Bread Pudding Recipe - Southern Living

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This bread pudding is light and fluffy with a crispy, toasted, sugary crust. The cinnamon offers a nice subtle spice to what is typically a rich, decadent dessert.

This recipe is also a much faster version than what you may have made before: When using a softer bread like challah, we don't soak the bread for hours since it can soak down into mush quickly. Using a fresh loaf means you will still get that soft, fluffy texture, but without sacrificing the shape and beauty of the bread.

Learn how to make classic bread pudding at home. And if you do want to use a different kind of bread, or if you have stale bread you are looking to use up, we'll show you how to use those in this recipe.

What Is Bread Pudding?

Bread pudding is a rich, comforting dessert that's made by soaking bread cubes in a sweet, spiced egg custard and then baking it until the custard is set and the bread is golden brown. Bread puddings are especially beloved because they use simple ingredients that turn into a special dish once baked. Plus, bread pudding can be made with stale bread, so you never have to let a loaf go to waste again.

Ingredients in Bread Pudding

The great thing about bread pudding is that it calls for fairly simple ingredients, ones you likely already have on hand, so you might even be able to make this right now, so long as you have bread.

Cooking spray: Use it or butter to coat the inside of a baking dish so the sugary custard doesn't burn during baking.
Challah bread loaf: Cut a fresh loaf into 1 1/2-in. cubes. You can use almost any other type of bread for this classic recipe. Some just may require a longer soak than fresh challah.
Large eggs: Essential to the custard that makes this a cohesive dessert.
Whole milk: Adds liquid so the custard is easier for the bread to absorb.
Heavy whipping cream: For richness in the custard.
Light brown sugar: Adds sweetness while also giving a lovely caramel flavor from the molasses. You can use granulated sugar if it's all you have.
Unsalted butter: Helps the bread brown nicely during baking. Also adds richness.
Vanilla extract: For warm and toasty flavor that balances all the ingredients in this dish.
Ground cinnamon: Balances the decadent flavors of bread pudding with a bit of warmth.
Kosher salt: Provides a balance of sweet and salty that elevates all the flavors of the dish. Use half the amount if you're using table salt.
Turbinado sugar: For that beautiful sugary crunch on top.
Ice cream or sweetened whipped cream: For serving. You could also use a sauce instead (more on that below).

Caitlin Bensel; Food Stylist: Torie Cox

What is the best bread for bread pudding?

Challah bread is a great choice for bread pudding. It results in a dessert that is light and fluffy—and if you're using fresh challah, it doesn't require a long soak in the custard. But you can use nearly any type of bread you have or want, from French loaves to even plain (unfrosted) layer cakes. Depending on how stale the bread is, and how dense the loaf is, you may need to soak the bread longer in the custard before baking so it can absorb the mixture.

How To Make Bread Pudding

Despite the fact bread pudding is served at nearly every fancy restaurant you've ever been to (because it's a great way for them to use up yesterday's unused bread), this is actually an easy recipe for the average home cook to make. Here's a brief overview—and full instructions and step-by-step photos are further below:

Step 1: Add bread cubes to a baking dish coated with cooking spray.
Step 2: Make the custard mixture by heating milk, cream, brown sugar, butter, vanilla, cinnamon, and salt in a saucepan until the butter is melted. Remove the pan from the heat, and temper the eggs: Slowly adding some of the warm milk to the cold eggs is called tempering. You don't want to dump the eggs straight into the warm milk because they could cook and make your custard look like scrambled eggs. To ensure you get that silky smooth texture, you want to slowly bring their temperature up until they reach room temperature, at which point they are safe to add to the remaining warm milk.
Step 3: Pour the custard over the bread cubes. Press the bread into the custard to get as much covered as possible. Top with the turbinado sugar.
Step 4: Bake until the custard is set. The bread edges will brown slightly. Let cool slightly and serve warm, or cool completely to room temperature. Serve with ice cream or whipped cream (or one of the sauces we suggest below).

Can you make bread pudding in advance?

Yes, you can make bread pudding ahead of time. Like a breakfast casserole, bread pudding can sit several hours before it's baked. But there are a few things you'll want to change about this recipe if you go that route: Use stale bread, not fresh. The harder bread is needed so that it won't quickly soak up the custard and turn mushy. Cover, and let sit in the fridge 4 hours or up to 8. Add the turbinado sugar just before baking.

Tips for the Best Bread Pudding

Bread pudding is unbelievably easy and proof-positive you can make something beautiful out of leftover scraps. But we have a few extra tips that will help ensure your dessert is better than you you could hope:

Pick the bread that's right for you: This recipe was developed using fresh challah bread. But you can use nearly any type of bread you want, and stale bread, too. You just have to adjust the recipe (how long it sits in the custard) based on what you want to use. For stale bread, let soak a few hours before baking.
Avoid certain breads: A bread pudding is not the place for rustic, seedy breads. The final result will not have the texture of the creamy, fluffy dessert you're seeking.
Let the pudding stand: Like lasagna, you should let bread pudding cool slightly before scooping into it and serving. If you scoop in too soon, the bread mixture will be loose and fall apart. Give it about 15 minutes to cool enough that it holds its shape once served.

Variations

This bread pudding recipe is fairly classic, with just the custard, some cinnamon, and a sprinkling of sugar. But you can be a little creative if you want:

Add mix-ins into the bread pudding, such as chocolate chips and dried fruits.
Change the spices, and add cardamom, nutmeg, and allspice along with the cinnamon.
Add fresh fruit, such as blueberries or apple. Tender fruits, like raspberries, or extra juicy ones, such as oranges, won't be a good choice here.

How To Serve Bread Pudding

Keep things simple with a scoop of vanilla ice cream. It'll melt beautifully over the bread pudding and form a sauce of its own. Whipped cream will do the same.

Or, instead of ice cream or whipped cream, we love a flavorful sauce. Try Bourbon Sauce, Praline Sauce, or even Apple Cider Caramel Sauce with this bread pudding recipe.

How To Store Bread Pudding

If you have leftover bread pudding, you can save it for a future dessert. First, wrap the baking dish with storage wrap, and move it to the fridge. It can stay there up to 3 days. The bread may soften more, but it'll still be delicious.

Can You Freeze Bread Pudding?

We don't recommend freezing leftover bread pudding (the small servings can dry out and harden in the freezer), but you can freeze an entire bread pudding, once baked and cooled. Then, let it cool completely before wrapping it in storage wrap and aluminum foil. Move the freezer (label it so you know what it is), and store up to 3 months. When you're ready to enjoy it, move the whole dish to the fridge, and thaw overnight. Bake from cold, adding several extra minutes to get it warmed throughout.

More Favorite Bread Pudding Recipes

Love this classic bread pudding but want something a little more special? We've got plenty of delicious bread pudding recipes:

Caitlin Bensel; Food Stylist: Torie Cox

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