13x9 Bread Pudding Recipe for a Comforting Dessert

Bread pudding is a classic, comforting dessert that transforms leftover bread into a rich, custardy treat. This 13×9 bread pudding recipe is perfect for feeding a crowd or making a family-sized indulgence, with simple ingredients and straightforward steps that guarantee a delicious result every time.

Ingredients

1 loaf (about 1 pound) day-old bread, cubed (white, French, or brioche)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1/2 cup raisins or chocolate chips (optional)
Powdered sugar or caramel sauce for serving (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter or non-stick spray.

Place the bread cubes in the prepared baking dish, spreading them out evenly. If using raisins or chocolate chips, sprinkle them evenly over the bread.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
Pour the custard mixture evenly over the bread cubes, pressing gently with a spatula to ensure the bread absorbs the liquid. Let sit for about 10 minutes to allow the bread to soak up the custard.

Place the baking dish in the preheated oven and bake uncovered for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool slightly for about 10 minutes before serving. Dust with powdered sugar or drizzle with caramel sauce if desired.

Tips

Substitutions: Use half-and-half or evaporated milk if you don’t have heavy cream. For a dairy-free version, try coconut milk combined with a plant-based cream.

Stale bread works best: The drier the bread, the better it absorbs the custard, resulting in a rich, moist pudding. Avoid using fresh bread.
Don’t skip soaking: Letting the bread sit in the custard for 10 minutes ensures it absorbs enough liquid, preventing a dry pudding.
Prevent sogginess: For a firmer texture, lightly press the bread down after pouring the custard, or bake a few extra minutes to set the pudding.

Serving Suggestions

Serve bread pudding warm or at room temperature, topped with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a scoop of vanilla ice cream. Fresh berries or a dollop of whipped cream also pair beautifully with this dessert.

Variations

Fruit-filled: Add chopped apples, berries, or pears to the bread before baking for extra flavor and texture.
Nutty: Incorporate chopped pecans, walnuts, or almonds into the bread mixture for added crunch.

Spiced: Mix in a teaspoon of ginger or a pinch of cloves for a warmer, spiced version.
Vegan: Use plant-based milk and egg replacers, and omit butter or use vegan margarine.

Storage and Reheating

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds or bake at 350°F (175°C) for about 10-15 minutes until warmed through. For best results, reheat in the oven to maintain the pudding’s moist texture and prevent it from drying out.

Frequently Asked Questions

1. Can I prepare bread pudding ahead of time?

Yes, you can assemble the bread pudding a few hours before baking. Cover and refrigerate it until ready to bake. Bake directly from the fridge, adding an extra 10 minutes to the baking time if needed.

2. What kind of bread is best for bread pudding?

Stale or day-old bread works best because it absorbs the custard without becoming too mushy. Popular choices include French bread, brioche, challah, or Italian bread. Avoid very soft or fresh bread, as it may turn soggy.

3. How do I prevent the pudding from becoming dry or overly soggy?

Ensure the bread is adequately soaked in the custard before baking. Do not overbake—check for doneness at 45 minutes. Using slightly less liquid or adding some fruit or nuts can also improve the texture.

4. Can I freeze bread pudding?

Yes, bread pudding freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F for 20-30 minutes or until heated through.

5. Is bread pudding suitable for gluten-free diets?

Traditional bread pudding uses gluten-containing bread. To make it gluten-free, substitute with gluten-free bread slices. Always check ingredient labels to ensure all components are gluten-free.

6. Can I make bread pudding without eggs?

Eggs help set the pudding and give it a custardy texture. To make an egg-free version, use a flaxseed or chia seed egg replacer or try a mixture of silken tofu blended with a bit of plant-based milk to mimic the custard consistency.

Enjoy this versatile, crowd-pleasing dessert that’s easy to adapt and perfect for using up leftover bread while satisfying your sweet tooth.

13×9 Bread Pudding Recipe for a Comforting Dessert