Bread Pudding Recipe for 13x9 Pan: Easy & Delicious

Bread pudding is a comforting, versatile dessert that transforms leftover bread into a rich, custardy treat. Perfect for using day-old bread, it’s simple to prepare and always a crowd-pleaser. This recipe is scaled for a 13×9-inch pan, making it ideal for family dinners or potlucks.

Ingredients

6 cups of day-old bread, cubed (about 1 loaf, such as French bread or brioche)
2 cups whole milk
1 cup heavy cream
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: 1/2 cup raisins or chopped nuts

Instructions

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

Place the cubed bread into a large mixing bowl. If using raisins or nuts, sprinkle them evenly over the bread.
In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread absorbs the liquid. Let it sit for about 10 minutes to allow the bread to soak up the custard.

Transfer the soaked bread mixture into the prepared 13×9-inch pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove from oven and allow to cool slightly before serving. For a caramelized topping, you can broil the pudding for an additional 2-3 minutes, watching closely to prevent burning.

Tips

Substitutions: Use half-and-half instead of heavy cream for a lighter version, or add a splash of bourbon or rum to the custard for extra flavor.
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: Avoid over-soaking the bread, which can make the pudding too soggy. Also, don’t skip greasing the pan to prevent sticking.

Bread Choices: Day-old bread works best, but you can also use fresh bread if toasted lightly beforehand. Brioche adds richness, while whole wheat gives a nuttier flavor.

Serving Suggestions

Serve warm with a drizzle of caramel or chocolate sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. Fresh berries or sliced bananas also complement the creamy texture beautifully.

Variations

Chocolate Bread Pudding: Add 1/2 cup of chocolate chips or cocoa powder to the custard for a decadent twist.

Apple Cinnamon: Incorporate 1 cup of diced apples and a pinch more cinnamon for a fruity variation.
Vegan Version: Substitute eggs with silken tofu blended with a tablespoon of ground flaxseed, and use coconut milk instead of dairy.
Savory Bread Pudding: Omit sugar and vanilla, add cooked bacon, cheese, and herbs for a savory side dish or breakfast.

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 rewarm in a 350°F (175°C) oven for about 10-15 minutes until heated through. For best results, cover with foil during reheating to prevent drying out.

Frequently Asked Questions

Can I make bread pudding ahead of time?

Yes, you can assemble the bread pudding a day in advance, cover it tightly, and refrigerate overnight. Bake it fresh the next day for best texture and flavor.

What types of bread work best for bread pudding?

Stale or day-old bread like French bread, brioche, challah, or Texas toast works best because they absorb the custard without falling apart. Avoid very soft bread that may turn mushy.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Wrap individual portions tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

How do I prevent my bread pudding from being too dry or too wet?

Ensure the bread is fully soaked but not oversaturated. Baking until the custard is just set and the top is golden helps achieve the perfect moist but firm texture. Adjust soaking time based on bread type and freshness.

Is bread pudding suitable for gluten-free diets?

Only if you use gluten-free bread. Regular bread contains gluten, which is not suitable for those with gluten sensitivities or celiac disease. Look for certified gluten-free bread options.

Can I add fruit or nuts to the recipe?

Absolutely! Diced apples, berries, raisins, chopped pecans, or walnuts all add flavor and texture. Add them before soaking or sprinkle on top before baking.

Bread Pudding Recipe for 13×9 Pan: Easy & Delicious