If you have a craving for a warm, comforting dessert that feels like a hug from the inside, look no further because I’m about to share The Best Bread Pudding Recipe that you’ll ever try. This classic dish is a perfect blend of custardy richness, buttery notes, and warming spices, transforming simple day-old bread into a luscious treat. Whether it’s a cozy family dinner or a special occasion, this bread pudding steals the spotlight every single time with its creamy texture and that heavenly vanilla sauce drizzled on top. Get ready to make your kitchen smell irresistible and your taste buds dance with delight!
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with everyday ingredients that come together in perfect harmony. Each element contributes something essential — from the custardy base to the subtle spice, and the bread itself creating that satisfying texture.
- 6 cups cubed day-old bread: French bread or brioche is best for its texture and ability to soak up the custard perfectly.
- 2 cups milk: Adds creaminess and moisture to the custard base.
- 1 cup heavy cream: Intensifies the richness, making every bite silky smooth.
- 3/4 cup granulated sugar: Sweetens the pudding just right without overpowering the flavors.
- 3 large eggs: They’re the binding heroes that set the custard and give body to the pudding.
- 2 teaspoons vanilla extract: Infuses the pudding with warm, sweet aroma and flavor.
- 1 teaspoon ground cinnamon: A cozy spice that brings out the best in every bite.
- 1/4 teaspoon ground nutmeg: Adds subtle spicy warmth, enhancing the cinnamon.
- 1/4 cup raisins (optional): Little bursts of sweetness that many love to find while enjoying the pudding.
- 2 tablespoons melted butter: For drizzling on top to create a golden, slightly crisp crust.
- For the vanilla sauce: 1 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) — all make a luscious topping that’s out of this world.
How to Make The Best Bread Pudding Recipe
Step 1: Preheat and Prepare the Dish
Start by setting your oven to 350°F (175°C) and greasing a 9×13-inch baking dish thoroughly. This step ensures your bread pudding won’t stick and will bake evenly to that perfect golden hue.
Step 2: Layer the Bread and Raisins
Place the cubed day-old bread evenly inside the prepared baking dish. If you’re a fan of those sweet little bites, sprinkle raisins over the bread now to distribute them throughout the pudding.
Step 3: Make the Custard
In a large bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and nutmeg. This mixture is the heart of your bread pudding — sweet, spiced, and luxuriously creamy.
Step 4: Soak the Bread
Pour your beautifully blended custard evenly over the bread cubes. Use a spatula or the back of a spoon to gently press the bread down, helping it absorb all that creamy goodness. Let it rest for 10 to 15 minutes so the bread gets perfectly soaked.
Step 5: Bake the Pudding
Drizzle the melted butter evenly on top of the soaked bread. Cover your dish tightly with foil and place it in the oven. Bake for 25 minutes covered, then uncover and bake an additional 20 minutes until the pudding is golden, set, and irresistibly inviting.
Step 6: Prepare the Vanilla Sauce
While the pudding is baking, combine the heavy cream and sugar in a small saucepan over medium heat. Let it simmer gently, then stir in the vanilla extract and the cornstarch slurry. Continue cooking until the sauce thickens into a rich, velvety drizzle that brings the whole dessert together.
Step 7: Serve
When your bread pudding is perfectly baked and golden, remove it from the oven and immediately drizzle it with the warm vanilla sauce. Serve it fresh and watch everyone’s faces light up with joy.
How to Serve The Best Bread Pudding Recipe
Garnishes
A sprinkle of powdered sugar, a light dusting of ground cinnamon, or even some toasted nuts add fantastic texture and a subtle crunch. Fresh whipped cream or a scoop of vanilla ice cream can elevate it to pure decadence.
Side Dishes
This bread pudding is quite a treat on its own, but pairing it with fresh berries or a simple fruit compote adds a refreshing contrast to the rich, creamy texture. A cup of strong coffee or tea makes a lovely accompaniment to balance the sweetness.
Creative Ways to Present
Serve individual portions in ramekins for an elegant touch or layer the bread pudding in a glass trifle bowl with whipped cream and fruit for a stunning visual effect. You can also bake it in muffin tins for delightful handheld servings perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your bread pudding tightly with plastic wrap or transfer it to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days, making it easy to enjoy a slice later on without losing any charm.
Freezing
If you want to keep The Best Bread Pudding Recipe longer, freeze it before baking or after it has cooled down. Wrap it well to protect against freezer burn. It will keep for up to 2 months, so you can treat yourself anytime.
Reheating
To bring back that just-baked warmth, reheat slices gently in the oven at 300°F (150°C) for about 15 minutes, or microwave individual portions for 30 to 60 seconds. Warm it enough to enjoy the creamy custard without drying it out.
FAQs
Can I use any type of bread for bread pudding?
While you can experiment, day-old French bread or brioche works best because they soak up the custard without becoming mushy, giving you that ideal texture for the pudding.
Is it necessary to soak the bread before baking?
Absolutely! Soaking allows the bread to absorb the custard fully, which results in a creamy, luscious texture instead of a dry or crumbly pudding.
Can I make this recipe dairy-free?
Yes, substitute the milk and heavy cream with your favorite plant-based alternatives, such as almond or coconut milk, and use a dairy-free butter to drizzle. The result will still be delicious.
What’s the best way to serve leftover bread pudding?
Leftovers taste fantastic either warmed gently in the oven or microwave, preferably with a drizzle of the vanilla sauce or a scoop of ice cream, bringing back that fresh-baked magic.
Can raisins be omitted or substituted?
Definitely! Raisins are optional for a bit of sweetness and texture, but you can leave them out or swap in dried cranberries, chopped nuts, or even chocolate chips for a creative twist.
Final Thoughts
There’s something so wonderfully heartwarming about making and sharing The Best Bread Pudding Recipe. It’s not just a dessert; it’s a celebration of simplicity turned into something truly special that brings smiles to every table. I hope you give this recipe a try and make it a beloved staple in your kitchen — it’s sure to become a favorite for years to come!
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The Best Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This classic bread pudding recipe transforms day-old bread into a rich, custardy dessert, baked to golden perfection and served with a warm, creamy vanilla sauce. Featuring warm spices like cinnamon and nutmeg, it’s perfect for cozy gatherings or an indulgent treat.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (French bread or brioche recommended)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter, for drizzling
Vanilla Sauce
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly within the greased baking dish. If using, sprinkle the raisins evenly over the bread for added sweetness and texture.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined and smooth.
- Soak the Bread: Pour the custard mixture over the bread cubes, pressing gently with a spatula or your hands to ensure the bread fully absorbs the custard. Let the mixture sit for 10 to 15 minutes to allow maximum soaking.
- Bake: Drizzle the melted butter evenly over the soaked bread. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for another 20 minutes until the pudding is golden on top and set in the middle.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream and granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Stir in the vanilla extract and the cornstarch slurry (cornstarch mixed with water). Continue cooking, stirring constantly, until the sauce thickens to a creamy consistency.
- Serve: Remove the bread pudding from the oven and allow it to cool slightly. Serve warm with the freshly prepared vanilla sauce drizzled generously over the top for a luscious finish.
Notes
- Use day-old or slightly stale bread to ensure the bread absorbs the custard well without becoming too mushy.
- French bread or brioche works best as they have a sturdy texture and a light sweetness.
- Raisins are optional—feel free to substitute with dried cranberries or omit entirely.
- The vanilla sauce complements the pudding but can be replaced with whipped cream or ice cream if preferred.
- If you prefer a richer pudding, use all heavy cream instead of a mix of milk and cream.
- Allowing the custard to soak into the bread thoroughly is key for a soft, custardy interior.
- Covering the dish initially while baking helps retain moisture, preventing the pudding from drying out.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
