Easy Bread Pudding

This Easy Bread Pudding Recipe with hard sauce has a rich, creamy texture with a crunchy, sweet topping! With or without a drizzle of hard sauce, this is a phenomenal dessert and a super easy way to use up older bread!

Bread pudding is a staple dessert in my house! This easy bread pudding recipe is perfect for company with an elegant drizzle of brandy hard sauce, or just warmed up on a weeknight with a scoop of vanilla ice cream.

Simply mix together the 5 ingredients needed for the custard, pour over the bread and bake! I have added a cinnamon sugar bread topping that makes this the best bread pudding. I used to serve it and it’s many variations (like this pumpkin bread pudding or this lemon bread pudding) in the restaurant where I was the Executive Pastry Chef, and it would sell out every single night!

Professional Tips for Making Easy Bread Pudding

• Pick a soft, light bread. I love Challah, pain de mie or brioche bread in bread pudding because of their flavor, texture, and crust.
• Use larger pieces and keep the crust on! The larger pieces allow the custard to soak into the bread and create a cohesive pudding, but keep it from blending together into one solid brick. The crust doesn’t absorb as much of the custard so it will provide a different texture.
• Let the bread fully soak up the custard. Older bread will absorb the custard faster than fresh bread. The key is to allow it the time it needs so you don’t end up with dry bread and baked custard in between.
• You don’t have to use old bread. This is top secret, but you can use fresh bread for bread pudding! You just have to let the milk mixture fully soak in. You could also dry out the bread in the oven, but who has time for that?

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What is Bread Pudding?

Bread pudding is a baked custard made by soaking cubed bread in cream, milk, eggs and flavorings. The soaked bread is baked until set. It can be served warm, room temperature or cold, usually with a hard sauce, anglaise or ice cream.

Ingredients Needed

• Cubed Bread: I prefer brioche, challah or a soft white bread for bread pudding. The bread does add flavor!
• Milk: I use whole milk in this bread pudding for the milk flavor and fat. The more fat, the richer the custard!
• Heavy Cream: Heavy cream adds a richness to the bread pudding and it has a little natural sweetness. The fat in it makes for a thicker pudding with a smooth texture.
• Granulated sugar: Sugar is in the custard for sweetness and also to help thicken the bread pudding.
• Whole Egg: The egg in a baked custard is integral to thickening the custard.
• Kosher Salt: The kosher salt will enhance all the flavors, don’t skip it!
• Grated Fresh Nutmeg: I use a little grated fresh nutmeg in the custard, but if you don’t enjoy the flavor, omit it.
• Raisins: Feel free to omit these or use dried cherries instead! Currants are also lovely.
• Butter: Melted butter holds the sugar and spice on the crunchy bread topping, and adds a little extra richness to the pudding.
• Brandy: You can definitely taste the Brandy in the hard sauce, so choose one that you enjoy. If you don’t like the taste of raw Brandy, then choose one with an aroma that suits you.

Variations & Substitutions

• Half and half. You can substitute 2 ½  cups of half and half for all the cream and milk. I know the math doesn’t work on that, but trust me, it’ll all be fine. You can also substitute whole milk for the 2% or non-dairy milk and cream.   
• Get creative with the mix-ins. Add your favorite fruit, nuts or dried fruit. Don’t stress about how many to add, just mix them in until it looks right to you!
• Bake it in individual ramekins. Portion the pudding between buttered ramekins for individual desserts!
• Serve it with a different sauce. Serve this easy bread pudding recipe with the maple Bourbon sauce from my pumpkin bread pudding, vanilla anglaise, vanilla bean ice cream, salted caramel sauce, salted maple caramel sauce or even butterscotch sauce!

How to Make this Easy Bread Pudding Recipe

Use these instructions to make easy bread pudding with hard sauce! Further details and measurements can be found in the recipe card below.

Make the Bread Pudding:

Step 1: Preheat oven to 325°F. Butter or spray an 8 x 8 inch baking dish.  

Step 2: In a large bowl, whisk eggs until smooth. Whisk in milk, cream, sugar, butter, salt and freshly grated nutmeg until incorporated.

Step 3: Add the 5 cups of the cubed bread to the custard and mix with a wooden spoon or spatula until all of the bread is coated and has started to absorb the liquid. Mix in the raisins. Pour carefully into an 8 inch square baking dish, cover with plastic wrap and allow to sit on the counter for about 20 minutes.

Step 4: Prepare the sugared topping while the pudding rests. In a small bowl, mix sugar, butter, cinnamon, and pinch of kosher salt together. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.

Step 5: Bake in preheated oven for 40-50 minutes, or until the custard is set and jiggles like cheesecake. I like to press gently on the center of the pudding, you should feel some resistance.

Step 6: Let cool on a wire rack at least 20 minutes prior to serving. You can serve it warm, room temperature or cold. I prefer it warm or room temperature

Make the Hard Sauce:

While the pudding is cooking, make the sauce.

Step 7: Cream the butter until it is very soft. Add the sugar gradually, then the salt and beat these ingredients until they have a smooth, soft consistency.

Step 8: Beat in the brandy and egg and chill the sauce thoroughly.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious custard recipes!