There’s no doubt about it. Old-fashioned bread pudding is the ultimate classic comfort food. It’s part monkey bread, part custard and just as cozy as a dessert can possibly be. (Just like these dessert recipes!) This dessert has seen many revivals over the ages. In fact, the first written recipe for bread pudding—then called custard puddinge—first appeared in the 17th century, but food historians suspect it was made long before the recipe was put to paper.
Why has this recipe endured for so long: likely because it’s one of the most delicious ways to use up day-old bread.
Thanks to Test Kitchen expert James Schend, you needn’t follow an ancient text or rent a time machine to indulge in this classic dessert. He’s sharing his best tips for how to make bread pudding the old-fashioned way. Read along as we guide you through this easy recipe for the best-ever bread pudding—or should we say puddinge?
How to Make Bread Pudding
Our go-to bread pudding recipe in our Test Kitchen is this one from former staffer Maria Petrella. It’s rich and lightly spiced—the perfect recipe to try if you’re new to this dessert or are looking for a classic rendition of bread pudding.
Bread Pudding Ingredients:
- 2 large eggs
- 2 large egg yolks
- 2-1/4 cups half-and-half cream
- 2 cups whole milk
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)*
- 3 tablespoons brown sugar
Sauce Ingredients:
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 1 cup half-and-half cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
Test Kitchen tip: Just like home cooks of time past, we agree that day-old bread works great in bread pudding. If you don’t have dinner rolls on hand, choose a sturdier bread that’s slightly stale. It will help absorb the custard better. (This tip works for homemade French toast, too!)
Test Kitchen-Recommended Tools
- Our beautiful ceramic baking dish is perfect for oven-to-table serving. It’s oven, microwave, dishwasher and freezer safe.
- This OXO whisk’s rubber handle will help you keep a firm grip while whisking the custard. It has also made our must-have basic kitchen tools list.
- Our 3-quart saucepan will give you more than enough room to whip up the bread pudding sauce. Like all of our cookware and bakeware, it’s Test Kitchen-approved, too.
Directions
Step 1: Combine the Fixings
Begin by preheating the oven to 350°F. While it’s getting toasty, wrangle together the first 10 ingredients to make the custard for your old-fashioned bread pudding.
Test Kitchen tip: For a silky-smooth consistency, it’s best if the milk, cream and butter are close in temperature. So wait a few minutes before you dump that fresh-from-the-microwave melted butter into the cold dairy.
In a large bowl, whisk together the first 10 ingredients until evenly blended. Toss in the bread and give it a gentle stir. Here the idea is to get the dinner roll cubes thoroughly soaked with the custard mixture.
Test Kitchen tip: Take extra care to beat the egg whites into the yolks before you add the bread. This will keep your custard from turning into scrambled eggs.
Step 2: Soak It
Transfer the ingredients into a baking dish. Make sure the rolls are fully saturated with the custard by gently pressing down on individual bread pieces with a spoon. Like a sponge, the bread will absorb more of the liquid.
Test Kitchen tip: Using dense bread? Let it soak in the custard a little bit longer. Place it in the fridge until it’s entirely saturated.
Step 3: Add Sugar and Wait
Next, sprinkle the brown sugar over the pudding. Let the pudding stand for about 15 minutes. You’ll know it’s ready when the bread has softened.
Step 4: Bake!
Pop the bread pudding in the oven and bake for 40 to 45 minutes. The dish will turn golden brown and start to puff. Remove from the oven when a knife poked into the center comes out clean. But don’t leave the kitchen just yet. While the pudding cooks, move on to the next step.
Step 5: Start Your Sauce
The secret to a good bread pudding is in the sauce. It can be a little finicky to get the consistency just right—but follow our lead and you’ll be in great shape. Begin by melting the butter in a large, heavy saucepan over medium heat.
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so that the sauce is simmering. (You should still see small bubbles gently rising to the surface.) Stir continuously for 15 to 20 minutes. During this time, the sauce will begin to thicken.
Step 6: Add the Final Touch
Once you’ve reached your desired consistency, remove from the stove and add the vanilla, sea salt and baking soda. Stir until combined and drizzle that heavenly goodness onto the bread pudding.
Step 7: Indulge
Your yummy old-fashioned bread pudding is ready! Grab your biggest serving spoon and scoop out a hefty portion while the pudding is still warm. My tip? Add a dollop of homemade whipped cream on top, or better yet, homemade vanilla ice cream.
How to Make It Even Better
For an extra boost of flavor, try adding in mix-ins like dried fruit, nuts or chocolate chips just before baking. Here are James’ favorite variations:
- Chocolate-Cherry: Stir in 3/4 cup dried cherries and 3/4 cup dark chocolate chips.
- Apricot-Almond: Stir in 3/4 cup chopped dried apricots and 3/4 cup toasted sliced almonds.
- Cranberry-Walnut: Stir in 3/4 cup dried cranberries and 3/4 cup toasted chopped walnuts.
- Fig-Pistachio: Stir in 3/4 cup chopped dried figs and 3/4 cup toasted pistachios.
How to Store Bread Pudding
Let it drop to room temperature, then cover and store in the fridge. Bread puddings typically last about two days without losing moisture. When you’re ready to eat, reheat it in the microwave or cut the pudding into pieces and cook on the stovetop. Add a little bit of butter to the pan so that the pudding crisps on each side. The texture is wonderful!
If you’d like to enjoy it for even longer, you can freeze your bread pudding. To freeze bread pudding, bake as you normally would and let it cool before placing it in an air-tight container. You can freeze it for up to three months.
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I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
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This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! —Maiah Albi, Carlsbad, California
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Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin
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The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. —Maria Petrella, Taste of Home Prep Cook
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I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! —Ronna Farley, Rockville, Maryland
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To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah
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When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients—bread, eggs, sugar and chocolate—I'm able to turn out this masterpiece in no time! —Erin Chilcoat, Smithtown, New York
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Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. —Jessie Apfe, Berkeley, California
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When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
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Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin
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This old-fashioned treat is so warm and comforting on chilly evenings. Pumpkin gives it great seasonal appeal, and the white chocolate sauce makes it even more irresistible. —Shirley Glaab, Hattiesburg, Mississippi
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I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
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Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.—Mary L. Gabriel, Las Vegas, Nevada
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I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
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My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
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All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
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This new twist on traditional bread pudding is a decadent and delicious family favorite! —Sonya Labbe, West Hollywood, California
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Every fall when I was young, my mom made bread pudding cupcakes. Today I keep up her tradition with my daughter and three grandkids by baking these treats. —Terrel Porter-Smith, Los Osos, California
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Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
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A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
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My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri
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I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina
Bread Pudding with Bourbon Sauce
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
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Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
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A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
Cranberry Bread Pudding
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Pumpkin Cranberry Bread Pudding
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
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I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Toffee-Pear Crisp Bread Pudding
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California
Christmas Bread Pudding
I served this bread pudding at the first Christmas dinner I made for my in-laws. Everyone loved it! —Jennifer Dignin, Westerville, Ohio
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I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
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I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
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These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
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Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
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All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
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Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
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My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I'm making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. —Aysha Schurman, Ammon, Idaho
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This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin
Spiced Pumpkin French Toast Casserole
What a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana
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Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. —Kathleen Fraher, Florissant, MissouriThe post How to Make Bread Pudding the Old-Fashioned Way appeared first on Taste of Home.
Nicole Doster, James Schend