Bread Pudding Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 55

Soak Time: 30

Total Time: 1 35

Servings:

Calories: 412kcal

Bread Pudding doubles as one of our favorite breakfast and dessert recipes. Or both in one day. We love it so much.

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 9x13-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

You can use challah or French bread instead of brioche.
You can use any kind of milk you like, including plant-based milk.
Use brown sugar in place of the granulated for a richer flavor.
Brown your butter before using it for a rich, nutty flavor.
Feel free to swap the cinnamon for a pie spice blend.
Top your bread pudding with sliced apples or peaches, chopped nuts, whipped cream, caramel sauce, apple cider sauce, or chocolate sauce!
Make sure to use a hearty loaf of bread that won't fall apart once wet.
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.
Nutritional information does not include optional toppings.

Storage: Store bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.