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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 baked in vintage metal serving dish.

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!

Why This is the Best Bread Pudding Recipe

  • Rich, moist and easy. There is the perfect amount of custard for the bread, so you know that all you have to do is let it soak and bake it until it’s set. No more dry bread pudding!
  • A crunchy, sugared cinnamon topping. My professional pastry chef secret is tossing some extra bread in cinnamon, sugar and butter for a crispy sweet topping. It provides the perfect textural contrast! If you have enough bread, double it.
  • The old-fashioned Brandy hard sauce. This sauce is boozy, rich and sweet. It plays beautifully with the bread pudding. You could also use a simple anglaise custard sauce or salted caramel sauce.

Professional Tips for Making Easy Bread Pudding

  • Pick a soft, light bread. I love Challah, leftover brioche buns, 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?
bread pudding served on black plates with hard sauce drizzle.
Caramel Pudding in blue glass with whipped cream
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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.

bread pudding slice textural detail.

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!
Bread Pudding Close Up Bite on Fork.

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.

In the professional kitchen I make large batches of bread pudding base by blending all the ingredients for the base with an immersion blender (stick blender), or you could use a regular blender.

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.

Alternately, you could place the prepped pudding in the refrigerator overnight.

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.

Sauce can be served warm or at room temperature. If you are concerned about the addition of a raw egg, then simply omit it. The egg loosens the sauce and makes the perfect consistency. Without the egg, you will want to serve the sauce warm.

Chef Lindsey’s Recipe Tip

Bread pudding is an incredibly easy dessert, but you want to make sure that the liquid has had enough time to absorb and the pudding is properly baked. Otherwise you will have a dry, sad dessert. More sauce and ice cream can also remedy that!

Make ahead instructions for Easy Bread Pudding

Prepare the pudding through Step 3, cover and refrigerate for up to 5 days. I always prepare the crispy topping fresh. The sauce can also be made ahead and refrigerated. Reheat prior to use.

bread pudding with crunchy sugared topping and hard sauce in dish.

Frequently Asked Questions

How do you keep bread pudding from getting soggy?

Bread pudding is often soggy from using bread pieces that are too small, adding too much custard, or under-baking it. I cut my bread into ½ -3/4 inch pieces to allow for some texture.

What kind of bread to use in bread pudding?

I prefer a soft, enriched bread like brioche or challah. The bread is one of the primary flavors, so choose a bread you enjoy. I find the crust on crusty breads to be too jarring in bread pudding even when softened, but that is personal preference.

How to serve bread pudding?

Bread pudding can be served warm, room temperature or cold. I prefer it warmed slightly and drizzled with hard sauce, crème anglaise, salted caramel sauce or butterscotch sauce. Vanilla ice cream is always a welcome addition!

How to store bread pudding?

Store unbaked bread pudding covered in the refrigerator for up to 5 days. Store baked bread pudding well-wrapped in the refrigerator for up to 7 days. Baked bread pudding can be frozen up to 2 months.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

bread pudding slice textural detail.
4.99 from 50 ratings

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!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 16 people

Ingredients 
 

For the Bread Pudding:

For the Topping:

For the Hard Sauce:

Instructions 

Make the Bread Pudding:

  • Preheat oven to 325°F. Adjust rack to the middle of the bottom half of oven. Butter an 8 x 8 baking dish.
  • In a large bowl, whisk eggs until smooth. Whisk in milk, cream, sugar, butter, salt and freshly grated nutmeg until incorporated.
  • 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.
  • 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.
  • 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.
  • 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

  • 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.
  • Beat in the brandy and egg and chill the sauce thoroughly.
  • Sauce can be served warm or at room temperature. If you are concerned about the addition of a raw egg, then simply omit it. The egg loosens the sauce and makes the perfect consistency. Without the egg, you will want to serve the sauce warm.

Notes

Flavor Tips – Allow the bread to properly soak up the custard or the resulting bread pudding will seem dry.
Variations – Add different spices, dried fruits or nuts!
Storage – Store unbaked bread pudding covered in the refrigerator for up to 5 days. Store baked bread pudding well-wrapped in the refrigerator for up to 7 days. Baked bread pudding can be frozen up to 2 months.
Bread Pudding Recipe Adapted from American Cookery, The First American Cookbook. 
Hard Sauce recipe from The Joy of Cooking (First Edition). I converted the measurements to current standards.
Hard Sauce: If you are concerned about the addition of a raw egg, then simply omit it. The egg loosens the sauce and makes it the perfect consistency. Without the egg, you will want to serve the sauce warm.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 253mg | Potassium: 153mg | Fiber: 2g | Sugar: 21g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 289
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Before You Go

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

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating




13 Comments

    1. Absolutely, Virgini! Sorry your comment slipped through the cracks. You can either freeze it baked or freeze it just prior to baking. I prefer to freeze it baked.

  1. 5 stars
    If you are doing a lot of heritage cooking rosewater is a staple from the colonial era. It has since been replaced in American baking by vanilla extract. Rosewater is still popular in Indian dishes and you can often find it in the international isle of your grocery.

  2. Just made a half recipe of the sauce to go with a fruity cobbler, ran out of vanilla ice cream, used while TBSP Brandy, wow, thank you!

  3. ABOUT 20 YEARS AGO I USED MAIDA HEATTER’S BOOKS THEY ARE GREAT! I HAD A HUGE COLLECTION OF
    COOK BOOKS – FINALLY DOWNSIZED AND GAVE THEM TO MY SYNAGOGUE
    THANK YOU FOR REMINDING ME OF MAIDA HEATTER….AND I STILL USE MY JOY OF COOKING –
    MY VERY FIRST COOKBOOK I RECEIVED IT AT A BRIDAL SHOWER 60 YEARS AGO

  4. This recipe was awesome. It’s so easy (just mix all the custard ingredients together versus other recipes where you cook here, pour there) and everyone loved it so much haha. I really wasnt expecting much because it’s the first recipe I’m trying, but it was amazing! And everyone was saying it’s the best B&B pudding they’ve ever had (: Thank you so much! 😀

    It was deliciously rich, and yes everyone was talking about the crispy topping (:

    Some changes I made: I added some baileys into the custard! And used another vanilla sauce because I prefer the more liquidy flowy kind (: But I’m sure yours would be amazing too 😀 And you’re right about serving the sauce warm! (: Thanks again for the awesome recipe!

    1. I’m so, so glad that you enjoyed it! It is certainly easy…once you get past cutting up all that bread! Any time I have a bread pudding without a crispy topping, it feels like something is missing. Mmmm baileys in the custard sounds delicious! I will absolutely have to try that! I prefer the liquid flowy kind of sauce too!

  5. I love bread pudding too! Wonder how this would be with an alternative milk (almond maybe?)– I’m somewhat lactose intolerant

    1. I could see bread pudding working with almond milk, but I can’t say I would want to try soy. Coconut could also be an interesting partial substitute. A lot of the richness comes from the heavy cream and milk, so you might want to add more cinnamon, nutmeg or allspice to yours. If you try it, let me know how it tastes!

    2. I just made bread pudding using Almond milk. No particular recipe. Off the cuff. Hawaiian sweet bread, raisins, honeyed pecan bits. custard: Almond milk cardamom pods soaked in the hot milk with butter and a dash of vanilla. Since the Almond milk is sweet just a tsp of sugar. When still hot out of the oven drizzled with bourbon. So yummy! Plus very alcoholic hard sauce made also with Bourbon.