Traditional Bread Pudding 9x13 Recipe for Classic Comfort

Bread pudding is a timeless dessert that transforms day-old bread into a rich, custardy treat. Its warm, comforting flavors make it a perfect finish to any meal, and this classic 9×13 recipe delivers just that—simple, hearty, and irresistibly delicious.

Ingredients

6 cups day-old bread, cubed (white bread, brioche, or challah work well)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 ½ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Optional toppings: raisins, chocolate chips, chopped nuts

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 the prepared baking dish, spreading them evenly. If using optional toppings like raisins or nuts, sprinkle them over the bread now.
In a large mixing 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 10-15 minutes to absorb the liquid.

Place the dish in the preheated oven and bake uncovered 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 allow to cool slightly before serving. For a richer presentation, serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Tips

Use stale or day-old bread: Fresh bread can be too soft and may turn soggy. Stale bread absorbs the custard better, resulting in a firm yet tender pudding.

Substitutions: For a dairy-free version, substitute coconut milk and almond milk. For a healthier twist, reduce sugar or add grated zucchini or apples.
Prevent sogginess: Let the bread sit in the custard for at least 10 minutes and press down gently to ensure even absorption without excess liquid.
Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes or until warmed through.

Serving Suggestions

Serve bread pudding warm or at room temperature. Top with whipped cream, vanilla ice cream, or a dusting of powdered sugar for added indulgence. A drizzle of caramel or chocolate sauce can elevate the dessert for special occasions.

Variations

Customize your bread pudding with different flavors and add-ins. Try adding chopped apples, pears, or berries before baking. For a chocolate version, fold in chocolate chips or cocoa powder into the custard. For a more decadent treat, swirl in cream cheese or mascarpone cheese before baking. Spices like ginger or cardamom can also add unique flavor profiles.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-45 seconds or reheat the entire dish in a 350°F oven for about 15 minutes. For best results, cover with foil to prevent drying out. Avoid reheating more than once to maintain texture and flavor.

Frequently Asked Questions

Can I use different types of bread?

Yes, you can experiment with various breads such as croissants, baguettes, or even gluten-free options. Keep in mind that denser or softer breads might affect the texture, so adjust soaking time accordingly.

Is bread pudding suitable for breakfast?

Absolutely! Bread pudding can be served as a breakfast dish, especially when made with lighter ingredients or topped with fresh fruit and yogurt. Its comforting nature makes it a versatile meal option any time of day.

Can I make this ahead of time?

Yes, assemble the pudding, cover, and refrigerate for up to 24 hours before baking. This allows the bread to fully soak up the custard and makes for an easy, ready-to-bake dessert or breakfast.

What if I want a less sweet version?

Reduce the sugar to ¾ cup or ½ cup depending on your preference. You can also omit optional toppings like chocolate chips or raisins to keep it lighter. Adjust spices accordingly for a balanced flavor.

Can I freeze bread pudding?

Yes, you can freeze baked bread pudding. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for 20-30 minutes.

What are some healthy alternatives?

Use whole-grain bread, reduce sugar, and substitute coconut or almond milk. Adding fruits like berries or apples can also boost fiber and nutrients while maintaining deliciousness.

Traditional Bread Pudding 9×13 Recipe for Classic Comfort