Name: Delicious Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 cups stale bread (cubed); 3 large eggs; 2 cups milk; 0.75 cup granulated sugar; 1 teaspoon vanilla extract; 0.5 teaspoon cinnamon; 0.25 teaspoon nutmeg; 0.5 cup raisins (optional)

There are some recipes that just feel like a warm hug, aren’t there? This delicious bread pudding is absolutely one of those for me. I remember my grandmother making it on chilly Sunday afternoons, the entire house filling with the most incredible aroma of cinnamon, vanilla, and baked bread. It was always the highlight of our meal, and honestly, it still is. Even now, when I’m feeling a bit nostalgic or just craving something truly comforting, this is my go-to. It’s like a warm hug in a bowl, but way better because you can eat it! It’s funny, because people often think of bread pudding as something you just throw together with stale bread, but this version? It’s next level. It’s richer, creamier, and has this perfect balance of sweetness that makes you close your eyes with every bite. Forget those dry, crumbly versions you might have had; this delicious bread pudding is the real deal. It’s actually quite similar in its comforting nature to a really good apple crumble, but with that unique, custardy texture that just can’t be beat. This recipe has become such a staple in my home that my kids now specifically ask for it when they want a special treat.

What is a good bread pudding?

So, what exactly is this magical concoction? At its heart, it’s a baked dessert made from cubes of day-old bread soaked in a rich custard and then baked until golden and delicious. Think of it as the ultimate way to give stale bread a glorious second life. The “delicious bread pudding” aspect comes from how we treat those simple ingredients. It’s not just bread and milk; it’s about creating a luxurious base that allows the flavors to meld beautifully. My grandmother used to say it was “poor man’s cake,” but oh, how wrong she was! It’s so much more than that. It’s a testament to how simple, humble ingredients can be transformed into something truly spectacular with just a little love and the right technique. It’s this comforting, familiar dessert that tastes both elegant and incredibly down-to-earth, making it perfect for any occasion, from a casual family dinner to a more festive gathering. It’s essentially a custard-soaked carbohydrate dream, and who can say no to that?

Why you’ll love this recipe?

Honestly, where do I even start with why this recipe is so darn good? First off, the flavor. It’s a symphony of warmth and sweetness. You get that lovely hint of cinnamon and vanilla, which just sings when baked. Then there’s the texture – it’s perfectly custardy, soft, and melts in your mouth, with just enough structure from the bread to give it substance. It’s not too sweet, which is something I really appreciate. I’ve found that many bread puddings can be overly saccharine, but this one strikes that perfect balance, allowing the other flavors to shine. And simplicity? Oh, it’s a lifesaver on busy nights. You can literally whip up the batter in about 15 minutes, and the rest is hands-off baking time. It’s the kind of dessert that makes you look like a culinary genius without breaking a sweat. Plus, it’s incredibly budget-friendly! Using day-old bread means you’re not buying fancy ingredients, and most of what you need is probably already in your pantry. Versatility is another huge win. You can dress this up or down so easily. Serve it warm with a scoop of vanilla Ice Cream, or drizzle it with a caramel sauce. My personal favorite part about this recipe is its comforting nature. It’s the kind of dessert that just feels right, no matter the season or the occasion. It reminds me of simpler times, but it tastes sophisticated enough for any modern table. What I love most about this is that it’s inherently forgiving. Even if your bread isn’t perfectly stale or you’re a few minutes off on mixing, it usually turns out beautifully. That’s the magic of this delicious bread pudding!

How do I make homemade bread pudding?

Quick Overview

Making this delicious bread pudding is a breeze! You’ll basically be cubing some bread, soaking it in a luscious custard mixture, adding in some lovely fruit or other goodies, and then baking it until it’s golden brown and set. The key is giving the bread enough time to really absorb that creamy custard. It’s a simple process that yields incredibly rewarding results, making it perfect for both beginner bakers and seasoned pros looking for a foolproof, comforting dessert.

Ingredients

For the Main Batter:
1 loaf (about 1 pound) day-old challah or brioche bread, cut into 1-inch cubes (using a slightly sweet, eggy bread like challah or brioche really elevates this delicious bread pudding. If you can’t find it, a good quality white bread or even French Baguette works too, but the richness will be a bit different.)
4 large eggs
2 cups whole milk (I’ve tested this with almond milk and it actually made it even creamier! But whole milk gives that classic richness.)
1 cup heavy cream (This is non-negotiable for that luxurious texture!)
3/4 cup granulated sugar (You can adjust this slightly based on your sweetness preference.)
2 teaspoons pure vanilla extract (Don’t skimp on good vanilla; it makes a huge difference!)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but lovely!)
1/2 teaspoon salt

For the Filling:
1.5 cups of your favorite fruit, such as fresh or frozen berries, chopped apples, or even dried cranberries (I love using mixed berries for a burst of color and tang! Make sure to toss them gently so they don’t bleed too much color into the batter before baking.)

For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or cream (Start with 2 tablespoons and add more until you reach your desired drizzling consistency. Too thin and it’ll just soak in; too thick and it’ll be hard to drizzle.)
1/2 teaspoon vanilla extract (optional, for extra flavor)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). Then, grab a baking dish, something around 8×8 inches or a similar size. I like to lightly butter mine, or you can use cooking spray. This ensures your delicious bread pudding doesn’t stick and makes for a beautiful presentation when you serve it.

Step 2: Mix Dry Ingredients

In a large bowl, I like to combine the granulated sugar, cinnamon, nutmeg (if using), and salt. Whisk them together really well. This ensures the sugar and spices are evenly distributed throughout the batter, so you don’t get little pockets of pure spice or sweetness. It’s a small step, but it makes a difference in the overall flavor profile.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk the eggs until they’re nicely beaten. Then, pour in the whole milk and heavy cream. Add the vanilla extract. Whisk everything together until it’s well combined and looks smooth and creamy. This is your custard base – the heart and soul of your delicious bread pudding.

Step 4: Combine

Now, add the cubed bread to the large bowl with the dry ingredients. Pour the wet ingredients over the bread. Gently toss everything together with a spatula or your hands until all the bread cubes are moistened. It’s okay if some cubes aren’t fully submerged right away; they will absorb the custard as they sit. Don’t overmix or mash the bread; you want distinct cubes.

Step 5: Prepare Filling

If you’re using fruit, gently toss your chosen fruit (berries, chopped apples, etc.) into the moistened bread mixture. Be careful not to overwork it; we want the fruit to distribute nicely without breaking down too much. This step adds pops of flavor and color to your delicious bread pudding.

Step 6: Layer & Swirl

Transfer the bread mixture into your prepared baking dish. Try to spread it out evenly. If you want to create a slightly more decadent texture, you can reserve some of the custard and pour it over the top, or even swirl in a spoonful of jam. Some people like to sprinkle a little extra cinnamon sugar on top for a lovely crust.

Step 7: Bake

Pop that dish into your preheated oven. Bake for about 45-55 minutes. You’ll know it’s done when the top is golden brown and a knife inserted into the center comes out clean, or with just a few moist crumbs (not wet batter). The center should be set but still have a slight wobble. If it seems to be browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once it’s baked, take it out of the oven and let it cool for at least 15-20 minutes. This is crucial for the custard to set properly. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract (if using) in a small bowl. Add more liquid, a teaspoon at a time, until you reach a smooth, drizzly consistency. Drizzle generously over the warm bread pudding.

Step 9: Slice & Serve

Once the glaze has set a bit, slice your delicious bread pudding into portions. It’s absolutely divine served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm, custardy pudding, the sweet glaze, and a cold creamy topping is pure bliss.

What to Serve It With

This delicious bread pudding is incredibly versatile, and I love serving it for all sorts of occasions. For a cozy Breakfast, I’ll serve a warm slice alongside a strong cup of coffee. Sometimes, I even add a few more fresh berries to the top right before serving. It’s such a delightful way to start the day! For Brunch, it feels a bit more elegant. I like to present it in individual ramekins, perhaps with a dusting of powdered sugar or a few edible flowers, and pair it with a mimosa or a sparkling cider. It always impresses! As a Dessert, this is where it truly shines. It’s perfect after a hearty meal. I often serve it with a rich caramel sauce drizzled over the top, or even a berry coulis if I’ve used apples in the pudding. And for those days when you just need a pick-me-up, it’s the ultimate comfort food for Cozy Snacks. Grab a fork, a slice of warm bread pudding, and curl up with a good book or a movie – pure bliss!

Top Tips for Perfecting Your Delicious Bread Pudding

I’ve made this delicious bread pudding so many times, I’ve picked up a few tricks along the way that I think really make a difference. When it comes to the bread, I always prefer challah or brioche because their richness and slightly sweet flavor are just perfect. If you’re using a standard white bread, make sure it’s really stale, almost crunchy, so it can soak up all that glorious custard without becoming mushy. Don’t be afraid to really let the bread soak; that’s where the magic happens. For mixing, I always tell people not to overmix once the wet and dry ingredients are combined with the bread. You don’t want a paste; you want distinct pieces of bread suspended in a creamy custard. Overmixing can develop gluten and make it tough. When it comes to the swirl of fruit or whatever deliciousness you’re adding to the filling, I like to gently fold it in. If you’re going for visual appeal, you can reserve a bit of the custard and drizzle it in swirls along with your fruit. For baking, every oven is a little different, so keep an eye on it. The edges should be set and slightly golden, and the center should be just barely jiggly. If the top is browning too fast, don’t hesitate to loosely cover it with foil. And for the glaze, remember that consistency is key. It should be pourable but not watery. I’ve learned that starting with less liquid and adding more is the way to go. My biggest “lesson learned” moment was when I forgot to add the salt once, and it just tasted… flat. Salt is a flavor enhancer, even in sweet dishes, so don’t skip it!

Storing and Reheating Tips

This delicious bread pudding is wonderfully forgiving when it comes to storage. If you have any leftovers (which is rare in my house!), you can keep it at Room Temperature for up to 2 days, provided it’s covered tightly with plastic wrap or foil. Honestly, though, I prefer to refrigerate it for longer storage to maintain freshness. For Refrigerator Storage, make sure it’s in an airtight container. It will stay delicious for up to 4-5 days. The texture might change slightly as it cools, becoming a bit firmer, but it’s still incredibly tasty. If you plan on freezing it, I recommend doing so *before* you add the glaze. Wrap individual portions or the whole dish tightly in plastic wrap, then in foil. It can be kept in the Freezer Instructions for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. For reheating, you can gently warm individual slices in the microwave for about 30-60 seconds, or bake the whole dish (or portions) in a 300-degree Fahrenheit oven for about 10-15 minutes until warmed through. For the glaze, I always advise applying it *after* reheating, right before serving, to keep it looking fresh and vibrant. If you do freeze it with the glaze, it might become a bit streaky upon thawing, but it will still taste great.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this delicious bread pudding gluten-free, you can use your favorite gluten-free bread. Look for a good quality, sturdy gluten-free loaf. You might need to adjust the soaking time slightly, as gluten-free breads can sometimes absorb liquid differently. I’d recommend letting it soak for at least 30 minutes. Some gluten-free blends might make the pudding a touch denser, but it will still be incredibly delicious!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini, but if you’re thinking of a different bread pudding variation, I can tell you that for zucchini bread or muffins, it’s usually not necessary to peel. The skin contains nutrients and adds color. Just be sure to grate it finely. For this specific bread pudding, we’re sticking to delicious bread!

Can I make this as muffins instead?

Yes, you absolutely can! This recipe is fantastic as muffins. You’ll want to fill your greased or lined muffin tins about two-thirds full. Baking time will be significantly shorter, likely around 20-25 minutes at 350°F (175°C). Keep an eye on them; they should be golden and a toothpick inserted into the center should come out clean. They’re super cute and perfect for individual servings!

How can I adjust the sweetness level?

You can definitely adjust the sweetness. For a less sweet version, I’d recommend reducing the granulated sugar in the batter to 1/2 cup. You can also rely more on the natural sweetness of the fruit you add. If you want it even sweeter, you can increase the sugar slightly, but be mindful that it can change the texture a bit. The glaze can also be adjusted; if you want it less sweet, use a little more milk and less powdered sugar.

What can I use instead of the glaze?

The glaze is lovely, but not essential! You can skip it entirely and dust the warm bread pudding with a bit of powdered sugar. Another fantastic alternative is a warm caramel sauce, a dollop of crème anglaise, or even some fresh whipped cream. A drizzle of melted chocolate is also a decadent option if you’re feeling extra indulgent.

Final Thoughts

So there you have it – my absolute favorite, most delicious bread pudding recipe! It’s one of those dishes that just brings so much joy, both in the making and the eating. I hope you feel inspired to try it out and create some delicious memories in your own kitchen. It’s simple, comforting, and always a crowd-pleaser, no matter who you’re serving. If you love comforting baked goods, you might also enjoy my recipe for classic apple crumble or my easy no-bake cheesecake. They’re all in the same vein of warm, satisfying treats. Give this delicious bread pudding a try, and I’m certain it will become a beloved recipe in your home too. I can’t wait to hear how yours turns out! Feel free to leave a comment below and let me know what you think, or share your own favorite variations. Happy baking!