Bread pudding is a comforting, versatile dessert that transforms simple bread into a rich, custardy treat. Perfect for feeding a large crowd, this recipe ensures everyone enjoys a warm, satisfying slice that’s easy to prepare ahead of time.
Ingredients
- 12 pounds day-old bread (French baguette, brioche, or challah), cut into 1-inch cubes
- 4 quarts whole milk
- 4 cups granulated sugar
- 2 cups packed light brown sugar
- 12 large eggs
- 1 cup unsalted butter, melted
- 4 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Optional: 2 cups raisins or chopped dried fruit
- Optional: Powdered sugar or caramel sauce for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease multiple large baking dishes or use several smaller ones to accommodate 60 servings.
- Place the bread cubes in a large mixing bowl. If using dried fruit or raisins, sprinkle them over the bread and toss gently to distribute evenly.
- In a large saucepan, combine the milk, granulated sugar, and brown sugar. Warm over medium heat until the sugars dissolve completely, then remove from heat.
- In a separate large bowl, whisk the eggs until smooth. Slowly pour in the warm milk mixture, whisking constantly to prevent curdling.
- Add the melted butter, vanilla extract, cinnamon, nutmeg, and salt to the egg mixture. Whisk until well combined.
- Pour the custard mixture over the bread cubes, ensuring all pieces are soaked. Gently press the bread down with a spatula to help absorb the custard. Let sit for 15-20 minutes to allow the bread to soak thoroughly.
- Transfer the mixture into prepared baking dishes, spreading evenly. Cover with aluminum foil.
- Bake for 40-45 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and let cool slightly before serving. Optionally, dust with powdered sugar or drizzle with caramel sauce for extra flavor.
Tips
- Use day-old bread or slightly stale bread for the best texture, as it absorbs the custard better.
- For a richer flavor, substitute some of the milk with heavy cream or half-and-half.
- To make the dish vegan, replace eggs with a flaxseed or chia seed mixture and use plant-based milk and butter alternatives.
- 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 10-15 minutes or until warmed through.
Serving Suggestions
Serve warm or at room temperature, garnished with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel or chocolate sauce. Pair with a scoop of vanilla ice cream or a side of fresh fruit for a complete dessert experience. Bread pudding also makes an excellent breakfast treat when served with coffee and fresh fruit.
Variations
- Chocolate Bread Pudding: Add 1 cup of chopped chocolate or chocolate chips to the custard before pouring over the bread.
- Apple Cinnamon: Mix in 2 cups of chopped apples and extra cinnamon for a fruity, spiced twist.
- Caramel Pudding: Swirl caramel sauce into the custard before baking for a caramel-infused flavor.
- Savory Bread Pudding: Omit sugar and spices, add cheese, herbs, and cooked vegetables for a savory dish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F for 10-15 minutes until heated through. For larger quantities, reheat covered in the oven at 350°F for 20-25 minutes. To freeze, cut into portions, wrap tightly, and store for up to 2 months. Thaw overnight in the refrigerator and reheat as described.
Frequently Asked Questions
Can I prepare bread pudding ahead of time?
Yes, you can assemble the bread pudding a day in advance. Cover and refrigerate overnight. Bake just before serving for best results, adding an extra 10-15 minutes to the baking time if cold from the fridge.
What type of bread works best?
Stale or day-old bread like French baguette, brioche, challah, or Italian bread works well because it absorbs the custard without falling apart. Avoid very soft bread that can turn mushy.
How do I make bread pudding vegan?
Replace eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), use plant-based milk like almond or soy milk, and substitute butter with coconut oil or vegan margarine. Follow the same baking instructions.
My bread pudding is too dry. What went wrong?
This often happens if the bread isn’t soaked enough or if it’s overbaked. Ensure the bread is fully submerged in custard and let it sit for 15-20 minutes before baking. Check for doneness and remove from oven once the top is golden and the center is set.
Can I add alcohol to the recipe?
Absolutely! Adding a splash of bourbon, rum, or brandy (about 1/4 to 1/2 cup) to the custard enhances flavor. Mix it into the custard before pouring over the bread. Keep in mind that alcohol can make the pudding more moist, so adjust baking time if needed.
How do I know when bread pudding is done?
The pudding is ready when the top is golden brown, and a knife inserted into the center comes out clean or with just a few moist crumbs. The custard should be set but still slightly creamy. Overbaking can make it dry, so keep an eye on it during the last 10-15 minutes.
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