What is bread pudding made of?

Bread pudding is made from a mix of stale bread , eggs, milk (or cream), sugar, and spices like cinnamon or nutmeg. Everything gets soaked together to form a rich, custardy mixture, then baked until golden brown. It’s simple, comforting, and a great way to use up leftover bread.

Is bread pudding supposed to be served hot or cold?

Here’s the good news — it’s delicious either way! Many people prefer bread pudding warm, especially with a drizzle of vanilla sauce or a scoop of ice cream. But it also holds up well when served cold, especially after it’s had time to set in the fridge. It’s really a matter of taste!

Can you make bread pudding ahead of time?

Absolutely. In fact, making it ahead can improve the flavor. You can prepare the full dish and keep it in the fridge overnight before baking. Or bake it ahead, refrigerate, and reheat when you’re ready to serve. Just be sure to store it tightly covered to keep it moist.

What can I use instead of eggs or milk in bread pudding?

For egg-free versions, try flax or chia seed “eggs.” As for milk, plant-based options like almond, oat, or coconut milk work beautifully. These swaps let you enjoy bread pudding while staying true to your dietary needs.

Why is my bread pudding soggy in the middle?

Usually, soggy bread pudding means it wasn’t baked long enough or had too much liquid. Always use firm, day-old bread and make sure the custard is fully set before removing it from the oven.

Ultimate Bread Pudding Guide & Recipes

Description

This classic bread pudding recipe transforms leftover bread into a warm, comforting dessert using a rich custard base, cinnamon, and vanilla. It’s simple, nostalgic, and perfect for breakfast, brunch, or dessert.

Ingredients

Scale

6 slices day-old bread, torn into pieces
2 tablespoons unsalted butter, melted
½ cup raisins (optional)
2 cups whole milk
¾ cup white sugar
4 large eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
Spread the torn bread pieces evenly in the dish. Drizzle with melted butter and sprinkle with raisins if using.
In a medium bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla extract until well blended.
Pour the custard mixture over the bread. Gently press down the bread so it absorbs the liquid evenly.
Bake in the preheated oven for 45 minutes, or until the top is golden and springs back when lightly pressed.
Let cool slightly before serving. Enjoy warm with vanilla sauce, whipped cream, or ice cream.

Notes

For added richness, use brioche or challah bread.
You can substitute white sugar with brown sugar for a deeper flavor.
Add mashed bananas to reduce sugar content naturally.
This dish can be made ahead and reheated before serving.

Prep Time: PT15M
Cook Time: PT45M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 165
Sugar: 19g
Sodium: 140mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg

Keywords: bread pudding, classic dessert, leftover bread recipe, cinnamon pudding, vanilla bread pudding, easy baked dessert, custard dessert