Warm Bread Pudding Dessert

This bread pudding transforms stale bread into something luxurious with a creamy custard that bakes up soft and custardy inside with golden, slightly crispy edges. The homemade vanilla sauce adds richness that soaks into every crevice, while warm cinnamon makes the whole thing taste like the best French toast you've ever had. Every spoonful delivers that perfect combination of soft, custardy bread and sweet sauce that makes this comfort food at its finest.

I grew up making this with my family whenever we had leftover bread, and it's one of those recipes that brings back warm memories of standing around the kitchen together. The smell while it bakes fills the entire house with cinnamon and vanilla, and there's something deeply satisfying about turning something humble into a dish people ask for by name. Now I make it whenever I have bread that's past its prime, and my family considers it a treat rather than leftovers.

Essential Ingredients for Best Results

• Stale white bread: Brioche or challah work best for their texture and slight sweetness; French or Italian bread also work
• Whole milk: Provides moisture and creaminess for the custard base
• Ground cinnamon: Adds warmth and depth; nutmeg or pumpkin pie spice work as alternatives
• Large eggs: Create the custard that binds everything and gives it French toast texture
• Heavy cream: Essential for the vanilla sauce; don't substitute lighter cream
• Pure vanilla extract: Use real vanilla in both the pudding and sauce for best flavor
• Light brown sugar: Adds moisture and caramel notes; granulated sugar works too
• Unsalted butter: Controls salt content in both pudding and sauce

Complete Step-by-Step Instructions

Prepare bread and pan:

Cut or tear about 6 cups of stale bread into 2-inch cubes. If your bread isn't stale, spread cubes on a baking sheet and bake at 250°F for 10 minutes to dry them out. Butter an 8x8-inch baking dish and arrange the bread cubes in it. Preheat your oven to 350°F.

Make the custard mixture:

In a medium saucepan, combine 2 cups whole milk, 1/2 cup sugar, 4 tablespoons butter, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Heat over medium, stirring occasionally, until the butter melts completely. Remove from heat and let cool for about 10 minutes until just warm to the touch - you don't want it hot or it will scramble the eggs.

Add eggs to custard:

Once the milk mixture has cooled to warm, whisk in 3 large eggs one at a time, making sure each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract. This creates the custard that will transform into that creamy, French toast-like texture.

Soak the bread properly:

Pour the custard mixture evenly over the bread cubes in the baking dish, making sure to saturate any dry pieces on top. Use a spoon to press down gently and ensure all bread is moistened. Let sit for 20-30 minutes at room temperature so the bread fully absorbs the liquid - this step is crucial for creamy texture.

Bake until golden:

Place the dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be puffed and set but still have a slight jiggle in the very center. Don't overbake or it will become dry.

Make the vanilla sauce:

While the pudding bakes, combine 1/2 cup whole milk, 1/2 cup heavy cream, 1/2 cup brown sugar, and 2 tablespoons butter in a small saucepan over medium heat. Stir occasionally until the mixture steams. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to the steaming milk mixture, stirring constantly until thickened, about 2 minutes.

Finish and serve:

Remove the sauce from heat and stir in 1 teaspoon vanilla extract and a pinch of salt if desired. Pour some sauce over the warm bread pudding and serve immediately with extra sauce on the side. The pudding is best enjoyed warm when the texture is at its creamiest.

Pin it

The transformation that happens in the oven is remarkable - those plain bread cubes become this cohesive, custardy dessert with texture somewhere between French toast and cake. I love how the sauce seeps into all the crevices and makes every bite moist and flavorful. It's humble comfort food elevated to something you'd proudly serve to guests.

Understanding Bread Selection

The type of bread matters significantly. Enriched breads like brioche and challah contain eggs and butter that create superior texture and flavor. Plain white bread works but won't be as rich. Avoid whole wheat or heavily seeded breads as they can taste bitter when baked with custard. The bread must be stale or dried out - fresh bread becomes gummy.

Mastering Custard Temperature

Getting the milk mixture to the right temperature before adding eggs is critical. Too hot and you'll get scrambled egg bits throughout. The mixture should feel warm but not hot when you dip a finger in it - around 110-120°F is ideal. Take your time letting it cool rather than rushing this step.

Achieving Perfect Texture

The bread pudding should be creamy and soft throughout, not dried out or rubbery. The long soaking time allows the bread to fully absorb liquid. During baking, the custard sets but shouldn't become firm like a quiche - it should remain slightly jiggly in the center when done.

Customizing Mix-Ins and Flavors

This base recipe welcomes additions. Raisins, dried cranberries, chocolate chips, or toasted nuts all work beautifully. Add them when you arrange the bread in the pan. For boozy versions, replace some of the milk with rum or bourbon, or add a tablespoon of liquor to the finished sauce.

Storage and Reheating Guidelines

Bread pudding keeps covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or the whole dish covered with foil in a 300°F oven for 15-20 minutes. The texture changes slightly when reheated but is still delicious. Freeze for up to 2 months wrapped tightly.

Pin it

This recipe represents the best kind of home cooking - taking something simple and potentially wasteful and transforming it into comfort food that people genuinely crave. The fact that it uses ingredients most people already have makes it accessible, while the homemade vanilla sauce elevates it beyond basic to something special.

Frequently Asked Questions

→ Can I use fresh bread for bread pudding?

Yes, but stale bread works better. If using fresh bread, cube it and bake at 250°F for 10 minutes to dry it out, or leave it out overnight.

→ What kind of bread is best for bread pudding?

Brioche and challah are excellent choices because they're rich and soft. But any bread works - French bread, white bread, or even croissants.

→ How do I know when bread pudding is done?

It's ready when the top is golden brown and a knife inserted in the center comes out clean. This usually takes 40 to 45 minutes at 350°F.

→ Can I make bread pudding ahead of time?

Absolutely! You can bake it, let it cool, wrap it well, and freeze it for up to 2 months. Reheat in the oven before serving.

→ What can I add to bread pudding?

Try toasted pecans, raisins, chocolate chips, coconut, or any fruit you like. You can also add a splash of rum or bourbon to the sauce for extra flavor.

→ Do I have to let the bread soak in the custard?

It's not required, but letting it soak for 20 to 30 minutes before baking gives you a much creamier and fluffier texture.