Best Old Fashioned Bread Pudding Recipe 9x13

Old fashioned bread pudding is a comforting classic dessert that transforms simple bread into a rich, custardy treat. Perfect for using up leftover bread, it offers a warm, nostalgic flavor with a tender texture that everyone loves. This 9×13-inch recipe is easy to prepare and yields enough to serve a family or a crowd, making it an ideal choice for family dinners, potlucks, or holiday gatherings.

Ingredients

1 loaf (about 14 cups) day-old bread, such as French bread or brioche, cubed
4 large eggs
2 cups whole milk
1 cup heavy cream
1 ½ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Optional: ½ cup raisins or chopped nuts
For topping (optional): ¼ cup unsalted butter, melted, and ½ cup brown sugar

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Place the bread cubes in a large mixing bowl. If using, sprinkle the raisins or chopped nuts evenly over the bread.
In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula or spoon to ensure all the bread absorbs the liquid.
Let the mixture sit for about 10-15 minutes to allow the bread to soak up the custard, stirring occasionally to evenly distribute the liquid.
Meanwhile, if you’d like a caramelized topping, combine the melted butter and brown sugar in a small bowl.

Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly.
Optionally, drizzle the melted butter and brown sugar mixture over the top for a caramelized crust.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set in the center (a toothpick inserted in the middle should come out clean).

Remove from oven and allow to cool slightly before serving. For extra richness, serve with a drizzle of caramel sauce or a dollop of whipped cream.

Tips

If you don’t have day-old bread, you can lightly toast fresh bread slices in the oven for 10 minutes at 350°F to help dry them out.
For a dairy-free version, substitute coconut milk for the heavy cream and use plant-based butter or margarine for the topping.

To prevent a soggy pudding, ensure the bread is just soaked enough to absorb the custard but not so saturated that it falls apart.
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through.

Serving Suggestions

Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel or chocolate sauce. Fresh berries or sliced bananas also pair beautifully with this comforting dessert, adding a touch of freshness and acidity to balance the richness.

Variations

For a chocolate twist, add ½ cup of mini chocolate chips to the bread mixture before baking. You can also incorporate sliced apples or pears for a fruity variation. For a more decadent version, swirl in cream cheese or mascarpone before baking. To make it gluten-free, use gluten-free bread and ensure all other ingredients are certified gluten-free.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a serving in the oven at 350°F for about 10 minutes until warmed through. Alternatively, reheat individual portions in the microwave on medium power for 1-2 minutes. For best results, reheat slowly to preserve the custard’s texture and prevent drying out.

Frequently Asked Questions

Can I use fresh bread for this recipe?

Yes, but it’s best to use slightly stale or day-old bread. Fresh bread tends to be too moist and may result in a soggy pudding. To compensate, you can lightly toast the fresh bread or leave it out uncovered for a few hours to dry out slightly.

Is bread pudding suitable for gluten-free diets?

It can be, provided you use gluten-free bread and check that all other ingredients, such as vanilla extract and baking powder (if used), are gluten-free. Always verify labels to ensure safety for those with gluten sensitivities.

Can I make this recipe ahead of time?

Yes, you can assemble the bread pudding a few hours in advance and refrigerate it, covered. Let it sit at room temperature for about 15-20 minutes before baking. This allows the bread to soak thoroughly and can help develop flavors.

What if my pudding turns out too dry or too wet?

If it’s too dry, try soaking the bread longer or adding a splash more milk before baking. If it’s too wet or custardy, reduce the soaking time slightly next time or bake it a few extra minutes. Adjusting the custard-to-bread ratio can help achieve the perfect texture.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Let it cool completely, then cut into individual servings or store in a large airtight container. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for 15-20 minutes.

What’s the best way to serve bread pudding?

Serve it warm or at room temperature with your favorite toppings, such as whipped cream, vanilla ice cream, caramel sauce, or fresh fruit. For a more indulgent treat, drizzle with chocolate or butterscotch sauce. It’s equally delicious plain or with a dusting of powdered sugar.

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Best Old Fashioned Bread Pudding Recipe 9×13