Best Bread Pudding

If you are searching for the Best Bread Pudding, look no further! The Best bread pudding recipe has soaked bread in a rich, creamy, and warmly spiced custard. Filled with brandy and dried cranberries that's baked and then topped with a warm, indulgent cream sauce.ย 
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If you are searching for the Best Bread Pudding, I’ve got you boos. This bread pudding recipe has custard-soaked bread in a rich, creamy, and warmly spiced custard that’s a straight up hit. Then we top that baby off with a warm indulgent cream sauce that’s the perfect finishing sauce. Get into it!

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Old fashioned Bread pudding recipe in a baking dish with a slice removed to a plate.

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Five star review

โ€œWhat a fantastic recipe. The luscious bread pudding with dried cranberries is SO tasty, and I could seriously eat the vanilla sauce with a spoon!โ€

โ€”LIZA

I donโ€™t know about yโ€™all, but I could eat bread pudding every single day of the year! It’s so versatile, you can make it for brunch or a decadent dessert boos. If you have some stale bread kicking around, turn it into this dish that’s sweet, moist, lightly spiced, and downright addicting! Let’s get into it!

The Lowdown of The Best Bread Pudding Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: American Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, Custardy, And Beyond Cozy

Skill Level: Easy y’all (No Sweat Fam!)

Each spoonful is full of so many warm, cozy, and sweet flavors. This recipe has a way of making everyone feel at home boos.

The combo of a custard-like base with a crispy top offers a bomb textural contrast that’s beyond anything you have ever tasted.

Stale bread is often overlooked, but its ability to transform modest ingredients into this insanely delish treat is part of its charm. This easy bread pudding recipe is a testament that everyday pantry ingredients can be whipped up into a straight up hit!

Ingredients to make Easy Bread Pudding Recipe with Cream Sauce

Ingredients to make classic bread pudding in small bowls on a white surface.
  • Stale French bread โ€” I canโ€™t stress enough how important it is to use good quality french bread! It’s got a crisp crust and chewy inside. Just make sure itโ€™s at least 1-2 days old to prevent soggy bread pudding.
  • Evaporated milk & whipping cream โ€” This combo soaks into the bread cubes, creating the best tender texture and ultra-creamy flavor.
  • Butter โ€” That richness is undefeated y’all! I use unsalted butter to control the salt content.
  • Granulated & light brown sugar โ€” This sweet combo gives my easy bread pudding so much depth and complexity.
  • Eggs โ€” You gotta have these to bind everything together. Make sure the eggs are at room temperature to prevent curdling. 
  • Cranberries โ€” These are optional but I personally love the little bursts of tartness this adds to the mix.
  • Brandy โ€” We add a little for grown-up notes.
  • Vanilla โ€” Its aromatic notes make everything so much better. I use it in both the bread pudding and the cream sauce.
  • Cinnamon & nutmeg โ€” We gotta spice it up adding warming notes to each bite.
  • Half-and-half โ€” We use this to make our decadent creamy serving sauce. It makes it so rich boos!

How To Make The Best Bread Pudding

Custard being made in a stand mixer bowl on white countertop
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.
Dry bread cubes being added to custard in a glass bowl on white countertop
2
Add previously dried bread cubes (check recipe card) to the bowl of milk, coating them well.
Stale bread being added to custard and stirred in glass bowl
3
Once the liquid has been mostly absorbed, pour in the butter mixture.
Liquids added to bread pudding mixture in glass bowl.
4
Continue to carefully toss everything until combined.
Dried cranberries added to glass bowl being stirred on white countertop
5
Add in the cranberries and make sure everything is tossed together well.
Bread pudding before being baked in casserole dish on white countertop.
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.
Eggs being whisked in a glass bowl on white countertop
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.
Cream sauce for old fashioned bread pudding in pot on white countertop
8
Transfer all of the cream sauce back into the saucepan and cook it over low heat while continuously whisking. Youโ€™ll know itโ€™s ready when it coats the back of a spoon.
Bread pudding with cream sauce on white countertop before serving
9
Serve immediately over your bread pudding.

What to serve with the best bread pudding recipe

Recipe Substitutions

  • French Bread: Replace with breads like Italian, challah, sourdough, brioche, panettone. Croissants or even cinnamon rolls or chocolate babka work well too.
  • Cranberries: Swap these out with dried fruit like raisins, currants, cherries, or apricots.
  • Brandy: You can also try bourbon, other types of whiskey, or nothing at all for a kid-friendly version.
  • Cinnamon and Nutmeg: You can swap in other spices like mace or allspice or use an apple pie spice blend to consolidate.

Recipe Variations

  • Get Nutty: Nuts are also a popular addition to bread pudding. Try pecans, walnuts, or hazelnuts for a crunchy texture.
  • Get Saucy: Replace the cream sauce with a drizzle of chocolate ganache or easy caramel sauce. That’s decadent!
  • Gluten-Free: Swap out your bread with a gluten-free bread that’s hearty. Because the texture is different, you will need to make sure you dry it out as much as you can so it doesn’t turn to mush.
  • Add Chocolate: Go with a white chocolate bread pudding vibe adding even more indulgence in each bite.

Expert Tips and Tricks for making the best Bread Pudding Recipe

  1. Go with Quality: Good quality bread holds up better and doesnโ€™t turn out as soggy โ€” No one likes soggy bread pudding boos! 
  2. Go Slow: When making your sauce, have some patience. If you heat it too quickly, you run the risk of it breaking or curdling. If it does, try blending the sauce to save it.
  3. Don’t Skip the Sauce Boos!: While you don’t have to serve your bread pudding with cream sauce, it’s a boss move if you do. This sauce is absolutely the perfect compliment to the foundation of this dish.
  4. Soak thoroughly: Allow the bread to soak in the custard mixture for enough time to absorb the flavors fully.
  5. Pull The Sauce Back Together: 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.ย  Easy peasy boos.
Creamy vanilla drizzle being poured over a slice of the best bread pudding.

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 doesnโ€™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 donโ€™t finish this recipe within 5 days, it can be frozen for up to 3 months. Again, donโ€™t freeze it if itโ€™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 itโ€™s just so much better when itโ€™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 youโ€™re in a hurry, you can always reheat a slice in the microwave for 30 seconds at a time, or until itโ€™s heated through. 

A white square baking dish of bread pudding with raisins.

Frequently asked questions

Does It Need To Be Refrigerated?

Yep boos, it does. Since this recipe contains dairy, eggs, and sugar, it could trigger microbial growth. Donโ€™t leave it out for more than two hours.

Why Is My Pudding Mushy?

The most common reason for mushy bread pudding is that your bread isnโ€™t stale enough. While the texture isnโ€™t necessarily ideal, it should still taste good. The other reason is you may not have baked it long enough.

Can I make this bread pudding ahead of time?

Absolutely boos! There are two options when it comes to prepping this recipe ahead. The first is assembling the entire dish and keeping it in the fridge overnight until you bake. The second is cooking the entire dish, then quickly reheating it when itโ€™s time to serve.ย Of course, serving freshly made bread pudding is always my top choice, but do whatever is most convenient for you. One quick note to remember is the longer you soak the bread, the softer it will be.

Y’all this is legit the best bread pudding recipe out there. It offers more than just a sweet treat. It’s a journey into the heart of comfort food. Each bite of this lusciously soft, richly flavored pudding is a testament to the simple yet profound pleasures of traditional baking ya dig. Those flavors pop for reals so get into it!

More Bread Pudding and French Toast recipes

A white square baking dish of bread pudding with raisins.

Best Bread Pudding

If you are searching for the Best Bread Pudding, look no further! The Best bread pudding recipe has soaked bread in a rich, creamy, and warmly spiced custard. Filled with brandy and dried cranberries that's baked and then topped with a warm, indulgent cream sauce.ย 
5 from 6 votes
Prep Time 20 minutes
Cook Time 30 minutes
Cool 15 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Servings: 12 servings

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 isnโ€™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 isnโ€™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.ย 
  • 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!

Nutrition

Calories: 354kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 180mg | Potassium: 204mg | Fiber: 1g | Sugar: 31g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg
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Filed Under:  Christmas, Dessert and Baking, Fall Recipes, Oven, Pastries, Puddings and Cinnamon Rolls, Winter Recipes

Comments

  1. 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!

  2. What an absolutely delicious way to use up all the stale bread we had leftover from hosting a weekend brunch! Thanks for the recipe!

5 from 6 votes (1 rating without comment)

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