Golden and crisp on top, soft and custardy underneath, a warm bread pudding is pure comfort in a dish. This bread pudding recipe takes stale bread that might otherwise be thrown away and turns it into a dessert that feels generous and homely, with a vanilla and cinnamon custard, plump raisins and a light sprinkle of sugar for a crackly crust.
What makes this version special is the soak. Giving the bread a proper 20 to 30 minutes in the custard before baking means every cube is moist all the way through, so you never get dry pockets in the middle. A gentle oven and a simple vanilla sauce on the side finish it beautifully.
Why Bread Pudding Deserves a Comeback
It is thrifty, forgiving and loved by almost everyone. You can use sandwich bread, bun ends, leftover brioche or even croissants, and it still works. It needs no special equipment beyond a baking dish, and it can be assembled the night before and baked when you need it.
It is also a dessert that adapts to whatever you have. Swap raisins for dates or chocolate chips, add cardamom for a desi touch, or fold in sliced bananas. The method stays the same, so once you know it, you can improvise freely.
Ingredients and How to Choose Them
- Bread: Slightly stale bread is best because it soaks up custard without falling apart. Rich breads such as brioche or milk bread give the most luxurious result. If your bread is fresh, cube it and dry it in a low oven for 10 minutes.
- Eggs: They set the custard. Four large eggs to about 700 ml of liquid gives a soft but sliceable texture.
- Milk and cream: Whole milk with a little cream makes a rich custard. You can use all milk for a lighter pudding.
- Sugar: Light brown sugar adds a gentle caramel flavour; white sugar works too.
- Butter: For greasing the dish and brushing the top, which helps it crisp.
- Flavourings: Vanilla, cinnamon and a little nutmeg are classic. Orange zest adds brightness.
- Raisins: Soak them in warm water or tea for 10 minutes so they plump up.
Bread Pudding Recipe: Soft Custardy Centre, Golden Crisp Top
British · Dessert · Easy
Ingredients
- 400 g stale white bread or brioche, cut into 2–3 cm cubes
- 1/2 cup (75 g) raisins, soaked in warm water for 10 minutes
- 4 large eggs
- 1/2 cup (100 g) light brown sugar, plus 1 tbsp for the top
- 500 ml whole milk
- 200 ml cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- A pinch of salt
- 30 g butter, plus extra for greasing
Method
- Grease a 20 x 30 cm baking dish with butter and scatter in the bread cubes and drained raisins.
- Whisk the eggs and sugar, then add the milk, cream, vanilla, cinnamon, nutmeg and salt and whisk again.
- Pour the custard over the bread and press down gently so all the cubes are moistened.
- Leave to soak for at least 20 minutes, pressing down once or twice; preheat the oven to 175°C (350°F).
- Dot the top with butter and sprinkle with 1 tbsp sugar.
- Bake for 40 to 50 minutes until puffed, golden and set in the centre (at least 71°C / 160°F), covering loosely with foil if browning too fast.
- Rest for 10 minutes and serve warm with custard, cream or ice cream.
Step-by-Step: How It Comes Together
Prepare the bread and dish
Grease a baking dish of about 20 x 30 cm with butter. Cut the bread into 2 to 3 cm cubes, leaving the crusts on for texture. Scatter them in the dish with the soaked, drained raisins.
Whisk the custard
In a large jug or bowl, whisk the eggs and sugar until well combined. Add the milk, cream, vanilla, cinnamon, nutmeg and a pinch of salt and whisk again. Taste the custard; it should be pleasantly sweet but not cloying.
Soak
Pour the custard evenly over the bread. Press the cubes down gently with a spatula so they all get wet. Leave to soak for at least 20 minutes, pressing down once or twice. You can also cover and refrigerate it overnight at this stage.
Bake
Dot the top with small pieces of butter and sprinkle with a spoon of sugar. Bake at 175°C (350°F) for 40 to 50 minutes until puffed and golden, and the centre is set. A knife inserted in the middle should come out without liquid custard. For safety and texture, the centre should reach at least 71°C (160°F) if you check with a thermometer, which ensures the eggs are fully cooked.
Rest
Let it stand for 10 minutes before serving. It firms up slightly and becomes easier to portion.
Tips for the Best Bread Pudding
- Use a water bath for extra silkiness. Setting the dish in a tray of hot water gives a smoother, more delicate custard.
- Cover if browning too fast. Lay foil loosely over the top for the last 10 to 15 minutes.
- Do not drown the bread. A few cubes poking above the custard become the crisp, caramelised bits everyone fights over.
- Mix bread types. A combination of plain bread and a richer bread gives great flavour and texture.
- Sprinkle demerara sugar on top for an extra crunchy crust.
Variations to Try
Once you have the basic bread pudding recipe down, these easy swaps keep it interesting.
| Variation | What to change |
|---|---|
| Chocolate chip | Replace raisins with 100 g dark chocolate chips and add 1 tbsp cocoa to the custard |
| Desi-style | Use cardamom instead of cinnamon, add a pinch of saffron and top with sliced pistachios |
| Banana caramel | Layer sliced bananas between the bread and drizzle caramel sauce on top before serving |
| Apple and cinnamon | Add 1 diced apple sautéed in butter and an extra pinch of cinnamon |
| Egg-free | Thicken the milk with 3 tbsp custard powder or cornflour instead of eggs; the set is softer |
Serving and Storage
Serve bread pudding warm with vanilla custard sauce, a pour of cream, or a scoop of ice cream. A drizzle of warm caramel or date syrup is also lovely. Leftovers can be eaten cold, sliced like a cake, which many people prefer with tea.
Cool leftovers within two hours, cover and refrigerate for up to 3 days. Reheat portions in the microwave for 30 to 60 seconds or in a 160°C oven, covered, for about 15 minutes. You can freeze baked bread pudding for up to 2 months, wrapped well; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why is my bread pudding soggy?
It was probably underbaked or had too much liquid for the amount of bread. Bake until the centre is set, and use stale rather than fresh bread.
Can I prepare this bread pudding recipe the night before?
Yes. Assemble and soak it, cover and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking and add a few extra minutes in the oven.
What is the difference between bread pudding and bread and butter pudding?
Bread and butter pudding uses buttered slices layered in the dish, while bread pudding usually uses cubes soaked in custard. The flavours are very similar.
Can I use whole wheat bread?
Yes, though it gives a denser, nuttier result. Mix it half and half with white bread for balance.
Comfort in Every Spoonful
A good bread pudding recipe is one of the most useful things a home cook can have: it rescues leftovers, feeds a crowd and suits any season. Bake it once and you will start saving your bread ends on purpose.
