Ready in 1 hour 15 minutes (plus overnight drying) · Serves 6-8 · Technique: Custard-Soak & Bake · Storage: Refrigerator for 4 days.
If there is one dessert that defines pure, unadulterated comfort, it's this Classic Bread Pudding. It's the kind of old-fashioned, rustic dessert that feels like a warm hug, and it's one of my all-time favorite ways to use up leftover bread. This recipe isn't the light, airy kind; it's a true, decadent, custard-style bread pudding. It uses rich challah bread, both heavy cream and milk, and extra egg yolks to create a center that is impossibly silky, tender, and almost like a flan, all while the top bakes into a crisp, golden, sugary crust. It's a holiday-worthy dessert that's secretly simple enough to make any Sunday.
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My non-negotiable tip: You must use dried-out bread. On my first test, I used fresh challah, and it completely disintegrated in the custard, turning into a soggy, wet paste. "Stale" bread isn't enough-you must dry it (overnight or in a low oven) until it's hard like a crouton. This is the secret to a pudding with a distinct, tender, bread-like texture, not just mush.
A Classic, Rich, Custard-Style Dessert
This is the recipe I turn to for Thanksgiving or Christmas because it's a make-ahead dream and it's pure, nostalgic comfort. The magic is in the rich custard base. By using extra egg yolks along with the whole eggs, plus a 50/50 mix of heavy cream and whole milk, you get a final bake that is incredibly rich and silky, holding the tender, soaked bread cubes perfectly. It's the ultimate comfort-food dessert.
Why You'll Love This Recipe
- Incredibly Rich & Creamy: The combination of heavy cream, whole milk, and 5 total egg/yolks creates a luxurious, silky-smooth custard center.
- Crispy, Sugary Top: The final sprinkle of granulated sugar bakes into a delicate, crackly crust that is the perfect contrast to the soft interior.
- The Perfect Make-Ahead: This is a fantastic "Day Before" dessert. You can assemble it completely and refrigerate it overnight before baking.
- No-Fuss & Simple: This is a "dump-and-bake" style dessert. The ingredients are simple, and the technique is foolproof.
Ingredients
Here's what you'll need for this cozy, rich dessert. For the full list with precise measurements, see the recipe card at the end of the post!
- Bread: 1 (1-lb.) loaf of Challah bread. Brioche is the next best substitute. You'll need to let it dry out.
- Eggs: 2 large eggs plus 3 large egg yolks, at room temperature. The extra yolks are the secret to the richness!
- Dairy: Heavy cream and whole milk, both at room temperature.
- Sugar: Granulated sugar, plus an extra tablespoon for the top crust.
- Flavour: Pure vanilla extract, kosher salt, and optional ground nutmeg.
- Mix-Ins: Raisins are optional, but classic!
How to Make Classic Custard Bread Pudding
This is a simple "dry, soak, and bake" recipe. The most important step is drying the bread!
Step 1: Dry the Bread (The Most Important Step!)
First, I slice my challah bread into 1-inch cubes. The easiest way to dry them is to spread them on a baking sheet and leave them out on the counter, uncovered, overnight. (Or, for a quick method, place the bread on a baking sheet and bake at 200°F (93°C) for 20-30 minutes, until dry and hard, then let cool).
Step 2: Make the Custard
When I'm ready to assemble, I preheat my oven to 325°F (163°C). This low temperature is key for a gentle, even custard bake.
In a large mixing bowl, I whisk the eggs, egg yolks, vanilla, salt, optional nutmeg, and ⅔ cup of the granulated sugar. I whisk until it's smooth and pale, about 1 minute. Then, I whisk in the room-temperature milk and heavy cream until it's all combined.
Step 3: Soak the Bread
I add the dried-out bread cubes and the optional raisins to the large bowl with the custard. I use a spatula to toss and gently press the bread down, making sure every single piece is coated and starting to soak up the liquid.
I let this sit at room temperature for at least 10 minutes. This allows the dry bread to fully absorb that rich custard.
Step 4: Bake to Golden Perfection
I transfer the entire mixture to an 11" x 7" baking dish (or a similar 2-quart dish). I sprinkle the top evenly with the remaining 1 tablespoon of granulated sugar. This is the secret to the crackly top!
I bake for 40 to 45 minutes. The bread pudding is done when it's puffed, golden brown on top, and the center is set (it shouldn't be sloshy, but a slight wobble is fine).
I let it cool for at least 15-20 minutes before serving. It is best served warm! I love to finish it with a simple dusting of confectioners' sugar.
Common Mistakes to Avoid
- Using Fresh Bread: This is the #1 mistake. Fresh, soft bread will disintegrate in the custard and bake into a dense, soggy, uniform paste. You must use dried-out, hard bread cubes.
- Overbaking: This is a custard! If you bake it too long, the eggs will overcook and the texture will become rubbery and "scrambled." Pull it from the oven when the center is just set.
- Not Soaking the Bread: If you just dump the bread in, mix, and bake, the center bread cubes will be dry, and the custard will be a separate layer at the bottom. The 10-minute soak is essential.
Tips and Tricks for Success
- Room Temperature is Key: For the smoothest, most even-textured custard, using room-temperature eggs, milk, and cream is essential. This helps them combine beautifully and cook evenly.
- The "Jiggle" Test: The pudding is done when a knife inserted in the center comes out clean (or a toothpick comes out with just a few moist crumbs). The center should be set, not liquidy.
- Challah or Brioche Only!: You need a rich, eggy bread for this recipe. A lean French bread or a sourdough will not give you the same rich, custardy, decadent result. Challah or Brioche is a must.
- The Sugar Topping: Don't skip that final tablespoon of sugar! As it bakes, it creates a thin, crackly, crème-brûlée-like crust that is the perfect contrast to the soft pudding underneath.
Variations
This is a classic, but it's a perfect canvas for your favorite flavours!
- Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips or chunks along with the bread.
- Add Nuts: Add 1 cup of toasted, chopped pecans or walnuts.
- Make it "Holiday Spiced": Add 1 teaspoon of ground cinnamon and ½ teaspoon of allspice to the custard.
- Bourbon or Rum Sauce: This is a classic! Serve the bread pudding with a warm bourbon or rum-spiked caramel sauce or crème anglaise.
How to Serve
This is the ultimate cozy dessert, and it is best served warm.
- It's a perfect, rustic dessert for a Thanksgiving or Christmas table.
- I love to serve it in a shallow bowl with a giant scoop of vanilla bean ice cream; the cold ice cream melts into all the warm, custardy crevices.
- It's also fantastic with a dollop of freshly whipped cream or a drizzle of caramel sauce.
Make Ahead and Storage
This is one of the best make-ahead desserts you can make!
- Make Ahead: You can assemble the entire dish (bread soaking in the custard, in the baking dish) up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready, let it sit on the counter for 30 minutes, then sprinkle with sugar and bake as directed (it may need an extra 10-15 minutes).
- Storage: Store leftovers, tightly covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is to cover the dish with foil and bake in a 325°F (160°C) oven for 15-20 minutes, until warmed through. You can also microwave individual portions for 60-90 seconds.
Recipe Notes / What I Learned
This recipe is all about the richness of the custard. Using 3 extra egg yolks in addition to the 2 whole eggs is what makes this a "pudding" and not just "soaked bread." The yolks add an incredible richness, fat, and binding power that create that silky, flan-like texture in the center. It's an old-fashioned trick that makes a huge difference.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅛th of recipe): ~480 calories · 10g protein · 48g carbs · 28g fat (This is an approximation and can vary based on the exact bread and dairy used.)
Bread Pudding
Equipment
- Baking sheet (optional, for drying bread)
- Large bowl
- Whisk
- 11" x 7" baking dish
Ingredients
Group: Bread Pudding
- 1 (1-lb.) loaf challah bread cut into 1" cubes
- 2 large eggs
- 3 large egg yolks
- 1 Tbsp. pure vanilla extract
- ½ tsp. kosher salt
- ¼ tsp. ground nutmeg (optional)
- ⅔ cup granulated sugar
- 1 tbsp. granulated sugar for topping
- 2 cups heavy cream
- 2 cups whole milk
- ¼ cup raisins (optional)
Group: For Sprinkling
- Confectioners' sugar
Instructions
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.)
- Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and ⅔ cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat. Let sit to allow bread to soak up custard, about 10 minutes.
- Transfer mixture to an 11" x 7" baking dish. Sprinkle top with remaining 1 tablespoon sugar.
- Bake bread pudding until center is set, 40 to 45 minutes. Let cool. Sprinkle with confectioners' sugar.
Notes
Nutrition
FAQs
Can I make this with regular sandwich bread?
I would not recommend it. A rich, eggy bread like Challah or Brioche is essential for the classic, decadent, rich texture. Sandwich bread is too lean and will just fall apart.
Can I make this dairy-free?
Yes! This is a great recipe for dairy-free subs. Use a plant-based brioche (many are available), a full-fat "barista" style oat milk instead of whole milk, and a canned, full-fat coconut cream instead of the heavy cream.
Can I make this in a different pan?
Yes, this will work in a 9x9 inch square pan (it will be thicker and may need 5-10 extra minutes of baking) or a 10-inch deep-dish pie plate.
