Bread Pudding
For this classic Bread Pudding, challah bread is soaked in a rich custard spiked with spiced rum and vanilla, and baked until golden. It’s a great make-ahead dessert, and wonderful with ice cream!
Bread pudding is proof that some of the most delicious things are also the easiest.
Like Creme Brulee, bread pudding is a dessert that anyone can pull off. Heck, my toddler could probably make it.
Because it’s so easy and so deliciously comforting, it’s a good option to make for many occasions, whether it’s the holidays, or a special weekend dinner.
My little brother is obsessed with bread pudding, and has requested we make it for every holiday and any other excuse that could possibly suffice.
In other words: we’ve tried bread puddings of all kinds. It’s a family favorite and a beloved dish.
I’ve made chocolate bread pudding, fruity bread puddings, and have experimented with various breads and flavorings in the custard.
But this is my favorite version of all for this classic dessert.
It’s a pretty classic rendition, and is flavored with a subtle spiced rum and raisin combination. It has simple ingredients but delivers fantastic results.
What Kind of Bread to Use
I like challah here since it’s easy to find, has a slightly sweet flavor, and a light and fluffy texture. However, you could also use brioche or cinnamon bread.
I do not recommend french bread or anything really crusty. Think soft and buttery type white bread, with a rich crumb.
Step by Step Overview:
Prep the Bread:
For a proper bread pudding, you need to stale the bread first, so the bread can absorb the custard.
For best results, I do this by cutting fresh bread into cubes, then leaving it out overnight, uncovered.
If you’re in a hurry, you can also bake the bread in a 300F oven for about 10 minutes, to dry out the bread. Be careful you don’t brown it. You’re only looking for stale bread where there’s less moisture than usual.
Prepare the Custard:
To make the custard mixture, whisk to combine large eggs, whole milk, heavy cream, brown sugar, vanilla extract, and spiced rum in a large bowl:
Toss the bread into the egg milk mixture, and also add some dried raisins:
Let the Bread Soak:
Let the bread sit in the creamy custard for 15 minutes, to gently absorb the liquid, and toss very gently when redistributing the bread.
Get Ready to Bake:
Pour the bread mixture from the large mixing bowl into a baking dish of your choice, set on a large baking sheet for easy oven transfer:
I’m technically using a 10″ diameter quiche dish (affiliate) because I think it’s pretty, but pretty much any baking vessel can be used.
You can bake in individual ramekins for single-serving portions, or bake it all in an 8×8 dish. Just make sure you keep your eye on it, and bake for less time in the single serving dishes.
Bake the bread pudding in a 350 F oven for just under an hour, until it still glistens in the center, but has crusty, golden brown edges on top.
If at any point the bread is browning too quickly, move the baking tray down a shelf in the oven, or cover loosely with aluminum foil.
Once baking is done, as the dish cools, it will “deflate” slightly and settle down further:
The raisins should now be juicy and plump, and the bread and custard will have combined into a new texture that’s creamy and rich. That’s the perfect bread pudding!
Serving Suggestions
Warm bread pudding is best, so try to serve promptly out of the oven. Room temperature is okay too. I do not recommend serving cold.
It’s great as is, but you can also add a Caramel Sauce, a scoop of vanilla ice cream, or a vanilla sauce to make it extra special.
Baklava and Peanut Butter Pie are some of my favorite make-ahead desserts for special occasions. Enjoy!
Recipe Tips and FAQ
This keeps best in the fridge for up to 5 days, but it can also be frozen. Store in an airtight container or tightly covered with plastic wrap so it doesn’t dry out.
Yes, for up to 3 months in a freezer-safe container.
Because it tends to be watery, I don’t recommend it. It’s better to add something like a raspberry sauce or dried fruit where the flavor is more concentrated.
Recipe Variations
This is an easy bread pudding recipe to change the ingredients up. I recommend trying it as written at least once, but feel free to experiment with mix-ins and flavors.
Chocolate chips – Change the raisins for semisweet chocolate chips or the chocolate of your choice.
Dried fruit – While raisins are classic, you may use your favorite dried fruit in its place. Try dried cherries or dried blueberries.
Extracts and Zest – You may add other flavor extracts or citrus zests like orange or lemon to the egg mixture. I recommend no more than two teaspoons total.
Maple syrup – Swap the rum for pure maple syrup for a different flavor and kind of sweetness.
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Easy Bread Pudding
Ingredients
- 8 cups cubed challah bread* slightly stale
- 1 cup heavy cream
- 2 cups milk
- 3 eggs**
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 tbsp dark spiced rum
- 1/2 cup raisins
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, and rum. It should be a gorgeous mocha color.
- Add the stale bread cubes and raisins, toss gently, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid.
- Pour all of the liquid and bread cubes into an 8×8 baking dish***, keeping in mind it will look like too much liquid, but it’s not. It will absorb during baking.
- Bake for 50-60 minutes, until it has set and soaked up the liquid. It should be golden on the edges, but still glisten a bit in the center.
- Serve as is, or with ice cream, a dusting of powdered sugar, or chocolate sauce. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in December 2020. Originally published in January 2012.
34 Comments on “Bread Pudding”
Made this pudding for Xmas party. Everyone loved it. Added roasted walnuts. Yum!
Colleen, that’s awesome! Love the addition of the roasted walnuts.
a wonderful flavor
What an excellent idea! Can’t wait to try this!
How did I miss this…and serving withice cram…you rock!
Would it be greedy to ask for a double helping please.
🙂 Mandy
I love the idea of serving it with ice cream specially when this is served freshly baked, the contrast of cold and hot is a good combination for this lovely dish.
Cinnamon bread and spiced rum…yum. The kitchen must have smelled wonderful.
That’s probably the most tempting and aesthetically pleasing bread pudding I’ve ever seen. I plan on doing one soon – I’ll try my hardest to match the high standard you’ve achieved here!
I agree with Greg, this is such a great way to reuse bread that probably would be thrown out if it went bad. I love this and this reminds me of the cinnamon pull apart bread I featured.. but in bread pudding form.. love it
Yes I remember seeing it on your blog and drooling LOL. That’s when I put it on my food to-do list!
It’s easy to make and really looks good , too ! Love the crusty top and the cinnamon flavor in every bite 😉
This looks absolutely stunning! I hate that I’m allergic to cinnamon, but I LOVE that you posted this recipe! Honey Bunny would LOVE this one! (me, too!)
Finding some leftover cinnamon bread would be a hard thing to do in our house. Perhaps I will get or make some just for this bread pudding-it definitely looks worth it. The final dish is something that I would gladly indulge in -yum!
I has a sneaky suspicion when you posted your cinnamon bread recipe that you’d use it in another way 🙂 your bread pudding looks absolutely awesome!
I love cinnamon bread in French toast and bread pudding and your custard is a gorgeous color.
We are clearly on the same wavelength with the cinnamon and raisin bread pudding! By oh my, I can’t even imagine how wonderful this must have tasted with the HOMEMADE cinnamon bread. Lovely, Joanne! x
Chocolate rum sauce please! This is such a great way to use up some great leftovers.