This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream.
Or try our incredible Raspberry Bread Pudding!
What Is Bread Pudding?
Bread pudding is made by combining bread with a mixture of cream, sugar, and eggs, then baking it to achieve a texture similar to the creamy centers of French toast.
The Best Bread Pudding Recipe
Inspired by a bakery-famous recipe, this bread pudding recipe is our absolute favorite!
My sister, who worked at this bakery, always raved about their bread pudding – a dessert known for its exceptionally sweet, caramel-infused flavor with hints of vanilla.
This recipe delivers a delicious blend of creamy, custardy texture (like crème brûlée!) with a slightly crispy top. It’s a twist on the traditional British recipe, Americanized to be extra sweet.
Quick Tip
Explore our other bakery-inspired recipes, like this Banana Pudding Recipe, adapted from the famous Magnolia Bakery or these Salted Caramel Cookies inspired by a local cookie shop.
Ingredients in Bread Pudding
- Brioche Bread: Best when day-old for optimal custard absorption.
- Unsalted Butter: Adds richness and aids in caramelizing the top
- Egg Yolk: Creates a richer custard than whole eggs.
- Vanilla: Use extract for a classic flavor or vanilla bean paste for intensity.
- Salt: Enhances flavors, balances sweetness.
- Cinnamon: Optional for a hint of spice.
- Heavy Cream: Full-fat for creamy texture.
- Brown Sugar: Dark for deeper sweetness, light for milder.
- White Sugar: Sweetens and aids in caramelizing the top.
How To Make Bread Pudding
- Preheat Oven: Set to 375°F (190°C).
- Prepare Bread: Quarter brioche slices.
- Make Custard: Whisk egg yolk, vanilla, salt, cinnamon, cream, and sugars in a bowl. Add melted butter.
- Combine: Soak bread in custard for 3 minutes.
- Assemble: Transfer to an 8×8-inch baking dish, press evenly.
- Bake: 40-45 minutes until golden and set.
- Serve: Rest briefly, then serve with your choice of toppings like powdered sugar, caramel sauce, whipped cream, or melted ice cream.
Best Bread For Bread Pudding
After testing just about every type of bread, brioche has remained our top choice. Grab quality bakery brioche for the best possible flavor.
Is Bread Pudding good the next day?
Yes, it can be quite delicious the next day. The flavors often meld and develop more fully. It’s best to reheat it gently, either in the oven or microwave, being careful to not dry it out. You may even enjoy it cold, straight from the refrigerator.
What To Serve With Bread Pudding
- Powdered Sugar: Add a light dusting on top, using a fine mesh sieve.
- Caramel-Vanilla Sauce: A quick, stovetop sauce with rich vanilla and caramel flavors.
- Whipped Cream: Easily prepare homemade whipped cream for a light and fluffy topping.
- Creme Anglaise: A simple alternative is to use melted vanilla ice cream — its remarkably similar to traditional Creme Anglaise.
- Vanilla Bean Ice Cream: Adds a cold, creamy contrast to the warm pudding.
Recipe Tips
- Soak bread, making sure a slight pool of custard remains at the bowl’s bottom (this ensures the pudding won’t be dry).
- Bake until set but with a slight wobble to maintain moisture.
- Let the pudding rest before serving to achieve clean slices.
Storage
Storing Leftovers
- Cool completely after baking.
- Cover tightly and refrigerate for up to 3 days.
Freezing Bread Pudding
- For freezing, bake in a foil pan.
- Cool, then wrap tightly with storage wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator.
- Freeze extra sauce separately.
More Delicious Desserts:
- Apple Cobbler
- Cinnamon Bread
- Cinnamon Roll Monkey Bread
- Churros
- Mini Muffins (4 Different Ways!)
Bread Pudding
Equipment
- 8 x 8-inch baking pan 2-quart
Ingredients
Bread
- 13 slices brioche bread see note 1
- 5 tablespoons unsalted butter melted and cooled, divided
Custard
- 1 large egg yolk discard or save the whites
- 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 teaspoon cinnamon optional
- 2 cups heavy cream
- 1 cup dark brown sugar or light brown sugar, firmly packed
- 1/2 cup granulated sugar
Serving Options
- Sprinkle of powdered sugar
- Caramel sauce see note 2
- Whipped Cream see note 3
- 1-ingredient “crème anglaise” just grab 1 pint vanilla bean ice cream and melt it!
- Vanilla bean ice cream I love Tillamook
Instructions
- Preheat oven to 375°F. Set out an 8x8-inch (2-quart) baking dish.
- Quarter the brioche slices.
- In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of melted butter, whisking continuously. It’s okay if the butter clumps slightly.
- Add bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
- Transfer bread and custard mixture to the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle on) the remaining 2 tablespoons melted butter evenly on top. Bake 40–45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to overbake.
- Rest for a few minutes, then serve with one of the below options (my fave is option 2!):Option 1: Sprinkle powdered sugar on top and enjoy as is.Option 2: Prepare caramel sauce (see note 2 for ingredients). Add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil, then reduce heat and cook until thickened. Remove from heat and whisk. Prepare whipped cream: combine everything (see note 3) in a stand mixer and whisk until soft peaks form. Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Make crème anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir, then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like this recipe with all types of bread. Each kind of bread creates a slightly different taste.
I love that! Thanks! :)\
Thank goodness for a bread pudding recipe! Thank goodness for Chelsea and her messy apron!
Haha so happy this was a hit! Thanks so much Tam Tam! 🙂