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Bread Pudding Recip

This classic bread pudding is rich, warm, and comforting, made with custard-soaked bread and baked to golden perfection. Whether you prefer a buttery brioche bread pudding, a boozy bread pudding with bourbon sauce, or a rustic sourdough bread pudding, this recipe is easy to adapt and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 5 –6 cups day-old bread cubes brioche, croissant, or sourdough
  • 3 large eggs
  • 2 cups milk or half-and-half for creamier custard
  • ½ cup brown sugar or white sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup raisins nuts, or chocolate chips (optional)
  • For Bourbon Sauce optional:
  • ½ cup heavy cream
  • ¼ cup butter
  • ½ cup sugar
  • 2 tbsp bourbon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a medium baking dish.
  2. Place bread cubes into the dish.
  3. In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Pour custard mixture evenly over bread cubes, pressing gently so bread absorbs the liquid.
  5. Let sit for 10 minutes to soak.
  6. Bake uncovered for 40–45 minutes, or until the top is golden brown and the custard is set but slightly soft in the middle.
  7. To make bourbon sauce: In a saucepan, melt butter and sugar over medium heat, then stir in cream and bourbon. Cook until slightly thickened.
  8. Serve bread pudding warm with bourbon sauce, whipped cream, or ice cream.

Notes

  • For Southern bread pudding, add pecans or praline topping.
  • Use croissants for a rich, flaky version, or sourdough for a tangy twist.
  • Try a crockpot bread pudding by slow-cooking on low for 2–3 hours.
  • For a savory bread pudding, omit sugar and add cheese, herbs, and vegetables.
  • Leftovers keep in the fridge for up to 3 days. Reheat in the oven for best texture.