Bread Pudding Recipe 9x13: Classic Comfort Dessert

Bread pudding is a comforting, versatile dessert that transforms stale bread into a rich, custardy treat. Perfect for using up leftover bread, this 9×13 baked recipe delivers a warm, satisfying finish to any meal, with a custard that’s tender and flavorful.

Ingredients

6 cups day-old bread, cubed (about 1 loaf, challah, brioche, or French bread)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1/2 cup raisins or chopped dried fruit (optional)
Butter or non-stick spray for greasing the pan

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 evenly in the prepared baking dish. If using raisins or dried fruit, sprinkle them over the bread now for even distribution.
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 down gently with a spatula or spoon to ensure the bread absorbs the liquid and is submerged.

Allow the mixture to sit for 10-15 minutes to let the bread soak up the custard, or cover and refrigerate for up to 2 hours for deeper flavor.
Transfer the dish to the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool slightly for 5-10 minutes before serving. This helps the custard set and makes slicing easier.

Tips

Substitutions: Use half-and-half instead of cream and milk for a lighter version. Whole wheat bread can add a nuttier flavor, or gluten-free bread for dietary needs.
Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds or in a low oven to preserve moisture.
Common mistakes: Don’t skip soaking the bread; it ensures the pudding is moist and custardy. Overbaking can dry it out, so check for doneness around 40 minutes.

Flavor variations: Add a splash of bourbon or rum to the custard for extra depth. Top with nuts or caramel sauce for added texture and flavor.

Serving Suggestions

Serve warm or at room temperature, topped with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel or chocolate sauce. Fresh berries or sliced bananas also make a delightful accompaniment. For breakfast or brunch, pair with a cup of coffee or a glass of milk.

Variations

Chocolate Bread Pudding: Add 1/2 cup of cocoa powder to the custard and fold in mini chocolate chips before baking.

Apple Cinnamon Bread Pudding: Mix in 1 cup of chopped apples and increase cinnamon to 1 1/2 teaspoons for a fruity twist.
Vegan Version: Use plant-based milk (almond, soy, or coconut), flaxseed or chia seed egg replacer, and vegan bread to make a dairy-free, egg-free pudding.
Cheesecake Bread Pudding: Swirl in cream cheese before baking for a richer, cheesecake-like texture.

Storage and Reheating

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 30-60 seconds or place the entire dish in a 350°F (175°C) oven for about 15 minutes. For best results, add a splash of milk or cream before reheating to restore moisture. You can also reheat in a covered skillet on the stovetop over low heat, stirring gently to warm evenly.

Frequently Asked Questions

Can I prepare bread pudding ahead of time?

Yes, you can assemble the bread pudding a few hours in advance and refrigerate it covered. Baking just before serving allows the custard to set perfectly and ensures freshness.

What types of bread work best for bread pudding?

Stale or day-old bread works best because it absorbs the custard without falling apart. Challah, brioche, French bread, or even croissants add richness, but you can use any bread you have on hand.

Can I make this recipe dairy-free or vegan?

Absolutely. Substitute the dairy with plant-based alternatives like almond or coconut milk, and use egg replacers such as flaxseed or chia seed mixture. Vegan bread options are also available, and the custard will still turn out moist and flavorful.

How do I know when the bread pudding is done?

Look for a golden-brown top and a slightly puffed appearance. Insert a toothpick or cake tester into the center; if it comes out clean, the pudding is ready. The edges should be set, but the center may still be slightly soft, which is fine—it will firm up as it cools.

Can I freeze bread pudding?

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

What toppings go well with bread pudding?

Popular toppings include whipped cream, vanilla ice cream, caramel or chocolate sauce, chopped nuts, or fresh berries. These enhance the sweetness and add texture to the dish.

Bread Pudding Recipe 9×13: Classic Comfort Dessert