Kent Rollins Bread Pudding Recipe, Cowboy Style

This cowboy-style bread pudding combines sturdy bread with a cinnamon-vanilla egg custard, then bakes until the top is golden and the middle is soft and spoonable. It is an easy way to turn day-old bread into a generous dessert, with optional raisins for a little sweetness in every bite.

Ingredients

10 cups (about 450 g) day-old French bread or sturdy white bread, cut into 1-inch cubes
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
4 large eggs
¾ cup (150 g) granulated sugar
¼ cup (55 g) packed light brown sugar
4 tablespoons (57 g) unsalted butter, melted, plus a little extra for the baking dish
2 teaspoons (10 ml) vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
½ cup (75 g) raisins, optional

Instructions

Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. If the bread has a very thick crust, you can leave it on for a chewy, rustic texture or trim some away for a softer pudding.
Spread the bread cubes in the prepared dish. If using raisins, scatter them among the cubes so they do not all settle in one spot. Day-old bread is ideal because it absorbs custard without immediately collapsing. If your bread is fresh and soft, see the tip below before proceeding.
In a large bowl, whisk the milk, cream, eggs, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until the eggs are fully blended and the sugars begin to dissolve. Pour the custard slowly and evenly over the bread. Press the cubes gently with a spatula so their exposed sides make contact with the liquid; do not mash them into a paste.
Leave the dish to soak for 20 minutes. During this time, lightly press down on the bread once or twice, especially around the edges, to help it absorb the custard evenly. The cubes should look moist throughout, but a few corners can remain above the surface and turn pleasantly crisp as they bake.
Bake uncovered for 45 minutes, until the top is browned and the center looks set rather than liquid. Check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for egg dishes is 160°F (71°C). If the top browns before the center reaches that temperature, cover the dish loosely with foil and continue baking, checking again after a few minutes.
Set the pudding on a heat-safe surface and let it rest for 15 minutes before serving. This brief rest helps the custard finish settling and makes portions easier to lift. Serve warm, straight from the baking dish, or let it cool longer if you prefer neater squares.

Tips

Use bread with some structure. French bread, a country loaf, or plain white sandwich bread all work. Very soft enriched bread can turn custardy and dense, so use it when slightly stale or dry it first. Avoid strongly seasoned savory loaves, which can clash with the cinnamon and vanilla.
Dry fresh bread if needed. Spread the cubes on a baking sheet and warm them at 300°F (150°C) for 10 to 15 minutes, just until the surfaces feel dry, not toasted hard. Let them cool before adding the custard. This optional step helps fresh bread take up the liquid without turning mushy.
Let the custard soak, but do not leave it out for hours. The 20-minute soak gives the bread time to absorb the mixture. If you need to assemble ahead, cover the dish and refrigerate it instead; do not leave an egg-and-dairy mixture at room temperature for an extended period.
Watch the center, not just the color. A browned top can make the pudding look finished while the custard underneath is still loose. Check the center with a food thermometer, and shield the surface with foil if it is browning too quickly.

Serving Suggestions

Serve the pudding warm while the edges are still slightly crisp and the center is tender. A spoonful of softly whipped cream, vanilla ice cream, or plain Greek-style yogurt makes a cool contrast to the cinnamon custard. For a simple finish, dust the top with a little powdered sugar just before bringing the dish to the table; a light touch is enough because the bread pudding is already sweet.

For a more substantial dessert, add sliced pears or apples on the side, or serve small squares after a meal with coffee or tea. If you are serving a crowd, place the baking dish on a trivet and let guests serve themselves. The center will be softest when warm, so use a broad serving spoon rather than expecting every portion to hold a perfectly sharp edge.

Variations

Try another dried fruit: Replace the raisins with ½ cup (75 g) dried cranberries, chopped dried apricots, or a mix. Cranberries make the pudding more tart, while apricots add a rounder fruit sweetness. If the fruit pieces are large, chop them so they distribute evenly through the bread.

Add nuts or chocolate: Fold ½ cup (55 g) chopped pecans or walnuts through the bread before adding custard for a bit of crunch. For a sweeter version, use ½ cup (85 g) chocolate chips instead of raisins. Chocolate melts into soft pockets, so expect a richer flavor and a less traditional cinnamon-and-fruit profile.

Change the spice or dairy: Use 1 teaspoon cinnamon plus ½ teaspoon ground ginger in place of the cinnamon and nutmeg for a warmer, sharper spice note. You can replace the heavy cream with an additional 1 cup (240 ml) whole milk; the finished pudding will be a little less rich but still set properly. For a dairy-free adaptation, use unsweetened oat milk and a plant-based butter substitute, keeping in mind that the custard may bake up somewhat less creamy.

Make it less sweet: Reduce the granulated sugar to ½ cup (100 g), particularly if your bread is sweet or you plan to add chocolate. Avoid removing all the sugar, since it contributes flavor and helps the custard brown. Taste the finished serving before adding extra syrup or sweet toppings.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container or cover the baking dish. Refrigerate within 2 hours of baking, and keep the pudding chilled at 40°F (4°C) or below. It keeps for 3 to 4 days in the refrigerator. For easier reheating, divide it into individual portions while cold; the pieces may be softer than when freshly baked, but they will still taste good.

Reheat a portion in the microwave in 30-second bursts until hot throughout, or warm a covered baking dish in a 325°F (165°C) oven. Avoid leaving it at room temperature to warm up, and do not repeatedly heat and cool the whole dish. Leftovers should reach 165°F (74°C) when reheated, measured in the center with a food thermometer. The pudding can also be frozen in airtight portions for up to 2 months; thaw overnight in the refrigerator, then reheat until it reaches 165°F (74°C). Its texture may be slightly softer after freezing.

Frequently Asked Questions

Can I make bread pudding the night before?

Yes. Assemble the bread and custard in the buttered dish, cover it, and refrigerate it overnight. The bread will have more time to absorb the custard, so the finished texture may be especially even. Bake it straight from the refrigerator, allowing extra time if the center is still cold, and use a thermometer to confirm it reaches 160°F (71°C). Keep the dish refrigerated until it goes into the oven.

What kind of bread works best?

A sturdy, mildly flavored loaf is the most dependable choice. French bread and country-style white bread hold their shape while absorbing custard; plain sandwich bread works too, especially if it is a little stale. Brioche can be used for a richer, softer result, but it is more delicate and often sweet, so consider reducing the sugar slightly.

Why is my bread pudding soggy?

It may have been made with very fresh, soft bread, packed too tightly, or removed from the oven before the egg custard set. Drying fresh cubes briefly in a low oven helps, and spreading them loosely allows the custard to reach more surfaces. Check the center temperature rather than relying only on a browned top; the safe minimum for egg dishes is 160°F (71°C).

Can I leave out the raisins?

Absolutely. Raisins are optional, and the pudding works well without any dried fruit. You can leave them out or replace them with chopped nuts, dried cranberries, or chocolate chips. If you omit them, no other ingredient or baking-time change is needed.

How do I know when the center is done?

The surface should be golden, and the middle should look set instead of sloshing when you gently move the dish. For a reliable check, insert a food thermometer into the center without touching the bottom of the pan; egg dishes should reach 160°F (71°C) under USDA FSIS guidance. If it needs longer, bake in short increments and cover the top loosely if it is already dark.

Can I make this recipe without heavy cream?

Yes. Replace the cup of heavy cream with 1 cup (240 ml) whole milk. The pudding will be a little less rich, but the eggs still provide the structure needed for it to set. Avoid using a very thin, unsweetened plant beverage as a direct swap if you want the same custardy texture; oat milk is generally a closer practical option, though the result will still be somewhat different.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).