This Gina Young bread pudding recipe is a home-style baked dessert made with bread cubes, a rich vanilla custard, warm spices, and raisins. It bakes until soft and creamy inside with a golden top, and an optional brown-sugar sauce makes each serving extra special. Bread pudding has many regional and household versions, so this is a practical, classic-style take rather than a claim to one definitive formula.
Ingredients
- 10 cups (450 g) day-old bread, cut into 1-inch cubes; use soft French bread, brioche, or plain sandwich bread
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs (about 200 g without shells), at room temperature if convenient
- ¾ cup (150 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, melted, plus a little for greasing the dish
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (2.6 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground nutmeg
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (75 g) raisins
- Optional brown-sugar sauce: ½ cup (100 g) packed light brown sugar
- 4 tablespoons (57 g) unsalted butter for the sauce
- ⅓ cup (80 ml) heavy cream for the sauce
- ½ teaspoon (2.5 ml) vanilla extract for the sauce
- Small pinch of fine salt for the sauce
Instructions
- Heat the oven and prepare the pan. Set a rack in the center and preheat the oven to 350°F (175°C). Butter a 2-quart (about 2-liter) baking dish, such as an 8-inch square dish or a similar-size casserole. Arrange the bread cubes in the dish in an even layer. Day-old bread is ideal because it absorbs custard without quickly turning to mush. If you only have fresh bread, you can spread the cubes on a baking sheet and dry them in the oven for about 10 minutes before assembling.
- Whisk the custard. In a large bowl, whisk the eggs and sugar until evenly combined. Whisk in the milk, cream, melted butter, vanilla, cinnamon, nutmeg, and salt. Make sure the melted butter is warm, not piping hot, so it blends into the mixture without cooking the eggs. The custard will look thin; the bread absorbs much of that liquid as it rests and bakes.
- Assemble and soak. Pour the custard evenly over the bread. Scatter the raisins through the dish, tucking some between the cubes so they do not all sit on top and dry out. Press the bread gently with a spatula to help it take up the liquid, then leave it to soak for 20 minutes. If a few cubes remain above the custard, press them down once more halfway through the soak. The bread should be damp throughout, but it does not need to be completely submerged.
- Bake until set. Bake uncovered for about 45–55 minutes, rotating the dish once if your oven browns unevenly. Start checking at 45 minutes: the top should be golden, the edges should look set, and the center should still have a slight, soft wobble rather than slosh. Insert a food thermometer into the center without touching the dish; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If the top browns before the center reaches temperature, loosely cover the dish with foil and continue baking, checking every few minutes.
- Rest the pudding. Set the dish on a heat-safe surface and let it stand for 15 minutes before serving. This short rest lets the custard finish settling and makes neater portions. The center will remain tender, not dry or cake-like. While it rests, make the optional sauce if you plan to serve it.
- Make the sauce, if using. Put the brown sugar, butter, cream, and pinch of salt in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then bring the mixture to a gentle simmer for 2–3 minutes, stirring often. Remove the pan from the heat and stir in the vanilla. The sauce thickens slightly as it cools; if it becomes too thick to drizzle, stir in a teaspoon of warm cream or milk at a time.
- Serve warm. Spoon the pudding into bowls or cut it into squares once it has rested. Drizzle each portion with sauce, or offer the sauce at the table so everyone can choose how much they want.
Tips
- Choose the right bread. A sturdy, slightly dry loaf gives the custard something to cling to. Brioche makes a rich, soft pudding; French bread gives it more structure; and ordinary white sandwich bread works in a pinch, though the result may be more delicate. Avoid bread with savory toppings or strong flavors that would compete with the vanilla and cinnamon.
- Keep the soak moderate. Twenty minutes is enough for day-old cubes to absorb the custard while retaining some shape. Very fresh bread can become soggy, while extra-dry cubes may need a few more minutes. If the dish still has a pool of custard after soaking, press the cubes down and give them another five minutes before baking.
- Use a thermometer, not color alone. A browned top does not prove the egg custard is done in the middle. Check the center temperature and cover the top loosely with foil if it is darkening too quickly. Avoid baking far beyond the safe temperature, since prolonged baking can make the pudding firm and dry.
- Make it ahead thoughtfully. You can assemble the dish, cover it, and refrigerate it for up to 8 hours before baking. Because it goes into the oven cold, allow extra baking time and check the center with a thermometer. For the most even texture, let the assembled dish sit at room temperature for about 20 minutes while the oven heats, rather than putting a cold glass dish into a hot oven.
Serving Suggestions
Serve bread pudding warm, when the center is tender and the raisins are plump. A spoonful of brown-sugar sauce is a classic pairing, but a light dusting of powdered sugar also works if you prefer a less rich finish. For a cool contrast, add a small scoop of vanilla ice cream or a spoonful of softly whipped cream. Keep the portion modest if the meal was filling; the pudding is rich enough to stand on its own as dessert.
For a brunch table, serve it alongside fresh berries or sliced oranges to add a bright, juicy contrast. If you are making it for a gathering, bake it in the casserole dish and bring it to the table with a serving spoon rather than trying to turn it out. Individual portions are easy to plate, and the sauce can be passed separately so the top does not become soggy while people are serving themselves.
Variations
Swap the dried fruit: Replace the raisins with ½ cup (75 g) dried cranberries, chopped dried apricots, or a mixture. Cranberries add a pleasantly tart note, while apricots are softer and sweeter. For a fruit-free version, simply leave them out; no other ingredient needs to change.
Add nuts or chocolate: Fold ½ cup (60 g) chopped pecans or walnuts into the bread before adding the custard for a gentle crunch. For a sweeter dessert, use ½ cup (85 g) chocolate chips instead. Keep add-ins distributed through the dish so each portion gets a little, and do not increase the quantity too much or the custard may not hold the cubes together as evenly.
Change the spice: Use 1 teaspoon (2 g) pumpkin-pie spice in place of the cinnamon and nutmeg, or add ¼ teaspoon (0.5 g) ground cardamom for a more aromatic flavor. If using a strongly spiced bread, reduce the added cinnamon so the finished pudding does not taste overpowering.
Use a milk alternative: Unsweetened oat milk can replace the whole milk, and a plant-based cooking cream can replace the heavy cream. Choose unflavored products so they do not add an unexpected taste. The pudding may be a little less rich and may set slightly differently, so still use the center-temperature check and allow it to rest before serving. Butter can be replaced with a neutral plant-based baking stick, though the sauce will have a different buttery flavor.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of baking in a covered, shallow container. Store the pudding and any sauce separately when possible. Refrigerated bread pudding keeps for 3–4 days. Do not leave it sitting out overnight, and do not rely on smell or appearance alone to decide whether an old leftover is safe.
For a single portion, cover it and microwave in short bursts, stirring or turning the portion if practical, until steaming hot throughout. For a larger amount, cover the baking dish with foil and warm it in a 325°F (165°C) oven until hot in the center. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the middle with a food thermometer. Add sauce after reheating so the top stays pleasant rather than wet.
You can freeze individual portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). The texture may be a little softer after freezing, but the pudding is still convenient for a later dessert. Freeze the sauce separately if desired, and warm it gently with a splash of cream if it separates or thickens.
Frequently Asked Questions
What bread is best for bread pudding?
Day-old French bread, brioche, challah, or plain white bread all work. The best choice depends on the texture you like: enriched loaves make a more tender, rich pudding, while a crustier loaf gives the cubes more structure. Use bread that is slightly stale rather than moldy or strongly flavored.
Can I make this bread pudding the night before?
Yes. Assemble the bread and custard, cover the dish, and refrigerate it for up to 8 hours. Let it stand on the counter for about 20 minutes as the oven heats, then bake and check the center temperature. A chilled casserole may need extra time, so rely on the thermometer and the set edges rather than assuming the original bake time will be exact.
Why is my bread pudding soggy in the middle?
It may need more baking time, or the bread may have been very fresh and unable to absorb the custard evenly. Check that the center reaches 160°F (71°C), and let the pudding rest for 15 minutes before cutting. A slight wobble is normal while hot, but liquid custard pooling in the center means it needs more time in the oven.
Can I leave out the raisins?
Absolutely. Leave them out for a plain vanilla-cinnamon pudding, or replace them with another dried fruit or chopped nuts. The raisins add little pockets of sweetness but are not needed for the custard to set, so there is no need to adjust the liquid or baking temperature.
How do I know when bread pudding is done?
The edges should be set and lightly browned, and the center should no longer look liquid. For an egg-based custard, the reliable check is 160°F (71°C) in the center, measured with a food thermometer. Let it rest after baking; it will firm up slightly as it settles.
Can I make bread pudding without heavy cream?
Yes. Replace the cup of heavy cream with an additional cup (240 ml) of whole milk. The pudding will be less rich but should still set properly when baked to the safe temperature. Avoid using sweetened or flavored milk unless you reduce the sugar and want those added flavors.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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