🍞 Old-Fashioned Bread Pudding
This Old-Fashioned Bread Pudding is a comforting classic made with day-old bread soaked in a rich vanilla-cinnamon custard and baked until golden on top while remaining soft and tender in the center.
Challah or French bread works beautifully here, especially when slightly stale, because it absorbs the custard without completely falling apart. Sweet raisins add a traditional touch, while melted butter gives the pudding a wonderfully rich finish.
Serve it warm for breakfast, brunch, or dessert with a dusting of powdered sugar, a drizzle of vanilla sauce, or a scoop of vanilla ice cream.
Recipe Information
- Prep Time: 15 minutes
- Soaking Time: 15–20 minutes
- Bake Time: 45–55 minutes
- Total Time: About 1 hour 20 minutes
- Servings: 8
- Difficulty: Easy
- Method: Oven-baked
- Pan: 8 × 8-inch or 9 × 9-inch baking dish
Ingredients
For the Bread Pudding
- 6 cups day-old bread, cut into 1-inch cubes
- Challah or French bread, preferably slightly stale
- 2 cups (480 ml) whole milk
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅔ cup (100 g) raisins, optional
- ¼ cup (57 g) unsalted butter, melted
Optional Additions
- ½ cup chopped pecans or walnuts
- ½ teaspoon ground cardamom
- 1 teaspoon orange zest
- 2 tablespoons bourbon or rum
- Powdered sugar, for serving
Instructions
1. Prepare the Bread
Preheat the oven to 350°F (175°C).
Lightly grease an 8 × 8-inch or 9 × 9-inch baking dish with butter.
Place the cubed day-old bread in a large bowl.
If your bread is fresh rather than stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10–15 minutes, stirring once, until slightly dried but not browned.
2. Prepare the Custard
In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg.
Whisk until the eggs are completely incorporated and the mixture is smooth.
3. Add the Melted Butter
Slowly whisk the melted butter into the custard mixture.
Make sure the butter has cooled slightly before adding it so it doesn’t accidentally cook the eggs.
4. Soak the Bread
Pour the custard evenly over the bread cubes.
Gently toss with a spatula or your hands until every piece of bread is coated.
Let the mixture sit for 15–20 minutes, gently stirring once halfway through.
This allows the bread to absorb the custard and creates the pudding’s soft, creamy texture.
5. Add the Raisins
Fold the raisins into the soaked bread mixture.
If using nuts, orange zest, or another optional addition, gently fold those in as well.
6. Transfer to the Baking Dish
Pour the soaked bread mixture into the prepared baking dish.
Spread it evenly and gently press down on the top so the bread is mostly coated with custard.
For a richer golden crust, drizzle a little additional melted butter over the surface.
7. Bake
Place the dish in the preheated oven.
Bake for 45–55 minutes, or until:
- The top is golden brown.
- The edges are set.
- The center is puffed and just barely jiggles when gently moved.
- A knife inserted near the center comes out mostly clean.
Do not overbake, as the pudding will become firmer as it cools.
8. Rest Before Serving
Remove the bread pudding from the oven and let it rest for 10–15 minutes.
This allows the custard to finish setting while keeping the center soft and moist.
9. Serve Warm
Cut the bread pudding into squares and serve warm.
For an extra-special dessert, top each serving with powdered sugar, vanilla sauce, caramel sauce, whipped cream, or a scoop of vanilla ice cream.
Chef’s Tips
- Use day-old bread: Slightly stale bread absorbs more custard and creates the best texture.
- Don’t skip the soaking time: Letting the bread sit ensures the center is creamy rather than dry.
- Use whole milk: It produces a richer, more custardy pudding.
- Don’t overbake: The middle should still have a slight jiggle when it comes out of the oven.
- Cut the bread evenly: Uniform cubes help everything bake at the same rate.
- Golden top: For a slightly more caramelized crust, sprinkle 1–2 tablespoons of brown sugar over the top before baking.
Delicious Variations
Cinnamon Raisin Bread Pudding
Replace some or all of the plain bread with cinnamon raisin bread for extra spice and sweetness.
Apple Bread Pudding
Fold in 1 cup finely diced peeled apples along with the raisins.
Chocolate Bread Pudding
Add ½–1 cup chocolate chips to the bread mixture before baking.
Pecan Bread Pudding
Fold in ½ cup chopped toasted pecans for a delicious nutty crunch.
Bourbon Bread Pudding
Add 2 tablespoons bourbon to the custard and serve with bourbon vanilla sauce.
Optional Vanilla Sauce
For a classic finishing touch, make a quick sauce using:
- ½ cup (115 g) butter
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
Melt the butter in a small saucepan over medium-low heat.
Add the sugar and cream and whisk until smooth. Simmer gently for 2–3 minutes, stirring constantly.
Remove from the heat and stir in the vanilla.
Pour warm sauce over individual portions of bread pudding.
Make-Ahead Instructions
The bread pudding can be assembled up to 12 hours ahead.
Prepare the entire mixture, cover tightly, and refrigerate overnight.
The next day, allow the dish to sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed.
You may need to add 5–10 minutes to the baking time if the pudding is very cold.
Storage
Store leftover bread pudding covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for about 30–60 seconds, or warm larger portions in a 300°F (150°C) oven until heated through.
Freezing
Bread pudding can be frozen for up to 2 months.
Cool completely, wrap tightly, and place in a freezer-safe container.
Thaw overnight in the refrigerator and reheat gently before serving.
Final Result
A beautifully golden, buttery bread pudding with a soft, creamy vanilla-cinnamon custard center, tender bread, and sweet pops of raisins. Serve it warm with vanilla sauce or ice cream for the ultimate old-fashioned comfort dessert.