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A classic recipe, this recipe for the best Bread Pudding is easily made with chunks of French bread coated in a delicious custard! Perfect for a dessert, breakfast or brunch!
A CLASSIC AND EASY DESSERT
Got some leftover bread going stale? I have just the recipe for you! Bread Pudding has been a favorite sweet recipe for centuries just to use up stale bread that is going a bit hard. There are so many different flavors that you can make but this classic one is where you need to start. It is actually pretty quick to put together and I make it pretty often because I somehow always end up letting bread go stale that I meant to use! Also, if you’ve never tried bread pudding before, it is absolutely a must-make!
FREQUENTLY ASKED QUESTIONS
Can I leave out the alcohol?
Absolutely! If you still want the flavor of the alcohol in the bread pudding then you can add 1 Tablespoon of vanilla extract and 1 Tablespoon of rum extract or you can just use the vanilla if you are wanting to omit the flavor all together.
Can I use different bread?
Yes. Traditionally this was a recipe made with leftover stale bread. You want a sturdy bread that can hold up to the liquids without it turning to mush. So any other type of firm bread like Italian bread, challah, etc. will work. I would not recommend brioche or a sandwich bread for this.
What if I don’t like raisins?
Traditional bread pudding has raisins. However, if you don’t like them, just leave them out or substitute with dried cranberries (Craisins).
What is the best type of milk to use for bread pudding?
I suggest using something with at least 2% fat or higher. Trying to use a thinner milk (like skim milk) is just not going to give you the same results. You could even use half and half.
How do I store leftovers?
This can be stored covered in the dish or in an airtight container in the refrigerator where it will keep for up to 5 days. This can also be frozen, I recommend not freezing with the glaze. Wrap in plastic wrap and then a layer of foil and it will keep for up to 3 months. Let defrost in the refrigerator and you can reheat in the oven covered until heated through. Make your glaze and then serve.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE THE BEST BREAD PUDDING
Preheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray. Cut or rip the french loaf into bite size pieces. In a large skillet over medium heat, melt the 1/2 cup of butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan.Just continuously stir.
When all the butter is absorbed, pour the bread into the baking dish. Sprinkle the raisins evenly over the bread.
In a large bowl whisk together the milk, eggs, sugar, extract, and rum.Pour over the bread and raisins in the casserole dish.
Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the side of the casserole dish.To make the glaze, combine ingredients with a whisk and pour over the warm bread pudding.
Then enjoy!
CRAVING MORE?
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Originally published: December 2021
Updated photos & republished: April 2024
The Best Bread Pudding
This old-fashioned recipe for The Best Bread Pudding is easily made with chunks of French bread coated in a deliciously spiced custard! Perfect for a dessert, breakfast or brunch!
5 from 34 votes
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Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 12
Author: Brandie @ The Country Cook
Ingredients
- 1 long loaf of French Bread
- ½ cup (1 stick) salted butter
- 1 cup raisins
- 4 cups milk
- 4 large eggs
- 2 cups granulated sugar
- 2 Tablespoons vanilla extract
- ½ cup dark rum or whisky (can use rum extract or skip it altogether and add additional 1/2 cup of milk)
Glaze:
- ½ cup (1 stick) salted butter, melted and cooled
- 2 cups powdered sugar
Instructions
Preheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray.
Cut or rip 1 long loaf of French Bread into bite size pieces.
In a large skillet over medium heat, melt ½ cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan.Just continuously stir.
When all the butter is absorbed, pour the bread into the 2-quart casserole dish. Sprinkle 1 cup raisins over the bread.
In a large bowl mix 4 cups milk, 4 large eggs, 2 cups granulated sugar, 2 Tablespoons vanilla extract and ½ cup dark rum or whisky.
Pour over the bread and raisins in the casserole dish.
Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
To make the glaze, combine ½ cup (1 stick) salted butter, melted and cooled with 2 cups powdered sugar and pour over the warm bread pudding.
Then serve warm (it can also be served room temperature.)
Video
Notes
- The glaze can be poured over the whole dish or over each individual slice.
- You can leave out the alcohol and replace with 1 Tablespoon vanilla extract and 1 Tablespoon rum extract.
- Various breads can be used for this such as french (like we used) brioche, challah and texas toast.
- This can be frozen, see tips above on how to do that.
Course: Breakfast, Dessert
Cuisine: American
Nutrition
Calories: 564kcal | Carbohydrates: 86g | Protein: 9g | Fat: 19g | Sodium: 368mg | Fiber: 2g | Sugar: 58g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Question on the glaze. Is there suppose to be milk/water along with the butter and powdered sugar? The recipe states that if glaze seizes, additional milk/water may be, or is that in case it seizes up.Reply
The glaze is just melted butter and powdered sugar. If you feel it is too thick for your tastes, just add a little bit of milk or water to thin it out some. 🙂
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