If you have a sweet tooth and crave a dessert that feels like a warm hug, then you’ve just found your new favorite treat. This is The Best Bread Pudding Recipe, an incredible combination of tender bread soaked in a luscious custard, kissed with cinnamon and nutmeg, and finished with a dreamy vanilla sauce that elevates every bite. It’s comfort food at its finest, easy to make, and perfect for sharing with family and friends on any occasion.
Ingredients You’ll Need
The magic of The Best Bread Pudding Recipe lies in its simplicity and well-chosen ingredients. Each component plays a vital role: the bread forms the cozy base, milk and cream create the rich custard, and warm spices bring that classic, inviting flavor that screams homemade delight.
- 6 cups cubed day-old bread: French bread or brioche recommended for the fluffiest, most tender texture.
- 2 cups milk: Adds creaminess and moisture to perfectly soak the bread.
- 1 cup heavy cream: For richness that makes every bite velvety and indulgent.
- 3/4 cup granulated sugar: Sweetens the custard just right, balancing flavors beautifully.
- 3 large eggs: Bind the ingredients together, giving structure and softness.
- 2 teaspoons vanilla extract: Infuses warmth and depth to the custard’s flavor.
- 1 teaspoon ground cinnamon: A comforting spice that enhances the overall taste.
- 1/4 teaspoon ground nutmeg: Adds a subtle, aromatic note that’s classic in bread pudding.
- 1/4 cup raisins (optional): For a burst of natural sweetness and texture.
- 2 tablespoons melted butter: Drizzled on top for a golden crust and extra richness.
- 1 cup heavy cream (for sauce): The base of the vanilla sauce that crowns the pudding.
- 1/4 cup granulated sugar (for sauce): Sweetens the sauce perfectly without overpowering.
- 1 teaspoon vanilla extract (for sauce): Mirrors the custard with fragrant warmth.
- 1 tablespoon cornstarch mixed with 1 tablespoon water: Thickens the sauce to a luscious consistency.
How to Make The Best Bread Pudding Recipe
Step 1: Prep Your Oven and Baking Dish
Start by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This sets the stage perfectly—greasing ensures the pudding won’t stick, and preheating ensures even cooking, helping that custard set just right around the bread cubes.
Step 2: Layer the Bread and Optional Raisins
Spread the cubed day-old bread evenly in your baking dish. If you love a touch of fruity sweetness, sprinkle those raisins on top. This step is all about creating a base that soaks up the custard like a dream, with raisins adding just the right chewyness.
Step 3: Whip Up the Custard Mixture
In a bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg. This mixture is what transforms simple bread into a luscious dessert—each ingredient brings its unique role, from sweetness to spice.
Step 4: Combine Bread and Custard
Pour your custard mixture evenly over the bread cubes. Press down gently to make sure every piece soaks it in. Let this sit for 10 to 15 minutes so the bread absorbs all that delicious custard flavor — patience here means a tender, moist pudding.
Step 5: Butter, Bake, Uncover
Drizzle the melted butter over the pudding’s surface, cover loosely with foil, and bake for 25 minutes. Then remove the foil and bake for another 20 minutes to achieve a gorgeous golden top with a set custard center. This two-stage baking gives you that perfect balance of creamy and crisp.
Step 6: Make the Vanilla Sauce While Baking
While your pudding is in the oven, combine a cup of heavy cream and 1/4 cup sugar in a saucepan over medium heat. Let it simmer gently, then stir in the vanilla extract and the cornstarch-water slurry. Continue cooking until the sauce thickens to a smooth, velvety consistency—this is the finishing touch that makes The Best Bread Pudding Recipe truly special.
Step 7: Serve with Warm Vanilla Sauce
Once the bread pudding is out of the oven, drizzle the warm vanilla sauce generously over each serving. The sauce seeps into every crevice, making each bite irresistibly rich and cozy—your dessert is ready to delight!
How to Serve The Best Bread Pudding Recipe
Garnishes
For that extra spark, dust the top with a pinch of powdered sugar or a sprinkle of cinnamon. Fresh berries or a few toasted nuts can add texture and a pop of color that’s as pretty as it is tasty.
Side Dishes
A scoop of vanilla ice cream or a dollop of whipped cream is classic and delightful. If you want to keep it warm and comforting, a side of lightly sautéed apples or poached pears pairs beautifully with the spices in the pudding.
Creative Ways to Present
Try serving the pudding in individual ramekins for an elegant touch, or layer it with caramel sauce and toasted pecans for an indulgent twist. You could even top it with a sprinkle of sea salt for a sweet-salty surprise that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
You can store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day, as the flavors continue to meld together.
Freezing
Bread pudding freezes wonderfully. Wrap it tightly in plastic wrap and foil before placing in the freezer. It keeps well for up to 2 months and can be thawed overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F until warmed through to maintain that soft, custardy texture. Microwave works in a pinch, but the oven’s gentle heat is best to restore the original magic of The Best Bread Pudding Recipe.
FAQs
Can I use a different type of bread?
Absolutely! While French bread or brioche are ideal because of their texture and richness, you can experiment with challah, sourdough, or even cinnamon raisin bread to add unique flavors to your pudding.
Do I have to use raisins?
Not at all. Raisins add a lovely burst of sweetness, but you can leave them out or substitute with dried cranberries, chopped dates, or even chocolate chips if you prefer.
Is it okay to make the custard the day before?
Yes! Preparing the custard mixture ahead can save time. Just keep it refrigerated and pour it over the bread right before baking for the best texture.
Can I make this recipe dairy-free?
You can! Substitute the milk and heavy cream with your favorite plant-based alternatives like almond or oat milk, and use vegan butter for drizzling. The texture might shift slightly but will still be delicious.
How thick should the vanilla sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, stir in a little more cream or milk to loosen it before serving.
Final Thoughts
There’s something truly special about The Best Bread Pudding Recipe—it’s the perfect balance of simplicity and comfort, flavor and texture, tradition and creativity. Whether you’re making it for a cozy family dinner or an impressive dessert for guests, this recipe promises smiles and satisfied taste buds. Give it a try, and watch how this classic dessert becomes your new favorite go-to for warm, sweet moments!
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The Best Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic bread pudding recipe combines day-old bread with a rich custard of milk, cream, eggs, and warm spices, baked until golden and served with a luscious homemade vanilla sauce. Perfect as a comforting dessert for any occasion, it offers a delightful balance of creamy texture and sweet, spiced flavors.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (French bread or brioche recommended)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter, for drizzling
Vanilla Sauce
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Arrange Bread and Raisins: Spread the cubed bread evenly in the prepared baking dish and sprinkle the raisins over the top if using.
- Make Custard Mixture: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Press gently to help the bread soak up the liquid. Allow it to sit for 10 to 15 minutes to ensure full absorption.
- Drizzle Butter and Bake: Drizzle the melted butter over the soaked bread. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 minutes until the pudding is golden brown and set in the center.
- Prepare Vanilla Sauce: While the bread pudding is baking, combine the heavy cream and sugar in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Stir in the vanilla extract and cornstarch slurry, then continue cooking and stirring until the sauce thickens to a creamy consistency.
- Serve: Drizzle the warm vanilla sauce generously over the freshly baked bread pudding and serve immediately for the best taste and texture.
Notes
- Using day-old bread is crucial as it absorbs the custard better without becoming too mushy.
- Brioche or French bread gives the best texture and flavor, but any sturdy white bread will work.
- Raisins are optional and can be substituted with other dried fruits or omitted if preferred.
- Letting the bread soak in custard for 10-15 minutes ensures a moist pudding.
- The vanilla sauce can be made ahead and gently reheated before serving.
- Covering with foil during the first part of baking prevents the pudding from drying out.
