What is bread pudding?

Bread pudding is a simple dessert made from stale or day-old bread soaked in a creamy custard mixture of milk, eggs, sugar, butter, cinnamon, and vanilla, then baked until the edges crisp up and the center turns soft and custardy. It's an economical way to use leftover bread, transforming it into a comforting treat. The dish dates back to England as a "poor man's pudding" and gained fame in New Orleans with regional twists like added bourbon sauce. Basic versions bake in about 40-45 minutes at 350°F. Serve it warm with ice cream or sauce for best results. This recipe serves 8-10 and stores well in the fridge for up to 5 days.

What kind of bread is best for bread pudding?

Day-old or stale bread works best for bread pudding because it absorbs the custard without falling apart. French bread is a top choice for its sturdy texture and mild flavor, but you can use leftover sandwich bread, hot dog buns, hamburger buns, brioche, or even croissants. Avoid fresh, soft bread as it gets mushy. If you only have fresh bread, cube it into 1-inch pieces and bake at 350°F for 5-10 minutes to dry it out without browning. Aim for 8-10 cups of cubed bread for a standard 9x13-inch dish. This step ensures the perfect balance of crisp edges and creamy center.

How do you make bread pudding from scratch?

To make bread pudding from scratch, preheat your oven to 350°F and butter a 9x13-inch baking dish. Cube 8-10 cups of stale bread and place in the dish. Drizzle with 1/4 cup melted butter. Whisk together 4 eggs, 2 cups milk, 3/4 cup sugar, 1 tsp cinnamon, and 2 tsp vanilla, then pour over the bread. Let it soak 10-15 minutes. Bake uncovered for 40-45 minutes until a knife inserted in the center comes out clean. For extra flavor, add raisins or nuts. Cool slightly before serving. This easy recipe takes about 1 hour total and yields 8 servings.

How long do you bake bread pudding and how do you know it's done?

Bake bread pudding uncovered at 350°F for 40-45 minutes in a 9x13-inch dish. It's done when the top is golden, edges are crisp, and a knife or toothpick inserted in the center comes out clean, like testing a custard. Ovens vary, so start checking at 35 minutes to avoid overbaking, which dries it out. If the top browns too fast, tent with foil. Fresh from the oven, it puffs up then settles. Let it rest 10 minutes for easier cutting. This timing works for most recipes using 8-10 cups bread and standard custard ratios.

Can you freeze bread pudding and how do you store leftovers?

Yes, you can freeze baked bread pudding. Cool it completely, wrap tightly in plastic and foil, or use an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F for 15-20 minutes or microwave portions. Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently to keep it moist. You can also assemble unbaked pudding, cover, and refrigerate overnight before baking. Serve warm or cold with toppings like vanilla sauce, bourbon glaze, ice cream, or whipped cream for the best taste.

Bread Pudding Best Old Fashioned Recipe Everyone Loves

Name: Bread Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: – 6 slices stale bread or 4-5 cups broken bread pieces provides the base and texture for the pudding; – 3 tablespoons butter total butter for the recipe; – 4 beaten eggs bind the custard and create the soft, custardy interior; – 2 cups milk thins and enriches the custard; – 3/4 cup white sugar sweetens the custard and helps with browning; – 1 teaspoon vanilla extract adds warm aromatic flavor and depth; – 1 teaspoon cinnamon provides classic warming spice; – raisins classic add in for pops of chewy sweetness; – 3 tablespoons salted butter or unsalted browned for a nutty sauce base; – 1 tablespoon brown sugar adds molasses notes and thickness; – 1 teaspoon vanilla extract added off heat for flavor lift; – 1-2 tablespoons milk or heavy cream thins the sauce

Ingredients

– 6 slices stale bread or 4-5 cups broken bread pieces provides the base and texture for the pudding

– 3 tablespoons butter total butter for the recipe

– 4 beaten eggs bind the custard and create the soft, custardy interior

– 2 cups milk thins and enriches the custard

– 3/4 cup white sugar sweetens the custard and helps with browning

– 1 teaspoon vanilla extract adds warm aromatic flavor and depth

– 1 teaspoon cinnamon provides classic warming spice

– raisins classic add in for pops of chewy sweetness

– 3 tablespoons salted butter or unsalted browned for a nutty sauce base

– 1 tablespoon brown sugar adds molasses notes and thickness

– 1 teaspoon vanilla extract added off heat for flavor lift

– 1-2 tablespoons milk or heavy cream thins the sauce

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Instructions

1-First Step: Prep and mise en place Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking dish with 1 tablespoon butter. If your bread is fresh, cube into 1 inch pieces and dry in a 350°F oven for 5 to 10 minutes, watching carefully so it does not brown too much. Break stale bread into 1 inch cubes and place in the prepared dish.

2-Second Step: Add butter and arrange bread Melt 2 tablespoons of butter and drizzle evenly over the bread pieces to add flavor and help the top brown while baking. Toss gently with your hands or a spoon to make sure the butter reaches many pieces for an even finish. If you like raisins, scatter them now so they soak into the custard with the bread.

3-Third Step: Make the custard In a large bowl whisk together 4 beaten eggs, 2 cups milk, 3/4 cup white sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until smooth and well combined. The custard should be glossy and pourable. Taste a small amount to check seasoning and sweetness and adjust if you prefer slightly more sugar or spice.

4-Fourth Step: Combine custard and bread Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula so the bread soaks up the liquid. Let the dish sit for 10 to 15 minutes so the bread can absorb the custard well. This resting helps create the custardy interior rather than a soggy mess.

5-Fifth Step: Bake Bake the pudding uncovered at 350°F (175°C) for 40 to 45 minutes. The top should be golden and spring back slightly when touched. Test doneness by inserting a knife into the center; the knife should come out clean or with only a few moist crumbs. If the center seems very loose, continue baking and check again; some ovens need up to 60 minutes for full set depending on dish size and bread type.

6-Sixth Step: Prepare the optional browned butter sauce While the pudding bakes or just after it comes out, make the sauce. Brown 3 tablespoons butter in a small saucepan over medium heat until it smells nutty and the solids are golden. Stir in 1 tablespoon brown sugar and 1 to 2 tablespoons milk or heavy cream if you prefer a thinner sauce. Simmer 1 to 2 minutes, then remove from heat and stir in 1 teaspoon vanilla extract. Drizzle warm sauce over warm pudding before serving.

7-Final Step: Serve and enjoy Let the pudding rest 10 minutes before cutting. Serve warm with a generous drizzle of the browned butter sauce, a scoop of ice cream, or a dollop of whipped cream. For an extra touch, pair slices with a small scoop of homemade mango ice cream or a warm vanilla custard on the side.

Notes

🍞 Stale or day-old bread absorbs custard best; toast fresh bread lightly if needed
⏰ Prep ahead: Assemble and chill overnight before baking, or bake and refrigerate
🧊 Store leftovers covered in fridge up to 5 days; freeze up to 2 months, thaw and reheat gently

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 316
Sugar: 30
Sodium: 272
Fat: 12
Saturated Fat: 6
Carbohydrates: 43
Fiber: 1
Protein: 9
Cholesterol: 132