There’s nothing quite like a warm, comforting dessert, and this Ultimate Classic Bread Pudding is pure nostalgia in every bite. Made with soft brioche or challah, this rich, custardy dessert is baked to golden perfection with just the right amount of cinnamon and vanilla. Whether you’re craving something cozy on a chilly evening or looking for a way to use up leftover bread, this recipe is the answer. Plus, it’s incredibly easy to make with simple pantry staples!
Did you know that bread pudding dates back to the 11th century? Originally, it was considered a way to avoid wasting stale bread, but over time, it evolved into a beloved dessert across many cultures. From classic New Orleans-style versions to spiced European variations, this dish has stood the test of time—and for good reason!
With its soft, melt-in-your-mouth center and slightly crisp, caramelized edges, this bread pudding is guaranteed to impress. So, grab your ingredients, whip up this simple yet decadent treat, and get ready to enjoy a timeless dessert that never goes out of style!
Recipe Yield: 6-8 servings
INGREDIENTS
5 ½ cups cubed brioche or challah (slightly stale)
2 cup whole milk
1 cup heavy cream
½ cup granulated sugar
½ cup light brown sugar, packed
4 large eggs
3 tbsp unsalted butter, melted
1 tbsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
½ cup golden raisins (optional)
INSTRUCTIONS
1. Preheat the oven: Set to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
2. Make the custard: In a large bowl, whisk together milk, heavy cream, granulated sugar, brown sugar, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Soak the bread: Add the cubed bread to the custard, gently pressing it down to soak evenly. Let sit for 15 minutes to absorb the flavors. If using raisins, stir them in now.
4. Bake to perfection: Pour the mixture into the greased baking dish and bake for 45–50 minutes until the top is golden brown and the center is just set. A knife inserted should come out clean but slightly custardy.
5. Serve warm: Let cool for 10 minutes before serving. Enjoy with whipped cream, vanilla ice cream, caramel sauce, or a dusting of powdered sugar!
Helpful Tips to Perfect This Recipe
- Bread Matters: Brioche or challah provides the best rich texture. Slightly stale bread absorbs the custard better!
- Flavor Boost: The mix of brown and granulated sugar creates a deeper caramel-like sweetness.
- Keep it Moist: Avoid overbaking—check at 40 minutes and tent with foil if the top is browning too quickly.
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