.
- Skipping the rest time: Letting the bread soak ensures every bite is custardy, not crunchy.
Swaps and Upgrades (Because Rules Are Made to Be Broken)
No heavy cream?
Use all milk. Vegan? Swap in coconut milk and flax eggs.
Hate raisins? Try dried cranberries or skip them entirely. For a boozy twist, add a splash of rum or bourbon to the custard.
IMO, the only wrong way to make bread pudding is to not make it at all.
FAQs (Because Someone Always Asks)
Can I use gluten-free bread?
Absolutely. Just make sure it’s stale or lightly toasted so it holds up.
Why is my bread pudding soggy?
You probably used fresh bread or didn’t bake it long enough. Next time, toast the bread first or extend the baking time by 5–10 minutes.
Can I freeze bread pudding?
Yes!
Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
What’s the best bread to use?
Brioche or French bread works best, but challah or even croissants (yes, really) are next-level.
Final Thoughts
Bread pudding is the ultimate proof that simple ingredients can create something extraordinary. It’s forgiving, versatile, and always hits the spot.
Whether you’re a dessert newbie or a seasoned baker, this recipe won’t let you down. Now go forth and turn that stale bread into gold.
