Classic Bread Pudding
This classic bread pudding is a rich, creamy, and utterly comforting dessert that’s perfect for family gatherings or a cozy treat at home. Made with custard-soaked brioche or challah and baked to golden perfection, it’s a timeless favorite everyone will love!
Servings: 8 servings
Ingredients
- 1 (16-oz) loaf brioche or challah bread
- 5 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans optional
- ½ cup dried cranberries or raisins optional
Optional topping
- 1 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
Instructions
- Prepare bread: Preheat oven to 275°F. Cut bread into 1-inch to 1.5- inch cubes and spread in an even layer on a rimmed baking sheet. Bake bread cubes for 20-30 minutes, stirring occasionally, until completely dried but not browned. Remove from oven and let cool.
- Mix custard: In a very large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Combine bread and custard: Add dried bread cubes to custard mixture. Gently stir to coat. If using chopped nuts or dried fruit, stir in gently. Allow the bread to soak for 10-15 minutes, occasionally pressing down to ensure all pieces absorb the custard.
- Prepare baking dish: Increase oven temperature to 350°F. Grease a ~9x13-inch baking dish with butter or nonstick spray. Transfer bread and custard mixture to prepared dish, spreading it evenly.
- Add optional topping: If using topping, drizzle melted butter evenly over bread mixture. Sprinkle sugar evenly over top of bread pudding.
- Bake: Place baking dish on middle rack of hot oven. Bake for 40–50 minutes, or until top is set and lightly golden. If top begins to brown too quickly, loosely cover with foil for the remaining baking time.
- Cool and Serve: Remove bread pudding from oven and place on a wire rack. Allow to cool for 15–30 minutes before serving warm.
Notes
Ingredient notes
- Bread: Use fresh brioche or challah dried in the oven for even texture. Stale bread works but dry it for 5 minutes in the oven.
- Milk and Cream: Whole milk and heavy cream ensure creaminess; substitute half-and-half if needed.
- Spices: Cinnamon and nutmeg add warmth; swap nutmeg for allspice if necessary.
- Make it your own: Add mix-ins like apples, cranberries, or caramel for extra flair.
Recipe tips
- Dry bread: Dry bread ensures it absorbs custard evenly without becoming mushy.
- Soak thoroughly: Let bread soak in custard for 10-15 minutes, pressing down for even absorption.
- Grease well: Butter or spray the dish to prevent sticking and enhance flavor.
- Don’t overbake: Bake until the top is golden and set; cover with foil if browning too quickly.
Storage tips
- Make ahead: Assemble up to 24 hours in advance, refrigerate, and bring to room temperature before baking. No need to soak the bread in the bowl, it will soak long enough in the fridge.
- Store leftovers: Keep in an airtight container in the fridge for up to 3 days; reheat in the microwave or oven.