Classic Bread Pudding. This easy, decadent bread pudding recipe comes together with sweet brioche bread baked in a cinnamon custard. This pudding bakes up soft and tender with a delicious crisp topping. Drizzle with some homemade vanilla syrup for the ultimate dessert!
- Brioche: a sweet brioche loaf is perfect for making bread pudding. If you can’t find a brioche, then challah is a great option also. These breads are rich thanks to the eggs in them and sturdy, making for the best bread pudding.
- Raisins: these are optional. Raisins seem to be a point of contention with some people. Personally I love raisins and they add an extra depth of flavor to each bite.
- Sugars: a combination of white and light brown sugar is used in this recipe.
- Milk: whole milk creates a creamier custard. You can use whatever milk you prefer, just keep in mind that the higher percent the creamier the pudding will be. You can also substitute a small portion for cream if you like!
- Eggs: this is going to create the custard, giving us a rich and decadent dessert!
- Vanilla: this can be vanilla extract or vanilla paste.
- Spices: a combination of cinnamon and nutmeg are my favorite. Feel free to add a small amount of cloves and ginger if desired.
- Butter: use unsalted butter to allow you to control the butter in the dish.
How to make Classic Bread Pudding:
- Dry out the bread by cubing and baking in the oven at 250℉ until bread is dry. This helps prevent soggy pudding.
- Prepare custard by combining sugars with egg and milk. Season with spices and vanilla.
- Pour melted butter into the baking dish. Add the dried bread and pour the custard mixture over the top.
- Bake until pudding is set. You should be able to shake the dish and the center will barely jiggle.
To create a crisper crust, after the bread pudding has finished baking, increase the temperature to 400℉ and bake an additional 5 minutes.
How to make Homemade Vanilla Syrup:
- Bring water to a boil.
- Combine sugar and cornstarch and add to the water. This will sweeten and thicken the water. Let this cook until nice and thick.
- Remove from heat, stir in milk or cream.
- Stir in butter and vanilla extract. Continue stirring while the butter melts.
- Let this sauce cool briefly before enjoying. Store in a sealed container in the refrigerator for up to 2 weeks.
How to add alcohol to this Bread Pudding Recipe:
It’s very common to have rum, whiskey, or brandy, included in bread pudding.
- Add alcohol into the egg mixture, 2-4 tbsp depending on preference.
- Add 1-2 tbsp into the vanilla syrup.
If you’re not into raisins, you can always add something else to your pudding! Some options would be:
- Toasted nuts (pecans or walnuts)
- Dried Cranberries or blueberries
- Chocolate Chips
More Desserts featuring Cinnamon:
- Arroz con Leche (Rice Pudding)
- Easy Baked Apples
- Easy Mexican Fried Ice Cream
- Sopapilla Cheesecake Rolls
Classic Bread Pudding
- 6-7 cups brioche or challah bread, cubed (20 ounce loaf)
- ½ cup raisins
- ½ cup sugar
- ½ cup light brown sugar
- 4 cups whole milk
- 4 large eggs
- 1 tbsp vanilla extract , or vanilla paste
- 1 tsp cinnamon
- 1 tsp nutmeg
- pinch salt
- 3 tbsp butter, unsalted
- 1 cup water
- 1 cup sugar
- 2 tbsp cornstarch
- ¼ cup butter, unsalted
- ¼ tsp salt
- 1 tbsp vanilla
- ¼ cup heavy cream
- Preheat oven to 250℉.
- Cut the bread to 1/2 inch cubes, and spread into a single layer onto a large baking sheet. Bake at 250 for 10-15 minutes to dry out.
- In a small bowl combine the sugars, add in the eggs and milk, whisk together. Add in the vanilla, cinnamon, nutmeg and salt.
- Pour melted butter into the bottom of a 2 1/2 qt baking dish, make sure to coat the sides and bottom of the dish.
- Add the bread into the dish, stir in the raisins, then pour the egg mixture over the top. Allow this to sit 15-20 minutes to let the bread soak up the mixture.
- Increase oven temperature to 350℉
- Bake at 350℉ for 55-60 mins. Pudding should only have a slight jiggle in the center when the dish is shaken.
- In a small saucepan bring water to a boil.
- In a small bowl combine the sugar and cornstarch.
- Add the sugar mixture to the boiling water. Whisk together until the sugar dissolves completely in the water.
- Reduce heat to low and continue to cook 4-6 minutes while the sauce thickens, stirring occasionally.
- Remove the sauce from heat, whisk in the cream or whole milk.
- Stir in vanilla and butter, stirring while the butter melts. Allow the sauce to cool for several minutes before serving over the bread pudding.
- Store the sauce in a sealed container in the refrigerator for 5-7 days.
- Bread pudding can be served warm, room temperature or cold. If desired to serve cold, allow the pudding to cool to room temperature, cover and store in the refrigerator for 4-5 hours before serving.
- Store leftovers covered in the refrigerator. To reheat leftovers, preheat oven to 350℉, cover the bread pudding with foil and bake for 5-10 minutes until warmed through.
- Freezer options: wrap well with foil and store in the freezer for up to 2 months. Defrost overnight in the refrigerator. Reheat in the oven for best results.
Photography by KJandCompany.co