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Amazing Bread Pudding: The Custardy Secret to Ultimate Comfort Dessert

Close-up of a moist slice of amazing bread pudding with a caramelized top, served on a white plate.
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Discover the best bread pudding recipe that yields incredibly moist and rich results every time. This old-fashioned dessert uses stale bread and features a creamy custard base, making it the ultimate comfort food for any gathering.

Ingredients

Scale
  • 10 cups stale bread, cubed (about 1 large loaf)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cubed stale bread, 1 cup sugar, cinnamon, nutmeg, and salt. Toss gently to distribute the spices evenly.
  3. In a separate medium bowl, whisk together the eggs and the remaining 1 cup of sugar until pale. Whisk in the vanilla extract, whole milk, and heavy cream until fully combined. This is your custard base.
  4. Pour the custard mixture evenly over the bread mixture in the large bowl. Gently press the bread down to help it absorb the liquid. Let it soak for at least 30 minutes, or up to 1 hour, pressing occasionally. This soaking time is the secret to a custardy texture.
  5. Pour the melted butter over the soaked bread mixture and gently stir it in.
  6. Transfer the entire mixture to the prepared baking dish.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. The center should still have a slight wobble, indicating moistness.
  8. Let the bread pudding cool slightly before serving warm, preferably with a creamy vanilla sauce or whiskey sauce.

Notes

  • For the best texture, use bread that is at least one day old. Brioche or challah works well for an indulgent dessert.
  • If you prefer a richer flavor, substitute 1/2 cup of the whole milk with bourbon or rum when making the custard.
  • Make this ahead: Assemble the pudding completely, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://yummagnet.com/best-bread-pudding-recipe-easy-moist/