Bread Pudding
Day-old bread soaked in custard, baked until golden on top and tender inside — the most luxurious way to use stale bread. Comfort dessert that costs almost nothing but tastes like much more. Best served warm with vanilla sauce or ice cream.
Prep Time
24 min
Cook Time
22 min
Servings
6
Calories
384 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Bread3 slices
- Milk1 ½ cup
- Sugar¾ cup
- Eggs3
- Vanilla Extract1 ½ tsp
- Cornstarch1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Bread3 slices
- Milk1.5 cup
- Sugar0.75 cup
- Eggs3
- Vanilla Extract1.5 tsp
- Cornstarch1.5
Instructions
- 1
Heat the oven to 350°F (175°C). Butter a 9×13 baking dish. Cut 8 cups of day-old bread (sourdough, brioche, or challah) into 1-inch cubes. Stale bread soaks up custard better than fresh.
- 2
In a large bowl, whisk 6 large eggs, 4 cups whole milk, 1 cup heavy cream, ¾ cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt.
- 3
Add the bread cubes to the custard. Press them down gently to ensure all are submerged. Let soak for 30 minutes — the bread absorbs the custard and creates the right texture.
- 4
Stir in 1 cup of raisins (or chocolate chips, or chopped pecans, or any add-in). Pour into the buttered baking dish.
- 5
Bake 45-50 minutes until the top is golden brown and the center is set (a knife inserted should come out clean, not wet).
- 6
Cool 10 minutes before serving. Drizzle with vanilla sauce (warm cream + vanilla + sugar + a splash of bourbon), or serve with vanilla ice cream. Bread pudding is best warm.
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💡 Expert Tips
- 1.Day-old or stale bread. Fresh bread doesn't absorb custard properly. If your bread is fresh, dry it out in a 300°F oven for 10 minutes first.
- 2.Let it soak. 30 minutes minimum lets the custard fully penetrate. Skipping = wet custard on top of dry bread.
- 3.Brown sugar over white. Brown sugar adds molasses depth and color. Better flavor than white sugar.
- 4.Don't overbake. Center should be just set (clean knife test) but not dried out. 45-50 minutes is the sweet spot.
🔬 Why It Works
Bread pudding is essentially a savory-method dessert: bread soaked in custard, baked until set. The bread choice matters — sourdough adds tang, brioche adds richness, challah adds sweetness. Day-old bread is essential because its dryness creates the right absorption. The custard ratio (6 eggs to 4 cups dairy) creates the right balance of richness and structure. Add-ins (raisins, chocolate, nuts) provide textural contrast against the soft pudding.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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