This classic Bread Pudding Recipe turns leftover bread and basic pantry staples into an incredible dessert, topped with rich caramel sauce and a scoop of whipped cream.
author’s note
Sweet, Custardy, and Totally Irresistible!
Inspired by a bakery-famous recipe, this bread pudding recipe is my absolute favorite!
My sister used to work at the bakery and always talked about how amazing their bread pudding was. After I finally tried it, I knew I had to recreate it at home. It’s a dessert known for its very sweet, caramel flavor with hints of vanilla.
This recipe gives a delicious blend of creamy, custardy texture (like crème brûlée!) with a slightly crispy top. It’s a twist on the traditional British recipe, Americanized to be extra sweet.
Bread Pudding Recipe Ingredients
| Ingredient | Swap or Key Note |
|---|---|
| Brioche Bread (day-old) | Challah or French bread also work—just soak a bit longer if using denser bread. |
| Egg Yolk | Makes the custard rich and smooth; whole eggs work too but give a firmer texture. |
| Heavy Cream | Use full-fat for the creamiest pudding; half & half works if you prefer lighter texture. |
| Brown + White Sugar | Use both for balance! Brown adds depth, white gives caramelization. |
| Vanilla Extract or Paste | Vanilla bean paste gives a stronger, bakery-style flavor; extract works too. |
| Melted Unsalted Butter | Brush some on before baking for the best golden crust. |
How To Make This Bread Pudding Recipe
- Prep: Heat oven to 375°F and butter an 8×8-inch baking dish.
- Mix Custard: Whisk together sugars, cream, eggs, vanilla, salt, and melted butter.
- Soak Bread: Add cubed brioche, gently stir to coat, and let sit a few minutes.
- Bake: Pour into dish, brush with butter, and bake 40–45 minutes until golden and set.
- Serve: Let rest a few minutes, then top with caramel sauce, whipped cream, or ice cream.
Quick Tip
Check out my other bakery-inspired treats like this Magnolia Bakery–style Banana Pudding or these Salted Caramel Cookies from a local shop.
Little Secrets That Make a Big Difference
- Soak bread, making sure a slight pool of custard is left at the bowl’s bottom. This ensures the pudding won’t be dry.
- Bake until set but with a slight wobble to maintain moisture.
- Let the pudding rest before serving to get clean slices.
Storage
- Storage: Cool completely, cover tightly, and refrigerate up to 3 days. Reheat gently in the oven or microwave until warm.
- Freezing: Wrap this bread pudding recipe tightly and freeze up to 3 months. Thaw in the fridge overnight, then reheat before serving.
Try These Dessert Favorites Next:
Classic Bread Pudding Recipe
Video
Equipment
- 8 x 8-inch baking pan 2-quart
Ingredients
- 13 slices brioche bread see note 1
- 5 tablespoons unsalted butter melted and cooled, divided
- 1 large egg yolk discard or save the whites
- 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 teaspoon cinnamon optional
- 2 cups heavy cream
- 1 cup dark brown sugar or light brown sugar, firmly packed
- 1/2 cup granulated sugar
- Sprinkle of powdered sugar
- Caramel sauce see note 2
- Whipped Cream see note 3
- 1 pint vanilla bean ice cream 1-ingredient “crème anglaise” (just melt the ice cream!) I love Tillamook
Instructions
- Preheat oven to 375°F. Set out an 8×8-inch (2-quart) baking dish.
- Quarter the brioche slices.
- In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of melted butter, whisking continuously. It’s okay if the butter clumps slightly.
- Add bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
- Transfer bread and custard mixture to the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle on) the remaining 2 tablespoons melted butter evenly on top. Bake 40–45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to overbake.
- Rest for a few minutes, then serve with one of the below options (my fave is option 2!):Option 1: Sprinkle powdered sugar on top and enjoy as is.Option 2: Prepare caramel sauce (see note 2 for ingredients). Add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil, then reduce heat and cook until thickened. Remove from heat and whisk. Prepare whipped cream: combine everything (see note 3) in a stand mixer and whisk until soft peaks form. Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Make crème anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir, then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bread Pudding Recipe FAQs
Bread pudding is made by combining bread with a mixture of cream, sugar, and eggs, then baking it. The texture is similar to the creamy centers of French toast.
After testing just about every type of bread, brioche has remained my top choice. Grab quality bakery brioche for the best possible flavor.
Yes, it’s even better the next day! The flavors blend and deepen. Reheat gently in the oven or microwave, or enjoy it cold straight from the fridge.
Serve This Bread Pudding Recipe With:
- Powdered Sugar: Add a light dusting on top, using a fine mesh sieve.
- Caramel-Vanilla Sauce: A quick, stovetop sauce with rich vanilla and caramel flavors.
- Whipped Cream: Make homemade whipped cream for a light and fluffy topping.
- Vanilla Bean Ice Cream: Adds a cold and creamy contrast to the warm pudding.
