12 Ultimate Bread Pudding Recipes for Every Occasion
Bread pudding is the quintessential comfort food, transforming humble ingredients like day-old bread and creamy custard into a luxurious dessert. Whether you prefer the classic warmth of cinnamon and raisins or the modern twist of white chocolate and fruit, this collection of twelve recipes offers something for every palate. Each recipe is designed to be foolproof, ensuring a moist, flavorful result that will have your family asking for seconds. Dive into these decadent variations and discover your new favorite way to use up that leftover loaf of bread.
Classic Old-Fashioned Bread Pudding
A traditional take on the timeless dessert featuring a rich vanilla custard, warm cinnamon, and sweet raisins.
Ingredients
- •6 cups cubed day-old French bread
- •4 large eggs
- •2 cups whole milk
- •3/4 cup granulated sugar
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
- •1/2 cup raisins
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 inch baking dish with a generous amount of unsalted butter.
- 2
Place the cubed bread and raisins into the prepared baking dish and toss them together so the raisins are evenly distributed.
- 3
In a medium mixing bowl, whisk the eggs until they are light and fluffy, then slowly stir in the milk, granulated sugar, vanilla extract, and cinnamon.
- 4
Pour the custard mixture over the bread cubes, making sure every piece is covered, and press down with a fork to help the bread absorb the liquid.
- 5
Allow the dish to sit for at least 15 minutes at room temperature before placing it in the oven to ensure a moist interior.
- 6
Bake for 45 to 50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
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White Chocolate Raspberry Bread Pudding
An elegant dessert that balances the sweetness of white chocolate with the tartness of fresh raspberries.
Ingredients
- •6 cups cubed brioche bread
- •1 cup fresh raspberries
- •1/2 cup white chocolate chips
- •4 eggs
- •2 cups heavy cream
- •1/2 cup sugar
- •1 teaspoon almond extract
Method
- 1
Begin by preheating your oven to 325 degrees Fahrenheit and greasing a 2-quart baking dish with butter or cooking spray.
- 2
Layer half of the brioche cubes in the dish, sprinkle with half of the white chocolate chips and raspberries, then repeat with the remaining layers.
- 3
In a separate bowl, whisk together the eggs, heavy cream, granulated sugar, and almond extract until the mixture is smooth and well combined.
- 4
Pour the cream mixture evenly over the bread and berries, then let it rest for 20 minutes so the brioche can soak up the liquid.
- 5
Set the baking dish inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the dish.
- 6
Bake for 55 to 60 minutes until the pudding is set and the top is lightly toasted and golden.
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Caramel Apple Bread Pudding
A cozy autumn-inspired pudding packed with sautéed apples and finished with a rich homemade caramel sauce.
Ingredients
- •6 cups cubed sourdough bread
- •2 large Granny Smith apples, peeled and chopped
- •2 tablespoons butter
- •1/2 cup brown sugar
- •3 eggs
- •2 cups half-and-half
- •1 teaspoon cinnamon
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a rectangular baking dish with butter.
- 2
In a skillet over medium heat, melt the butter and sauté the chopped apples with 2 tablespoons of brown sugar until they are soft and slightly caramelized.
- 3
Combine the cubed sourdough bread and the sautéed apples in the baking dish, tossing gently to mix.
- 4
Whisk the eggs, remaining brown sugar, half-and-half, and cinnamon in a bowl until the sugar has completely dissolved.
- 5
Pour the custard over the bread and apples, pressing the bread down to ensure it is fully submerged in the liquid.
- 6
Bake for 40 to 45 minutes until the pudding is firm and the top is crispy, then serve with extra caramel sauce on top.
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Chocolate Chip Croissant Pudding
The ultimate indulgence using buttery croissants instead of bread, filled with gooey semi-sweet chocolate chips.
Ingredients
- •6 large stale croissants, torn into pieces
- •1/2 cup semi-sweet chocolate chips
- •4 eggs
- •1 1/2 cups whole milk
- •1/2 cup heavy cream
- •1/2 cup granulated sugar
- •1 teaspoon vanilla
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and lightly grease a shallow baking dish.
- 2
Arrange the torn croissant pieces in the dish and sprinkle the chocolate chips in the crevices between the pastry pieces.
- 3
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla until the custard is smooth and bubbly.
- 4
Slowly pour the custard over the croissants, ensuring that the liquid gets into all the layers of the flaky pastry.
- 5
Let the mixture sit for about 10 minutes, pressing down occasionally to help the croissants absorb the rich cream mixture.
- 6
Bake for 30 to 35 minutes until the croissants are golden and the custard is set but still slightly moist in the center.
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Pumpkin Spice Bread Pudding
A seasonal favorite that combines the flavors of pumpkin pie with the comforting texture of bread pudding.
Ingredients
- •6 cups cubed challah bread
- •1 cup pumpkin puree
- •3 eggs
- •2 cups whole milk
- •3/4 cup brown sugar
- •1 teaspoon pumpkin pie spice
- •1/2 cup chopped pecans
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch square baking pan with butter.
- 2
Place the cubed challah bread and chopped pecans into the pan and toss them together to distribute the nuts evenly.
- 3
In a medium bowl, whisk the pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice until the mixture is completely uniform.
- 4
Pour the pumpkin custard over the bread cubes and use a spatula to press the bread down so it is well-saturated.
- 5
Allow the dish to sit for 15 minutes, allowing the heavy pumpkin mixture to penetrate the dense challah bread.
- 6
Bake for 45 to 50 minutes until the edges are slightly crisp and the center of the pudding is firm to the touch.
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Bananas Foster Bread Pudding
Inspired by the famous New Orleans dessert, this pudding features caramelized bananas and a hint of rum.
Ingredients
- •6 cups cubed French bread
- •3 ripe bananas, sliced
- •1/2 cup brown sugar
- •4 tablespoons butter
- •3 eggs
- •2 cups milk
- •1 teaspoon rum extract
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a baking dish with butter.
- 2
In a large skillet, melt the butter and brown sugar over medium heat, then add the sliced bananas and cook for 2 minutes until softened.
- 3
Place the bread cubes in the baking dish and pour the caramelized banana mixture over the top, stirring gently to combine.
- 4
Whisk the eggs, milk, and rum extract in a separate bowl and pour it over the bread and banana mixture.
- 5
Press the bread down into the liquid and let it sit for 20 minutes to absorb the flavors of the rum and caramel.
- 6
Bake for 45 minutes until the pudding is puffed and golden brown, then serve warm with a scoop of vanilla ice cream.
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Savory Herb and Cheese Pudding
A delicious departure from sweet puddings, this savory version uses herbs and sharp cheddar for a perfect side dish.
Ingredients
- •6 cups cubed sourdough bread
- •1 1/2 cups shredded sharp cheddar cheese
- •3 tablespoons chopped fresh chives
- •4 eggs
- •2 cups whole milk
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Method
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish with butter.
- 2
In a large bowl, toss the sourdough cubes with the shredded cheddar cheese and chopped chives until evenly mixed, then transfer to the dish.
- 3
Whisk the eggs, milk, salt, and black pepper together in a medium bowl until the eggs are fully incorporated.
- 4
Pour the savory custard over the bread and cheese mixture, making sure the bread is well-coated.
- 5
Let the mixture stand for 15 minutes so the sourdough can soak up the egg mixture, which prevents the bread from drying out.
- 6
Bake for 35 to 40 minutes until the cheese is melted and bubbly and the top of the pudding is a deep golden brown.
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Blueberry Lemon Bread Pudding
A bright and refreshing bread pudding with bursts of fresh blueberries and a zesty lemon custard.
Ingredients
- •6 cups cubed Italian bread
- •1 cup fresh blueberries
- •1 tablespoon lemon zest
- •4 eggs
- •2 cups milk
- •2/3 cup granulated sugar
- •1 teaspoon lemon extract
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 2-quart baking dish with non-stick spray or butter.
- 2
Spread the bread cubes in the dish and sprinkle the fresh blueberries and lemon zest over the top, tossing slightly.
- 3
In a mixing bowl, combine the eggs, milk, sugar, and lemon extract, whisking vigorously until the sugar is dissolved.
- 4
Pour the lemon custard over the bread and berries, ensuring the lemon zest is distributed throughout the dish.
- 5
Let the pudding sit for 15 minutes to allow the bread to absorb the liquid and the blueberry juices to start bleeding into the custard.
- 6
Bake for 45 to 50 minutes until the pudding is set and the blueberries have slightly burst, creating a beautiful purple marbled effect.
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Peaches and Cream Bread Pudding
A summer-inspired treat using juicy peaches and a rich cream-based custard for a melt-in-your-mouth texture.
Ingredients
- •6 cups cubed brioche bread
- •2 cups sliced fresh or frozen peaches
- •4 eggs
- •1 cup heavy cream
- •1 cup whole milk
- •1/2 cup granulated sugar
- •1 teaspoon vanilla extract
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a large rectangular baking dish with butter.
- 2
Arrange the brioche cubes and peach slices in the dish, alternating layers to ensure every bite contains fruit.
- 3
Whisk the eggs, heavy cream, milk, sugar, and vanilla extract in a bowl until the mixture is smooth and light.
- 4
Pour the cream mixture over the bread and peaches, pressing the bread down firmly to ensure it is completely soaked.
- 5
Let the dish rest for at least 20 minutes; this is crucial for the brioche to absorb the heavy cream without becoming soggy.
- 6
Bake for 50 to 55 minutes until the custard is set and the peaches are tender and fragrant.
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Coconut Pineapple Bread Pudding
A tropical twist on the classic dessert, featuring crushed pineapple, shredded coconut, and coconut milk.
Ingredients
- •6 cups cubed white bread
- •1 can (8 oz) crushed pineapple, drained
- •1/2 cup shredded sweetened coconut
- •3 eggs
- •1 cup coconut milk
- •1 cup whole milk
- •1/2 cup sugar
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 inch baking dish with butter or coconut oil.
- 2
Toss the bread cubes with the drained crushed pineapple and half of the shredded coconut in the baking dish.
- 3
In a bowl, whisk together the eggs, coconut milk, whole milk, and sugar until the ingredients are well blended.
- 4
Pour the tropical custard over the bread mixture and sprinkle the remaining shredded coconut over the top for a toasted finish.
- 5
Allow the pudding to sit for 15 minutes so the bread can fully absorb the coconut milk and pineapple juices.
- 6
Bake for 40 to 45 minutes until the coconut on top is toasted golden brown and the pudding is firm.
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Espresso Mocha Bread Pudding
A sophisticated dessert for coffee lovers, combining dark cocoa powder with a shot of strong espresso.
Ingredients
- •6 cups cubed French bread
- •1/4 cup cocoa powder
- •1 tablespoon espresso powder
- •4 eggs
- •2 cups whole milk
- •3/4 cup sugar
- •1/2 cup dark chocolate chunks
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a baking dish with butter.
- 2
In a small bowl, whisk the cocoa powder and espresso powder into the milk until they are completely dissolved with no lumps.
- 3
Place the bread cubes and dark chocolate chunks in the baking dish, tossing them to distribute the chocolate.
- 4
Whisk the eggs and sugar into the chocolate-espresso milk until the mixture is rich and dark.
- 5
Pour the mocha custard over the bread, ensuring all pieces are submerged, and let it rest for 20 minutes to soak.
- 6
Bake for 45 to 50 minutes until the pudding is set and the chocolate chunks are beautifully melted throughout.
Maple Pecan Bread Pudding
A sweet and nutty pudding highlighted by the deep flavor of real maple syrup and crunchy toasted pecans.
Ingredients
- •6 cups cubed challah bread
- •1/2 cup chopped pecans
- •1/2 cup pure maple syrup
- •4 eggs
- •2 cups whole milk
- •1/4 cup brown sugar
- •1 teaspoon vanilla
Method
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch baking dish with butter.
- 2
Spread the challah cubes and pecans in the dish, ensuring the nuts are evenly distributed throughout the bread.
- 3
In a mixing bowl, whisk the eggs, milk, maple syrup, brown sugar, and vanilla extract until the sugar has dissolved.
- 4
Pour the maple custard over the bread and pecans, pressing the bread down so it absorbs the syrup-infused liquid.
- 5
Let the pudding sit for 15 minutes, which allows the maple flavor to penetrate deep into the bread cubes.
- 6
Bake for 45 to 50 minutes until the top is crunchy and golden and the center of the pudding is fully set.
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Wrapping Up
We hope you enjoyed exploring these twelve unique takes on the classic bread pudding. From the rich and chocolatey to the bright and fruity, these recipes prove that bread pudding is one of the most versatile desserts in any baker's repertoire. Don't be afraid to experiment with different types of bread like sourdough or challah to find the texture you love most. Happy baking, and may your kitchen always be filled with the sweet aroma of cinnamon and sugar!