Feastical

The Best Homemade Bread Pudding Recipe: Sweet, Creamy Comfort in Every Bite

Hey there, friend! Beau here, welcoming you back to my cozy corner of the internet, Feastical. If you’ve ever stood in your kitchen, looking at a loaf of bread that’s just a little too dry for a sandwich and thought, “Well, now what?” – then you and I are about to become best pals. Today, we’re transforming that “problem” into the ultimate solution: the most soul-satisfying, custardy, melt-in-your-mouth Homemade Bread Pudding you’ll ever make.

This isn’t just a dessert; it’s a culinary hug. It’s the edible equivalent of your favorite worn-in sweater. In a world that often feels complicated, this recipe is gloriously, beautifully simple. We’re taking humble, everyday ingredients and working a little bit of kitchen magic to create something truly indulgent. Whether you’re planning a festive holiday table, need a show-stopping potluck contribution, or simply want to treat your family on a Tuesday night, this bread pudding answers the call. It’s rich, lightly spiced with cinnamon and nutmeg, and holds that perfect texture—crispy, caramelized edges giving way to a soft, creamy center. So, grab your favorite mixing bowl and let’s make the house smell absolutely incredible. Trust me, your spatula is about to become a hero.

A Stale Loaf and a Grandma’s Wisdom

This recipe takes me right back to my grandma’s linoleum-floored kitchen. She was a wizard with what she called “rescue cooking.” Nothing went to waste. I remember one afternoon, eyeing a rock-hard baguette on her counter with disdain. “That’s trash, isn’t it?” I asked, ever the blunt kid. She just smiled her knowing smile, whisk in hand. “Beau,” she said, “the best desserts often start with ingredients that seem past their prime. Stale bread is just thirsty bread, waiting for a good soak.”

What happened next felt like a miracle. That tough, inedible bread soaked up a rich custard, softened, and baked into a golden-brown, pudding-like masterpiece. She served it warm with a dollop of cold, melting butter instead of sauce. That first bite was a revelation—sweet, eggy, comforting, and profoundly resourceful. It taught me a lesson I carry into Feastical every single day: great food isn’t about the fanciest ingredients; it’s about heart, a little know-how, and seeing potential where others don’t. Every time I make this, I think of her, and I hope this recipe becomes part of your own kitchen story.

Gathering Your Bread Pudding Crew: Ingredients & Insights

Here’s your shopping list for comfort! Don’t stress about exact brands—this is about feel-good cooking.

• 6 cups cubed stale bread (French or brioche): This is the star! “Stale” is key—it soaks up the custard without turning to mush. Day-old French bread gives a classic, sturdy texture. Chef’s Splurge: Brioche makes it unbelievably rich and tender. No stale bread? Cube fresh bread and toast it in a low oven for 10-15 minutes to dry it out.
• 2 cups whole milk & 1 cup heavy cream: The dynamic duo for our custard base. The milk provides the liquid, while the cream brings the luxurious, velvety mouthfeel. For a slightly lighter (but still delicious) version, you can use half-and-half for the entire 3 cups of liquid.
• 4 large eggs: Our binding agents. They set the custard as it bakes, creating that perfect pudding structure. Make sure they’re at room temperature for smoother blending!
• 3/4 cup granulated sugar & 1/4 cup brown sugar: White sugar brings sweetness, while brown sugar adds a subtle molasses depth and helps create those gorgeous caramelized bits on top. It’s a flavor power couple.
• 2 teaspoons vanilla extract: Pure vanilla is worth it here! It’s the aromatic backbone. If you’re feeling fancy, scraping the seeds from a real vanilla bean pod takes it to another level.
• 1 teaspoon cinnamon & 1/4 teaspoon nutmeg: The warm, cozy spice brigade. They smell like happiness while baking. Freshly grated nutmeg is a game-changer if you have it.
• Pinch of salt: Never skip this! Salt is the flavor enhancer that makes all the sweetness and spice pop. It balances everything beautifully.
• Optional: 1/2 cup raisins, chocolate chips, or chopped nuts: Your chance to personalize! I love a mix of golden raisins and pecans. Hate raisins? Leave ‘em out! This is your pudding.

Let’s Get Baking: Your Step-by-Step Roadmap to Pudding Perfection

Ready? Tie on your apron, and let’s do this. I’ll walk you through every step with my favorite kitchen hacks.

Step 1: Preheat & Prep. Fire up your oven to a cozy 350°F (175°C). Take your 9×13-inch baking dish and give it a light but thorough coating of butter, baking spray, or a neutral oil. This is our pudding’s home, and we don’t want it sticking to the sides! Chef’s Hack: Doing this first means your dish is ready to go the moment your bread is.

Step 2: The Bread Base. Pile your 6 cups of cubed bread right into the greased dish. It should look generous—it’ll settle as it soaks. Now’s the time to scatter in any of your optional mix-ins. Tuck them in amongst the bread cubes so every scoop gets a surprise.

Step 3: The Custard Whisk-Off. In a large bowl, let’s make the magic potion. Crack in your 4 eggs and give them a preliminary whisk to break them up. Then, pour in the milk, cream, both sugars, vanilla, cinnamon, nutmeg, and that all-important pinch of salt. Whisk it all together with enthusiasm until it’s completely smooth and homogenous. You shouldn’t see any streaks of egg or specks of sugar. Pro Tip: Whisk by hand here. Over-whisking with a machine can incorporate too much air, which we don’t want for our dense, creamy pudding.

Step 4: The Soak (The Secret Step!). Slowly and evenly pour your beautiful custard over the bread pile. Now, take clean hands or a flat spatula and gently press down on the bread. You’ll hear a lovely squelching sound as it starts drinking up that liquid. This ensures every nook and cranny gets saturated. Here’s the non-negotiable part: Walk away. Let it sit on the counter for a full 10-15 minutes. I set a timer. This soaking time is what separates good bread pudding from legendary bread pudding.

Step 5: Bake to Golden Bliss. Slide your dish into the preheated oven’s center rack. Bake for 40-45 minutes. You’re looking for a uniformly golden-brown top that’s slightly puffed, and a center that’s set (it should jiggle just a tiny bit, like set gelatin, not like liquid). If the top is browning too fast, you can tent it loosely with aluminum foil for the last 10 minutes.

Step 6: The (Brief) Wait. I know, the aroma is torture. But pull the dish out and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to finish setting fully, making serving so much easier. It will still be wonderfully warm.

Serving Your Masterpiece: The Grand Finale

Presentation is part of the fun! I like to slice my bread pudding into generous squares right in the dish. Then, using a flat spatula, I lift each portion onto a plate or into a shallow bowl.

Now, for the toppings—this is where personality shines! A simple dusting of powdered sugar through a fine-mesh sieve is elegant and sweet. A cloud of freshly whipped cream is classic and delightful. But my absolute favorite? A warm vanilla sauce or a drizzle of good bourbon caramel sauce. The contrast of warm pudding and a cool topping, or the synergy of warm-on-warm saucy goodness, is the final note of perfection. For a truly decadent breakfast-for-dessert vibe, a small scoop of vanilla ice cream melting over the top is absolutely acceptable. I won’t tell.

Make It Your Own: Delicious Recipe Variations

This recipe is a fantastic canvas. Here are a few of my favorite twists:

• Chocolate Chip Brioche Bread Pudding: Use brioche bread and a full cup of semi-sweet chocolate chips. You can even add a tablespoon of cocoa powder to the custard for a double chocolate hit.
• Apple Cinnamon Streusel: Fold 1 cup of finely chopped apples (like Granny Smith) into the bread. Before baking, top with a streusel made from 1/4 cup each of flour, brown sugar, cold butter cubes, and an extra pinch of cinnamon.
• Savory Bread Pudding (AKA Strata): Omit the sugars, cinnamon, and nutmeg. Add 1 cup of shredded cheese (gruyere is amazing), 1 cup of cooked sausage or bacon, and a handful of chopped herbs like chives or thyme to the custard. Perfect for brunch!
• Gluten-Free & Dairy-Free: Use your favorite gluten-free bread (toasted first) and swap the milk/cream for full-fat canned coconut milk. It’s incredibly creamy and has a lovely subtle coconut flavor.
• Tropical Escape: Swap raisins for chopped dried mango or pineapple, and add 1/2 cup of shredded sweetened coconut to the custard. A rum sauce on top is highly recommended here.

Beau’s Kitchen Notes: The Story Behind the Recipe

This recipe has evolved in my kitchen more times than I can count. I’ve made it in a cast-iron skillet over a campfire (carefully!), baked it in individual ramekins for a fancy dinner party, and even once accidentally used pumpkin pie spice instead of cinnamon. (Verdict: delicious accident!). The biggest lesson? Don’t fear the “stale.” I’ve used everything from leftover croissants and panettone to hot dog buns in a pinch. It all works. This dish is forgiving and kind—just like the best home cooking should be. It’s also my go-to “I need to bring a dessert” recipe because people are always so impressed, and they never guess how simple it truly is. The secret is our little friend, time, and that essential soaking period.

Your Bread Pudding Questions, Answered!

Q: My bread pudding came out too soggy in the middle. What happened?
A: The most likely culprit is not enough soaking time, or using bread that wasn’t dry enough. The custard needs time to penetrate. Next time, ensure your bread is truly stale/dry and let the mixture soak for the full 15 minutes. Also, double-check your oven temperature with a thermometer.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the whole dish—bread in the dish, custard poured over—cover it tightly, and refrigerate overnight. This is actually fantastic, as it allows for maximum absorption. Just let it sit on the counter for 20-30 minutes before baking the next day.

Q: What’s the best way to reheat leftovers?
A: To retain texture, reheat individual portions in the oven at 325°F for 10-15 minutes, or in an air fryer for about 5 minutes. The microwave will work in a pinch but can make it a bit rubbery.

Q: I don’t have a 9×13 dish. Can I use something else?
A> Of course! An 11×7 dish, a large oven-safe skillet, or even a deep-dish pie plate will work. Just keep an eye on the baking time—a deeper dish may take a few minutes longer, a shallower one a bit less.

The Best Homemade Bread Pudding Recipe : Sweet, Creamy, and Comfort in Every Bite

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• Author: BeauCollier

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Description

Transform stale bread into a rich, custardy dessert with crispy edges and a soft, creamy center. Perfect for dessert, brunch, or a cozy treat any night of the week. Optional add-ins let you personalize it with chocolate, nuts, or fruit.

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Ingredients

Scale 1x2x3x

• 6 cups cubed stale bread (French, brioche, or day-old bread)

• 2 cups whole milk

• 1 cup heavy cream

• 4 large eggs (room temp)

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• Pinch of salt

• Optional: ½ cup raisins, chocolate chips, or chopped nuts

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Instructions

1️⃣ Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish with butter or nonstick spray.

2️⃣ Layer Bread

• Place cubed bread in the dish.

• Scatter optional mix-ins evenly among the cubes.

3️⃣ Make Custard

• In a large bowl, whisk eggs lightly.

• Add milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt.

• Whisk until smooth.

4️⃣ Soak Bread

• Pour custard evenly over the bread.

• Press gently with spatula or hands to ensure all bread is soaked.

• Let sit 10–15 minutes.

5️⃣ Bake

• Bake 40–45 minutes until top is golden and center is just set.

• If browning too fast, tent loosely with foil for the last 10 minutes.

6️⃣ Cool & Serve

• Cool 15–20 minutes before slicing.

• Optional toppings: powdered sugar, whipped cream, vanilla sauce, caramel, or ice cream.

Notes

• Stale or toasted bread absorbs custard better than fresh bread.

• Let the custard sit on the bread for full 10–15 minutes.

• Baking times vary with pan size: deeper pans = slightly longer, shallower = slightly shorter.

• Leftovers reheat best in oven at 325°F (10–15 mins) or air fryer (5 mins).

Nutritional Information (Because We’re Curious!)

Let’s keep it real—this is a celebratory comfort dessert. A serving (1/8th of the recipe, without optional add-ins or toppings) provides about 320 calories. It offers approximately 8g of protein from the eggs and milk, 38g of carbohydrates primarily from the bread and sugar, and 16g of fat from the cream and eggs. It also has about 1g of fiber. Think of it as a rich, occasional treat. The joy and community it brings to your table are priceless nutrients, too! For specific dietary needs, the variation swaps (like gluten-free or dairy-free) can help customize it.

Final Thoughts: Your Invitation to Comfort

And there you have it, friend—my heart-on-a-plate, my grandma’s wisdom, and my favorite way to turn simplicity into splendor. This Homemade Bread Pudding is more than a recipe; it’s an invitation to slow down, to be resourceful, and to create something that genuinely feeds the soul. It’s proof that the most memorable meals often come from the humblest beginnings.

I hope you bake it, share it, and make it your own. Tag me over at @Feastical if you do—I love seeing your kitchen creations. Remember, around here, food should always taste like a warm hug. Now, go preheat that oven. Your warm, sweet, creamy, comforting bite of heaven awaits.

Happy cooking,
Beau