Easy Bread Pudding Recipe for a 9x13 Pan

Bread pudding is a comforting dessert that transforms day-old bread into a rich, custardy treat. Its versatility and simple ingredients make it a perfect use for leftover bread or a cozy weekend baking project. This recipe for a 9×13-inch pan yields a creamy, flavorful bread pudding that’s sure to satisfy both family and guests.

Ingredients

1 loaf (about 14-16 slices) of day-old bread (white, brioche, challah, or French bread)
4 large eggs
2 cups whole milk or heavy cream
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 cup raisins or dried cranberries (optional)
1/4 teaspoon salt
Butter for greasing the pan

Instructions

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

Cut the bread into 1-inch cubes or tear into bite-sized pieces. Spread the bread evenly in the prepared baking dish. If using dried fruit, sprinkle it evenly over the bread.
In a large mixing bowl, whisk together the eggs, milk or cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
Pour the custard mixture evenly over the bread in the baking dish, pressing gently to ensure the bread absorbs the liquid. Let it sit for about 10 minutes to soak thoroughly.

Place the dish in the preheated oven and bake uncovered for 45 to 50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove from the oven and let it cool slightly for about 10 minutes before serving. This allows the custard to set and makes slicing easier.

Tips

Use stale or day-old bread for the best texture, as it absorbs the custard better without becoming too soggy.

For a richer flavor, substitute heavy cream for part of the milk. You can also add a splash of bourbon or rum to the custard for an adult twist.
If you prefer a crunchy top, sprinkle some extra sugar or brown sugar on top before baking or broil for 2-3 minutes at the end.
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds until warm.

Serving Suggestions

Serve bread pudding warm or at room temperature, topped with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream. Fresh berries or sliced bananas also complement the rich custard beautifully.

Variations

Customize your bread pudding with different flavors: add chocolate chips or chunks for a chocolate version, incorporate chopped nuts like pecans or walnuts for crunch, or mix in shredded coconut for a tropical flair. For a citrus twist, add a tablespoon of orange zest or a splash of orange liqueur to the custard. Gluten-free bread options can also be used to accommodate dietary needs.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave and heat on medium power for 30-45 seconds, checking until warmed through. For best results, reheat in short intervals to prevent drying out. You can also reheat the entire dish in a 350°F oven for about 15 minutes, covered with foil, to regain its moistness and warmth.

Frequently Asked Questions

Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding up to the baking step and refrigerate it overnight. Allow it to come to room temperature for about 30 minutes before baking to ensure even cooking.

What types of bread are best for bread pudding?

Stale or day-old bread works best because it absorbs the custard without becoming too soggy. Brioche, challah, French bread, or white sandwich bread are popular choices. Avoid very soft bread that may disintegrate during baking.

Can I freeze bread pudding?

Yes, baked bread pudding can be frozen for up to 2 months. Allow it to cool completely, then wrap tightly in plastic wrap and foil. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for 20-30 minutes until heated through.

Is bread pudding suitable for gluten-free diets?

It can be, if you use gluten-free bread. Check ingredients carefully, as some breads contain additives or gluten. The custard ingredients are naturally gluten-free, but always verify labels.

Can I make a dairy-free version?

Yes, substitute coconut milk or almond milk for the dairy, and use a dairy-free bread. Keep in mind that the texture and flavor may vary slightly, but it will still be delicious.

What is the best way to serve bread pudding?

Serve it warm with toppings like whipped cream, vanilla ice cream, caramel sauce, or fresh fruit. For a more decadent treat, drizzle with chocolate or caramel sauce and sprinkle with chopped nuts.

Easy Bread Pudding Recipe for a 9×13 Pan