How to Make Bread Pudding: The Easiest, Most Delicious Recipe

How to Make Bread Pudding: The Ultimate Guide to Not Wasting Stale Bread

Let’s have a heart-to-heart. You see that sad, forgotten loaf of bread sitting on your counter? You know, the one that’s past its fluffy, sandwich-making prime and is starting to feel more like a rock than a carb. Before you sentence it to the compost bin, let me stop you right there. You’re holding the secret to one of the most divine, comforting desserts known to humankind. Today, I’m going to show you how to make bread pudding so good, you’ll start intentionally letting your bread go stale. Seriously.

Why This Recipe Is Basically Magic

So, why this bread pudding recipe? What makes it so special? First off, it’s the ultimate glow-up story. It takes something humble and borderline useless (sorry, stale bread) and transforms it into a rich, decadent, custardy masterpiece. This isn’t just dessert; it’s a statement about redemption.

Second, it is ridiculously easy. If you can tear bread, whisk a few things in a bowl, and operate an oven, you are more than qualified. This is the perfect recipe for when you need to bring something impressive to a potluck but have the energy level of a sloth on a Sunday afternoon. Trust me, people will think you toiled for hours. Let them.

Finally, the flavor! It’s warm, it’s comforting, and it tastes like a hug from your grandma. The combination of soft, custard-soaked bread with a slightly crispy, caramelized top is pure perfection. Serve it warm with a scoop of ice cream or a drizzle of caramel sauce, and you’ve just won dessert. Forever.

Ingredients You’ll Need (It’s Mostly Pantry Staples)

The beauty of bread pudding is its simplicity. You probably have most of this stuff already.

• 6-8 cups of stale bread cubes (about 1-inch cubes). This is roughly a 1 lb loaf. Stale is non-negotiable!
• 4 large eggs, lightly beaten.
• 2 cups whole milk. You can use 2%, but whole milk gives it that extra richness.
• 1 cup heavy cream. Don’t be scared; this is where the magic happens.
• ¾ cup granulated sugar.
• ¼ cup packed brown sugar. The molasses adds a lovely depth of flavor.
• 1 teaspoon ground cinnamon.
• ½ teaspoon ground nutmeg.
• 2 teaspoons vanilla extract. Use the good stuff if you have it.
• ½ cup unsalted butter, melted. Because butter makes everything better.
• Optional add-ins: ½ cup of raisins, chocolate chips, or chopped nuts (pecans or walnuts work beautifully).

Key Substitutions:

• Bread: Seriously, any sturdy, stale bread works. Brioche, challah, or French bread are top-tier choices because they’re rich and soak up the custard beautifully. But honestly, I’ve used leftover hot dog buns in a pinch. No judgment.
• Dairy: If you want to go all out, you can replace all the milk with heavy cream for an ultra-decadent pudding. You can also use half-and-half. For a dairy-free version, full-fat canned coconut milk and a vegan butter substitute work surprisingly well.

Tools & Kitchen Gadgets Used:

Here’s your arsenal for creating this masterpiece. Get ready to click “add to cart.” 😉

1. Large Mixing Bowl: For combining all that custardy goodness.
2. Whisk: To make sure your eggs and sugar are properly acquainted.
3. 8×8 inch or 9×9 inch Baking Dish: The vessel for your glorious creation. A 2-quart casserole dish also works.
4. Measuring Cups and Spoons: Precision is… well, it’s somewhat important here.
5. Serrated Knife: For cubing your stale bread without squishing it.
6. Silicone Spatula: To scrape every last drop of that precious custard out of the bowl.
7. Oven: The magical box that turns your concoction into dessert.

Step-by-Step Instructions (You Can Do This, I Promise)

Ready to become a dessert hero? Let’s do this. It’s so easy, you’ll laugh.

1. Prep Your Oven and Dish: First things first, preheat your oven to 350°F (175°C). Grease your baking dish with a little butter or non-stick spray. Don’t be shy with it.
2. Get Your Bread Ready: Place your stale bread cubes in the greased baking dish. Spread them out in an even layer. If you’re using raisins or other add-ins, sprinkle them over the bread now.
3. Make the Custard: In your large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until they’re well combined and slightly pale. Don’t go crazy, you’re not making meringue here.
4. Add the Dairy & Flavor: Slowly whisk in the milk and heavy cream. Then, add the melted butter, vanilla, cinnamon, and nutmeg. Whisk until everything is smoothly combined. It should smell amazing already.
5. The Soaking (The Most Important Part!): Carefully and evenly pour the custard mixture over the bread cubes in the baking dish. Gently press down on the bread with your spatula to make sure every single piece gets a chance to soak up that delicious custard.
6. Let It Rest: Now, walk away. Seriously. Let the dish sit on the counter for at least 20-30 minutes. This gives the stale bread time to absorb the custard, which is the key to a perfect texture. Do not skip this step!
7. Time to Bake: Place the baking dish in the preheated oven. Bake for 45-55 minutes. You’ll know it’s done when the center is set (a knife inserted in the middle comes out mostly clean) and the top is golden brown and puffy.
8. Cool It Down (Just a Little): Let the bread pudding cool for at least 10 minutes before serving. This helps it firm up and prevents you from scorching your mouth. I know it’s hard to wait, but you can do it.

Serve warm, maybe with a scoop of vanilla ice cream or a drizzle of caramel or whiskey sauce. You deserve it.

Calories & Nutritional Info (Aka, Don’t Ask, Don’t Tell)

Look, this is comfort food, not health food. But for those who must know, here’s a rough estimate per serving (assuming the recipe makes about 9 servings).

• Estimated Calories: 400-450 per serving.
• Fat: Around 25g. It’s the butter and cream, and it’s worth it.
• Carbohydrates: Approximately 40g.
• Sugar: About 30g. It’s a dessert, what did you expect?
• Protein: A respectable 8-10g. See? It’s practically a workout food. (It’s not.)

Common Mistakes to Avoid (Learn From My Failures)

I’ve made my fair share of questionable bread puddings so you don’t have to. Here are the top things to avoid.

• Using Fresh Bread: I know I sound like a broken record, but this is the #1 mistake. Fresh bread is too soft and will turn to complete mush. If your bread isn’t stale enough, you can toast the cubes in the oven at 300°F (150°C) for 10-15 minutes to dry them out.
• Skipping the Soaking Time: Are you sensing a theme here? Patience is a virtue, especially in bread pudding land. Skipping the soak results in a dry top layer and a soupy bottom layer. Let that bread drink up the custard!
• Overbaking: You want a soft, custardy center, not a dry, bready brick. The pudding should still have a slight jiggle in the very center when you pull it out. It will continue to set as it cools.
• Not Submerging the Bread: Make sure all your bread cubes are at least partially submerged in the custard. Any pieces sticking way out will just get dry and crunchy instead of rich and custardy. Gently press them down before baking.

Variations & Customizations (Get a Little Wild)

Once you’ve mastered the classic, why not play around? Here are a few ideas to get you started.

1. Chocolate Cherry Bread Pudding: Swap out the raisins for ½ cup of dried cherries and ½ cup of semi-sweet chocolate chips. This combo is decadent and absolutely divine. IMO, it’s a game-changer.
2. Savory Herb and Cheese Bread Pudding: Who says it has to be sweet? Omit the sugar, cinnamon, nutmeg, and vanilla. Instead, add 1 cup of shredded sharp cheddar or Gruyère cheese, 2 tablespoons of chopped fresh herbs (like chives, thyme, and parsley), and a pinch of black pepper to the custard. This makes an incredible brunch dish or side for roasted chicken.
3. Apple Cinnamon Bread Pudding: Add 1 cup of peeled, diced apple (a firm variety like Granny Smith or Honeycrisp works best) to the bread cubes. You can also add a ½ teaspoon of allspice to the custard for extra warmth. Drizzle with caramel sauce for the full fall experience.

FAQ Section (Answering Your Burning Questions)

Here are the answers to some of the most common bread pudding queries floating around the internet.

1. What is the absolute best bread to use for bread pudding? Rich, eggy breads like challah or brioche are considered the gold standard because they create an incredibly rich and tender pudding. However, a sturdy French loaf or even a simple white sandwich bread (as long as it’s stale!) will also work wonderfully.

2. Why did my bread pudding turn out watery or soggy? This usually happens for two reasons: you used bread that wasn’t stale enough, or your custard ratio was off. Fresh bread releases moisture and doesn’t absorb the custard properly. Make sure your bread is properly dry!

3. Can I make bread pudding ahead of time? Yes! You can assemble the entire dish (without baking), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven (you may need to add 5-10 minutes to the baking time).

4. How do I know when my bread pudding is perfectly cooked? The visual cue is a golden-brown, puffy top. To be sure, insert a thin knife or a toothpick into the center. It should come out with moist crumbs on it, but not liquid egg. A little jiggle in the center is okay.

5. What should I serve with bread pudding? The classics are vanilla ice cream, whipped cream, or a caramel sauce. For a more adult version, a bourbon or whiskey cream sauce is absolutely fantastic.

6. Can I use all milk instead of milk and heavy cream? You can, but the result will be less rich and creamy. The heavy cream adds fat, which contributes to a silkier, more luxurious custard texture. FYI, it’s worth the splurge.

7. How should I store leftovers? Cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual portions in the microwave.

Final Thoughts (Your Stale Bread Has a Purpose Now)

So there you have it. You are now officially equipped with the knowledge to turn kitchen scraps into a dessert that will make people’s eyes roll back in their heads with joy. No more will stale bread be a source of guilt and waste in your home. It now has a glorious, delicious destiny.

Go ahead, give it a try. And when your friends and family beg you for the recipe, just smile mysteriously and tell them it’s an old family secret. Or, you know, send them a link to this page. Enjoy your newfound superpower! 🙂