Amazing Bread Pudding Recipe — cooking, recipes, bon apetit

Golden-brown

Sweet, simple, and endlessly flexible

This comforting bread pudding is a perfect example of how humble ingredients turn into something memorable. It’s ideal for breakfast, brunch, or dessert and fits right into a cooking, recipes, bon apetit mindset: approachable, delicious, and made with pantry staples. The method is forgiving, the variations are endless, and the finishing vanilla pouring custard elevates every bite.

Key takeaways

  • Use day-old or slightly stale bread for the best texture.
  • Rich breads such as brioche or challah make the pudding extra decadent.
  • Make ahead: soak the bread overnight in the fridge for an effortless bake the next day.
  • Serve warm with the vanilla pouring custard or a scoop of ice cream.

Ingredients

  • Main pudding
    • 6 cups cubed bread (about 2-inch pieces) — brioche, challah, or any bread on hand
    • 2 cups whole milk
    • 1/2 cup (100 g) granulated sugar
    • 3 tablespoons butter
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon (optional)
    • 3 large eggs
    • 1 tablespoon vanilla extract (or swap for 1 tablespoon bourbon or dark rum)
  • Vanilla pouring custard
    • 1 cup whole milk
    • 1 cup heavy cream (or 2 cups half and half)
    • 2 tablespoons butter
    • 1/2 cup packed light brown sugar (110 g)
    • 2 tablespoons cornstarch
    • 1/4 cup liquid for slurry (water, or bourbon/rum/brandy for a boozy note)
    • 1 tablespoon vanilla extract or vanilla bean paste

Step-by-step

  1. Preheat the oven to 350°F and butter an 8x8-inch casserole dish. Cut about six cups of bread into roughly 2-inch pieces. If the bread is fresh, dry it on a baking sheet in a 250°F oven for 10 minutes to help it absorb the custard better. Close-up of hands slicing a brioche loaf on a wooden cutting board with on-screen text: '6 cups of stale bread, cut into 2 inch cubes'.
  2. Arrange the bread evenly in the prepared dish, tucking a few crust pieces up for a pretty top. Bread pudding is a great way to turn leftover or marked-down loaves into something elevated. hands arranging cubed brioche in a blue baking dish, tucking crust pieces up
  3. Make the soaking custard: combine 2 cups whole milk, 1/2 cup granulated sugar, 3 tablespoons butter, 1/2 teaspoon salt, and 1 teaspoon cinnamon in a saucepan over medium heat. Heat until the butter melts and the mixture is warm, then remove from heat and cool for about 10 minutes.
  4. Whisk three eggs in a small bowl, then temper them by slowly whisking in the warm milk mixture a little at a time. Stir in 1 tablespoon vanilla or an equal measure of bourbon or dark rum for depth. Pour the custard evenly over the bread and press gently so all pieces get soaked. Let rest 20 minutes so the bread soaks through, or refrigerate overnight for a make-ahead option. Close-up of hands pressing cubed bread in a baking dish next to a row of eggs and a saucepan
  5. Bake at 350°F for 40 to 45 minutes, until the top is golden and a knife inserted into the center comes out clean. While the pudding bakes, prepare the pouring custard.
  6. For the custard sauce, combine 1 cup milk, 1 cup cream, 2 tablespoons butter, and 1/2 cup packed light brown sugar in a saucepan over medium heat. Make a cornstarch slurry with 2 tablespoons cornstarch and 1/4 cup liquid (water or a spirit like bourbon). When the milk mixture begins to steam, whisk in the slurry and continue stirring until thickened. Remove from heat and stir in 1 tablespoon vanilla and a pinch of salt. Hands pouring a cornstarch slurry from a small bowl into a copper saucepan of milk on the stove.
  7. When the pudding comes out of the oven, spoon the warm vanilla pouring custard over it. Reserve extra sauce for serving. Spoon pouring vanilla custard over bread pudding in a blue baking dish

Customizations and tips

  • Mix-ins: fold in toasted pecans, chocolate chips, dried fruit, or shredded coconut to the bread before pouring the custard.
  • Bread choices: sourdough adds a pleasant contrast with sweet sauce. Any bread works — use what’s available.
  • Make ahead: assemble and soak the pudding, cover, and refrigerate. Bake when ready for a warm, freshly baked dessert with no last-minute prep.
  • Serving: serve warm with extra pouring custard or a scoop of vanilla ice cream for a decadent touch.
Bread pudding originated centuries ago as a way to repurpose stale bread into a comforting dish. Today it is a blank canvas for flavors and a feel-good staple in many kitchens.

Serve and enjoy

This recipe nails what makes cooking, recipes, bon apetit so rewarding: simple technique, comforting results, and room for creativity. It’s a family-friendly favorite that transforms leftover bread into a memorable sweet. Try the classic version first, then experiment with mix-ins and a splash of bourbon in the custard for grown-up flair.

For a final reminder: the essence of bread pudding is flexible. Whether used for breakfast, brunch, or dessert, it celebrates thrift and taste in equal measure. Happy cooking, recipes, bon apetit—and enjoy sharing this warm, saucy classic.

Make it again and again, and don’t hesitate to tweak ingredients to match what’s in the pantry. The result will always be comforting, nostalgic, and delicious.

This article was created from the video Amazing Bread Pudding Recipe with the help of AI.

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