Bread Pudding Recipe: A Cozy Dessert for All Skill Levels

There’s something undeniably comforting about bread pudding. The soft, spongy bread soaked in a rich, velvety custard, paired with a luscious buttery sauce—this dessert brings a sense of warmth and nostalgia to every bite. I’ll never forget the first time I had homemade bread pudding. It was at a family gathering, and my grandmother had made it from a leftover loaf of brioche. I had never tasted anything quite like it. The sweetness of the custard, the slight crunch from the pecans, and the comforting warmth of the dish instantly became my go-to dessert for any occasion.

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Bread pudding has long been a favorite comfort food, and it holds a special place in the hearts of many families. It’s a dish with a rich history, born out of necessity when people needed a way to use up stale bread. While the recipe has evolved over time, the core ingredients and heartwarming nature of the dish have remained unchanged. This recipe for bread pudding is a classic, with rich, aromatic flavors like cinnamon and nutmeg, a hint of vanilla, and the perfect balance of sweetness and creaminess.

Why This Recipe Is Perfect for Beginners

Bread pudding is an excellent choice for beginner cooks because it involves simple ingredients, a few easy steps, and minimal preparation. Even if you’ve never baked anything before, you’ll find that assembling this dessert is straightforward and doesn’t require any special equipment or techniques. The process mostly involves whisking a few ingredients together, soaking the bread, and popping it into the oven. Before you know it, you’ll have a warm, golden dessert that smells like heaven. It’s also a great way to use up stale bread, so don’t be afraid to make it even if your brioche isn’t as fresh as it could be!

What makes this bread pudding even more appealing is its versatility. You don’t need to worry about getting the exact ingredients, as this recipe offers plenty of opportunities for customization. You can add your favorite mix-ins, like raisins, pecans, or chocolate chips, and adjust the spices to your liking. Plus, you don’t have to be a seasoned baker to get the perfect result—just follow the step-by-step instructions, and you’ll be rewarded with a delicious dessert that looks like it came straight out of a bakery.

Bread pudding is also an ideal dessert for busy weeknights or weekend get-togethers. It’s made with easy-to-find ingredients, and the total time—around 90 minutes—is very reasonable considering how decadent the final dish is. Whether you’re preparing it for a family dinner or just treating yourself, bread pudding is always a win.

Ingredients and Preparation

Here’s what you’ll need to make this heavenly bread pudding:

• 8 cups brioche bread (cut into 1-inch cubes)
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ½ cup brown sugar (packed)
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins (optional)
• ½ cup pecans (chopped)

For the sauce:

• ¼ cup butter (unsalted)
• ½ cup brown sugar (packed)
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Alternative Ingredient Suggestions

This bread pudding recipe is highly adaptable. If you don’t have brioche bread on hand, you can substitute it with other types of bread like challah, French bread, or even whole wheat. Brioche bread is especially rich and buttery, making it ideal for this dessert, but feel free to use whatever you have on hand. If you prefer to make it a bit healthier, you can use a combination of low-fat milk and a sugar substitute, though this will slightly change the flavor and texture. For the sauce, you can replace the heavy cream with coconut milk for a dairy-free option. You could also try using dark brown sugar instead of light brown sugar for a deeper, more molasses-like flavor. Lastly, if you prefer a nut-free version, you can easily leave out the pecans and still enjoy a wonderful dessert.

Step-by-Step Instructions

1. Preheat the oven and prepare the baking dish: Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×13-inch baking dish with butter or nonstick spray to prevent the bread pudding from sticking. The baking dish should be large enough to accommodate all the bread cubes, allowing them to soak in the custard mixture without overflowing.
2. Prepare the bread: Take your brioche bread and cut it into 1-inch cubes. The key to perfect bread pudding is to make sure the cubes are uniform in size so they soak evenly in the custard. Spread the cubes evenly in the prepared baking dish. If you’re using raisins, sprinkle them over the bread now. The raisins will plump up and soak up the custard as the bread pudding bakes, adding a sweet surprise with each bite. You can also use other dried fruits like cranberries or apricots if you prefer, but raisins are the most traditional choice.
3. Make the custard mixture: In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Keep whisking until everything is thoroughly combined, and you have a smooth mixture. The custard mixture is the key to the rich, creamy texture of the bread pudding, so take your time to make sure it’s well blended. This is where you can adjust the spices to your liking—feel free to add a little extra cinnamon or nutmeg if you love those warm, comforting flavors.
4. Soak the bread: Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spoon or your hands to ensure that each piece is soaked in the custard. If you’re using pecans, sprinkle them over the top of the bread. Allow the bread to soak in the mixture for about 15 minutes. During this time, you may want to occasionally press down the bread to ensure that it absorbs all the custard. Don’t worry if the bread doesn’t completely soak through right away—it will continue to absorb the custard while it bakes.
5. Bake the bread pudding: Place the baking dish in the preheated oven and bake the bread pudding for 45-55 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean. If it’s still wet, give it a few more minutes in the oven. If the top starts to brown too quickly, you can cover it with aluminum foil to prevent over-baking. The custard should be set but still slightly jiggly in the center when done.
6. Make the sauce: While the bread pudding is baking, you can prepare the warm sauce. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves completely. Slowly whisk in the heavy cream, and let it cook for 2-3 minutes, allowing it to thicken slightly. Once thickened, remove from heat and stir in the vanilla extract and a pinch of salt. This warm sauce will melt over the bread pudding, adding an extra layer of indulgence.
7. Serve: Once your bread pudding is baked, remove it from the oven and allow it to cool slightly. Cutting into it while it’s too hot might cause it to fall apart, so give it a few minutes to set. Cut it into squares and drizzle with the warm, buttery sauce. The sauce should melt into the bread pudding, creating a gooey, decadent treat. Serve it on its own or with a scoop of vanilla ice cream for a truly indulgent experience.

Beginner Tips and Notes

• Don’t over-soak the bread: While you want the bread to absorb the custard, be careful not to let it sit too long before baking. If the bread gets too soggy, it may fall apart during baking. Fifteen minutes of soaking is just the right amount of time to ensure the custard is absorbed without making the bread too mushy.
• Check for doneness: To check if your bread pudding is fully baked, insert a toothpick into the center. If it comes out clean, your dessert is ready. If the toothpick comes out with custard on it, give it a few more minutes in the oven. Remember, the custard will continue to set as it cools, so don’t worry if the center is slightly jiggly when you first check it.
• Avoid burning the sauce: When making the sauce, be sure to keep an eye on it and stir it regularly to prevent it from burning. If it thickens too quickly, you can always add a splash of milk to loosen it up. The sauce should be smooth and pourable, not too thick or too thin.
• Use room temperature eggs: For best results, use room temperature eggs when making the custard. This will ensure that the eggs blend evenly into the mixture and help create a smooth, velvety texture in the final dish.

Serving Suggestions

Bread pudding is a delicious dessert all on its own, but you can elevate it with a few complementary sides or toppings. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A drizzle of caramel sauce or a handful of fresh berries can add a beautiful touch of color and flavor. For a more decadent version, serve the bread pudding with a dollop of whipped cream and a dusting of powdered sugar. You can also try pairing it with a cup of coffee or a glass of dessert wine for a more sophisticated experience.

If you have leftovers, store the bread pudding in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or in the oven for a few minutes until heated through. You can also freeze the bread pudding for longer storage—just wrap it tightly in plastic wrap and foil before freezing. To reheat from frozen, thaw it overnight in the fridge and then warm it in the oven.

Conclusion

This bread pudding recipe is the epitome of comfort food, offering the perfect balance of sweet, creamy custard and soft, golden bread. It’s a beginner-friendly dessert that’s easy to make and even easier to enjoy. Whether you’re making it for a family gathering or just to treat yourself, bread pudding will always be a favorite. It’s a simple, satisfying dish that’s perfect for any occasion. I encourage you to give it a try—your taste buds will thank you! Be sure to share your experience in the comments and let us know if you made any fun variations. Happy baking!