Bread Pudding Classic Dessert

My neighbor knocked on the door one Tuesday evening with a loaf of day-old brioche she'd overbought, and by pure accident, that bread became the foundation of one of my most-requested desserts. I'd never thought much about bread pudding until that moment—it seemed like the kind of old-fashioned dish my grandmother made, all brown and heavy. But something about that soft, buttery bread soaking into a vanilla-scented custard changed my mind completely, and now I find myself deliberately leaving bread on the counter to stale, waiting for the excuse to make it.

I made this for a dinner party on a chilly November night, and I remember standing in the kitchen listening to the pudding puff up in the oven while my friends laughed loudly in the next room. When I brought it out with the warm sauce cascading over the top, the whole table went quiet for just a second, and then someone asked for seconds before even finishing the first bite.

Ingredients

• Stale bread, cubed (about 6 cups): French bread or brioche works beautifully because it's rich enough to soak up the custard without dissolving into mush—let it sit out for a day or two before using.
• Raisins (1 cup): These plump up as they bake and give you little bursts of sweetness, but don't shy away from swapping in dried cranberries or chopped dates if that's what you have.
• Whole milk and heavy cream (2 cups and 1 cup): The combination gives you that silky, luxurious texture that makes people think you've fussed way more than you actually have.
• Eggs (4 large): These bind everything together and give the pudding its custard-like center, so don't skip them or use fewer.
• Granulated sugar (3/4 cup): This sweetens the custard without overpowering the vanilla—taste the mixture before pouring if you like things sweeter.
• Vanilla extract (2 tsp): Real vanilla makes a noticeable difference here, so use the good stuff if you can.
• Spices—cinnamon and nutmeg (1/2 tsp and 1/4 tsp): These warm spices are subtle but essential, adding a gentle depth that makes people ask what's in it.
• Salt (1/4 tsp): Just enough to balance the sweetness and make the vanilla sing.
• Unsalted butter, melted (2 tbsp): This enriches the custard and gives the pudding a tender crumb.

Instructions

Prep your dish:

Preheat your oven to 350°F and give a 9x13 inch baking dish a light coating of butter so nothing sticks. This small step saves you frustration later.

Arrange bread and raisins:

Spread your bread cubes evenly in the dish and scatter the raisins over the top—think of it as building a foundation that the custard will seep into.

Mix the custard:

In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until the mixture is smooth and pale. You want no streaks of egg white visible.

Pour and soak:

Pour the custard evenly over the bread and raisins, then gently press the bread down a few times so it starts absorbing the liquid right away. Let it sit for about 10 minutes—this is when the magic really starts.

Bake until golden:

Slide the dish into the oven and bake for 40–45 minutes until the top is puffed and golden and a knife inserted in the center comes out clean. The pudding should jiggle just slightly when you shake the pan.

Make the sauce:

While the pudding bakes, combine cream, sugar, and butter in a small saucepan over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to simmer. Off the heat, stir in vanilla extract and a pinch of salt, then let it cool slightly.

Serve warm:

Let the pudding cool for just a few minutes so you don't burn yourself, then serve generous portions with the warm sauce drizzled over the top.

Save

My daughter asked me once why I always made this for her birthday instead of a traditional cake, and I realized it was because it reminded me of being held and cared for—there's something about warm bread and custard and cream that feels like love in a bowl. Since then, bread pudding has become our thing, the dessert that means comfort and celebration all at once.

When to Make This

This is the dessert I reach for on cold evenings when I want something warm and satisfying, or when I'm cooking for people I want to impress without spending hours in the kitchen. It's equally at home after a simple weeknight dinner or as the grand finale to a dinner party, and it reheats beautifully so you can make it a day ahead if you need to.

The Sauce Matters More Than You Think

I learned this the hard way the first time I made bread pudding without the sauce—it was fine, but the moment I poured that warm vanilla cream over the top, it transformed into something transcendent. The sauce isn't a garnish; it's the thing that turns a good dessert into one people actually remember.

Creative Twists and Make-Ahead Magic

Once you get comfortable with the basic recipe, it's fun to play around with different mix-ins and flavor variations depending on what you're craving or what's in your pantry. A splash of bourbon or rum in the custard adds warmth and sophistication, while swapping the raisins for chocolate chips turns it into something almost decadent.

• You can assemble the pudding up to 8 hours ahead, cover it, and bake it when you're ready—the flavors actually deepen as it sits.
• Leftovers keep for a few days in the fridge and warm up gently in a 300°F oven without drying out.
• Don't skip the vanilla extract in the sauce even if you're in a rush; it's the ingredient that makes people close their eyes and smile.

Save

There's something honest about bread pudding—it's humble and generous, asking only that you have bread to spare and a little time. Serve it warm, watch people's faces, and understand that you've just given them something far more valuable than dessert.

Recipe FAQs

→ What type of bread works best?

Stale French bread or brioche are ideal as they absorb custard well and add a tender texture.

→ Can I substitute the raisins?

Yes, dried cranberries, chopped dates, or chocolate chips make excellent alternatives.

→ How do I know when it’s done baking?

The pudding will be puffed, golden, and a knife inserted in the center should come out clean.

→ What does the sauce consist of?

The sauce is made from cream, sugar, butter, and vanilla, gently cooked until smooth and warm.

→ Can leftovers be reheated?

Leftovers reheat well in the oven or microwave for a quick warm treat.

→ Are there any common allergens?

This dish contains gluten, dairy, and eggs. Check dried fruit packages for possible sulphites.