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Bread Pudding Recipe

Bread pudding with a custardy center and a lightly golden, caramelized top. Cubed brioche or French bread soaks in a spiced vanilla custard, then bakes until just set with a slight jiggle.
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Prep Time 25 minutes
Cook Time 55 minutes
soak 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread Base
  • 10 cup day-old French bread or brioche, cut into 1-inch cubes About 1 large loaf; use day-old for best soak.
  • 3 tbsp unsalted butter, melted For greasing and drizzling.
Custard
  • 4 large eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar, packed Packed for moisture and caramel flavor.
  • 2 tsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Vanilla Bourbon Sauce (optional but highly recommended)
  • 0.5 cup unsalted butter
  • 1 cup powdered sugar, sifted
  • 1 large egg yolk
  • 2 tbsp bourbon Or heavy cream for alcohol-free.
  • 1 tsp pure vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and toast the bread
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish generously with melted butter, leaving a light buttery coat on the sides. The dish should look glossy and well coated.
  2. Spread the bread cubes evenly in the baking dish so they form an even layer. If the bread is fresh, spread cubes on a sheet pan and toast in the oven for 8–10 minutes until slightly dried out.
Make and soak the custard
  1. Whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth. Stop when no sugar streaks remain and the mixture looks uniform.
  2. Pour the custard evenly over the bread cubes and press gently to ensure every piece is coated and submerged. The top should look evenly saturated.
  3. Let the pudding soak for at least 20–30 minutes at room temperature, or cover and refrigerate overnight for better absorption. You should see the bread swell and the liquid mostly soak in.
Bake
  1. Drizzle the remaining melted butter over the top of the soaked bread. You should see thin buttery streaks across the surface.
  2. Bake uncovered for 45–55 minutes at 350°F (175°C) until deep golden brown and just set in the center. A slight jiggle is okay, and a toothpick inserted in the center should come out mostly clean.
Make bourbon sauce and finish
  1. Melt the butter in a small saucepan over medium-low heat until fully liquid. The butter should look clear and lightly glossy, not browned.
  2. Whisk in the sifted powdered sugar until smooth. The mixture should thicken and look creamy with no dry lumps.
  3. Remove from heat and whisk in the egg yolk quickly, then return to very low heat for 1–2 minutes stirring constantly. The sauce should turn silkier and slightly thicker.
  4. Remove from heat and stir in the bourbon and vanilla. The sauce should look smooth and fragrant.
  5. Let the bread pudding rest for 10 minutes before serving. It should firm up slightly while still warm.
  6. Drizzle generously with the warm bourbon sauce and serve immediately. The sauce should sink into the custardy center.

Notes

For the best texture, use day-old bread and press the cubes down until you don’t see dry spots—this prevents a custard-only pocket. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave until just warm. Freezing is not recommended for the custard texture. For a dairy-light swap, use lactose-free milk and half-and-half in place of the whole milk and heavy cream.