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Bread Pudding Recipe: A Cozy Dessert for All Skill Levels

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Bread pudding is the ultimate comfort dessert—soft bread soaked in rich custard, topped with a buttery sauce. I first made it on a rainy day with some leftover brioche, and it quickly became a favorite. This simple recipe is perfect for beginners, requiring just a few ingredients and minimal effort, yet delivering big on flavor. Whether you stick with the classic or add a twist, bread pudding is always a crowd-pleaser and a cozy treat for any occasion.

Ingredients

Scale
  • 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

Instructions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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.

Find it online: https://marcelarecipes.com/bread-pudding-recipe-a-cozy-dessert-for-all-skill-levels/