Easy Bread Pudding Recipe for 9x9 Pan

Bread pudding is a comforting dessert that transforms leftover bread into a rich, custardy treat. This recipe for a 9×9-inch pan offers a perfect balance of sweetness and texture, making it ideal for family dinners or potlucks. Its straightforward method ensures a moist, flavorful pudding every time.

Ingredients

4 cups day-old bread, cubed (about 6-8 slices of bread)
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 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 9×9-inch baking dish with butter or non-stick spray to prevent sticking.

Place the bread cubes in a large mixing bowl. If using, sprinkle raisins or dried fruit over the bread, then toss gently to distribute evenly.
In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
Pour the custard mixture over the bread and fruit, ensuring all pieces are submerged. Gently press down with a spatula or spoon to help the bread absorb the liquid.

Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard, or cover and refrigerate for up to 2 hours for enhanced flavor.
Transfer the soaked bread mixture to the prepared 9×9 pan, spreading it evenly. Cover loosely with foil if desired.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and let cool for about 10 minutes before serving. This resting time helps the pudding set and makes slicing easier.

Tips

Use stale or day-old bread for best results, as it absorbs the custard better without becoming too mushy.
For a dairy-free version, substitute coconut milk and use a plant-based cream alternative. Adjust sugar accordingly.

If you prefer a crispy top, remove the foil during the last 10 minutes of baking or broil for 1-2 minutes, watching carefully to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds or until warmed through.

Serving Suggestions

Serve bread pudding warm or at room temperature, topped with a dollop of whipped cream, a drizzle of caramel or caramel sauce, or a scoop of vanilla ice cream for extra indulgence. It pairs well with fresh berries or a dusting of powdered sugar for a simple finish.

Variations

Chocolate Bread Pudding: Add 1/2 cup of chocolate chips or cocoa powder to the custard mixture for a richer, dessert-like twist.
Apple Cinnamon Bread Pudding: Incorporate 1 cup of chopped cooked apples and extra cinnamon into the bread before soaking.
Nutty Bread Pudding: Mix in chopped pecans, walnuts, or almonds for added crunch and flavor.

Vegan Version: Use almond or soy milk, coconut cream, and substitute eggs with flaxseed meal or commercial egg replacers.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-45 seconds, or reheat the entire dish in an oven at 350°F (175°C) for about 10-15 minutes until warmed through. For best results, reheat gently to preserve moisture and texture.

Frequently Asked Questions

Can I use fresh bread instead of stale bread?

Fresh bread can be used, but it may become too soft or soggy during baking. To mimic stale bread, you can lightly toast fresh slices or leave the bread out overnight to dry out before cubing.

How do I prevent the bread pudding from becoming too dry or too wet?

Ensure the bread absorbs enough custard by letting it sit for 10-15 minutes before baking. Avoid overbaking—check for doneness at 45 minutes. Using the right amount of custard and not overcrowding the pan also helps maintain moisture.

Can I make this ahead of time?

Yes, assemble the pudding, cover, and refrigerate for up to 2 hours before baking. This allows the flavors to meld and makes for a more flavorful dessert. Do not bake it straight from the fridge; let it sit at room temperature for 10 minutes before baking.

What if I want a firmer or softer pudding?

Adjust the baking time based on your preference. For a firmer pudding, bake a few minutes longer until the custard is set. For a softer, more custardy texture, remove from oven slightly earlier and let it rest for a few minutes.

Can I add other flavorings like lemon or orange zest?

Absolutely! Adding a teaspoon of lemon or orange zest to the custard enhances the flavor and adds a fresh citrus note. You can also stir in a splash of liqueur like Grand Marnier for an adult twist.

Is bread pudding suitable for gluten-free diets?

Traditional bread pudding relies on bread containing gluten. To make a gluten-free version, use gluten-free bread and ensure all added ingredients are gluten-free. This way, it remains accessible for those with gluten sensitivities.

Enjoy this classic, comforting dessert with its perfect balance of moist bread and rich custard. Whether for a cozy family dinner or a festive gathering, this bread pudding recipe is sure to satisfy everyone’s sweet tooth.

Easy Bread Pudding Recipe for 9×9 Pan