Bread Pudding Recipe
A classic dessert with a rich custard base and hints of vanilla and nutmeg.
Warm, golden bread pudding fresh from the oven is like a hug on a chilly day. The comforting scent of vanilla and nutmeg fills the house, beckoning family to the table. It's a dessert that transforms humble bread into a thing of beauty—the edges crisp and caramelized, the center soft and custardy.
Bread pudding has been a staple in many cultures, a way to make use of leftover bread. My grandmother would whip it up whenever she had extra baguette lying around, adding a splash of whiskey for a little extra warmth. It was her way of making something out of nothing, a philosophy that turned her kitchen into a realm of delightful surprises.
The secret to this particular bread pudding is the overnight soak. Letting the cubed bread bathe in its custardy bath ensures each piece is saturated with flavor. Serve it piping hot, maybe with a drizzle of caramel sauce or a scoop of vanilla ice cream, and it becomes the perfect end to any meal.
This dish shines whenever there's a holiday or a cozy weekend breakfast. It's simple enough for weekdays but special enough to cap off a festive dinner. Whoever you serve it to, they'll be asking for seconds.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish with a bit of butter.
- 02Step 2 / 7
Spread the cubed bread evenly in the prepared baking dish, allowing for some overlap.
The bread should fit snugly without being packed down.
- 03Step 3 / 7
In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, nutmeg, cinnamon, and salt until well combined.
The mixture should be smooth and slightly frothy.
- 04Step 4 / 7
Pour the custard mixture over the bread cubes, ensuring every piece is soaked.
Gently press down on the bread with a spatula to help it absorb the liquid.
- Advertisement
- 05Step 5 / 7
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to let the flavors meld and the bread fully absorb the custard.
- 06Step 6 / 7
Remove the plastic wrap, drizzle the melted butter over the top, and bake for 45 minutes.
The top should be golden brown and the custard set but still slightly jiggly.
- 07Step 7 / 7
Allow the bread pudding to cool slightly before serving.
It will continue to set as it cools, intensifying the flavors.
Chef Tips
- •Use any kind of bread you prefer, but crusty breads like baguette or challah work best for texture.
- •Add a handful of raisins or chopped nuts for extra flavor and texture.
- •For a decadent twist, substitute a portion of the milk with your favorite liqueur.
- •Always allow the pudding to sit after baking to avoid a runny custard.
- •Day-old bread is preferable as it absorbs the custard better than fresh bread.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, prepare up to the soaking stage and refrigerate overnight. Bake before serving.
What can I substitute?+
Use almond milk instead of whole milk for a dairy-free version, or replace nutmeg with cardamom for a different spice.
How do I store leftovers?+
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
