The kitchen smells like Sunday afternoons: warm butter, caramelizing sugar, and a whisper of vanilla that makes the whole house feel like a hug. I love making this bread pudding when I want something cozy but not fussy — it takes day-old bread and turns it into pudding that’s custardy in the middle, slightly crisp around the edges, and just begging for sauce. I’ll warn you: you’ll want to stick around while it bakes, because the golden top and that gentle bubbling sound are half the satisfaction. Grab a wooden spoon and a mug of tea; this one feels like a soft blanket on a chilly night.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
This bread pudding comes together from simple pantry ingredients and rewards you with contrasting textures — a custardy, vanilla-infused center and golden, slightly crisp edges. It tastes like caramel, vanilla, and butter doing a cozy dance. It’s easy enough for a weeknight dessert but pretty enough for guests. Plus, it’s forgiving: bread from the thriftier end of the shelf becomes luxury. Who doesn’t love a dessert that smells incredible while it bakes?
Ingredients
For the Main Dish:
- 6 cups cubed day-old bread (about one 12 oz loaf French bread or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp melted unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
- Butter or nonstick spray for the baking dish
For the Sauce / Garnish (if applicable):
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 1 tbsp cornstarch mixed with 2 tbsp cold milk (slurry)
- Pinch of salt
How I Make It
Step 1:
Preheat the oven to 350°F and grease an 8×8-inch baking dish. Tear or cut your day-old bread into roughly 1-inch cubes and toss them in the dish so they fill it evenly. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3 eggs, 3/4 cup sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt. Pour the custard over the bread, pressing gently so the bread soaks up the liquid — you’ll see the custard disappear into the cubes. Let it rest for 15 minutes so the bread soaks thoroughly.
Step 2:
Stir in the 2 tbsp melted butter and optional 1/2 cup raisins or chocolate chips. I like a few pockets of chocolate that melt into ribbons. If your bread looks dry on top, push it down once more. Pop the dish into the oven and bake uncovered for 35–45 minutes. The scent of vanilla and butter will perfume your kitchen — that’s my favorite part.
Step 3:
Check for doneness at about 35 minutes. The pudding should puff slightly, the edges look golden-brown, and a knife inserted near the center should come out mostly clean with a few moist crumbs. If you like a crisper top, turn the oven to broil for the last 1–2 minutes — watch it closely so it doesn’t burn. You’ll hear a faint crackle as the top sets into a lovely crust.
Step 4:
While the pudding rests for about 10 minutes, make the vanilla sauce. In a small saucepan, combine 1 cup milk, 1/2 cup heavy cream, and 1/3 cup sugar over medium heat. Stir until warm and the sugar dissolves. Whisk the cornstarch slurry into the warm milk, bring to a gentle simmer for 1–2 minutes until slightly thickened, then remove from heat and stir in 2 tbsp butter and 1 1/2 tsp vanilla. The sauce should coat the back of a spoon and smell like warm vanilla and caramel.
Step 5:
Spoon warm vanilla sauce over each serving or offer it on the side. Sprinkle with a little extra cinnamon or toasted pecans for crunch. Serve warm, and watch people sigh. Leftovers taste even better the next day after the flavors settle.
Pro Tips
- Use day-old bread. It soaks liquid without turning into mush and gives a better texture.
- Don’t skip the 15-minute soak — it lets the custard penetrate and keeps the center soft and creamy.
- If you like more custard, swap 1/2 cup of bread for an extra egg + 1/4 cup milk for a richer set.
- Want a nuttier flavor? Brown the butter before adding it to the custard — it adds a toasty, caramel note.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Milk: Use almond or oat milk for a dairy-free version; swap heavy cream for full-fat coconut milk for richness (flavor will change slightly).
- Bread: Use gluten-free day-old bread for a gluten-free pudding; expect a slightly looser texture.
- Sugar: Swap up to half the sugar for maple syrup or honey — reduce other liquids by 1–2 tbsp if you do.
- Butter: Use coconut oil for dairy-free needs; note that you’ll lose some of the buttery magic.
Variations & Tips
- Boozy Raisin: Soak raisins in 2 tbsp bourbon for 30 minutes before adding.
- Apple-Cinnamon: Stir in 1 cup diced apples and 1/4 tsp nutmeg for a fall twist.
- Chocolate-Peanut Butter: Swirl 1/3 cup peanut butter into the custard and fold in 3/4 cup chocolate chips.
- Bread & Butter Pudding: Layer slices of brioche and dot with butter between layers for an ultra-luxe version.
- Citrus Brightness: Add 1 tsp lemon or orange zest to the custard for a fresh pop.
- Brown Butter & Pecan: Replace melted butter with browned butter and sprinkle toasted pecans before baking for a nutty crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the pudding, cover, and refrigerate for up to 24 hours, then bake straight from the fridge (add 5–8 extra minutes to the bake time). Store leftovers in the fridge for 3–4 days; reheat gently in the oven at 325°F or in the microwave.
- Can I double the recipe?
- Sure thing. Use a larger dish (a 9×13 works well) and bake for 45–55 minutes, checking doneness with a knife. The larger volume may need a few extra minutes to set.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different flavor and less rich mouthfeel.
- How do I know it’s done?
- You’ll know it’s done when the top looks golden and set, the edges pull slightly from the dish, and a knife inserted near the center comes out mostly clean with a few moist crumbs. The center should feel custardy, not runny.
- What if I don’t have ingredient X?
- No drama — swap raisins for chocolate chips or chopped dried apricots, use any sturdy day-old bread instead of brioche, or replace cinnamon with pumpkin pie spice for a seasonal twist.
How I Like to Serve It
I spoon warm squares onto small plates, drizzle generous ribbons of vanilla sauce, and add a dollop of whipped cream if I’m feeling fancy. It pairs beautifully with coffee or a dessert wine. Serve it for a cozy weeknight dessert, a potluck, or a holiday brunch — it fits all of those moods without fuss.
Notes
- Store leftovers covered in the fridge for up to 4 days. Reheat at 325°F for 10–12 minutes or microwave individual portions.
- Freezes well: wrap tightly and freeze for up to 2 months; thaw in the fridge overnight and reheat before serving.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!