Homestyle Bread Pudding with Luscious Vanilla Cream

The Ultimate Classic Bread Pudding Recipe

There’s something truly magical about taking day-old bread and transforming it into a dessert that captivates and delights. Our Classic Bread Pudding recipe elevates stale bread by soaking it in a rich, spiced custard until it’s wonderfully soft. Baked to a golden perfection, it develops a slightly crisp top while remaining lusciously tender inside. A generous drizzle of sweet vanilla sauce completes this simple yet profoundly satisfying dessert, making it an unforgettable treat for any occasion.

This timeless dessert is not just a recipe; it’s an experience. Each bite offers a harmonious blend of soft, custard-soaked bread and fragrant cinnamon, all brightened by the delicate sweetness of vanilla. It’s a dish that evokes nostalgia, bringing to mind cozy evenings and family gatherings. Whether you’re an experienced baker or a novice in the kitchen, this straightforward recipe ensures a delightful outcome every time, proving that the best desserts are often the simplest.

Why This is Your Go-To Easy Bread Pudding Recipe

Every home cook needs a reliable, easy bread pudding recipe in their repertoire, and this one is destined to become yours. Over the years, I’ve savored countless variations of bread pudding, each with its unique charm—some brimming with nuts and raisins, others featuring decadent chocolate or a sophisticated whiskey sauce. Yet, at the heart of every delicious rendition lies the same fundamental, brilliant concept: humble bread cubes immersed in a rich milk and egg custard, delicately spiced with cinnamon, and crowned with a delightful sweet sauce. This recipe honors that timeless foundation, offering a straightforward path to an utterly comforting dessert.

What makes this particular recipe stand out is its unpretentious nature and the incredible flavor it delivers with minimal effort. It’s perfect for using up leftover bread, reducing food waste, and creating something truly special. The beauty of bread pudding lies in its forgiving character, making it an excellent choice for bakers of all skill levels. With simple ingredients and clear steps, you can achieve a professional-quality dessert that tastes like it took hours to prepare.

Make It Your Own: Exciting Bread Pudding Variations

While our Classic Bread Pudding is perfect as is, it also serves as an excellent canvas for culinary creativity. Feel free to infuse your bread pudding with additional flavors and textures to suit your preferences or seasonal cravings. Incorporating these add-ins is incredibly simple: just sprinkle your chosen ingredients evenly over the bread cubes in the baking dish before you pour the rich custard mixture over them. Here are some fantastic ideas to get you started:

• 1/2 cup raisins: For a touch of classic sweetness and chewiness.
• 1/2 cup chopped pecans: Adds a delightful crunch and nutty flavor. Walnuts or almonds would also be delicious.
• 1/2 cup chocolate chips: Transform it into a decadent dessert. Dark, milk, or white chocolate chips all work wonderfully.
• 1/2 cup chopped apples: For a fresh, fruity twist, especially good with a hint of nutmeg. Pears or berries can also be used.
• Zest of one orange or lemon: To add a bright, citrusy aroma and flavor.
• A splash of rum or bourbon (optional): For an adult twist, add 1-2 tablespoons to the custard mixture.
• Coconut flakes: To introduce a tropical note.
• Dried cranberries or cherries: For a tart and festive touch.

Experimenting with different spices is also encouraged. Beyond cinnamon, a pinch of nutmeg, cardamom, or even a mixed spice blend can deepen the flavor profile. Don’t be afraid to combine elements; chocolate chips and pecans, or apples and cinnamon, are always a winning combination. This versatility is what makes bread pudding a true favorite, allowing you to create a unique dessert every time.

Essential Ingredients & Tools for Classic Bread Pudding

Crafting the perfect homemade bread pudding begins with a few simple, high-quality ingredients and basic kitchen tools. You’ll find detailed measurements and specific instructions within the complete recipe card below, but here’s a breakdown of what you’ll need to create this comforting dessert:

• Cubed day-old bread: The foundation of your pudding. Stale bread, such as brioche or challah, is ideal as it absorbs the custard without becoming mushy. You can also use French bread, sourdough, or even leftover croissants for a richer flavor.
• Large eggs: Essential for the custard, providing richness and helping the pudding set beautifully.
• Milk: The liquid base for the custard. Whole milk offers the creamiest texture, but 2% will also work.
• Heavy cream: Adds an extra layer of richness and decadent mouthfeel to the custard. Don’t skip this for the best results!
• Granulated sugar: Sweetens the pudding, balancing the richness of the dairy and eggs.
• Vanilla extract: A key flavor enhancer, bringing warmth and aromatic depth to both the pudding and the sauce. Pure vanilla extract is always recommended.
• Cinnamon: The quintessential spice for bread pudding, infusing it with comforting warmth. Adjust to your preference.
• Powdered sugar (confectioner’s sugar): The base for the simple, elegant vanilla drizzle.
• 8×8 baking dish: The perfect size for this recipe, ensuring even baking and a beautiful presentation. A 9×9 dish can also be used, but the pudding might be slightly thinner.
• Large mixing bowl: For preparing the custard.
• Whisk: To ensure all ingredients are thoroughly combined and the eggs are light and airy.
• Measuring cups and spoons: For accurate ingredient proportions.

Having these items on hand ensures a smooth and enjoyable baking process. The beauty of this recipe lies in its reliance on pantry staples, making it accessible whenever the craving for a warm, sweet treat strikes.

Explore More Cinnamon-Infused Delights!

If the comforting aroma and taste of cinnamon are among your greatest culinary pleasures, then you simply must dive into My Favorite Cinnamon Recipes Collection. From fluffy donuts to hearty breads and every conceivable, ooey-gooey variation of the beloved cinnamon roll, this collection is designed to satisfy even the most fervent cinnamon enthusiasts. Prepare to be delighted by a treasure trove of sweet and savory treats, all featuring that irresistible spice. Each recipe is crafted to bring warmth and joy to your kitchen, proving that cinnamon truly makes everything better!

Step-by-Step: How to Make Classic Bread Pudding

Making homemade bread pudding is a straightforward process that yields incredibly rewarding results. Follow these steps carefully for a perfectly baked, delicious dessert:

• Prepare Your Baking Dish: Start by generously buttering an 8-inch square baking dish. This prevents sticking and helps create a lovely golden crust on the sides.
• Cube the Bread: Cut your day-old bread into uniform 1-inch cubes. Consistency in size ensures even soaking and baking. Arrange these cubes evenly in your prepared baking dish.
• Whisk the Custard: In a large mixing bowl, whisk the large eggs until they are a pale yellow and slightly frothy. This incorporates air and contributes to a lighter custard.
• Combine Custard Ingredients: To the whisked eggs, add the milk, heavy cream, granulated sugar, vanilla extract, and cinnamon. Whisk everything together thoroughly until all ingredients are well combined and the sugar has dissolved.

• Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a fork or the back of a spoon to ensure all the cubes are submerged and fully absorb the custard. This soaking step is crucial for achieving that signature soft, custardy texture.
• Preheat and Soak: Let the bread soak for at least 20 minutes at room temperature. During this time, preheat your oven to 350°F (175°C). The soaking allows the bread to fully hydrate, preventing dry spots in the finished pudding.
• Bake to Perfection: Place the baking dish on a rimmed sheet pan (to catch any potential spills) and bake on the middle rack of the oven for approximately 45 minutes. The bread pudding is ready when it’s puffed up, beautifully golden brown, and slightly crisp on top, but still has a slight wobble in the center—this indicates a creamy, set custard.
• Prepare the Vanilla Sauce: While the pudding bakes, prepare your simple yet exquisite vanilla sauce. In a small mixing bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth and of a drizzling consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.

• Serve and Enjoy: Serve the warm bread pudding with the homemade vanilla sauce. You can drizzle the sauce generously over the entire baking dish before serving, or offer it on the side, allowing each person to add their preferred amount. A dusting of powdered sugar or a dollop of whipped cream can also elevate the presentation and taste.

Discover More Timeless Favorites in My Classic Recipes Collection

For those who appreciate the enduring appeal of traditional dishes and beloved treats, my Classic Recipes Collection is a culinary journey back to basics. This curated selection features time-tested, tried-and-true versions of popular dishes that have stood the test of time. Here, you’ll find no-frills favorites that are simply delicious, honest, and comforting. From savory main courses to sweet indulgences, these recipes are designed to be reliable staples in your kitchen, ensuring delicious results every time. Explore the collection and rediscover the joy of truly classic cooking.

Tips for Storing and Reheating Your Bread Pudding

One of the many charms of bread pudding is how well it keeps, making it an excellent candidate for meal prepping or enjoying leftovers. Here’s how to ensure your delicious dessert remains fresh and flavorful:

To store leftover bread pudding: Allow the bread pudding to cool completely to room temperature after baking. This is crucial to prevent condensation, which can make it soggy. Once cool, cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. Store in the refrigerator for up to four days. Be aware that the longer it sets, the softer and more custard-like it will become, which many find even more appealing!

To reheat leftover bread pudding in the microwave: For quick individual servings, place a single portion on a microwave-safe plate. Microwave on medium power for 15-20 seconds, or until heated through to your desired warmth. Be careful not to overheat, as this can dry out the pudding.

To reheat leftover bread pudding in the oven: For a larger portion or to regain some of that lovely crisp top, preheat your oven to 300°F (150°C). Place the bread pudding (either the entire dish or a large portion) in an oven-safe baking dish, covering loosely with foil to prevent over-browning. Heat for about 8-10 minutes, or until warmed through. This method is great for serving a crowd and keeps the texture closer to freshly baked.

How to prep bread pudding in advance: This recipe is wonderfully accommodating for advance preparation. You can assemble the bread pudding up to one day before you plan to bake it. Simply prepare the pudding as instructed, up to the point of baking. Cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the dish from the refrigerator and take off the plastic wrap. Let it sit at room temperature for about 30 minutes while your oven preheats to 350°F (175°C), then bake as instructed. The extended soaking time in the refrigerator actually enhances the pudding, making it even softer and more intensely custardy.

Frequently Asked Questions About Bread Pudding

Here are answers to some common questions you might have about making and enjoying Classic Bread Pudding:

What kind of bread is best for bread pudding?

Day-old, slightly stale bread works best because it absorbs the custard mixture without becoming mushy. Brioche, challah, French bread, or even a good quality white sandwich bread (slightly dried out) are excellent choices. Avoid freshly baked, very soft bread as it can disintegrate during soaking and baking.

Why is my bread pudding soggy?

Sogginess can occur if the bread is too fresh, if too much liquid is used in the custard, or if it’s underbaked. Ensure you use day-old bread, follow the custard measurements precisely, and bake until the top is golden and puffed, and the center is set with a slight wobble.

Can I use frozen bread for bread pudding?

Absolutely! If you have leftover bread, cube it and freeze it. When ready to make bread pudding, simply thaw the bread cubes on the counter for a few hours or overnight before using. This is a great way to prevent waste.

Can I make bread pudding without heavy cream?

While heavy cream adds incredible richness, you can substitute it with half-and-half for a slightly lighter pudding. Using all milk is possible, but the final texture will be less decadent and rich.

How do I know when bread pudding is done?

The bread pudding is done when the top is golden brown and puffy, and a knife inserted into the center comes out mostly clean. The center should still have a slight jiggly quality, which means the custard is perfectly set but not overbaked. Overbaking can lead to a dry pudding.

Can bread pudding be frozen?

Yes, bread pudding can be frozen! Once cooled completely, wrap individual portions tightly in plastic wrap, then again in aluminum foil, or place in freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

What are some alternative toppings for bread pudding?

Beyond vanilla sauce, consider a warm caramel sauce, a bourbon glaze, a fruit compote (like berries or peaches), a scoop of vanilla bean ice cream, or a dollop of freshly whipped cream. A simple dusting of powdered sugar is also elegant.