Bread Pudding

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make bread pudding, soak day-old bread cubes in a sweetened egg-and-cream custard, then bake at 350°F for 45–50 minutes until set and golden. A simple whiskey or vanilla sauce poured over the top finishes it.

Jump to Recipe

Stale bread has terrible public relations. Leave a loaf on the counter too long and suddenly everyone acts like it has failed, when really it may just be waiting for three cups of whole milk, a cup of heavy cream, four eggs, sugar, vanilla, cinnamon, nutmeg, and butter to completely change its career. Bread pudding works because dry bread is thirsty; those one-inch cubes can absorb a custard without immediately collapsing into paste.

Give the bread at least 30 minutes to soak before baking, pressing it down once or twice so the custard reaches every cube. At 350°F, the center sets while the exposed bread on top turns deep golden and the edges puff slightly. A knife inserted in the center should come out without liquid custard. This is the line between lush bread pudding and a pan of sweet breakfast soup, and nobody wants to discover that distinction with company over.

Then there is the whiskey sauce: butter, powdered sugar, egg, bourbon, and salt cooked until glossy and pourable. Take the butter-sugar mixture off the heat briefly before whisking in the beaten egg so it tempers instead of scrambling, then finish it gently over low heat. Pour that warm bourbon sauce over the rested pudding and the stale bread’s reputation is officially restored.

Prep20 minutes

Cook50 minutes

Total70 minutes plus 30 minutes soaking

Serves10 servings

DifficultyEasy

Ingredients

Servings

1 loaf (about 1 lb) day-old French bread, cut into 1-inch cubes (roughly 10 cups)
3 cups whole milk
1 cup heavy cream
4 large eggs
1½ cups granulated sugar
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup raisins (optional)
For the Whiskey Sauce:
½ cup (1 stick) unsalted butter
1 cup powdered sugar, sifted
1 large egg, beaten
3–4 tablespoons bourbon whiskey (adjust to taste)
Pinch of kosher salt

Instructions

1Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
2Spread the bread cubes evenly in the prepared baking dish. If using raisins, scatter them over and between the bread cubes now.
3In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
4Pour the custard mixture evenly over the bread cubes. Press the bread down gently with your hands or a spatula so every cube is saturated. Let the bread soak for at least 30 minutes at room temperature, pressing down once or twice during that time. Do not skip this step — it is the difference between bread pudding and custardy bread pudding.
5Bake uncovered at 350°F for 45–50 minutes, until the top is deep golden brown and the center is set. A knife inserted in the center should come out clean with no liquid custard. The edges will be slightly puffed and beginning to pull away from the pan.
6While the pudding bakes, make the whiskey sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the powdered sugar until smooth. Remove from heat for one minute, then whisk in the beaten egg quickly and continuously so it tempers into the sauce rather than scrambling.
7Return the saucepan to low heat and stir constantly for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the bourbon and a pinch of salt. Taste and adjust bourbon as desired. The sauce should be pourable and glossy.
8Let the bread pudding rest for 10 minutes after removing from the oven. Serve warm, spooned into bowls or cut into squares, with whiskey sauce poured over the top.

Nutrition Information

Estimated per serving: 1 of 10 servings.

610Calories

11 gProtein

80 gCarbohydrates

26 gTotal Fat

15 gSaturated Fat

2 gFiber

54 gTotal Sugars

450 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Day-old or slightly stale bread is non-negotiable. Fresh bread has too much moisture and will not absorb the custard correctly — you will end up with something soft in all the wrong ways. If your bread is fresh, cube it and leave it out uncovered overnight, or toast the cubes at 300°F for 15 minutes.
Press the bread down into the custard. Then press it again. I cannot overstate this. Every cube needs full contact with the liquid or you will have dry islands in a custardy sea, and nobody ordered that.
The whiskey sauce is cooked, not raw — the egg is tempered into the hot butter-sugar mixture, so it is safe and smooth. If you skip the bourbon, replace it with 1 teaspoon vanilla extract and 1 tablespoon heavy cream. It will still be excellent, just less of a conversation starter.

Substitutions

French bread → brioche, challah, or croissants Richer breads produce a more decadent, dessert-forward pudding. Reduce milk by ¼ cup since these breads absorb faster.

whole milk → full-fat oat milk or almond milk Works for dairy-free versions but use full-fat plant milk for best texture; the pudding will be slightly less rich.

heavy cream → evaporated milk A classic substitution that adds body without the fat percentage of cream. Good pantry swap.

bourbon whiskey → dark rum or brandy Dark rum gives a warmer, slightly sweeter sauce. Brandy is more classic in New Orleans-style preparations.

raisins → dried cranberries, chopped dates, or diced peaches Skip entirely if you prefer a plain custard base. The pudding is excellent without any add-ins.

Storage Instructions

Cover leftover bread pudding tightly and refrigerate for up to 4 days. Store whiskey sauce separately in a sealed jar in the refrigerator for up to 1 week. Reheat individual portions of pudding in the microwave for 60–90 seconds or in a 325°F oven covered with foil for 15 minutes. Rewarm sauce in a small saucepan over low heat, stirring, or in the microwave in 20-second intervals.

Make Ahead

Assemble the bread pudding through the soaking step, cover tightly with plastic wrap, and refrigerate overnight before baking. Remove from the refrigerator 30 minutes before baking and proceed as directed. The whiskey sauce can be made up to 1 week ahead and refrigerated.

Freezing

Yes. Cool Bread Pudding completely before wrapping it tightly for the freezer. Freeze individual portions when practical, and thaw while still wrapped so condensation stays on the wrapping instead of the crumb.

Frequently Asked Questions

Can I make this ahead of time?

How do I store the leftovers?

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include French bread → brioche, challah, or croissants; whole milk → full-fat oat milk or almond milk; and heavy cream → evaporated milk.

What's the most common mistake to avoid?

Day-old or slightly stale bread is non-negotiable. Fresh bread has too much moisture and will not absorb the custard correctly — you will end up with something soft in all the wrong ways. If your bread is fresh, cube it and leave it out uncovered overnight, or toast the cubes at 300°F for 15 minutes.