Easy Old Fashioned Bread Pudding Recipe 9x13

Old fashioned bread pudding is a cozy, comforting dessert that’s incredibly easy to make and perfect for using up day-old bread. Its rich custard base combined with warm spices creates a nostalgic treat that’s both simple and satisfying. This 9×13-inch recipe is ideal for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

1 loaf (about 14 cups) day-old bread, cubed (white or brioche works best)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Optional: 1/2 cup raisins or chopped nuts
Pinch of salt

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 in 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, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Let it sit for about 10 minutes to absorb the liquids.

Transfer the soaked bread mixture into the prepared baking dish, spreading it out into an even layer.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
Remove from the oven and allow to cool slightly before serving. For a caramelized top, you can broil it for an additional 2-3 minutes, watching carefully to prevent burning.

Tips

Use slightly stale bread for better soaking and texture. Fresh bread can become too soggy if soaked too long.
You can substitute whole milk and heavy cream with half-and-half or even dairy-free alternatives like coconut milk for a different flavor profile.
For a richer dessert, add a dollop of whipped cream or a drizzle of caramel sauce before serving.

To make it gluten-free, use gluten-free bread and ensure all other ingredients are gluten-free.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or maple syrup. Fresh berries or sliced bananas can also add a refreshing touch. This bread pudding pairs beautifully with a cup of coffee or a glass of dessert wine for a complete treat.

Variations

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

Coconut Bread Pudding: Use coconut milk instead of dairy and sprinkle shredded coconut on top before baking.
Apple Cinnamon Bread Pudding: Incorporate diced apples and increase cinnamon for a fruity, spiced version.
Caramel Pecan Bread Pudding: Top with chopped pecans and caramel sauce after baking for extra richness.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds or reheat the entire dish in a 350°F (175°C) oven for about 15 minutes until warmed through. For best texture, serve warm rather than cold, especially if you prefer the custard to be soft and gooey.

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 the best texture and flavor.

What type of bread is best for bread pudding?

Day-old, slightly stale bread such as white bread, brioche, challah, or French bread works best because it absorbs the custard well without becoming too mushy. Avoid very soft or fresh bread unless you dry it out slightly first.

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 in the refrigerator overnight and reheat as described above.

Is bread pudding suitable for gluten-free diets?

It can be, if you use gluten-free bread and ensure all other ingredients are gluten-free. Always check labels to avoid contamination.

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

Use slightly stale bread and don’t soak it too long. Bake until just set, and avoid overbaking, which can dry it out. Letting it rest for a few minutes after baking helps it set before serving.

Can I add alcohol like bourbon or rum?

Absolutely! Adding a tablespoon or two of bourbon or rum to the custard enhances flavor and adds a warm, boozy note. Reduce the milk slightly if adding alcohol to keep the custard balanced.

Easy Old Fashioned Bread Pudding Recipe 9×13