Traditional Bread Pudding Recipe for 9x13 Pan

Classic bread pudding is a comforting dessert that transforms day-old bread into a rich, custardy treat. This traditional recipe is simple to make and perfect for using up leftover bread, resulting in a warm, flavorful dish that everyone loves.

Ingredients

6 cups day-old bread, cubed (such as French bread or brioche)
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
1/4 teaspoon salt
Optional: 1/2 cup raisins or 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 evenly in the prepared baking dish. If using raisins or nuts, sprinkle them over the bread evenly.
In a 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 lightly to ensure the bread absorbs the liquid. Let sit for about 10 minutes to allow the bread to soak up the custard.

Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool slightly before serving. Serve warm, optionally topped with whipped cream, vanilla sauce, or a dusting of powdered sugar.

Tips

Substitutions: You can substitute whole milk with skim or almond milk for a lighter version. Use any bread you have on hand, but denser breads like challah or brioche yield the best results.

Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving for best texture.
Common mistakes: Avoid over-soaking the bread, which can make the pudding soggy. Also, don’t skip the resting time after pouring the custard; it helps the bread absorb flavor.
Additional flavorings: Consider adding a splash of bourbon or rum to the custard for a richer flavor, or sprinkle some brown sugar on top before baking for a caramelized crust.

Serving Suggestions

Serve bread pudding warm or at room temperature. Complement it with a drizzle of caramel or vanilla sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent dessert experience.

Variations

Chocolate Bread Pudding: Add 1/2 cup of chocolate chips or cocoa powder to the custard for a decadent twist.
Apple Cinnamon Bread Pudding: Mix in diced cooked apples and a pinch more cinnamon for a fruity variation.

Savory Bread Pudding: Omit sugar and vanilla, add cheese, herbs, and cooked vegetables for a savory side dish or brunch item.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave 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 results, reheat gently to prevent drying out or overcooking.

Frequently Asked Questions

Can I use fresh bread instead of day-old bread?

While day-old bread works best because it absorbs the custard without becoming too soggy, you can use fresh bread if you toast or dry it slightly first. This helps achieve the right texture and prevents excess moisture.

How do I know when the bread pudding is done?

The pudding is ready when the top is golden brown, and a toothpick inserted into the center comes out clean. It should be slightly puffed and set, with no liquid custard remaining on the surface.

Can I make bread pudding ahead of time?

Yes, you can assemble the pudding a few hours in advance and refrigerate it covered. When ready to bake, let it sit at room temperature for about 15-20 minutes before baking to ensure even cooking.

Is bread pudding suitable for freezing?

Yes, bread pudding freezes well. Allow it to 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 or microwave.

Can I make this gluten-free?

Absolutely. Use gluten-free bread and ensure that any add-ins like nuts or dried fruit are gluten-free. The custard ingredients are naturally gluten-free.

What variations can I try to make it healthier?

Use skim or almond milk, reduce sugar, and add fresh fruit instead of dried or nuts. Incorporate whole grain bread where possible for added fiber. These tweaks make the dish lighter without sacrificing flavor.

Enjoy this timeless dessert that combines simple ingredients into a warm, satisfying treat perfect for any occasion or cozy night in.

Traditional Bread Pudding Recipe for 9×13 Pan