12x18 Bread Pudding Recipe for a Delicious Dessert

Bread pudding is a comforting, versatile dessert that transforms day-old bread into a rich and satisfying treat. This 12×18 bread pudding recipe is perfect for feeding a crowd or making ahead for family gatherings, offering a balance of custardy softness and caramelized edges that everyone loves.

Ingredients

1 loaf (about 12 cups) day-old bread, preferably brioche, challah, or French bread, cut into 1-inch cubes
4 large eggs
3 cups whole milk or heavy cream (or a combination)

1 ½ cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, melted
Optional toppings:

½ cup raisins or dried cranberries
½ cup chopped nuts (walnuts, pecans, or almonds)
Powdered sugar or caramel sauce for serving

Instructions

Preheat your oven to 350°F (175°C). Grease a 12×18-inch baking dish with butter or non-stick spray.
Place the bread cubes in the prepared dish, spreading them out evenly. If using dried fruit or nuts, sprinkle them evenly over the bread.
In a large mixing bowl, whisk together the eggs, milk or cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

Pour the custard mixture evenly over the bread, pressing down gently with a spatula to ensure all bread absorbs the liquid. Let sit for 10-15 minutes to allow the bread to soak.
Drizzle the melted butter over the top of the soaked bread. This will help create a golden, crispy crust.
Place the baking dish in the preheated oven and bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set (a toothpick inserted in the center should come out clean).

Remove from the oven and allow to cool for 10 minutes before serving. The pudding will be hot and custardy immediately after baking.
Serve warm, topped with powdered sugar, caramel sauce, or your favorite toppings. It can also be enjoyed at room temperature or chilled.

Tips

Use stale or day-old bread for best absorption; fresh bread may become too soft and fall apart.

You can substitute whole milk with half-and-half or heavy cream for a richer pudding.
For a dairy-free version, replace milk with coconut milk or almond milk, and use dairy-free butter or margarine.
Ensure the custard mixture is thoroughly mixed to prevent uneven soaking—this results in a more uniform texture.

Serving Suggestions

Serve bread pudding warm with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or a glass of dessert wine like Moscato or Tawny Port.

Variations

Chocolate Bread Pudding: Add ½ cup of chocolate chips or cocoa powder to the custard for a decadent twist.
Fruit-Infused: Incorporate fresh berries, sliced apples, or pears into the bread before baking for a fruity flavor.

Spiced Version: Increase cinnamon and nutmeg, or add ginger and cloves for a more aromatic dessert.
Vegan Bread Pudding: Use plant-based milk, vegan butter, and replace eggs with flaxseed or chia seed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 1-2 minutes or reheat the entire dish in a 350°F (175°C) oven for about 15 minutes until warmed through. For best results, serve immediately after reheating to enjoy the custardy texture.

Frequently Asked Questions

Can I make bread pudding ahead of time?

Yes, you can assemble the bread pudding a day in advance, refrigerate it covered, and bake it when ready to serve. Just add the melted butter before baking and increase the baking time slightly if chilled.

What type of bread works best?

Stale or day-old bread like brioche, challah, or French bread yields the best texture. Soft bread may become too mushy, so avoid using fresh sandwich bread unless you increase soaking time or adjust the recipe.

How do I prevent the pudding from drying out?

Ensure the custard is evenly poured over the bread and allow it to soak for at least 10 minutes. Covering the dish with foil during baking can also help retain moisture, but remove it towards the end to develop a golden crust.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Wrap individual portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave before serving.

What if I want a less sweet pudding?

Reduce the sugar to 1 cup or less, or substitute with a natural sweetener like honey or maple syrup. Adjust the custard accordingly, but keep in mind that less sugar may affect the overall richness and caramelization.

Can I add alcohol for flavor?

Absolutely. Adding a splash of bourbon, rum, or brandy (about 2-3 tablespoons) to the custard enhances flavor, especially if serving as a special dessert. Just be mindful of alcohol content if serving to children or those avoiding alcohol.

12×18 Bread Pudding Recipe for a Delicious Dessert