Bread Pudding Recipe for 9x13 Pan: Easy & Delicious

Bread pudding is a comforting dessert that transforms leftover bread into a rich, custardy treat. Perfect for using up stale bread, this recipe yields a moist, flavorful pudding that everyone will enjoy. Its simple ingredients and straightforward steps make it an ideal dessert for family dinners or potlucks.

Ingredients

1 loaf (about 1 pound) of day-old bread (French bread, brioche, or challah), cut into 1-inch cubes
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 dried cranberries (optional)
Powdered sugar or caramel sauce for serving (optional)

Instructions

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

Place the bread cubes evenly in the prepared baking dish. If using, sprinkle raisins or dried cranberries over the bread.
In a large mixing bowl, whisk together 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, making sure all pieces are soaked. Gently press down with a spatula to help the bread absorb the liquid.

Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
Place the baking dish in the preheated oven and bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set (a toothpick inserted in the center should come out clean).
Remove from oven and let cool slightly. Serve warm or at room temperature, topped with powdered sugar or drizzled with caramel sauce if desired.

Tips

Choosing the bread: Stale or day-old bread works best as it absorbs the custard better. Brioche or challah add richness, but regular white bread is fine.
Substitutions: For a dairy-free version, use coconut milk and a plant-based cream. You can also substitute brown sugar for a deeper flavor.
Storage: Bread pudding keeps well for up to 2 days in the refrigerator. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Common mistake: Not soaking the bread long enough can lead to a dry pudding. Ensure the custard fully soaks into the bread before baking.

Serving Suggestions

Serve bread pudding warm with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream. For an extra indulgence, add a scoop of vanilla ice cream on top. It also pairs beautifully with a cup of coffee or a glass of dessert wine.

Variations

Experiment with different flavors by adding ingredients like chopped nuts, chocolate chips, or shredded coconut to the bread before baking. You can also swap out the raisins for chopped apples or berries for a fruity twist. For a savory version, skip the sugar and spices, and add cheese, herbs, and cooked vegetables for a bread pudding side dish.

Storage and Reheating

Stored properly, bread pudding can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, place individual portions in the microwave and heat for 30-60 seconds until warm, or reheat the whole dish in a 350°F (175°C) oven for about 10-15 minutes. Be cautious not to overheat, as this can dry out the pudding or cause the custard to curdle.

Frequently Asked Questions

Can I use fresh bread for this recipe?

Fresh bread is not ideal because it doesn’t absorb the custard as well as stale bread. If you only have fresh bread, you can toast it slightly or leave it out overnight to stale before using.

Can I make bread pudding ahead of time?

Yes, you can assemble the bread pudding a few hours before baking. Cover and refrigerate it until you’re ready to bake. Just add an extra 5-10 minutes to the baking time if baking straight from refrigerated.

Is bread pudding suitable for gluten-free diets?

Traditional bread pudding uses regular bread, which contains gluten. To make it gluten-free, use gluten-free bread and ensure all other ingredients are gluten-free. Check labels carefully when purchasing packaged ingredients.

Can I add alcohol to the bread pudding?

Yes, adding a splash of bourbon, rum, or brandy to the custard enhances flavor. Mix a tablespoon or two into the custard before pouring over the bread. Keep in mind that alcohol can make the pudding more moist and flavorful.

What is the best way to prevent the pudding from drying out?

Ensure the bread is fully soaked in the custard before baking, and do not overbake. Covering the dish with foil during baking can help retain moisture. Serving immediately or reheating gently also keeps it moist.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through.

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