This Is The Best Bread Pudding Recipe You’ll Ever Make (Fight Me After You Taste It)

You know that stale bread sitting on your counter? It’s a gold mine waiting to become dessert that tastes like a warm hug and a mic drop at the same time. This best bread pudding recipe doesn’t just “use up leftovers”—it turns them into a buttery, custardy masterpiece with a caramelized top that crackles.

No complicated steps. No pastry school flex. Just real-deal comfort with flavor that smacks.

One pan, one bowl, zero guilt, maximum applause.

What Makes This Recipe Awesome

We use day-old bread for prime custard absorption and texture—soft inside, crisp edges on top. The custard base blends heavy cream and whole milk, so you get richness without a lead blanket. A quick brown sugar butter drizzle creates that shiny, caramelized crust people go silent over.

The flavor is balanced: vanilla, cinnamon, and a whisper of nutmeg so every bite sings, not shouts.

And yes, we add bourbon (optional but highly recommended) for complexity. The whole thing is beginner-friendly, bakes in under an hour, and scales up like a champ.

Shopping List – Ingredients

Bread: 12 cups (about 1-pound loaf) of day-old brioche, challah, or French bread, cut into 1-inch cubes
Eggs: 5 large
Milk: 2 cups whole milk
Cream: 1 cup heavy cream
Sugar: 2/3 cup granulated sugar
Brown Sugar: 1/2 cup, packed
Butter: 6 tablespoons, melted (plus extra for greasing)
Vanilla extract: 2 teaspoons
Cinnamon: 1 1/2 teaspoons
Nutmeg: 1/4 teaspoon (freshly grated if possible)
Salt: 1/2 teaspoon
Raisins or chocolate chips (optional): 3/4 cup
Orange zest (optional): 1 teaspoon
Bourbon (optional): 1–2 tablespoons
For serving: Whipped cream, vanilla ice cream, or a quick vanilla sauce

The Method – Instructions

Prep your pan. Grease a 9×13-inch baking dish with butter. Preheat oven to 350°F (175°C).
If your bread is fresh, toast the cubes on a sheet pan for 8–10 minutes until dry but not browned.
Build the custard. In a large bowl, whisk eggs, granulated sugar, milk, cream, vanilla, cinnamon, nutmeg, and salt until smooth. Stir in bourbon if using.
Combine like a pro. Add the bread cubes to the custard. Fold gently to coat every piece.
Let it sit 10–15 minutes so the bread drinks up the goodness.
Add-ins time. Stir in raisins or chocolate chips, plus orange zest if you want a bright pop. Transfer the mixture to your prepared dish, spreading evenly.
Make the caramel topper. In a small bowl, mix melted butter and brown sugar until syrupy. Drizzle over the top.
This is your golden crown.
Bake. Bake uncovered for 40–50 minutes, until the top is deeply golden and the custard is set but slightly wobbly in the center. A knife inserted should come out mostly clean.
Rest. Let it sit 10 minutes so the custard settles and slices cleanly. Yes, waiting is cruel.
Worth it.
Serve. Spoon warm portions and finish with whipped cream or a scoop of vanilla ice cream. Listen for the silence—aka dessert nirvana.

Preservation Guide

Room temperature: Keep leftovers covered for up to 6 hours if your kitchen is cool. After that, refrigerate.
Refrigerator: Store in an airtight container for 3–4 days.
Reheat covered at 325°F (160°C) for 10–15 minutes, or microwave in short bursts.
Freezer: Wrap portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven to revive the texture.
Make-ahead: Assemble up to 12 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the time.

Health Benefits

Is this a kale salad?

No. But there are some wins. The eggs deliver high-quality protein and choline, supporting muscle and brain function.

Whole milk and cream bring calcium and fat-soluble vitamins—aka fuel and structure for the body.

Using day-old bread reduces food waste (your wallet and the planet both nod). Opt for a whole-grain loaf to add fiber and a nuttier depth. And because the sweetness is balanced, you get satisfaction without a sugar bomb vibe.

Moderation is the hero here, FYI.

What Not to Do

Don’t use super fresh bread. It turns mushy. Dry is fly.
Don’t skip the salt. It sharpens flavor and keeps things from tasting flat.
Don’t overbake. Dry pudding is dessert purgatory. Pull when the center is just set.
Don’t drown it in liquid. If your bread is very soft, hold back a little custard until you see how much it absorbs.
Don’t mix add-ins blindly. Raisins and chocolate together can clash.
Choose a lane, IMO.

Recipe Variations

Apple Pie Bread Pudding: Add 2 cups sautéed apples (butter, cinnamon, a pinch of sugar) and swap bourbon for apple brandy. Finish with a drizzle of caramel.
Chocolate Espresso: Use chocolate chips, add 1 tablespoon instant espresso to the custard, and top with shaved chocolate post-bake.
Maple Pecan: Replace brown sugar with maple syrup in the drizzle, fold in toasted pecans, and add 1/2 teaspoon maple extract to the custard.
Tropical Coconut: Sub 1 cup coconut milk for part of the dairy, add shredded coconut and chopped pineapple. Lime zest instead of orange.
Berry Cheesecake: Dot with small cream cheese cubes and swirl in 1/2 cup seedless raspberry jam.
Fresh berries on top after baking.
Savory Switch: Skip sugar and vanilla. Add cheddar, scallions, cooked bacon, and herbs. Serve with a salad and call it brunch glory.

FAQ

What’s the best bread for bread pudding?

Brioche or challah for richness, French bread for structure.

The key is day-old, slightly dry bread so the custard soaks in without collapsing.

Can I make it without dairy?

Yes. Use full-fat coconut milk plus an unsweetened almond or oat milk. Swap butter for coconut oil.

Flavor will shift slightly toward coconut, which is delicious.

How do I know when it’s done?

The top should be golden and crisp, and the center should jiggle a little but not slosh. A knife inserted near the center should emerge mostly clean with a few moist crumbs.

Is the bourbon necessary?

Nope, but it adds depth and a subtle warmth. You can replace it with apple juice, orange juice, or extra vanilla if you prefer alcohol-free.

Can I reduce the sugar?

Absolutely.

Cut both granulated and brown sugar by 25% without wrecking the texture. Go further if serving with a sweet sauce or ice cream.

How do I prevent soggy bottoms?

Dry your bread, don’t overpour custard, and bake on the middle rack. If your dish is very deep, add 5–10 minutes and check for doneness carefully.

What sauce should I serve with it?

Vanilla bean sauce, caramel, or a quick bourbon butter sauce are classics.

Even a scoop of vanilla ice cream handles the job like a pro.

Can I make mini portions?

Yes—divide into greased ramekins, bake 20–28 minutes. They set faster, so keep an eye on them after the 20-minute mark.

Wrapping Up

This best bread pudding recipe turns neglected bread into a showstopper with minimal effort and maximum flavor. Crisp top, custardy center, and that buttery brown sugar finish—name a better use of leftovers, I’ll wait.

Keep it classic, go boozy, or twist it with fruit and chocolate. However you play it, the result is pure comfort with a chef’s wink. Now go make it—and pretend it took you all day if you like.

Your secret’s safe.