Bread Pudding

5 from 4 votes

This Bread Pudding recipe is a true delight for anyone who loves cozy, comforting desserts. It's made with soft brioche bread soaked in a rich, sweet custard, spiced with cinnamon and nutmeg. You can add raisins and pecans for extra flavor and texture. Baked until golden and served with a homemade, buttery sauce, it's the perfect treat for any occasion.

Prep Time15

Cook Time1

Resting Time15

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bread pudding

Servings:

Calories: 502kcal

Author: Joanna Cismaru

Equipment

Ingredients

8 cups brioche bread cut into 1-inch cubes
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
½ cup brown sugar packed
5 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins optional
½ cup pecans chopped

Sauce

¼ cup butter unsalted
½ cup brown sugar packed
¼ cup heavy cream
1 teaspoon vanilla extract
1 pinch salt

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Place the brioche bread cubes in the prepared baking dish, distributing them evenly. If you're using raisins, sprinkle them over the bread. Set aside.
In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. If using nuts, sprinkle them on top. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
Bake the bread pudding for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
To make the sauce, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2-3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
To serve, cut the bread pudding into squares and drizzle with the warm sauce.

Notes

Bread Choice: Day-old brioche, challah, or any rich, soft bread works best as they soak up the custard mixture without becoming too soggy.
Custard Consistency: For a creamier pudding, increase the amount of heavy cream slightly and reduce the milk proportionately.
Spice Variations: Feel free to adjust the cinnamon and nutmeg to taste, or add a pinch of cardamom or allspice for a different flavor profile.
Add-ins: Raisins and pecans are optional but highly recommended for added sweetness and texture. You can also try other dried fruits or nuts.
Serving Suggestion: Serve the bread pudding warm for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition