Bread pudding is one of my favorite classic sweet treats. I love that it can pull double-duty as both a breakfast and a dessert, and it’s so easy to make! I soak brioche bread cubes in a deliciously sweet and eggy custard and bake it to perfection. This old-fashioned bread pudding recipe is perfectly spiced and so yummy!
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This old-fashioned bread pudding recipe is so easy to make, and it comes out perfectly delicious every time. The combination of brioche bread with a sweet, cinnamony custard creates the best texture. I love to serve this bread pudding for Christmas morning breakfast or Christmas Eve dessert. Either way, it works perfectly!
What’s in This Bread Pudding Recipe?
- Bread: I have found that hearty loaves like brioche, challah, or French bread work best for bread pudding because they are sturdy and hold up to being soaked without falling apart.
- Milk: Keeps the bread pudding moist as it cooks.
- Butter: Unsalted butter adds richness to the pudding. When I have time, I like to brown the butter before using it for a rich, nutty flavor.
- Vanilla Extract: Enhances the sweet flavor of the casserole.
- Sugar: Granulated sugar sweetens the bread pudding. You can use brown sugar for a richer flavor.
- Cinnamon: Ground cinnamon adds a touch of warmth to the casserole. For a more holiday flavor, try swapping for pie spice.
- Salt: Kosher salt enhances the overall flavor of the casserole.
- Eggs: Bind the bread and create a rich custard.
Tips for Success
- If your bread is already stale, you can skip step 2.
- If you notice your bread pudding is browning too much during baking, cover it loosely with aluminum foil.
- Make sure to bake it until it is no longer wet and soggy!
- To make ahead, prepare the recipe through step 5, cover with plastic wrap, and store in the refrigerator overnight. Bake first thing the next morning!
How to Store and Reheat
Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 10-12 minutes, until hot.
Serving Suggestions
This bread pudding recipe tastes amazing either hot or cold. I love eating it fresh out of the oven (slightly cooled), but leftovers straight out of the fridge are good too. I like to top mine with sliced apples or peaches, chopped nuts, whipped cream, caramel sauce, apple cider sauce, or chocolate sauce!
I love having a hot drink ready to pair with this (or a cocktail if it’s brunch time). Whip up a flat white if you’re a coffee drinker, or make hot chocolates for the whole family.
Bread Pudding Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 (1-pound) loaf brioche bread 454 grams
- 4 cups milk 908 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick), plus more for greasing pan
- 1 tablespoon pure vanilla extract 12 grams
- ⅔ cup granulated sugar 133 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
- 4 large eggs 200 grams
Optional Toppings
- Powdered sugar
- Maple syrup
- Fresh berries
Instructions
- Preheat oven to 350°F.
- Slice the bread into 2-inch cubes and spread them out on a baking sheet. Bake for 10 minutes, until the bread feels dry but is not browned.1 (1-pound) loaf brioche bread
- Grease a 9×13-inch baking pan with butter. Add the bread to the dish and spread it out into an even layer.
- In a large bowl, whisk the milk, melted butter, vanilla extract, sugar, cinnamon, salt, and eggs together.4 cups milk, ¼ cup unsalted butter, 1 tablespoon pure vanilla extract, ⅔ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 4 large eggs
- Pour the liquid mixture over the bread. Use a spatula to wiggle the bread around and let it soak into all the cracks between the bread cubes.
- Let the mixture sit at room temperature for 30 minutes to absorb the liquid. You can also cover it and refrigerate it overnight.
- Bake for 45 minutes, until set and golden brown on the top. Let cool for 5 minutes before serving with powdered sugar, maple syrup, and/or fresh berries, if desired.Powdered sugar, Maple syrup, Fresh berries
Video
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bread Pudding Step by Step
Dry the Bread: Preheat your oven to 350°F. Slice a 1-pound loaf of brioche bread into 2-inch cubes and spread them out on a baking sheet. Bake for 10 minutes, until the bread feels dry but is not browned.
Fill the Casserole Dish: Grease a 9×13-inch baking pan with butter. Add the bread to the dish and spread it out into an even layer.
Mix the Custard: In a large bowl, whisk 4 cups of milk, ¼ cup of melted unsalted butter, 1 tablespoon of pure vanilla extract, ⅔ cup of granulated sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of kosher salt, and 4 large eggs together.
Coat the Bread: Pour the liquid mixture over the bread. Use a spatula to wiggle the bread around and let it soak into all the cracks between the bread cubes. Let the mixture sit at room temperature for 30 minutes to absorb the liquid. You can also cover it and refrigerate it overnight.
Bake the Casserole: Bake for 45 minutes, until set and golden brown on the top. Let cool for 5 minutes before serving with powdered sugar, maple syrup, and/or fresh berries, if desired.
How do you make bread pudding
Hi Norma, you’ve come to the right place! Check out the recipe card for full instructions!