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The Best Bread Pudding

A comforting and delightful bread pudding made with stale bread, creamy custard, and warm spices, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups stale or day-old bread, cut into 1"-2" squares Use a mix of different breads for best flavor.
  • 4 large eggs They act as the binding agent; substitute with flaxseed meal or applesauce for egg-free.
  • 2 cups whole milk Full-fat milk lends extra creaminess.
  • 1 cup heavy cream Use full-fat for richness.
  • 1 cup granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons vanilla extract Pure vanilla is preferred.
  • 1 teaspoon ground cinnamon Adjust to personal taste.
  • 1 teaspoon ground nutmeg Adjust to personal taste.
Sauce Ingredients
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons butter

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Spray a 9"x13" baking dish with non-stick cooking spray.
  3. Cut the bread into 1"-2" squares and add to a large bowl.
  4. In another bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until well combined.
  5. Pour the custard mixture over the bread, stirring gently to ensure all pieces are coated. Let soak for about 20 minutes.
Baking
  1. Spread the mixture into the prepared baking dish and bake for approximately 50-60 minutes, or until the center is set.
Sauce Preparation
  1. In a saucepan, whisk together sugar, flour, and heavy cream.
  2. Add butter and heat on medium until the mixture starts to boil. Whisk until slightly thickened, then remove from heat and stir in vanilla.

Notes

Allow bread to soak well to absorb the custard. Serve warm with sauce, whipped cream, or ice cream. Leftovers can be stored for up to four days in the fridge and up to three months in the freezer.