Good Eats Bread Pudding Recipe

Easy, delicious, and a total crowd-pleaser—this bourbon-spiked bread pudding is just right for a cozy night in or a festive holiday dessert.

Bread pudding is a warm and comforting dessert that originated as a way to use stale bread. It is made by combining chunks of bread with eggs, milk, sugar, and butter to create a rich custard. While it was once known as “poor man’s pudding, ” there is nothing humble about this modern version made with challah and a splash of bourbon—it’s decadent in every way! The bourbon adds depth to the custard, with hints of caramel, vanilla, and nutty flavor, without making the pudding taste boozy. I highly recommend using it, but you can substitute it with more milk if you prefer. Serve the bread pudding warm from the oven topped with vanilla ice cream for a truly cozy and satisfying dessert. It’s like a hug in a bowl!

Bread pudding is delicious in its simplicity, but feel free to experiment with add-ins like chocolate chips, toasted nuts, dried fruit, or shredded coconut (or check out my chocolate bread pudding or apple rum raisin bread pudding). Finally, don’t think of this as just dessert—it also makes a great brunch dish.

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“I have made this 4 times in as many weeks! Two friends recovering from surgeries, neighbors, and my own family have loved it. Comfort food at its best.” Linda

Enriched breads like challah and brioche are the best breads to use for bread pudding, but if you have a loaf of French or Italian bread, they’ll work too. Just avoid using sourdough because its tangy flavor doesn’t go well with the sweet custard. The bread can be fresh or slightly stale; actually day-old bread is perfect for this dessert, as it will more readily soak up the custard mixture.

Pour the mixture into a greased baking dish, and let stand at least 1 hour (or refrigerate overnight). Preheat the oven to 350°F.

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Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. It’s normal for it to deflate after you remove it from the oven. The custard expands while baking and will settle as it cools.

The baked bread pudding can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warmed through.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉

If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!

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And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.

But today, we’re using old school, economical everyday plain white bread.😇 Though I think you’ll agree there’s nothing economical about how this

Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour.

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This is a stale plain white cob loaf that I had leftover from a recipe that never happened. But ANY plain bread will work just fine – pre sliced or not.

I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface — very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy!

Pre-sliced bread – the steps are a bit different because the slices are thinner so it’s better to butter then layer them, then pour over the custard mixture. I’ve included directions in the recipe notes.

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It looks pretty unimpressive when you soak the bread in the egg mixture, and you will probably be dubious – I certainly was the first time I made this. But have faith! Because half an hour in the oven will transform THIS….

For ease of preparation, I’ve made this in one big baking dish but you can certainly make individual ramekins if you’d like. That’s how it’s made at upscale bistros, and it plates up really nicely if you put the ramekin on a plate along with a little jug of sauce or a dish of ice cream.

If you make one large one, just leave it to rest for a few minutes after taking it out of the oven. It will make it “set” slightly so you can cut neat slices rather than the bread pieces tumbling everywhere.

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Also, a nice way to serve it is to cut square pieces and stack them on top of each other to make it look taller, which is how it’s pictured throughout this post.

I intentionally make my Bread and Butter Pudding less sweet than most – I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in some versions – because my base assumption is that there WILL be toppings.

Recipe video above. A quintessential British dessert and a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface! While pre-sliced bread works a treat, it's dinner party-worthy when made with bread that can be cut or torn into cubes. Crunchier surface, and better custardy texture inside!

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This is the Aussie / British version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!). Toppings are not optional!

1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns, brioche, anything!

Artisan bread with very thick chewy crusts - eg. some types of sourdough: these can be used if they are fresh or a bit stale. Do not use if they are super stale and dried out - they will be rock hard (ie you can't even tear them, you have saw through them with a serrated knife) so not suitable for this recipe.

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Rye, seeded breads - they will work fine, I just don't recommend using anything with too strong a flavour that might be at odds with the sweet vanilla flavour of this dish!

Measuring bread -See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

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Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture (I use fresh regularly).

2. Cream - The basic Bread & Butter Pudding recipe is made