When you need a dessert that transforms simple ingredients into pure comfort magic, this Bread pudding delivers everything you crave. The way rich custard soaks into tender bread, creating pockets of creamy sweetness, makes this old fashioned bread pudding absolutely irresistible. Every spoonful brings warmth and nostalgia that reminds you why some recipes become treasured family traditions.
Why You'll Love This Bread Pudding
This bread pudding recipe creates the perfect balance of custardy richness and comforting texture that makes every bite feel like a warm hug. My family goes absolutely crazy for this dessert because it tastes fancy but uses ingredients we always have on hand. The beauty of this brioche bread pudding lies in how the custard transforms stale bread into something luxurious and decadent. Each serving delivers layers of flavor from warm spices, vanilla, and that incredible brown sugar sauce that cascades over every piece. Plus, it's one of those forgiving recipes that always turns out perfectly, making it ideal for both beginners and experienced bakers.
Jump to:
- Why You'll Love This Bread Pudding
- What You'll Need
- How to Make Bread Pudding
- Aliana's Pro Advice
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Bread Pudding
- FAQs About Bread Pudding
- More Recipes You'll Love
- Related
- Pairing
- Traditional Bread Pudding Recipe
- More DESSERT
What You'll Need
These pantry staples and simple ingredients create something truly magical when combined. The key is using quality bread and taking your time to let those flavors meld together perfectly.
Main Ingredients
- 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
Sauce Ingredients
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Extras
Feel free to add chocolate chips, dried cranberries, or even a splash of bourbon for extra depth. Some folks love adding orange zest or almond extract for unique flavor twists.
This bread pudding recipe is super easy - full steps are in the recipe card.
How to Make Bread Pudding
Prepare Your Baking Setup
Heat oven to 350°F and butter a 9×13-inch baking dish thoroughly. This ensures easy removal and prevents sticking.
Arrange the Bread Base
Spread brioche cubes evenly in your prepared dish. Scatter raisins throughout if using, ensuring even distribution for every bite.
Create the Custard Mixture
Whisk milk, cream, both sugars, eggs, vanilla, cinnamon, nutmeg, and salt in a large bowl until completely smooth and well combined.
Soak the Bread
Pour custard mixture over bread cubes, ensuring every piece gets coated. Press bread down gently and let rest 15 minutes for proper absorption.
What's the best bread for bread pudding? Brioche works wonderfully because of its rich, buttery texture, but day-old French bread, challah, or even croissants create amazing results too.
Bake to Golden Perfection
Add chopped pecans on top and bake 45-55 minutes until golden brown and set in center. A toothpick should come out mostly clean.
Make the Brown Sugar Sauce
Melt butter in saucepan, stir in brown sugar until dissolved, then slowly add cream. Cook 2-3 minutes until thickened, then stir in vanilla and salt.
Serve Warm with Sauce
Cut into generous squares and drizzle with warm sauce for the ultimate comfort dessert experience.
Aliana's Pro Advice
- The secret to perfect bread pudding lies in using day-old bread that's slightly stale - fresh bread becomes too soggy and falls apart.
- I learned this from my grandmother who always saved leftover bread specifically for this dessert.
- Also, don't rush the soaking time; letting the bread absorb the custard for at least 15 minutes makes all the difference in texture.
- My family discovered that pressing the bread down gently during soaking helps every cube get properly saturated.
- The brown sugar sauce should be served warm but not scalding hot, as it continues to thicken as it cools and creates the perfect consistency for drizzling.
Ingredient Substitutions & Variations
Swap whole milk for half-and-half for extra richness, or use 2% milk for a lighter version. This banana bread pudding variation works beautifully with sliced bananas layered throughout. For pumpkin bread pudding, add ½ cup pumpkin puree and extra spices to the custard mixture.
Storage & Reheating Instructions
Store leftover bread pudding covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds, or warm the entire dish in a 300°F oven for 15 minutes. The sauce keeps separately for up to a week and reheats beautifully on the stovetop.
What to Serve With Bread Pudding
This bread pudding pairs wonderfully with vanilla ice cream, fresh whipped cream, or even a drizzle of caramel sauce. My family loves serving it alongside fresh berries or a simple fruit salad to balance the richness. Coffee, tea, or a glass of cold milk make perfect beverages to complete this comforting dessert experience.
FAQs About Bread Pudding
What are the ingredients of bread pudding?
Basic bread pudding ingredients include bread, milk, eggs, sugar, vanilla, and spices like cinnamon. Most recipes add butter and cream for richness, plus optional ingredients like raisins or nuts.
Why is it called poor man's pudding?
Bread pudding earned this name because it was created to use up stale bread instead of throwing it away. Families with limited resources could transform leftover bread into a satisfying dessert using basic pantry ingredients.
Does bread have to be stale for bread pudding?
Yes, day-old or slightly stale bread works best because it absorbs the custard without falling apart. Fresh bread becomes too soggy and loses its structure during baking.
What's the difference between bread pudding and bread and butter pudding?
Bread and butter pudding uses buttered bread slices layered in the dish, while regular bread pudding typically uses cubed bread mixed with custard. Both create delicious results with slightly different textures.
More Recipes You'll Love
If you're looking for more comforting Dessert recipes that bring families together around the table, these sweet treats use simple ingredients to create maximum satisfaction:
Rhubarb Crisp Recipe - Tart and sweet dessert with golden oat topping that captures spring's best flavors perfectly.
Chocolate Eclair Cake - No-bake layered dessert that tastes like eclairs but requires zero pastry skills to master.
Pineapple Dump Cake Recipe - Effortless tropical dessert that comes together with just a few pantry ingredients and tastes amazing.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Bread Pudding Recipe:
Traditional Bread Pudding Recipe
Equipment
- 1 9×13 inch baking dish Buttered thoroughly for easy removal and to prevent sticking
- 1 Large mixing bowl To whisk custard mixture until completely smooth
- 1 Whisk For combining custard ingredients smoothly
- 1 Medium saucepan To make the brown sugar sauce
- 1 Oven Preheated to 350°F for baking to golden perfection
Ingredients
- 8 cups brioche bread cut into 1-inch cubes - Day-old bread works best for proper texture
- 2 cups whole milk - For rich custard base
- 1 cup heavy cream - Creates luxurious creamy texture
- ¾ cup granulated sugar - Sweetens the custard mixture
- ½ cup brown sugar packed - Adds depth and caramel notes
- 5 large eggs - Binds custard and creates structure
- 2 teaspoons vanilla extract - Pure vanilla for best flavor
- 1 teaspoon ground cinnamon - Warm spice essential for bread pudding
- ½ teaspoon ground nutmeg - Traditional bread pudding spice
- ¼ teaspoon salt - Enhances all flavors
- ½ cup raisins - Optional - adds chewy sweetness
- ½ cup pecans - chopped | Optional - for crunchy texture
- ¼ cup unsalted butter - For brown sugar sauce
- ½ cup brown sugar packed - For sauce - creates caramel richness
- ¼ cup heavy cream - For sauce - makes it smooth and pourable
- 1 teaspoon vanilla extract - For sauce - complements bread pudding
- 1 pinch salt - For sauce - balances sweetness
Instructions
- Heat oven to 350°F and butter a 9×13-inch baking dish thoroughly. This ensures easy removal and prevents sticking during baking.
- Spread brioche cubes evenly in your prepared dish. Scatter raisins throughout if using, ensuring even distribution for every delicious bite.
- Whisk milk, cream, both sugars, eggs, vanilla, cinnamon, nutmeg, and salt in a large bowl until completely smooth and well combined.
- Pour custard mixture over bread cubes, ensuring every piece gets coated. Press bread down gently and let rest 15 minutes for proper absorption.
- Add chopped pecans on top for extra crunch and visual appeal before baking to golden perfection.
- Bake 45-55 minutes until golden brown and set in center. A toothpick should come out mostly clean when inserted.
- Melt butter in saucepan, stir in brown sugar until dissolved, then slowly add cream. Cook 2-3 minutes until thickened, then stir in vanilla and salt.
- Cut into generous squares and drizzle with warm sauce for the ultimate comfort dessert experience.
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