Bread pudding can be hard to nail but I’ve got you. I show you how to soak the bread properly without it ending up soggy. Instead I develop a spiced custard that’s creamy and bakes up making that texture just right. I also top it with a nice finishing sauce that elevates the whole thing. Let me show you how to make bread pudding the right way boos.
This post may contain affiliate links. Read our disclosure policy.
Bread Pudding Ingredient Notes
- Stale French bread — Make sure it’s at least 1-2 days old. Replace with breads like Italian, challah, sourdough, brioche, panettone, or croissants.
- Evaporated milk & whipping cream — Half-and-half also works as a swap.
- Cranberries — Optional. Swap with raisins, currants, cherries, or apricots.
- Brandy — Bourbon, whiskey, or nothing at all for a kid-friendly version.
- Vanilla — Grab the real stuff, not artificial.
- Cinnamon & nutmeg — Pumpkin pie spice and apple pie spice as a swap.
- Half-and-half — We use this to make our decadent creamy serving sauce. It makes it so rich boos!
How To Make The Best Bread Pudding
Step 1: Combine the evaporated milk and whipping cream in a bowl. In a stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, brandy, vanilla, and spices, then mix everything together.
Step 2: Add previously dried bread cubes (check recipe card) to the bowl of milk, coating them well.
Step 3: Once the liquid has been mostly absorbed, pour in the butter mixture.
Step 4: Continue to carefully toss everything until combined.
Step 5: Add in the cranberries and make sure everything is tossed together well.
Step 6: Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.
Step 7: Heat the half-and-half and sugar in a saucepan over medium. Whisk together until the sugar is dissolved then add a dash of the cream to egg yolks to temper. Repeat a few more times, then continue adding the rest of the liquid while whisking constantly until smooth.
Step 8: Transfer all of the cream sauce back into the saucepan and cook it over low heat while continuously whisking. You’ll know it’s ready when it coats the back of a spoon. Serve immediately over your bread pudding.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Best Bread Pudding
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Bread Pudding
- 10 slices stale French bread cut into cubes, if not stale, see note below about baking (this is about 1 lb or 16 oz of bread)
- 12 oz evaporated milk
- 1/2 cup heavy whipping cream
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs beaten
- 2 tbsp brandy
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 cup dried cranberries or raisins optional
For the Easy Cream Sauce
- 1/4 cup granulated sugar
- 3 large egg yolks whisked well
- 1 cup half and half
- 1 tsp vanilla extract
Instructions
For the Bread Pudding
- Preheat your oven to 350. Grease a 8×8 baking sheet then set aside.
- If bread isn’t dried out and already stale, add the bread to a baking sheet and bake for about 8 minutes until golden then set aside.
- In a mixing bowl, combine milk and whipping cream and set aside.
- In your stand mixer, mix butter for about 1 minute then add in both sugars and mix on medium high speed until light and fluffy, about 2-3 minutes.
- Next add in eggs, brandy, vanilla, cinnamon, and nutmeg and mix until well combined then set aside.
- Next take bread cubes and add to the milk mixture and toss and fold until coated and liquid has mostly been absorbed into the bread.
- Then add the butter mixture to the bread and toss again then add in the cranberries and make sure everything is tossed together well.
- Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.
For the Cream Sauce
- Add half of the sugar to the whisked eggs and half of the sugar to the half and half mixture. Add the half and half mixture to a medium saucepan or small pot over medium heat. Whisk until the sugar has dissolved and it begins to bubble.
- Remove from heat and stir in the vanilla.
- Add a tiny bit of cream mix to the whisked eggs mixture to temper them and get them up to temperature. Do this 2 more times (about 1 tablespoon at a time) then continue adding in all of the liquid and whisk constantly to prevent scrambling until it is smooth.
- Pour all of the liquid back in the saucepan and cook on low whisking constantly.
- Once the sauce can coat the back of a spoon (about 10 minutes), serve.
Notes
- If your bread isn’t stale, spread the cubes out on a baking sheet. Bake until the bread appears golden and hard, which will prevent a mushy end result.
- In case your cream sauce does start to break or look scrambled, it can be brought back to life in a blender or with an immersion blender quickly zipping it together.
- Different stale breads are great to use for bread pudding; such as sourdough, brioche, or even cinnamon rolls and chocolate babka. It is quite flexible and can be a great recipe that impresses folks while also using up leftover ingredients!
How to store & reheat Bread Pudding with Vanilla Sauce
This bread pudding with vanilla sauce stores super great in the fridge boos. Transfer leftovers to an airtight container. Make sure to store the sauce separately so the bread doesn’t turn to mush.How long will bread pudding last in the refrigerator?
It will last for 4-5 days.Can I freeze bread pudding with sauce?
If you don’t finish this recipe within 5 days, it can be frozen for up to 3 months. Again, don’t freeze it if it’s covered in sauce. Otherwise, store the leftovers in a freezer-safe bag or container. Make sure you add the date too.Reheating homemade bread pudding
You can definitely eat bread pudding cold, but it’s just so much better when it’s warmed up again! For the best flavor and texture, heat it in the oven for about 10-12 minutes at 350 degrees F. To keep it moist, bake it covered with aluminum foil. For a crispier version, heat it uncovered for 1-2 minutes towards the end of baking. If you’re in a hurry, you can always reheat a slice in the microwave for 30 seconds at a time, or until it’s heated through.Nutrition
Recipe Tips
- Go with Quality: Good quality bread holds up better and doesn’t turn out as soggy.
- Go Slow: When making your sauce, don’t heat too quickly or it will break or curdle. If it does, try blending the sauce to save it.
- Soak thoroughly: Allow the bread to soak in the custard mixture for enough time to absorb the flavors fully.
- Pull The Sauce Back Together: In case your cream sauce does start to break or look scrambled, use a blender or an immersion blender.
Recipe help
Yep boos, it does. Since this recipe contains dairy, eggs, and sugar, it could trigger microbial growth. Don’t leave it out for more than two hours.
The most common reason for mushy bread pudding is that your bread isn’t stale enough. While the texture isn’t necessarily ideal, it should still taste good. The other reason is you may not have baked it long enough.
Absolutely boos! There are two options when it comes to prepping this recipe ahead. Assemble the entire dish and keeping it in the fridge overnight until you bake. One quick note to remember is the longer you soak the bread, the softer it will be.
pinterest 
facebook 
twitter 
email
what a great way to use up extra bread loaves and tasty for parties
What a fantastic recipe. The luscious bread pudding with dried cranberries is SO tasty, and I could seriously eat the vanilla sauce with a spoon!
WOW! Easy and delicious bread pudding. Can’t wait to give this recipe a try.
This bread pudding is truly irresistible. Loving all the Fall flavors in it and how easy it is to make.
This is the best bread pudding ever–love that cream sauce on top too!
What an absolutely delicious way to use up all the stale bread we had leftover from hosting a weekend brunch! Thanks for the recipe!